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Posts by Jellly

Some of the most exciting new places are opening in Chinatown(Chada Street) just a few blocks west of the Strip or downtown(Glutton). Bouchon @ the Venetian, has amazing breakfast. If you really want to do it up right, Robuchon or Guy Savoy.
So far, it hasn't been very practical for production. Perhaps in a high-end/low volume kitchen it would be ok, but takes me hours to produce 100 portions. If the room is too warm, it slows down, so I would not want to use it to order.
muffildy- I'm sorry I can't help. I am really just posting to say you aren't alone. I used to be in a position where we would do large batches of cake using fluid flex and would absolutely see different results. We did so many tests trying to identify the variables that were affecting the outcome. There were lots of theories, but nothing conclusive. Good luck!
I don't think those flavors sound terribly appealing, but I suggest you try it out anyway. When I first started creating recipes, many of my ideas did not work out but I learned a lot from the process. I especially got better at paying attention to how flavors interact and at visualizing the end result. To create new and exciting dishes, you can't always play it safe. After saying that, I would add that at least in a restaurant with an a la carte menu, the dish doesn't...
So, I inherited an anti-griddle. I have one item I will be producing with it, but I can't say I am all that excited about it. Now I am wondering what cool things I can make. Is anyone using one for pastry? I am in research mode.
I think I have 5 or 6 different cheesecake recipes in production right now and I have done two varieties with flour, but DON'T use almond powder. It does not dissolve into the batter, so the texture would be noticeable in the final result. Let us know what you are trying to achieve and someone can help. Phatch-give Japanese-style cotton soft cheesecake a try. It is light and very good. More like a cross between cheesecake and chiffon.
What makes the tiramisu Vietnamese?
Cold calling might be a good approach.  Avoid weekends and aim for mid to late afternoon our time.  Even if you don't get the head chef on the first try, you can get good information from talking to a sous chef or line cook.   And just to clarify an earlier topic - I actually think the unions are a good thing and wondered if some of my comments made it seem negative.  When I first moved here I had mixed feelings because there is definitely bad with the good, but overall...
Try a pavlova with fresh berries. It's not too hard, but is not very common, even though you will find a lot of recipes to choose from.
I am going to respectfully disagree with Chefbuba. For the restaurants you mentioned, contact the Chef de Cuisine directly, not HR. I have been in Vegas for many years and the high-end restaurants like to hire directly. Here is how it goes: for the casinos that own the restaurants (most of the properties on the Strip besides Venetian/Palazzo), they are not supposed to advertise openings on their own. Instead the hotel's HR is supposed to handle the whole thing. but...
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