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Posts by cheflayne

Heavy whipping cream that you can get at most grocery stores is close to the same thing, just slightly lower fat, but close enough.
I don't feel that this is the case especially in a chef driven restaurant. When hiring, I look for attitude more than I do experience. I can teach skills, attitude is harder to transmit. If you go to a culinary program that is 12 months long, you would have some knowledge but not really much in the way of actually working experience anyway. Working skills are learned much faster in a restaurant environment than in a classroom one. Chains would definitely give you a foot in...
I highly recommend to anyone that they get a years worth of experience working in kitchens before making a decision on whether or not to attend culinary school. Most people will spend 40- 50 years of their lives working, so taken in that context...what is one year before making a decision that has financial consequences.
Contrary to what most people might think, higher fat dairy (such as manufacturing cream) is less likely to curdle than less fat dairy (such as 1/2&1/2 or milk) when reducing. Manufacturing cream, and the like, are also not affected as much by elevation. I lived at 8,000 ft for 10 years and was amazed by how much elevation affects cooking and not just baking. Try making hollandaise at high elevation!!!  Patch, have you tried it using straight manufacturing cream for your...
I agree with Chef Ed. Stay the season. September will be here in no time and there will still be jobs available. This is a high turnover industry. Staying for the season will make for a better flowing, less choppy, resume with a valid reason for leaving your present position.
If you want to do scrambled eggs with no oil and no stick, bring 4" of water to a light boil over medium heat. Stir the water fast as you can in a circular motion. Pour your beaten eggs into the center of the whirlpool. Cover pot and let sit for 20 seconds. Pour off water. Eat eggs.
What about Hawaii? Kona coast on the big island is starting to take off. Lots of opportunities there.
No apologies needed, I am too cantankerous to be bothered, actually kinda humored and just had to speak up for my team LOL.   Natpag is not going to know if the move is going to benefit her unless she does it. I applaud her. Basically she is looking for advice on how to go about it. I already threw out my 2¢ on that.   Natasha, this thread is a perfect example of how different people perceive things differently. You just need to have faith that you will find your fit...
Have you been talking to chefs or human resources people at the interviews? I would think your best bet would be to talk directly to chefs, if at all possible. Also have you checked with restaurants about the possible of staging? Besides the obvious, stages are also a great way to open up possibilities by getting your name out there in the local chef network.  Gee, I didn't realize this about myself, thanks for enlightening me. I am in my sixties now (and still pumping it...
Evidently the fried chicken oreo is an internet prank, but believe it or not oreo fried chicken is not. Roy Choi has done it. http://www.thrillist.com/eat/nation/oreo-snack-hacks-roy-choi-michael-voltaggio-and-nguyen-tran-create-cookie-recipes
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