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Posts by foodpump

Hi Danny, Any merchant that pays 2.9% per transaction either has to jack up their prices, or get themselves committed. Like I said, the going rate here is 1.8-2% for Visa/MC Not many Canucks use Amex. Customers, that is, as well as merchants. The average American tourist carries at least Visa as well as Amex, and same for the Canucks. I've been doing business for well over 23 years now, I don't turn away businesss, I look for inteligent options.
Hey Bro Tyang,   If you read the posts and threads on this subject, then you must have read the one standard piece of advice I have given everyone who asked about the very thing:   Get a job in the kitchen.  Yes you will be washing dishes, maybe plating salads. So what?  Every one of us has started out this way.  Work for a few months, see if you like it.    Benefits of this "tactic"  are: -No money spent -No student loans -Money earned -Practical work experience...
Lets look at the materials first, ok.?   Copper Pros: Excellent heat responsiveness Doesn't warp   Cons: Expensive Needs constant maintainence (cleaning oxidization inside and out) reacts with acidic ingredients   Aluminum Pros: Excellent heat conductor Cheap like borscht   Cons. Warps faster than the USS Enterprise (unless its cast aluminum) Needs constant maintainence (cleaning oxidization) Reacts with acidic ingredients (Caveat:  Never stir  a...
Question:   Did H.R. talk with you in detail about this event before the firing?  You were a witness, as were others.     I dunno, but if I were HR, I'd can both of them, girly-girl for flinging f. fries about the place, as well as the other guy......
Nope.  If you can run every station fairly well you become a very valuable little pinch  hitter.    For example:  Pastry guy not up to snuff?  Turf him out, install you there for a few weeks while Chef hires a new one, and you can train him/her up, then you get moved on to another dept. or back to rotating each dept. on the regular guy's day off.
Well Vancouver--especially Surrey, has one of the highest proportions of Indians in N. America.  Lots of Indian restaurants, lots of banqueting facilities specializing in Indian weddings.    O.T.O.H. Getting a work visa is a hassle, more so for the employer than the employee.   
O.K., how will culinary school make up for "lack of professional experience"?   If there's one thing most employers can agree on, its the fact that culinary schools do not provide the repetition needed to master a certain skill
Hi Mary,   My standard advice to people on this site asking if they should go to X or Y culinary school (without any prior kitchen work experience) is this:  Go and work in a few restaurants.  If you like the work, the pace, and the people, then go to culinary school.   Quite frankly my advice to you is the same.  Before you take the big plunge, go work for a few restaurants.  Won't cost you a cent, matter of fact, you might earn a few bucks.  Take your time, smile and...
Hi,   As a teacher you understand learning. We can learn by memory, we can retain facts, we can (hopefully) apply what we have learned.   Cooking is a combination on muscle memory, skills, constant thinking and planning the next step on your feet.  You will need lots of repetition to master any skill, and this repetition should be repeated under someone who can constantly review and critique your skill.   On line may be great to learn facts, but it won't talk back to...
After you poach your shoes a few times emptying out stock or even just pasta water, I think you'll agree that a spout is a pretty good idea....
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