Posts by BeerConsomme

Quote: Originally Posted by yorvo  One thing I tell cooks is when it gets real busy is you need to slow down. You need to use your head. Speed is about thinking not moving.   That's key right there. Work...

Thanks for the suggestions.   I soak them with espresso.   For the mascarpone, I'll add it little by little to the zab while the zab is still warm. When it's all mixed in and the custard is cooled a bit, I fold in the...

Figs and prosciutto. Yum!

Don't know if I'd quite call myself a full-fledged pastry chef, but I do make the dessert menu for one of the restaurants I work at. So I apologize if this is in the wrong forum - seemed like the right place for my...

I work at an Italian place most of the week, so it's easy for us. Just a big pan of some type of pasta creation and a salad. It's usually just based on ingredients that we know aren't going to be used up in time and inexpensive items....

Had a guy order a steak medium. He also went through the trouble to define medium to the kitchen, as it stated on the ticket. "Medium, pink throughout, no red, not dry." Regardless, I cooked him a flawless, perfectly pink steak. Sends...

Thanks for the reassurance guys. I worked the station again last night and handled it much, much better. I got to know my way around the kitchen more, and went into service knowing all the dishes. I do think I can have the station down...

Hello everyone. I apologize if this is posted to the wrong forum, but I am just seeking some professional advice - or reassurance anyway. Long story short, I'm a career changer that started line cooking about 8 months ago. I cut my...