Posts by T.Haws

My recommendations: For local flavor: Casamentos Felix's Domilisis(the best po boys, period) Ugelisiches(they are closing soon) Mandiche's ...

This wasn't said as a discriminatory , or disparaging remark towards any group. I have over 15 years in the restaurant and hotel industry, and mostly what I've experienced is that kids comming out of culinary school have this delusion...

I would find out what the average local wage is for cooks, and then offer a little more. Part-timers to begin with, the better one will rise up. I'v found Hispanic cooks fill this opportunity perfectly. Be creative.

While in Japan I bought a set of knives from Sakai Takayuki, from Osaka. Being left handed ,they were specially ordered for me(additional cost, of course)and sharpened on one side. They are/were western style, stainless, and well made....

Try Half and Half for the xtra body. The problem with milk and half, and sourcream is that if you boil it it will break. Cream fraich is a good substitute.

That's the fact Jack! Well said.

Yes Dave, I think professionally you were born last nite. Amusing that you come to this web site to ask how to start your business. You are hoping for the complete blueprint? I can see how someone at your level might find my position ...

Charlie Trotter " IF you try like crazy for perfection, an all out attempt for perfection, at the very least you will hit a high level of excellence." I had this written on the wall in front of the line.

Whats the problem with having one extra?

Or any other freakin' classic french cookbook. If this refers to an exam, going to class would provide the answer, possibly reading the text, etc.....