Posts by druehocker

I am managing a kitchen that has recently started to pick up in volume. Some quick background, I took a line-cook job to make my first step into a kitchen and since have taking over as manager. There is no head chef per say, I guess...

1 - Cut fries (skin on) and soak in hot water/vinegar for at least 10 minutes 2 - Drain and par-fry/blanch at 300 for 10-12 minutes 3 - Chill 4 - Fry at 375 to serve 5 - Season (we do parm, parsley, garlic and...

Quote: Originally Posted by hautesaute  saying "sorry, chef" for something i didn't do, because i'm not throwing anyone under the bus. argh. I know the feeling.

Working in the Old Fourth Ward...   Thanks for all of the input. I struggle with patience, but probably need to exercise it a little bit better. Reading and a little staging will help me get ready for the next level I hope.

Don't think I saw Hugh Acheson on here yet... I love his focus on keeping things local, seasonal and bearing the community in mind. He seems very grounded. I second Grant Achatz and Stephanie Izard.

I've been in kitchens less that a  year, but became kitchen manager at my current restaurant after about a month of cooking on the line (we are a small 4 man cooking staff). I'm a hard worker and quick learner and picked up the...

I finished a degree that I have never used, but am still happy that I did. I have edged people out for jobs because the completion of my degree shows work ethic and the ability to complete what I started. Finish it, I am sure you will...

Sounds like I am in a similar boat. I started cooking professionally earlier this year. After the first two or three months the menu and prep became automatic. My knife skills and speed were fairly proficient from being a general food...

I graduated with a Psychology BS in 2004 but have had a lifelong passion/love for cooking and food. I always knew I would spend my life in kitchens. Several months ago I completed my first stage and landed a line position at a growing...