What do you guys know about a chemical called Freedom from Mt Hood? We use a floor cleaner/degreaser when we mop, and then we put the Freedom down after we squeegee and rinse. It sits overnight
It's like $30/gallon though... Actually...
I haven't had many issues with my feet. My ankles click/pop when I walk barefoot or in socks at home, but other than that, I'm alright. I have patellar tendinitis in my left knee, but it hasn't acted up in years. I have dislocated both...
You need to set it up to your advantage. Scorched pans? We all have them
That burner that only gets 45% flame? Use that for something you burn easily
Just like a grill, use your burners like sections, each burner has it's own...
Sitting on a break right now... Decided to stay at the restaurant as opposed to going to work as a corporate chef for a software company. Too much fun here
I'm the only cook here today so my plate is full. In at 10, lu ch lunch...
Second the post above. The ticket and firing system will be different, as will the way courses and the FoH will do things. But in the end, a kitchen is a kitchen is a kitchen... Is a kitchen. The standards will be different most likely,...
Seeing some of the more popular chains (Chili's, TGI, Olive Garden, ect) and how they're practically giving their lunch chest away now, it's making it hard for the independent restaurants in some areas to stay open. Coming from a smaller...
I was going to disagree with #1 about an hour ago seeing as it's been a solid two months since a cut or burn
Then some rogue split pea soup splashed out of the Cambro as I was transferring it. #1 is again confirmed
Interesting topic... I was just researching this the other day. This pic pretty much sums up my findings
http://4.bp.blogspot.com/_BHdxHgED8ZQ/SYNUH2PHtSI/AAAAAAAAEDs/Srhr1lE-t6s/s400/IMG_3694.JPG
It's not mine, just one I found on the...
