Posts by Strummin365

Thanks for all the advice guys, never ended up doing this, they went with someone else. IceMan: Best advice I've ever read.

I was always taught it was a brunoised mire poix that was perfectly cut for garnish, usually blanched or sweated.

Ahh yes... the sensuality of cooking. What else do you put in another person's body? ;)

Just out of curiosity, how many of you really, truly, don't wear your chef jacket into work as you walk through the door? I do... I like being prepared and just coming in, washing my hands, and getting down to business. Apparently it's...

Just an observation  -  if you find your customers constantly complaining that they can get a better deal else where, cut your portion sizes and be THE cheapest in town. Everyone is on a budget nowadays and the poor are only...

Hey guys,   I am scheduled for an interview for a head chef of a restaurant in a hotel. This is my first interview for a head chef position. I believe there will be a cooking demonstration involved.   I'm sure many of...

We'll agree to disagree on that Michael.   I've decided to stay over the past few days, thanks for your input everyone. I've thought about the ACF before, it sounds cool.  

Right now I work for a major airport... we've just built a huge building to prep for all these new local restaurants we're opening up. I currently supervise about 30 cooks. I've been doing this about a year.   Current job has...

Thanks for all of the responses. I did end up e-mailing my resume out to about 40 different places and got some replies, nothing too positive yet.   I'm looking to run my own kitchen and develop my own menu and turn...

How do you feel about e-mails? Too impersonal or brief and to the point?