Posts by Dylan Nichols

so i used the search and could not find anything on this topic, I work pantry at my work and i can not get the smell of fry oil or everything else i touch at work off my hands. iv used lemon juice and vanilla/mint extracts and lots...

Yesterday day i was walking in the cooking section at book mans and i was just scanning the shelves and my eyes stopped right in the book, Becoming a Chef. I grabbed it and just walked to the cashier and bought it with no thought of...

I get culinary books like hotcakes. you can never have enough books of knowledge

Once again thank you two u both with this advice. I'm definitely gonna see if i can do a big batch of things so i don't run over my time. I have 2 convection ovens at my station and I'm thinking i could -Cut salads -make...

My usual daily prep list.   -- 12 Romain cut/washed/spin for Caesar salad --  House salad 6 Romain/3 red cabbage/3 butter lettuce --  16 artisan  sandwiches --  24 pancetta crisp in the...

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Chef Dave thank you very much!   its makes me wonder also because when i come in to my station i do morning prep and morning lunch shift and i ask who does night pantry and they just tell me that its who is ever comes over and...

Today i finished my shift and prep with only 34 minutes past my clock out time. so my organized list has helped me a lot. The only bad thing was since i was off for 3 days, 3 days no one prep-ed the pantry station at all. so i worked...

Thank you everyone for this information. I've been using a list lately with the the most time consuming task to the least time consuming and checking it off as a i go. This job means a lot to me so I'm focusing more then even. I'm...

First big restaurant job with little experience out of less than a year of vocational culinary school, I only learned basic grass roots of culinary arts, stocks sauces, knife cuts, soups. I work the pantry line at an Italian...