Posts by sierra11b

For sale is a Commercial Grade Wells WB2 Waffle Iron. This Iron sells new for $1100 but I am asking $450 OBO   I am a new chef at a location and went sifting through unused equipment and found a virtually new WB2 waffle iron...

I work with a FOH under the leadership of a relatively new, corporate-style, do-everything-it-takes-and-more manager. Recently though, the level of service we're willing to provide our guests has gotten out of hand to the point were...

We can all agree to replace the food. Keep it on the check and throw a dessert at them, take off a corkage fee, whatever... It's just unfortunate that in replacing the food you're essentially admitting you made the mistake, not the...

I've never worked in a restaurant that used the technique so I'm a bit skeptical as to how you can apply it in a working kitchen. I bit the bullet on buying the equipment for personal use and now want to use it at work. I hope it can...

Debating the Mother Sauce is pointless as we can all agree there are five as far as quizing green-gilled pantry cooks is concerned. Doesn't mean you can't make your own list or take credit away from Beurre Blanc. Believe me, I've seen...

I'm looking for a brulee sampler plate set-up. Of all the ones I've seen they're either poor quality, cheesy, insanely expensive, or have a wooden tray that I don't want to deal with and maintain. So can anyone please direct me to a...

For me, Family meals are designed for my kitchen only as dinner first, inspiration second. Sometimes they get a real treat, sometimes it's BFD, sometimes it's something as simple as pasta or mac and cheese with leftover sausages. Either...

Good one. I still take the bright orange cooled fat cap off of beef stock, cut it into cheesecake size wedges, make it pretty with whipped cream, caramel sauce and other garnish and tell the managers or new servers that it's out new...

I have been striking out with mole recipes. Seems the more complex the more the potential of the sauce's flavors being muttled. I've tried two complez recipes without skipping a beat, one was a variation of Diana Kennedy's. I tried one...

I recently took an exec position and have rolled out a new fall menu. I have 7 appetizers on the menu currently, most of which have been on the menu for years and are now landmarks that the owner doesn't want me to touch. Without...