or Connect
New Posts  All Forums:

Posts by kostendorf

if you are having sex in the restaurant after it Closes don't do it below the camera over the bar.
yoga or stretching. and proper Standing Position while working,  get some instruction on Body alignment.  my wife is in physio and she constantly Trains me,  but she is really correcting me,  at first i was like "chill babe this is how i do it."  then started listening to her and now after Long days of proper Standing i feel strong and good at the end of the day not tired and sore.  she also has me put cold water on my lower legs at the end of the shower to push out any...
no i think the process of cleaning the environment you work in as a Chef gives you the respect needed for the Equipment.   i have seen this in a large scale kitchen where a Crew came in and cleaned everything after we were done.  too many Cooks left the place looking like sht.  "come on man wipe that up before you leave".  " why the cleaning Crew will be here  in half a hour."  i am not a lazy Person and as the kitchen Chef i still clean and do the dishes,  but after...
i have one from rational.   we bought it used for 6000€.  it is in use often in my kitchen.  i have worked with some before and not given them much use,  but the rational with the programing, exact temperature Settings and a lid that completely Closes to give you a pressure cooker.  no i never had to use the pressure cooking program for 100L, but the Option is there.  we had the plumber fit it with a hose and cut it into one of our Drains,  making cleaning easy.  the first...
Did you learn something?  Did you pay Attention?.  IMO unless you were a master before  you were 14 years of Age.   then yea cooking School in France was the best option...  so many jealous People here i think.  cool.               Can you work in the EU?  Start with France.  you are there already Then maybe ooooo let say any one of the EU countrys.  Italy, greece, spain, or maybe France.  Keep on Cheftalk,  there are some great Chefs and minds here. Opinions good...
An answer to you question on the Geschirr..  dont buy to Little unless you have a awesome geschirr washer to Keep up with demand.  check out the spar Cafeteria and Mehker, and go to another concept style Gasthaus for lunch and see how much they use,  think of the staffing.  Austria is different,  work 12 get paid for 14.  strong Union.  my biggest Problem is the staffing.  too many from AMS.  work hard for 2 weeks then the probation is over and the hard work is over too. ...
Servus Nole wie gehts? how are Things  going. are you opening soon and are there any hang ups.   i see Wien won tonight looking closer to a Wien Salzburg final.  just cheking to see well...wie geht's?
Hey good luck. I am a Canadian living now in Salzburg Austria.  I run  sports bar that Hosts the EC Salzburg Redbulls.  We do the VIP Club for the hockey games the media and feed the Players after and before the games and after Training.  As well as all the Food for the spectators. Been a bit of a School for me picking up the traditional Austrian cuisine but enjoying the experience.  Getting me looking at Food differently.  Any questions or advise just Keep me...
at times i use alot of onion rings.  too many too fast to have them blanched.  so i do blanch them, then into a shock froster to freeze, then into vaccume sacks and then from the freezer to the fryer.  the freezing them while hot and with some oil on keeps the Quality good.  not like fresh but still very good.
during mushroom season my dehydrator is working full time.
New Posts  All Forums: