Harden the hell up. Everything is your fault Everything. So make sure EVERYTHING is done right. People will always notice someone with their head down and mind focused. And don't use the bs I'm a girl excuse. If you want to be treated...
I've heard and read some pretty incredible things about him, although I just started 4 months ago, Chef Coughenour is quite an accomplished man himself.
I'm going to have to agree with Lagom and Junglist here. If you take corn starch and slurry it into just plain chicken stock and then taste it for texture the mouth feel is unbearable. I've seen people use it for frying and it work okay...
I don't doubt that there are people out their on Cheftalk that have worked under Bissonnette or Adria or Keller. I was just making a point that you can drool over cookbooks or menus or websites all you want but for a Chef to truly guide...
Linecook854 makes an incredibly good point. Have you ever met Child? Adria? Bissonnette? Aizpitarte? While I agree you can learn an extraordinary amount from a plethora of chefs, true role models are the chefs you have worked with or for...
I recently did a stage for my current position as the fish cook at a prestigious city club in Pittsburgh and my performance dictated where I would be placed. The highly respected chef I work for does this for every employee from prep...
