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Posts by Jellly

This actually happens a lot here in Las Vegas and I have found two jobs that way. Sometimes the hotel HR groups frown on chefs advertising job openings themselves. So the chefs advertise an opening anonymously, find a candidate, then tell the candidate to go through HR as though they are a new applicant. Crazy corporate games, but both jobs were at high-end properties, so I wouldn't rule it out.
Once a month housekeeper, $100...so worth it.
If you have a torch for making creme brulee, that works faster, just don't melt the bowl.
It's not a weird question, but a great one to ask. I started cooking after 30, and have done well. A lot will depend on what path you want to take. Honestly, I see a lot of single or childless chefs around me and think this industry has a ways to go to improve work culture. There are kitchen jobs with decent hours, but you will need to search. Many restaurant kitchens expect long hours and flexible schedules.
HappyHelen- I am so sorry. I had the same problem last year and that is quite awful to work through. My doctor recommended New Balance, which has a non-slip shoe that looks like a sneaker. I hate having laces as they are harder to keep clean in the kitchen. But that is a minor inconvenience considering that they have done a good job of keeping the pain away. Apparently it is important to keep your ankle from rolling, so the ability to tighten the sides helps. You may...
Candy will definitely last if stored properly. You can do a flavored, dry meringue. Food cost is great on those. Also fruit marshmallows are delicious and can be stored in the freezer if you have the space. I do several sheetpans at once. If you do want a cookie, shortbread has a great shelf life.
From reading this I would say congratulations are in order, because you sound like a good manager who has put thought into this instead of reacting from the frustration you must feel. It is hard to handle these situations, but letting him stay would not be good for the kitchen or for him in the end. I have had a few wake-up calls in my life and they have driven me to be better. It might be better for him to be forced to face reality sooner rather than later.
As someone that works with several French chefs, I would say it is not just puff. Tart shells, bread crusts and caramels all need to be quite dark to meet their standards. They think American stuff is undercooked and insipid.
NY Times Brown butter corn bread. So moist, it holds for days.... http://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread
I have had this occur on occasion over the years and it appears that there isn't just one cause. Here are some reasons I have seen: -The item I sprayed it too soft. I spray my desserts while frozen, but once it thaws, if the center has more give than the coating, it cracks. -Too much humidity or condensation. I often leave my frozen items at room temp 15 minutes before spraying. -If the spray coating is too thick, there is less give. Anyone else have suggestions?
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