Posts by Blade55440

Like everybody said, just stick with it and try your best not to let it get to you. I started about 2 months ago in a better kitchen than my last and was truly very nervous about starting. I'm working with people older than I am, with...

mmm that sounds really good. I think that's going to be the next dish I make for my friends.

You know I'm only 23, but I gotta agree with you on this here. I find hugging my parents just doesn't have the same "nothing could go wrong" feel it used to anymore. I miss that, same with being excited to learn new things....

If you don't mind me asking, what path did you take to get to being a sous chef so early in your life? Did you start working in restaurants early in your job experience? Or did you do something else? I'm curious to see what options there...

Before I read the actual thread (and saw the video) two things immediately went through my head: "...How do they keep it safe with the fish thrashing about in hot oil?" and "Why would you want to?" After...

I think I'm gonna be sick.... :(

Not to mention the fact they were smaller fries than the steak fries from the regular joint and are cooked a little harder as well. I mean 3:10 in 375 will get those suckers pretty low on the water activity scale. Then you add in the...

I think this is about the time that I need to bust out my stone and have at it with my set. They're in need of it I'm sure. Any tricks on sharpening ones with a rather pronounced bolster (or coller, not sure if they're the same). It...

Best things I can think of are: a) "schlepp" it again and have at it with a hacksaw. b) Get a band saw c) Find somebody with a masonry saw :D d) Um...get creative and try a a jig saw, or just take out some frustrations...

I'm going to say that 95& of the failures are due to undercapitalization. People try to get into the business and don't realize how much money it takes to get going, then keep going while you're digging your business out of the...