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Posts by Blueicus

A question for you:  What type of Japanese restaurant is it?  High end?  Casual?  Is it traditional or is it more modern/fusiony?  What's the menu currently like?  In terms of Japanese food if you're talking about high end then you are striving to create cuisine that is simple, yet elegant.  Focus on a few ingredients in the Japanese canon, focus on a couple flavours you want to pair and accentuate then present it in a minimalist fashion.  You don't need fancy equipment to...
This issue is really more of one that's systemic to kitchens worldwide than in the US in particular.  I'm pretty sure Michelin-starred restaurants around the world have their cooks and chefs putting in similar hours.   As for the idealized 40-hour work week it only really works if the service and prep aspect of the job were more divorced from each other.  In restaurants where service runs from 5:30 to 10:30 (sometimes later) and clean-up takes an hour or so it leaves...
Typical buttercream ratios (with meringue) is 3 fat, 2 sugar, 1 egg whites.  That will make it a reasonable sweetness
Sous vide blanching works incredibly well for purple root veg, especially potatoes and carrots.  Also for potatoes cooking them in the skin then cutting them will help them keep their colour.  If you're talking about purple beans you're somewhat out of luck as I've not heard of a good method, though sous vide blanching is probably still your best bet.  Also try oil blanching.
The machines with compressors are always superior to the ones that require you to freeze the bucket.  However, the pacojet works on a different principle because it is essentially a "glorified" ice shaver that basically "pacotizes" a frozen block into a scoop able product.  This means you can packetize anything that is frozen, from sweet to savoury to mousses, etc.  The thing about making sorbets or ice creams with no sugar or stabilizer is that you can't hold the product...
your math is wrong because of several factors:   a)  It is based on a 40 hr. work week. (8 hrs/day).   b)  You only get paid for time you work.  In a week you are generally expected to work 5 days (according to these calculations)   c)  You get paid for 52 weeks of work in a year (it totals out to 364 days in a 'year' 7x52).  This includes the 2 weeks paid allowable vacation.   So what you get is 21x40x52 = 43680.   Of course, few sous chefs actually work 40...
Everybody brings up some interesting points, but I find that for those that advocate only cooking for the customer and all else is being on an ego trip I bring up the point that unless you work in a tiny town with nothing close by within a hundred km, as a restaurant one has some luxury as to how a restaurateur builds their client base.   The restaurant I worked at has faced a major transformation from since I took over to the way it is currently.  Before I was there we...
Vancouver is an interesting city for the industry, a lot of chefs moan about getting good staff, but I don't think it's much different than any other medium-sized market nearby.  There's always job fairs (more for corporate McJobs) and really digging your claws into those culinary schools (only appropriate for entry level positions)
Has anybody attempted to make a dairy-free buttercream-like frosting for a cake?  I'd like to avoid using a margarine-like substitute and prefer to use coconut cream if possible.  Will it emulsify properly with a cooked meringue, or will it just be a total waste of ingredients?
You can, in fact "teach" your customers, however, it must be done from a position of trust.  I go to certain restaurants to eat the predictable and I go to other restaurants ti be surprised.  Depends on what you market yourself as and how you build your clientele.
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