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Posts by Guts

This.
You haven't even been cooking for a year and you want to give up because you're meant to be not just a chef, but THE best chef ever? Get humble man.
http://ruhlman.com/2010/09/so-you-wanna-be-a-chef%E2%80%94-by-bourdain-2/
http://www.economist.com/news/21589095-gourmets-will-learn-value-vegetables-predicts-ren-redzepi-chef-owner-noma-and-founder-mad?fsrc=scn%2Ftw_ec%2Fthe_menu_of_the_future Redzepi really hit the nail on the head with this one...
A sous chef at a mediocre restaurant with a pretty good reputation, or bottom of the ladder at a good up-and-coming restaurant?
This thread was good for a laugh.
You shouldn't expect your cooks to do anything you can't do. 
The only employers willing to pay more for a red seal over a qualified cook without one aren't worth working for unless your wages/hours mean more to you than the food you're putting out. I can't vouch for Alberta, but in B.C. we've had a few good laughs about it.
Might be hard to get the respect of your cooks if you can't jump on any one of their stations and work it faster, cleaner, and with more accuracy and efficiency than them. 
Definitely not. The 'red seal' is considered kind of a joke among most of the chefs I know. The only real reason to get one is if you're going to work in hotels/prisons/hospitals/etc. And if you are really want one, with 10 years of experience it shouldn't be too hard to challenge the test (considering even fast food cooks can do it...).
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