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Posts by rbrad

3rd career change and you're only 26.......you need to decide what you want and stick with it.Stop being so hard on yourself and dwelling on every little thing.Lots of places don't even have recipes as detailed as the tzatziki one you're talking about.Ask questions without being annoying or better yet watch everything so you know how the peppers or tomatoes are cut when you're asked to do it.In the beginning it's difficult when everyone around you knows more than you do...
It might dictate the rest of your life.........there are so many possibilities for you.....good luck Matt.
Matt........your post is slightly confusing as you said you would need to commute two hours to school and continue to work in your town or city during the four years but then said you were prepared to move to Colorado or Europe.It made it seem like you had a family keeping you where you are.If you have the ability to move around in my opinion that would be much better than any cooking school.I think experience is always better than school and even if you're staging or...
Meezenplaz...........that would mean that the courts are sexist and racist.
There's no such thing as reverse sexism or reverse racism........just sexism or racism.
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.
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