Posts by chefg2

Smacking the top of the pass and showing some frustration just shows passion and lights a fire under some as*es..(if that's all you did)..I respect everybody in our industry, but the day I fear what a server says about me ( other than...

If they are looking to you to take charge and the wait staff under minds you and upper management doesn't have your back??? its probably time to start looking for a new job, have a sit down with the owner and GM or decline the chef...

try smaller single serve dishes for example country night; pot pies served in 6oz. disposable aluminum (unless you have enough ramekins)...not sure if you present dishes in full pans but things like this you can cook as many as you...

It sounds good. Think of a sauce like a balsamic reduction or a raspberry gastrique. Some kind of sweet/acidic element. my only thing is the cast iron. as you know, tomatoes are high in acid and may pick up some of that...

There a many correct answers here. There is a difference between a cold room and a walk in but both are used as our kitchen "cone of silence". as we all know, the kitchen can get pretty heated with anger, rumors and things that you...

It sounds more like cafe than anything...Bistro is usually a casual dining area but here in the states it could range from casual to semi-fine dining and would infer that is a full service restaurant.... I wouldnt call it a deli...

Hi