Posts by SquirrelRJ

Quote: Originally Posted by linecook854  Thank you RJ,   I have never heard of using hot held risotto, I have only used it straight out of the fridge. Is your place high volume? What? I didn't...

I assume we all use parred Risotto, held for service.   I bring it back up on the heat with stock, chx/veg/fish, let it simmer out the liquid, finish it with whatever i'm using (lobster, truffles, peppers, mushrooms, etc)...

Quote: Originally Posted by linecook854  Yes, we also finish off sauteed proteins on a sizzler plate in the oven like salmon and scallops. Agreed, not the ideal method in terms of quality as sometimes those items...

Quote: Originally Posted by linecook854  I have worked in a place where everything comes solo, no course lines between cold/apps/entrees so when a ticket is rung in it means to start fire on that immediately. Outside...

Does anyone NOT run an order/fire ticket system, or am I in the minority? we are changing our system in the next month, just hired a new chef (3rd in 24 months) and this Chef finally stood up and has decided to change onto an order...

Quote: Originally Posted by carrionshine211  Yea, it sucks. I went through it. You just have to trim down your lifestyle a bit. Get roomates, a bicycle, stop going out to bars,  etc. Also, seasonal resorts are...

Beets Truffle Oil

Pretty bold statement to say "I know i've done it, and i'm sure some of you have, too" VERY bold, and untrue.   I'll let guys take home leftovers from staff meal if they ask.. pizza, leftover deli meat from a platter,...

Quote: Originally Posted by Vic Cardenas       It'll be the best way to see if you can hang in that environment and if you want to do it the rest of your life. School won't teach you...

Quote: Originally Posted by Sara57  here's the link, I apologize it is for "Assistant Chef" not "Sous Chef," but I'm assuming it's the...