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Posts by Brandon ODell

Sorry, I hit "Reply" before finishing. On reservations, many restaurants require a credit card to make a reservation, and charge a cancellation fee if you don't cancel at least an hour ahead of your reserved time. They require all members of a party to arrive before they seat a reservation to eliminate tables turning slower because guests are waiting for their party to arrive. They begin beverage service in the waiting queue, so tables waiting for their guests can get...
Missing the point. The point is that recipes are guidelines, not bibles, and names are there to guide the customer, not bind the chef.
If you know many Italian ladies, you know there are as many recipes for Alfredo sauce as there are Italian ladies too then, and they are all correct.
A chef that tries to force a market to accept his/her vision instead of creating an experience that matches the demand in the market is a chef that isn't a chef for long. Chasing away customers, any customers is just the first step of closing your doors. This has already been beat to death, but any chef that wants to be a successful businessperson instead of a famed cook, needs to worry more about what the customer wants than what they want to give the customer. Now that...
I wouldn't call a full veal reduction a "short cut" to making classic demi, or anything else with a roux. Using roux is the short cut. It takes more time and patience to do a full reduction, and has a more concentrated veal flavor. I wonder when the recipe police are going to start ticketing old Italian ladies for using heavy cream to make Alfredo sauce instead of bechamel, or adding garlic/not adding garlic. Sauce names imply a particular flavor or flavor profile. They do...
Food For Fifty by Mary Molt is another must-have reference book in my opinion. It is the single most important book for anyone who plans on catering events. In addition to the 1000+ recipes, it teaches how to portion and adjust portions depending on the time of day, type of guest, number of proteins/veg/salad/apps, and more. Awesome book.
I made family a priority years ago, before having kids and I don't regret it at all. It limited what I could do in the short term, but was worth it in the end. You can't ever have back the opportunity to spend time with your family. Your kid's "firsts" only happen once. It sounds to me like your family is a bigger priority than your ego. Good for you. Most "true" artists are ego driven and ultimately very selfish. Their accomplishments (and attempts at tgem) are the...
Friend that Cooks Personal Chefs is seeking talented up and coming chefs to join our family in the cities listed above. This is a part time position that can grow to full time as your client list grows.The hours are mostly Mon-Fri morning and afternoons with occasional Friday and Saturday parties you will have the option of accepting or not accepting. Parties pay overtime whether you are over 40 hours or not. To be a Friend that Cooks Chef, you must have the following...
If you are in the US, and you did the work with their approval, they owe your for your time. You don't need anything in writing. It is illegal in the US not only to "require" someone to work for nothing, but even to "allow" them to work for nothing with your knowledge. The only exception would be an apprenticeship.   If they knew you were doing the work, and especially if they expected that you do the work, they owe your for your time. They have to pay at least minimum...
This hasn't been mentioned yet, but I noticed you said you are pulling your chicken out of the same container you store other chicken in. Your chicken is too wet to start, that's why the breading is falling off. The first flour coat isn't going to get you the dry surface you need to make the egg wash stick. When the egg wash won't stick, the final breading won't stick.   Pre-breading and holding is always going to produce a better breading, but you can get it to stick...
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