Posts by even stephen

I'd say your probably under a contract....a prime vendor agreement.....I'd be willing to bet the community is run by a management company that recieves mucho dinero at the end of each year or quarter if certain tagged items are...

Those are loaded questions........Bag, Purge, useable scrap, unuseable scrap, all depend on and vary from piece to piece and packer. Your best bet for post cooked yield is probably the altosham.....low temp....to mid rare........good luck.

Time....more time....and a little more time.....after a good many years, you'll find it's not about money at all.....it's the instant gratification you get from pleasing others with what you prepare or create. Set your goals five years...

Leave "your" recipes behind. I worked for a large group of restaurants for a good 12 years. When I was younger the owner came in and had a bowl of soup. Out of the blue, he said "Steve, this is one of the best soups...

One simple rule.....never when working.....the trick is finding some sort of moderate level......and absolutely "never when working".....I've seen plenty as well, from crack to heroin....it's sad.

Nato....I just can't do nato...my sister in law eats it over rice for breakfast......just can't do it......

I ask them to make me eggs over easy, eggs over medium, and an omelet.....pretty much tells me if they can cook....once a high paced breakfast job is mastered, you can pretty much teach them the rest. I continue to be amazed by the...

I've seen it in mexico also.....looks like that picture was from NY. Although it looks pretty unsanitary.....you should know that type of meat was probably heavily salted and air cured for at least a day.....hence the color.....I...

If your worried about the filling.....just blanch them first!

Just Jim, try the "Naot" Nordic........use to wear Birks to, but like these.