Posts by Twyst

I think the omelette test is valid.  It's not so much about the end result as it is about watching how clean they work and attention to detail/proper use of heat.   My chef uses the 2 egg and onion test.   Poach an...

Quote: Originally Posted by countrykook    I've yet to see a thread or post re this special segment of the food industry. Let's hear from all of you. http://www.cheftalk.com/f/79/the-camp-cook

Answers are going to vary a ton from state to state.  Where are you?

Quote: Originally Posted by ovendoorburns  knowing that no matter how hard you think about, work on, collect elements for, and do miz en place for a dish, it will still be outsold by the...

Our prep and production team usually works 8-4 M-F.  Pay sucks, but the schedule is great.

Restaurants are probably not going to be for you.  Luckily there are a ton of other jobs out there in the culinary field.     You should stay online for a couple of years even if you hate it though as the...

I like birkenstock london clogs.   They are expensive ($150), but Ive had mine for 3 years and they are still going strong.   They are really comfortable.

When you go to asia eat a ton of street food, even if you are in fine dining, there is a lot more to be learned by eating what the real people of the country eat than going to a 3 star.   Take notes and pictures at...

Quote: Originally Posted by emmbai90  No no i mean during food prep it's unsanitary to wear an apron unless you get tomato all over you then you have no choice, were taught to wear the chef jacket and that is what we...

Quote:Originally Posted by emmbai90 flipflopgirl noop we can't have an apron as were taught proper health and safety.its against the law to NOT wear an apron in every city I've worked in. I'm not sure you really learned "proper"...