Posts by RBandu

Scottish recipe: AP flour/33% cornstarch/light ale/Onion salt/pepper/pinch of garlic/tumeric/pinch baking powder/pinch sugar   Use whitefish: halibut/cod/haddock/tilapia/catfish/mackerel(it's oily, careful)   Chips:...

Drugs, alcohol and incompetence all have absolutely no place in a commercial kitchen.  I rarely give a warning; if I do, there's just one.  One and done.  It's a matter of who you surround yourself with, pissants or...

Drugs: Fired. Hungover: Fired. Still Drunk: Fired. Unable to deal with a rush: Fired.   How hard is that?

Try more things; cook them different ways.  Understand how they're supposed to taste, go from there.  Do you have a mentor?  If you can't taste and judge what you create it's kind of pointless.

My 2 cents:   I agree with Meez.  You're the perfect age. (We're the same age).  Whereas I ran my first kitchen 10 years ago, I met a lot of resentment from older cooks and applicants.  Now it's much easier to...

It's actually funny you posted that.  I worked at an oldschool italian place once upon a time and sometimes people would ask if they could have a shrimp scampi.  The owner (80yrs old, still worked on the line) would scream...

For the record, I dropped out of Pre-Med to continue cooking.  Sayin'.  

When I was younger, I worked for a chef named Doug Harris (NOT the Doug Harris of Spinnaker's).  He grew up in Arizona or New Mexico and moved to upstate NY to raise a family, which is where I met him.  It was very early on...

This is me, beating a dead horse.   When I was a kid and prepping, I didn't drive.  I called a cab 45 minutes before my shift, to make sure I was there at least 15 minutes early, no matter what.  I actually enjoyed...

Exactly, Ed.