Posts by adamm

I agree with the above 100%, Im not sure what you school(assuming you went to some kind of culinary school) told you about working it kitchens, Its demanding, hot, stressful.  Tempers can flair and remember the Chef is ALWAYS...

Iv made it with 2 parts creme fraice 1 part egg yolk and make just like a normal holandaise or bernaise.   After its made you can cool it down in a refrigerater to use later and almost heat to order if your cooks are semi...

What does everyone where for interview for chefs positions?  Just wondering, i alway felt awkward in shirt and tie but almost to causal in khakis and a polo. 

Your young, Go somwhere else for you intership, Most resorts wont stick you in 1 restaurant for your entire intership, I was rotated throught the 3 restauratns on the resort i went to and stayed at the last one for about 2...

Early Is ontime, ontime is late, and late is never acceptable, Well almost never accptable.....  I think your starting your day on the wrong foot, I understand your sleep schedule has been fliped but thats no excuse, a few weeks...

Almost any japanese knife will be better that german stuff.  Tojiro is a great place to start, the only thing i dont like about them is that they are clad and can have a weird feel to it.  The other recomodation would be...

If its all beef i would definitly do a carpacio or raw type course, for me some kind of braised short ribs would be a must for me. I would think an all beef tasting would be verying heavy, But thats just me.

What cut do you use for roast beef?   I use clod hearts, Bottom rounds, Top Rounds, Never been satisfied with any of them.   Just wonder what everyone uses?

  Quote: Originally Posted by kedco  Maybe a lamb leg? The Restaurnat is in a reirement home with independent living, i like the idea but i know lamb isnt one of ther favorites, I might give it a...

Quote: Originally Posted by Gunnar  well it is a bit of a pain but have you considered whole roasted chicken or turkey? much nicer presentation..at least for the start. There are really only so many things you carve...