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Posts by Mannlicher

I want a new paring knife as well.  I have designed it, and Tim Olt, up in Michigan, will make it.  1/8 thick S30V steel.  Bocote wood handle.  Shape will mimic the Sabatier French style 4 inch paring knife. When Tim finishes, I will post a picture.  He does great work.
Penzys has vanilla beans.  Spendy, but they have them.  
for those elastic waist pants, a large binder clip works.  Fold over the waist material, attach the binder clip.  The larger size clip  works best.
best advice I could give, is to show up on time, clean, ready to work.  Don't show an attitude, just do as you are told.  Be patient.  Careers take time, and a LOT of work.  
Doing all your prep work in advance, having all the ingredients where you can get your hands on them, and in the correct order.  Having your equipment ready, your fire hot,  Being organized. The actual cooking time is not that great.  Stage, project, organize, follow through, pay attention.  
I have two 'twenty something' nephews that have graduated from school, and are climbing the ladder.  One went to CIA in New York, the other to J&W in Miami. They are both working very long hours, and working very hard to learn the real world vs the academic world of modern restaurant life. I don't see either of them with anything but a sterling work ethic,  a good grounding in classical cooking, and a burning desire to stand out from the crowd. Come to think of it,...
One thing is for certain.   The staff will pay attention to those things YOU pay attention to.  Someone has to set the standards, and attend to the enforcement.  That should be the owner/operator.
A fairly simple Dutch Oven meal for the campfire.  I use a 5 quart oven for this dish, and cook it suspended over coals.  I do a lot of camping, and almost always bring my cast iron and cook for the group.  I practice in my back yard, in a cooking area that I built to provide the same sort of cooking arrangements that I find when out in the woods.  Practice makes perfect.  :)   Posole   1 1/2 pounds Country Ribs, diced Tablespoon Bacon drippings One onion, diced One...
the most important issues have been addressed.   Water, salt, sugar, carbonized food particles, high heat and poor quality oil are the culprits.  Even eliminating those factors is not magic.  Oil has to be filtered, and yes, changed regularly, to keep the quality of your fried food up where you want it.
It's about as tough an undertaking as a fellow (or gal) can get into.  Lots of written advice out there, and like was mentioned, is a must. One really big pitfall, one that has done in a lot of entrepreneurs, is going into the project with unrealistic expectations.  Another is being under capitalized. Best of luck!
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