Posts by kingofkings

Hi all, I'm stating a new job in 2 weeks. I've only worked at one place prior to this, where instead of the tradition tickets we have screens which show you when an order comes on, and keep a timer next to the item. Obviously this...

Quote: Originally Posted by boar_d_laze  Benuser FYI, this doesn't apply to the Thiers-Issard "Nogents" sold by The Best Things and the subject of this thread.  Although the blanks are pre WWII, they were stored...

What about when you clock in and out correctly, but then your wages are different?

I recently bought a vintage knife off ebay, wasn't all that expensive or anything. When I got it, I sharpened it up and I can see that there is an uneven point on the bevel that I've sharpened, only on one side, around 2/3 of the way...

Quote: Originally Posted by solsen1985  They're using you.     In a nutshell, thats how I feel too.   When writing a CV for a new job, is supplying the reason that I've reached my learning...

So, its been a month. I'm still pretty conflicted (moreso than ever maybe)   I had a meeting with my chef as I said. When I asked about a promotion, I was told that I had the ability but there just wasn't the position...

IMO there are pros and cons of clogs vs shoes.   Shoes are heavier, can have steel toe caps easier, stay on better, perhaps they could last longer.   Clogs are lighter. They can come off much easier if you manage to...

If you have a 270mm gyuto, then there is no point at all getting a 240 suji. I'd also venture to say that a 270mm may end up being redundant.  I'd look at a 300, or longer.

If I'm doing something like chopping a bunch of parsley, I want the longest knife I can get. If I'm doing mild work like dicing veg or that kind of thing, I might want a little shorter. I really see no need for a 210mm after owning...

You can download Modernist Cuisine if you desire. For the books, I'd say either On Food And Cooking or La Technique