Posts by blue_wolf

Just thought you guys and ladies might have some insite into this. I have to set up an interview for next week with a prospective line cook. This will be the first interview I've ever done, on a professional level (one might consider...

Just wondering if someone knows if this is possible. I want to be able to do salt baking at my restaurant - whole fish, chicken, etc. The only problem is the time it takes, 40 minutes min from everything I've read. My question is can...

Yeah, and just think of it. If you get really lucky, you can find one with a wedding ring or some other ring type on it. I can just see it now. You take your girl to Wendy's, she orders the chili. You knew she would. You made special...

Yeah, my spell checker is down right now... :D Thank you for the heads up on some of the basics of the cooking. I knew this was going to be a challenge and I know I can make it work. My GM is very experienced and has offered to help out...

Just one problem... I don't start over there til April 7. I got to finish my 2 weeks at the CC. And, I do believe I sturred up a hornet's nest. I didn't mean to. I was telling the Kitchen Manager how much I'm getting over there, and...

I just had two interview in Madison yesterday and both went great. I will be accepting the job of Executive Chef with Luna's Cafe. The funny part is I went into it expecting a cooks job. He never advertised for this position and didn't...

Wow. I've been to L'Etoile several times and was going to try to get a job there in the next few months. Not that it wouldn't be great to still work there, but the thought of working under the master. Wow. I knew it would happen...

Okay, this is what I came up with after CC suggestion. I haven't had the oppertunity to do this much and am looking for all the feed back and comments I can get. First Course 1. Foie Gras Mousse served on Apple-Cous Cous cake,...

Got a little too excited. Give me a bit here and see what I can do to tone it down and make it flow smooth, instead of being a food mish-mash.

Here's my try. First Course Shitake Soufflés – Mushroom cap filled with a Leek Soufflé. Served with a Vidalia-Sherry reduction/puree. Foie Gras Mousse served on Apple-Cous Cous cake, topped with a Curried Egg Plant Caviar Sole...