Posts by jimmyb.

Hardest thing: Matriculation.  Sticking with it.  Culinary school is not like standard classes in academia, nor is it for every one.  For those thinking of enrolling, keep this thought when reviewing choices of schools:...

I agree with UniChef. Although, upper management and owners like to look at Food Costs, remember that you can't take percentages to the bank. You take money to the bank. So, look closely at contribution margin. Years ago, I worked...

You might be over-proofing in the second rise. The dough will look good when you put it in the oven, but the wall structure is too weak to support itself while the bread bakes. It literally collapses on itself. Try a batch where you...

For a marinade, as others have said, your favorite vinegar or citrus juice works fine. I also use a little tomato product from time to time. It adds acid and a complexity to the flavor profile. The enzymes also act as a tenderizer. ...

Hey Vetclone, sorry to hear about your Sunbeam walking off the counter...It happens. I've had a KA, K5SS (5-quart bowl) since 1989, and it's a champ. I bake whole wheat bread at least twice a month (5-6 cups of flour per batch) and...

A few responders to this thread have touched on the "definition" of Chef. I'm a culinary school grad, also with an advanced degree in hospitality management; have 15 years on the line and in the kitchen. Do I call myself a...

If you want to cook, cook. I've worked with Culinary graduates who could cook, and some who could not. I've also worked with very talented people who did not go to school. If you want to go into management or exec positions with a...

Boozehound: with your detailed explanation of covers, kitchen etc. it sounds like you're rationalizing (trying to justify the drinking). Drinking on the job is drinking on the job. I'm guessing that your bartender is also drinking...

Hi Egirl, I had the privelage and honor to graduate from two of the finest culinary schools in the country, and I'd like to share a piece of advice that I received from two respected chefs: "It's not what a school or others put...

Cooking professionally is nothing like cooking as a hobbiest, no matter how enthusiasticly one "plays" in their home kitchen. Like any passion in life, if you can't see yourself doing anything else, then you've answered your...