Posts by pleddy

Ah, here's the thing...no fryer in the kitchen. We are using our own oil in a pot, which, as you can imagine is sort of a pain in the butt. The people who come to the cafeteria do like and ask for this item... Paul

Do any of you guys have any sources for prepared tortilla salad bowls (you know the ones that people use for taco salads, etc.) The limitations of the kitchen and staff is making me think of using a time saver instead of making our own....

We tried doing that. In Chicago, people freaked out when they got their credit card bills (even though when they gave their credit card they were informed about the policy.) We do it for big tops (I believe parties of 6 and up). Chef...

Hello all, At the restaurant that I work at, we have had an unbelievable amount of people who are not showing up for reservations that they have booked. An example of how ludicrous it has gotten, we had reservations for 130 on...

While my injuries have been very few in this, the early part of my culinary career, I do have a good story I heard from my CUL 101 teacher... She was teaching us about the importance of using the proper equipment and she told us a story...

Thank you for your responses to my post. A little post-script to my staging experience... My wife and I ate at Zealous (Michael Taus' restaurant now in the River- North area of Chicago). After our wonderful dinner, I asked for a tour...

Hello everyone... I noticed that Yountville, CA was the epicenter for the recent 5.2 earthquake. I was wondering if there was any serious damage to Thomas Keller's restaurant "The French Laundry" located there in Yountville. ...

Oh, I forgot the second part of the question. He said something to the effect that he was not a chef...a chef would never stand on his cutting board. Do you want the answer in Japanese? ;-) paul

Bobby Flay stood on his cutting board. Did Bobby forget all his sanitation training? ;-) Paul

Hello all, I am a part-time student at CHIC (Cooking and Hospitality Institute of Chicago). I would like to enhance my education by working in various kitchens for free (stage). I was curious if anyone had advice on going about that. ...