Posts by Andrew563

I have read waiterrant, I liked the one where you could tell what kind of person you are by what you drink.

Actually, I thought I was the only NW member here, in Spokane.

Its premiere was tonight at 8 pm on fox. I was at work also so I missed out. One of my cooks called me to brag that he was going to watch it. Hmmmm, maybe I will try a couple of Ramseys techniques on him when he comes in tomorrow.

Like Chef Oz said, work fast and clean. Draw a diagram of the set up. And always have your mise well stocked. One thing I always do, rinse your tongs off in the bleach bucket between uses. It keeps them from building up goo from each...

I have been really looking at my presentation and plating style after I recieved that comment. Some stuff I do go vertical, I have a skewer dish that I stick into half a granny smith apple , but, I also have stuff that is all one level....

The other day, a server came up to me in the kitchen and made an interesting comment. He said, " My table said they could tell that there was a male chef cooking their food." I asked " How could they tell?" He...

Someday, That story was absolutely bizarre. That does give perspective. I thought it was bad when the server dripped sweat on me.

With some of the requests I get, i swear most people think ketchup, mustard , tartar, ranch, and a1 are the mother sauces.

1998 to 2000 that was about the time I used them.

I used to use sweet street products, I wonder if I used some that you actually worked on.