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Posts by Pete

What is going to make your site standout from all the other recipe websites/food blogs/etc.  There is a lot of bad and just ok sites but there are a ton of really great sites.  How do you plan to compete against all those already established sites.
 No it's not hopeless wanting your business to thrive...operative word here is "your."  This isn't your business.  You aren't an owner or even a manager.  I get it, you want the place you work at to do well, but it sounds like it is not and you are in no position to turn the place around.  When you are not in a position to make a serious impact you have 2 choices; hang out and hope they change managers and decide to salvage the place or look for another job.  For the...
 I don't understand chefs that downright refuse to use a certain type of thickener.  Each and every one has its uses and each one will be the best choice for different applications.  A roux is a better choice for many applications, such as when you are hot holding a sauce or in an acidic sauce such as a tomato based sauce (think Creole sauce), both of which will degrade cornstarch over time making it lose its thickening power.
Also, sometimes you want a clear sauce with some body to it and a roux won't give you that.  One place I worked we had a shellfish "broth" for a dish.  To order we stirred in various fish roe as a garnish.  We wanted a sauce with some body to it but wanted it clear so that you could see the roe suspended in it.  You can't use roux for that as it would make the sauce opaque.  Cornstarch fit the bill perfectly.  Plus it slightly deadened the shellfish flavor making for a...
There are numerous instances. Two that come to mind immediately are when you want a clear sauce, not cloudy the other is when you want to thicken a fruit sauce.
There used to be a pasta place kind of like this in New Orleans.  You chose your pasta (from 8-10 types), you chose your sauce (from 10-15 types) and you chose your toppings (lots and lots).  The one thing they did (and other places that run on this similar model that are successful do the same thing) is that they also offered the guests suggestions for great combinations.  This way you cover all bases; those that want to completely customize their food and those that get...
 I am truly disgusted!!!!!  If you are going to eat anything cold, out of the can, it has to be Chef Boy R Dee Meat Ravioli!!!!! 
 You are making the assumption that your managers have the power to do these things, which, as pointed out to you, may not be the case.  They may not have the authority to make those changes or authorize such expenditures.  I have never met a manager "eager" to send staff home early and I have worked in many, many places.  All managers, that I know, hate it, first of all because we know it hits those people in the pocket books, which we know sucks.  Secondly, if we send...
In my years of experience I have found that restaurant kitchens are some of the most accepting places for people living on the fringes of society or for those living alternative lifestyles.  In the kitchen its more important that you perform well.  Show the cooks around you that you have the chops to hang it won't matter what lifestyle you lead.  That being said, cooks are often a "rough and tumble" type of crowd with a sophomoric sense of humor.  You will probably need a...
 Did you know that McDonald's is the largest distributor of toys in the world?
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