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Posts by PowerViolence

Cook to Chef: "Man, sometimes I wonder how you do it, work so much that is" Chef: "26 days in a row without a day off and I'm here baby! Ready to go!"
Dishes are created by chefs using there knowledge of food to produce thus product. Saying a dish is not "food knowledge" is like saying "This guy built this car from scratch, but its not "car knowledge", doesnt make any sense.  Once you start building the epic dishes that have never been done before, people understand via food knowledge why they work and how you got it to that point. 
So if you take Salmon Mousse Cornets, start advertising them as your own creation, your signature dish, that will obviously never be okay, and is stealing. I have had chefs show me "signature dishes" teach me how to make them, explain the why and how everything works together and encourage you to copy them and build from that. I often use other chefs "specials" or dishes from restaurant menus as building blocks to learn from. My last sous chef gave me his personal recipe...
At my current job i work in a hotel. Marriott affiliated Boutique hotel line. We obviously do room service, bar, pool bar, and restaurant. As the line cook we are responsible for all 4, plus BEO (Banquet Event Orders, often plated and come off the line.    Is it not possible for you to work the line with the other cooks, and just work room service from there, since they have all the mise I would assume the room service menu is the restaurant menu. When they are weeded...
E cig
Moving from restaurant to restaurant unlike a lot of industries is a must in this one. 6-8 months though, is a bit short. I personally do a year then move on. I always aspire to work at a "better" restaurant and different cuisine. 
Theres no stealing in this industry. Food knowledge is meant to be shared 
I could put all the sliced cheese on a half sheet pan. Wow I never thought of something so simple! Thanks!
How is cheese stored on your line? in 6th pans ect? If I do not want to use 6th pans because of the variety of cheese and the amount of pans it takes up on the line. 
I have been a AM line cook for almost as long as I have been a line cook. And if there is one thing I am confident, and there really is only one, its eggs. I cook perfect eggs every time, or they dont go out. My ticket times are perfect for AM, can do 80+ covers by myself using 4 pans and a flat top, 150+ covers with another cook and I still use 4 pans, that's all you need.      ...but it wasn't always like this...    I struggled with eggs at first, how can you be so...
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