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Posts by rbrad

For your establishment it might be better to have a blackboard special and stop it when the product is done.In certain markets the secret menu for regulars seems to be becoming a trend and I think it might become this coming years equivalent to the pop up restaurant.
If the chef/owner of your current job picked you it sounds like they have confidence in you already and will mentor you and give any advice you need.
That's changing pretty quickly.....there will always be the hole in the wall places but prices are going up and there are lots of people willing to pay for a western experience.If it's in a tourist area the prices will already be close to that level.
What if most people here can agree they're not old or new but middle school.I think I said it earlier but I think it comes down to work ethic and the way you run a business.
What Kuan is saying is that you need to take from the past to change the future.Chefs twenty or thirty years ago didn't have access to the same ingredients or in some cases equipment so as changes occur you can move forward.That's why Orville and Wilbur didn't invent a 747 or Steve Jobs didn't come up with an iPad thirty years ago.......progress is a series of small steps with the occacional leap.I'm pretty sure the Ferran brothers were shown how to slice a red pepper and...
Jim.....from your picture I always imagined you more as an old school pirate biker chef.I wasn't talking about anyone in particular but was comparing the stages of images that some chefs go through as they try to remain new school while maintaining old school standards.With the popularity of chef culture these days it's not a lot different than the stages of a rock stars career.The part about seeing Keith Floyd really was my Beatles on The Ed Sullivan Show moment.I...
Not everyone in Canada is happy to pay for that but sometimes people,for some reason will go to a Jack Astor's or one of those places out of convenience....I blame suburbanization and the chokehold of taxation that the federal and provincial governments place on the hospitality business.Back to the topic.....old school used to mean a good work ethic,discipline and maturity.Styles of cooking are evolving so quickly that I don't think it's that easy or fair to draw a line.It...
Next time you change the menu instead of the number you might want to put the weight instead....i.e. one pound of wings.This way if you get some smaller or larger wings in you don't need to adjust numbers.
It sounds like you are doing well in a short period of time and have learned good managment skills.If you think you need more cooking experience in higher level places then you are at a good age to do that.In my opinion school would not be the best use of your time and money right now.Try to work at the best places that will hire you and try to stage for free at even better places.Travel as much as you can and learn all you can about food everywhere you go.Write or visit...
In a large operation but mostly hotels the demi chef de partie is the position directly under chef de partie.In this situation there is probably an executive sous chef with several sous chefs called junior sous chefs that are directly in charge of an entire kitchen.
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