Posts by Chef Bubba

your technique sounds solid. remember, however, that time is not an enemy of custards, it is the improper combination of to long a time at a excessive temp. For example, creme brule is cooked for a longer time at a lower temp ...

actually, ALL cooking is a science and understanding of food technology and chemistry is extremely helpful to a Chef. Actually, viscosity effects cook time through radiant and conductive heat resistance. Thus the thicker the viscosity,...

why not go visit. most schools will offer tours to show off their facilities and staff.

great reply, BUT not entirely accurate. Generally accurate. I say this because the question did not specify egg size. A large egg is aprox 2 oz, while jumbo and different grades/sizes yield different quantities. I do bow to the...

you are not barking at them loud enough!! Sitting down on the job? Work or career change I say! Just kidding. Shoes/insoles make all the difference.

you are not cooking the custard long enough in the double sauce pan. That should prevent the curdeling.

i am kinda amazed that your chef would throw you on the grill with out any training. The grill uses the most costly cuts of meat and is very unforgiving in doness. He/She must have great confidence in you!! here is my advice: 1....

if you dredge your sauteed item in flour, this will definately help the bind, stability and texture.

I have to say that these faucets are really useful!! OH my aching back!!! LOL!!! Plumbing is really not hard at all if you can braze with a torch, flux and solder. Cosmetic work on the install is hardest imho. many how to books...

Sorry to rebutt here, however, I have known more F&B Directors that came thru the Kitchen Ranks than FOH Management in my 22+ years of Chef and F&B experience (wink wink). I think the real question is where will you be the...