Posts by R6Zack

I'm going to say that a big part of the equation is location. If you live in a larger city / area then I think culinary school is more beneficial. If you live in a smaller city / area then.. I'm not so convinced it's worth it,...

Maybe I look at it the wrong way but.. to me, if you want to be a good Chef, you first have to be a good cook. No, I dont mean understanding ingredients and proper techniques, I mean, you have to put in your work in the kitchen, on the...

There is a football stadium not far from work that is always open to the public and it has a really nice 1/4 mile track. It's usually around 1 am when I get there so it's nice and quiet, I rarely even get the noise of a passing car....

Quote: Originally Posted by Bill Paulk  Personally I would say a tough cook is a cook that can literally handle the heat.  At the same time be knowledgeable in his or her work/ station. A strong/ tough cook...

Sir, I believe on this one, we must agree to disagree. I see your point, and I think the reason I put so much credit on Mise en place is because I had zero kitchen or formal culinary experience before jumping into the kitchen of a...

 Just a thought... please, please no more chicken ceasar salads....     Amen.

We use some off brand ipod dock / station that does the job, as we have a very tight (cramped) kitchen. It has a aux plug as well, so even if you dont have an ipod, you can plug up your phone / mp3 player into it and listen to...

Quote: Originally Posted by Guts  Calling "mise en place" a skill is a bit broad isn't it? That's like saying "Oh, you should know cooking!". That being said, you should definitely know how to cook. I'm...

First correction I'd like to make to the OP is that cooks do the cooking, chefs make sure the shxx gets done. If you think all there is to being a chef is sitting on a line and cooking, then please keep your culinary experience limited...

We do our fried chicken to order, toss it in a batter then into the deep fryer, when it comes out it gets tossed in bbq sauce (optional of course) it is an under 10 minute item, depending on volume of course. If you have 80 open menus...