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Posts by Greg

I'm helping a friend with a business proposal for a restaurant in Brooklyn. Any recommendations from area chefs and/or owners for reputable sources of used ranges, ovens, coolers and the like?
I'd look into grass-fed beef for your rib-eyes. We used them awhile back and they were very small, so a 6-7 ounce portion might be thick enough for you to work with.
Sometime last winter,     Ten years ago, more hair, less grey (me on the left),  
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...
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