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Posts by Greg

In my opinion, lying about your experience is extremely, horribly bad advice. You're setting yourself up for failure. When you go down in flames on a station because the chef thought you'd be able to handle it based on your false statement, he or she will know something's up. Might even get you fired.
I've made plenty of it using the neck bones as a base, you shouldn't have any problems with it.
It'll work, but all of linecook's cautions are true regarding moisture loss and shelf life. Even well-wrapped, I wouldn't use them for more than 2 services.
Lets all be more respectful here and stick to the topic. Keep your opinions regarding spelling and grammar to yourselves, please.
I work at a baseball stadium, so we've got a virtual army of hot boxes. All are FWE insulated boxes and I've never had a problem or even heard of a problem with them.
Thread locked, pending discussion with the ChefTalk moderation team. Some of you need to realize that your perceptions of what people communicate over the internet are not fact. Disagreements are fine, but everyone needs to make their points respectfully.
  A word of caution here, these sound like famous last words. Personally, I didn't take a head chef job until I knew I was ready. If you're not feeling definitely confident you can do this, it might impact your ability to lead your crew. If you think you can fake it till you make it though, its worth a shot. Its entirely possible that you're being too self-critical to see the ability the owner clearly sees in you. I do the self-critical thing myself. Fortunately my boss...
Resting meats in any liquid will reduce the temperature more quickly (liquids conduct heat better) and reduce carryover cooking. While demiglace would also add a good flavor like butter does, it's about twice the price in ingredients alone, let alone labor to produce it.
I once worked with a guy that was 5'7" and around 300 lbs. The line was about the same as the one boyo works: long, but narrow. Whenever he tried to get past me at my station, he'd invariably knock my utensils on the floor trying to squeeze by.
We did cubans at the baseball stadium I worked at and had the same issue. We had to run the sandwich through the press, then opened it up and put it in the oven to heat through. I'm pretty sure that won't fit the 3 minute time you're aiming for, though.
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