Posts by higjse

well it is difficult for us, people on a message board to really understand your situation, but like has already been said in this thread, what goes around comes around and everything happens for a reason... If people were actually...

With ducks, lamb, and certain fish almost every week, havent been fortunate enough to have a whole pig... yet... You might have motivated me to do so....

Im a big fan of foyot, which is a hollandaise with the addition of a brown sauce Truffles are obviously great We are using Bacon and bacon fat this menu cycle, "bacon and eggs" yah know... Just think about anything thats...

Escolar sous vide with creamy oxtail rice and horseradish celery root puree paired with diver scallop, black mustard and pastrami chip Tilapia dusted with basmati flour, radish sprout fritters, carrot consomme, squid ink parsley sauce

steak au poivre is "steak with pepper." I think a reevaluation of the whole situation is in order... A couple of years ago I remember doing a Tuna "steak" crusted in pepper with a ginger butter sauce, might have...

Im the sous with 20 + cooks and dishwashers under me and I spent at least an hour doing dishes today... Spent an hour writing menus... 45 mins ordering product... at least two hours making sauces and attending to stocks... an hour...

Im younger than most of my cooks(im the sous), and some of them have some pretty nice credentials so theres no way I let any of them address me as "chef." Granted I am there superior for a reason but we definitely all see each...

I hear you my friend, 60+ parties in December and booked solid reservations in the restaurant through January 11... Ive been pushing 100+ plus hours since the week before thanksgiving and the GM only will come into the kitchen when he...

preserved as if it were a lemon (a la morocco, the meditteranean etc)? then confited with olive oil under vacuum... what methods have you tried so far? sounds like you have a pretty fun gig going.

I usually steep my milk/cream with aromatics in the microwave for ice cream bases