Posts by Rivitman

Sadly it's normal. Cooks at many fine places make no more than cooks at slop joints. While the good places may have linups to get a job there, there is an overall shortage of kitchen labor, that is becoming increasingly serious....

I agree with this position totally, and I suggest you be extreemly careful in your dealings with your bosses. YOU will be expected to deliver the goods, and you will. But YOU musthold them to the letter of their word, making very sure...

Life in the kitchen. Well, i had a lot of jobs, aerospace jobs. Some tough ones, like pipe laying. For me, Kitchen work was second toughest, coming in a second only to my 4 years as an army infantryman. The pay stinks, you must know...

1sr rule of work: Show up. The guy that shows up gets work done. The guy that doen't show up should be released. Now if the lazy, irresponsibe sous is absolutly no alternative. you indeed have a problem. Perhaps he is percieved...

Note that many purist brewers will not use dextrose, and will only use malt. Dextrose is used instead of a portion of the malt to lower cost, and is more popular with home brewers due to it's very high fermentability. Home brew shops...

maltodextrin is simply dextrose, AKA corn sugar. Available at any beer brewing supply shop.

Nobody is applying a stereotype, because they are not stereotypes to begin with. They are genreal facts though exceptions will always occur. And they effect every sector of the food business. I'll leave you to look up the numbers at...

Jose simply overstimated himself. He paid the price. His mistake. And if he IS that good, the F+B is a screwup by applying the arbitrary standard. The word 'team' is just a word. In the working world, it is usually used to apply...

Every situation is different. And at each, the stakes in play, as well as those involved are different. In the end, outside the superstars, nobody really gives a rap about chefs and cooks anyway, they toil in obscurity. So the good...

I'm glad this situation worked out for you. While I have zero evidence, my intuition is that this outcome is part of the idea that in Europe, cooks and chef's are valued more highly as skilled craftsmen than here in the states. But...