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Posts by Pete

Blue Cheese Mac & Cheese
If you like onions and peppers this is one of my wife's favorite toppings for  steak, that I make for her regularly.  This makes more than enough for 2-3 people.   1 small onion, peeled and sliced 1 Anaheim Pepper, cut in half, seeds removed and sliced 8 oz. White Mushrooms, sliced 2 cloves  garlic, minced 1/4 cup  Worcestershire sauce 4-6 tablespoons  butter, cut into chunks 1 tablespoon  vegetable oil   Heat a skillet over medium high heat.  Add the oil then...
12 oz. of bacon to feed 2 people?  That's my kind of cooking!!!!!
 That should be tattooed across the forehead of every chef.  Being in the business, one can easily become jaded and bitter and start to hold the customers in contempt, but the truly great chefs never lose that passion for wanting to serve people and create wonderful food for them (not for the chef himself- which many chefs fall into).
You what they say about the restaurant business: the best way to make a small fortune in the restaurant business is to start with a large fortune.
Also understanding that the profit margin for the restaurant business tends to be very, very slim.  Without their proper oversight, or hiring someone experienced, that they trust, that profit margin will very quickly dwindle away. Theft, overproduction, comps, bartenders and servers giving away free drinks, waste, they all add up, and without an eye out for those details that profit will go away very quickly.
Just show them the money.  Here in the US, for sit-down restaurants, the average profit margin is somewhere between 1.8-3.5% (of course there are places that do beyond that but this is the average).  Now if you are comping $5000 out of $41,000 that is 12.2%.  Not only have they eaten up all their profit they are losing from 8.7-10.4% every month. (These are very simplified numbers, not taking into account food cost, etc. but it is a good starting point and chances are if...
Vernonporter, while fresh, frozen is pretty much an oxymoron, in terms of pasta it refers to the fact that the pasta is "fresh" not dried pasta that has been frozen (although why  you would need that term as dried pasta doesn't need to be frozen is beyond me).   Let's please keep our conversations civil.  No need for personal attacks.  If you take issue with a post then please handle it appropriately.
One of my first paid cooking jobs ever, I had just started on the line when the kitchen manager comes up to me, gets all serious, puts his arm around me, and says, "If there is one thing that you need to learn to be successful both here, and at any other cooking job you have.  It is probably the most important thing I can instill in you...never....under any circumstance...ever lick the sharp edge of your knife."   Granted, I think he had been putting vodka in his coffee...
Guess, I would still show that I'm the bigger person and finish my shift.  At that point I would notify both the chef and the agency that I would not be setting foot back in that kitchen ever again. By walking out it is much easier for the chef and the crew to view it as more of your problem ("they couldn't handle the stress,"  "they couldn't hang with the big dogs," etc.).  No matter how bad the place was, if you walk out, some of the fallout will come back on you.
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