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Posts by rbrad

Poly Science has an app called Sous Vide Toolbox.It gives details on cooking temperatures and has a countdown timer.......it will let you know when the product is ready and also has extra time for tenderness.It gives details on pasteurization, cooling down with ice baths and other safety considerations.It will be a good introduction for you to get used to using it safely.I think it was either $0.99 or $9.99 but well worth it.It will answer a lot of your initial...
Yeah that's the term right now "creating a hostile work environment".Someday is right,the whole atmosphere will need to change because of this and you can't be seen as just cracking down on her.On a lighter note you should have said he was working on a new signature move for the girl's wrestling team he coaches "The Trump".
If your company is so PC then there must be something in the HR manual about absolutely no form of abuse being tolerated which would include something being thrown at another employees head.Let them know that your guy is going to the labour department for unjust dismissal for reacting to an assault.......if the fry was just out of the fryer then the oil could have burnt his retina and he was just reacting.If nothing else he could get some severence pay.He should also...
Chef Brah........It won't be easy for you to get a visa to Canada unless you have a special skill or close family in Canada.Unfortunately because of reciprocal agreements it's very difficult for citizens of the US or Canada to work in each others countries whereas Austrailians and Kiwis can easily cross over and most Europeans can freely work anywhere in Europe.I have seen some of your posts and you seem eager to gather experience in other places.I assume you are an...
That's good advice Mimi...also seasonal resorts are really good for learning because the business is more condensed.....at your age it would be a great way to spend a summer both professionally and personally.
You will get lots more people reading and replying if you repost on the professional chef form......as a cook you are allowed on there. In my opinion you should try and get a job at a smaller independent restaurant doing interesting food.With your two years doing corporate you will have learned organization, cleanliness and how to follow instructions which an employer would be happy to have.They might start you off doing prep to learn what your work habits are like but all...
Oh okay....you're taking the block 1 test.....when someone challenges that means they are taking it without being an apprentice or a student.
The best book is probably The Professional Chef.I just looked and you can get it delivered from Chapters for $64.The test is multiple choice and covers basic cooking, terms, weights and measure, temperatures, food safety,etc.Challenging the exam is meant for people that have been in the industry for a long time.If you are still learning as you go it would be much better for you to join the apprenceship program and in three years time (6000 hours) you will have your papers...
What about taking the 12 week course at Ballymaloe or somewhere like that...........is that feasable or affordable for you?Would the completion of that give you the qualifications you're looking for? 
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