Posts by cheftobe

"Would you take on an apprentice still in his first year who complains that s/he hasn't worked all of the stations yet? Complains that he is older than his Chef, and this somehow makes him eligable for a special or...

First, I didnt know which forum to put it under so I put on both.... Second, I am not looking for pity on either of the forums, I WANT TO LEARN ALL THAT I CAN DURING MY APPRENTICESHIP YEARS!!! The chef is a good chef, but he is NOT,...

foodpump, we are definently NOT short staffed. I truly feel that he does not want us to suceed (by us I mean the other 2 apprentices), and he strictly wants us to meld into cooks for his restaurant. I am 7 years older than him and...

Thanks for the input, I am 36, and really feel I am level headed. I know what I have to do in this business and can totally accept doing the grunt work, I actually enjoy it. My chef is only 27, and I truly feel there is a sense of threat...

Under my apprenticeship program I have to put so many hours in at different stations, I currently have enough hours at one of the stations and my chef refuses to move me to another. He comments that the school will never know what hours...

Under my apprenticeship program I have to put so many hours in at different stations, I currently have enough hours at one of the stations and my chef refuses to move me to another. He comments that the school will never know what hours...

I have 3/4 G of mushroom stock and need some help. I have made at least 12 variations of mushroom soup and mushroom sauces to date. Any ideas on what else I can make with it? I assume I can make a veloute of some sort? Thanks for your...

It is nice to see some older folks like myself-35- get back into the business. I was laid off 8 months ago, decided to go back to school AND ABSOLUTELY LOVE IT!!!! I entered the apprenticeship program at a local school and work one of...

By the way, Culinary Artistry is by far the best book I have purchased to date, bar none!!!!!!!!!!!

Thank you for the responses and the input. I am getting Salmon for .324 per oz and will be serving a 4-5 oz portion, small, but lunch is only $6 for a 3 courser. This is more of an "excerise" to get a feel for putting food out,...