Posts by Nick.Shu

ive seen many things - done functions at a strip club, worked in a dementia unit, chicken processing facility, clubs pubs and hotels, fine dining establishments, ma and pa places, cafes and industrial canteens, schools and convents, off...

heh, here in Aus, tipping is a gratuity based on the level of service - but however is not a given. That probably explains Aussies somewhat reticence to tip. Personally, i dont work on a percentage, but then again living standards...

hmm, insults huh? ok just a few: 1) Being told by a person who ditched their apprenticeship in their 2nd year that my scallop mousseline was crab rather than scallop (being a person who has spent 8 years studying/10 years on the job...

nanette - are the brownies straight out of the oven when you see the the white spots or is it after cooling - this is very important, as well as the grade of chocolate.

if im not mistaken, the dead mans fingers are the rear legs of a crab (the small ones with paddles on them), but then again i could be wrong.

sounds good Pat. I really wouldnt worry about the staging stuff, as Canberra is screaming out for chefs from what ive seen. As for Melbourne, im a little unsure of the scene down there. However, being a chef in Aus gives you quite a...

isnt the customer the person who pays our way in life and gives what we do a meaning?. Also it would be prudent to note that despite the fact that the customer may well know what they want, they dont always eloquently convey that fact...

sometimes lindt but definitely the callebault retail lines - so smooth.

err, given that your needs are quite low, and obviously space may be a premium, wouldnt it make sense to make a glace de volaile, and use it to flavour, rather than go for a extra gelatinous bulk stock? not being a smart *** just...

freddyc - one way i find with tougher cuts of meat is to seal (coated in flour) then braise for at least 1 1.5 hrs. with this yes, you do get some shrinkage, but at least the punter can put a knife through it. front side - braise or...