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Posts by rbrad

Al.........It didn't leave any lasting scars.I worked with him before he opened his restaurant and knew who you were talking about before I saw his name.A lot of guys that worked for that well known successful Italian chef in town do the same thing.When I started a new job there and saw "yellow salt" on the line I always knew they had worked for him or someone that had worked for him.In a region where the people like saltier than average food it worked out well for...
Allan........that place seems like it was a total Fiasco.
I agree with Cheflayne about school.You would have developed a lot of organizational, management and production skills over those ten years and school would be a waste of time and money.With your work history you could probably find a chef willing to help build you up.It would be rough for about six months going from being a production machine to putting out a more refined product.Depending on your circumstances working a couple of seasonal jobs in better places would...
How about lamb hearts with an arrow shaped skewer stuck through the middle?
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...
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