Posts by kingfarvito

I was walking with a saute pan of piping hot duck fat the other day as a server popped out of a hall way without announcing it. It was burn her or burn me. Being a gentleman is a poor idea some times :p. Scalding duck fat all over my...

Quote: Originally Posted by Pollopicu  What I hate about being a chef is scraping my forearm with a 18X2000 film cutter.   One of the worst cuts I ever received was from a plastic wrap cutter. Those...

Quote: Originally Posted by justpicked  Thank you Kingfarvito and Wvman,for sure that prep list and prioritizing is so essential.Needless to say,I love every moment of it because Im learning so much but Ive been...

This is a decent concept for a chilies type place where menus never change. Having a distinct plate for EVERY dish would get expensive at a place where the menu changes 2-4 times a year though  

In technicality this would be hollandaise. much in the same way that melting cheese over elbow pasta would be mac and cheese.   A good hollandaise starts with a good reduction. This reduction should be mostly acid with a bit...

As silly as it sounds, Hollandaise is my favorite. Something very satisfying about it all coming together just the way it should.  

You're going to mess up. At almost any place I've worked I started at pantry and worked my way up. in order to help with prep list things out according to time, and breaks they give. For instance I would start bread first because while...

This is pretty solid advice, I would add that you should use a canvas piping bag instead of a disposable one that will melt.  

work hard, fast, and clean. Constantly show improvement, and you should be fine.  

I'm currently working for a place that has an oven like this (though we only use the gas potion). Its kept at 670ish, and on top of pizzas and flat breads, most things from that side of the line go through it. The oven sits right next...