Posts by Rivitman

I bought my fish whole, filleted and portioned them myself. Then, you know, if for no other reason than wild caught salmon must have a dorsal fin tag stating type and origin. The same problem was happening with veal a couple years...

The sad fact is, that as far as I can tell, most labor in most kitchen's is totally incompetant, and or lazy. If you are good, and a hard worker, you are at times going to get stuck. Until you find the right chef. The right chef won't...

Pastry is a whole different ballgame from line cooking.

Self awareness is a good trait. Never do something that's dragging you down. Thats the advice of an older guy to a younger one. The only possibility is that it restaurant kitchens that are doing a number on you. You couild try...

I took up the weblog hobby as a cathartic outlet for frustration. I used to plauge myself by internalizing everything. It's a great release, and a study in creativity. I suppose I am influenced a great deal by a number of 60's...

For those interested. you can follow along as I rant and vent in a more unprofessional manner at my weblog. I'm just trying to work this out of my system, and my blogging demeanor isn't what you would get were you to meet me in person....

I spent most of my life in occupations that tended to tie you to an employer. Freedom to move about at will is one big reason I became a cook. I knew that once my skills were at a certain level, I wouldn't have to go through what I just...

An update for those who read these threads: http://cheftalkcafe.com/forums/showthread.php?t=13521 http://cheftalkcafe.com/forums/showthread.php?t=13320 The end came today. I resigned and walked out. The ownership never did...

Well, you have worked in professional kitchens, and were not scared off by the workload. You are young, with time to make progress. Look, I spent half my life in aerospace before I made the right move into the Kitchen, and even...

ACF is not a powerful organization. Though it's been around awhile. But with the somewhat newfound respectability of cooking as a profession in the United States, it's on the rise albeit slowly. Auto mechanics never used to be...