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Posts by foodpump

Cinnamon is a complete different species from cassia, different genus, too.  Generally cassia has  a stronger flavour, and cinnamon a more delicate one.   If you look in the bible, old testament, forget which book, there's a  recipe for an annointing oil.  It very specifically mentions both cinnamon AND cassia..... 
Now I'm confused...   When in England, using the English language, and you want to use French brigade terms, then you use French Brigade terms, and not French brigade names with different, UK meanings.  Not saying the French naming system is better or worse, but it is a system.    Whole thing kinda reminds me of a Chinese girlfriend I had who would "invent" new words like "Druff", (draft + rough)  "hand me some druff paper so I can jot down this phone number quick."   ...
You can go 1/2 way and get  a "Tomato witch", you place a whole cored tomato in the cradle, shove it through the serrated blades, and you catch the slices in one bunch as they come out the other end.  From there it's just a few knife cuts to diced, but if you do a lot of s'wiches or burgers, it's a pretty sweet deal.  They are expensive, but I always got mine used.  What you need to do is to show the owners on paper how much time you are spending manually cutting something...
Now Etherial, this just isn't like you....   Usually when you post a question or a statement and don't get the response you want, you are right back, same day, fighting, argueing, and fighting some more.   Let's treat the whole thing like a science experiment, O.K?   You say employers should recognize you because of your 40 years cooking experience*, and personality and leadership qualities that make you the right choice to lead a kitchen brigade and a...
6 of one and 1/2 dozen of the other....   Gas or electric doesn't really have an effect.  Now the TYPE of oven, the insulation, the deck material, the crown, the doors, etc. all have an effect.   Gas *usually* has a quicker recovery time, but again, the brand and type of oven can make a huge difference.   Electric ovens *usually* don't need venting or to use valuable space under the hood of the kitchen exhaust system
Thank you for your honest post, you have already made some friends on this thread and have earned quite a bit of respect.   Like the others have said, you gotta leave.    But wait!  How,  and when you leave is very important.   First things first, dust off your resume and get it up to date, then start looking for places that interest you.  DO NOT QUIT OR THREATEN TO QUIT during this time, don't tell anyone other than your friend. Smile, nod, work, and in your spare...
Easy.   CDP = Chef de Partie   That is, one who is in charge of a station, ie: Entremetier, garde Manger, Saucier, Pattissier, poissonier, rotissieur, and tournant.  In charge, responsible, supervising any members under him/her. Takes orders from the Sous or the Chef   Commis = Junior member of the brigade, who has completed his/her apprenticeship, but is not in charge of a station and does not have any members to supervise.
I dunno, Etherial..   Owners are kinda funny, they have this overwhelming need to make money--you know, cover the payroll, rent, creditors, etc.   Kitchens can be very romantic, I guess, but I see the commercial kitchen in only two ways:   -The first is potential.  The kitchen has the potential to earn some serious bucks.  Matter of fact, most owners have already calculated the potential, included it in thier business plan/proposal, and are gambling that this...
  They want work experience.  If you say you can grill a steak med-rare, the employer wants you to grill 100 steaks med-rare without any re-cooks.  If you say you can do the salad station, the employer just wants to make sure that you have all ingredients and equipment necessary, and they want salad plates to come out without any supervision. That's what employers want....
Hi cooksalot,   I tend to look at things from a different angle, mainly because of career and school choices I made 30 -odd years ago.   I grew up in Canada and have had a fairly typical view of schooling:  A culinary school would teach you all you needed to know, and then you went to work, education complete and finite.   And then I went to Europe and got "indoctrinated" to a whole different mind set.  Firstly, no one really serious about cooking professionally went...
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