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Posts by Chefzone

Yeah, sometimes I wish I would have taken something else up in college, but it used to be a trade. In the help wanted ads they used to put list jobs in the Skilled Trades column, now it's under help wanted. The pay was the same as any other professional trade (electricians, carpenters, gasfitters,etc) then came along McDonalds and the rest, minimum wage burger flippers, they were soon called cooks, the rest is history. So many great Chef's turned to alcohol, as their jobs...
FOOD TRUCK !  You can go to events and find excellent profits, about the same cost as a store front.
Google, what is the average pay for a cook in (what ever state or province you work in)  Then you can make a decision if you are on the right track.
Look back, what made you go into the culinary arts?  Sometimes when you look back, it may get the spark back into you!  The sky is the limit, go for it!  If you can't see what got you to here, maybe it's gone : (
Yes, definitely buttermilk, but after that I shake off the excess buttermilk, then shake the chicken in a mixture of flour, seasoning salt, msg, black pepper and a little baking powder.  Then shake off the excess flour mix, redip the chicken again in buttermilk, shake off excess, then reflour it again.  Deep fry in clean oil at 350 until golden brown and finish it in a 350 oven until center is 170 degrees and juices run clear.
When I started cooking in 1974, the wage was $5.75 per hour.  That was perfectly in line with all other trades, like electricians, carpenters, plumbers, pipe fitters, etc.  Now with all of the fast food restaurants the pressure in the food industry has so much more pressure to keep their cost's down to compete,  I found that the wages between the other trades and cooking has spread so much farther apart, you can barely make a living.  It is very sad to see what has...
Hi, sometimes the Chef can have a bad day too.  As far as the photographic memory a phone camera will help too.  But being late, everyone doesn't know you will even be in so they start the day off with having to start what you need in your station.  That's not fair.  Not a team player.
First of all, never be late!  Set your alarm one hour earlier, show respect.  If you want to learn and stay in this profession, keep your eyes open, come in early, watch the others perform, learn.  If you don't think this is worth it, work at a McDonald's.  This new career is very demanding, especially in today's tough market.  A few years ago it was okay to have extra staff on, today's market is very competitive and you will have to make sacrifices.  Culinary Arts is...
If you make a bechamel (with butter, flour and milk) sauce and add cheddar or whatever will separate because of the high fat content.  On nachos I just melt grated marble cheese over them.  For a nacho cheese dip, I have used whole milk, cornstarch, chili flakes and dried cheese powder from the bulk food section of the grocery store.  Has good consistency and colour.  Velveeta is the easiest way to go for dip,  I have never put a cheese sauce over nachos, only melted in...
In grilling chicken, it's best to put the grill marks on, then put them in the oven to finish.  Never partly cook your chicken and cool it off and finish it off on the grill.
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