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Posts by Pete

Interesting take on things.  When I cook foods that are new to me, come from a cuisine that I am not fully versed in, or are in any other way, well outside my realm of experience I always follow the recipes so that I have a starting point to know what things should taste like, but then I will start personalizing it to my tastes.  I can see the point though.  A good example of this is when I am cooking Indian inspired foods.  Most of my stuff, if I am not following an exact...
The simple answer is that it brings more money to the top line (revenue).  Sure they might be making a  little less per pound, but ultimately, by buying that family pack, you are spending more money.  And trust me, they are still making a profit off of that family pack.
 I sorry, but I totally disagree.  Every place I worked, as a cook, I always called the Executive Chef, "Chef", and not by his/her name unless they said to call them by name.  Most Sous Chefs I would call by name, but even then I often just slipped in to saying " yes, chef".  it was how I was trained.  It's a sign of respect.  Fast forward a few years and I have become an Executive Chef.  I never required anyone to call me "Chef".  Some of my cooks did and some didn't and...
I can't pick a top 5 songs.  I can't even pick a top genre, for that matter.  It all depends on my mood.  Most often I turn to Industrial and EDM (lots of Ministry, Front 242, KMFDM, etc.) but depending on my mood, it might also be classic Heavy Metal, 80's pop, classic rock, and even, occasionally, Hip Hop or Country (though those don't make the normal rotation, except for a few specific songs).  One place I worked in, we did a Bluegrass brunch and I would always have the...
Welcome to Chef Talk.  Tell us a bit about yourself and what kind of place you have.
Welcome to Chef Talk!!!  We have lots of first time, and veteran, restaurant owners here so there is wealth of knowledge on many of the pitfalls of getting a place open.  Please feel free to share your journey with us and ask any questions you might have.
Actually, it was one of the first things I said when I said that the management may want some "new blood" in the kitchen, although I guess I didn't elaborate, but your thoughts clarified what I meant.  This can be especially true if the Sous chef came up underneath the chef that was fired.  Management's thoughts are often that the Sous will just continue to do things the way the old chef did, so unless you have a few other Sous chef positions under your belt, there might...
I dont mind dill with canned tuna but I am not a fan of dill with fresh tuna. I just dont think dill compliments fresh tuna as well as other flavors.
That does suck, but it happens regularly.  The chef quits (or gets fired) and management decide that they want some "new blood" in the kitchen.  Have you ever spoken to the GM about your goals and plans?  Have you ever let him know that you would be interested in moving up, if something ever becomes available? If you haven't, you need to have that conversation and let him know that you would like the opportunity to move up rather than leave when you are ready to take...
Like FF said, this will work for both snapper and tilapia-pretty much most fish except fresh tuna and maybe a few others, but pretty much most fish.
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