Posts by Dlee

Negi Maki Try a frozen beef shoulder or butt. Slice it thin on the slicer (while frozen) (kinda like carpaccio)and lay it on plastic in a rectangular shape till there is no holes showing. When you are finished slicing the beef should...

Ben, Everything said before, also what I found in my personal climbing the ladder was, do everything that no one wants to do and be very good at it. Later down the line you can say "when I was a ..... I did ..." and then...

phoebe, Here are a few cook books for you to look at; - The Thousand recipe cookbook by Gloria Bley Miller. This book is a no frills book , but the recipes are very good and close to authentic - The food of China by Deh - Ta...

I am the Exec. Chef so with Eric's quote " ...I will never work salary as an executive chef again...... It's slavery! ..." I do way more that 60 ++++++++++ hrs. But with that said I love my job. would not change it for any...

My suggestion is to learn the language that is in the kitchens in your area or the area you intend to be in. Why learn a language that you know and cannot use. Yeah sure it nice and all that a person can speak 3 lang. but if you...

panini, Must have been some kind of SUPER VIP shelter. No disrespect to the people attending. I would also bet, that chef just walked around looking at what everyone was doing and just chewing out everyone and doing very little. I am...

phoebe, In a bind I have done Mirepoix up to three days ahead but I keep all the veg. seperate, and tightly wrapped. The reason for doing it so far out is because of how much work is anticipated and / or the fact that I would have a...

phoebe, Hi, Phobe. Here are a few suggestions; When I make stockes I put in fresh herbs such as oregano. If I am doing soups after I saute my veg. I will add some dried herbs to get that complex flavor/taste. then at the end of...

cesarzap, There is already a thread on this topic in the archives. I think my response was; the term 86 came about because the garbage can in the army was a diamiter of 86 inches. So to 86 something is to throw it out. If I...

chefrum, I have used truffles, truffle powder, truffle oil, .... I have found that each product has a different application. Truffle powder, I would suggest that it be used as a finishing product. But be careful not to use too much...