Posts by Steve A

Boy, been there, seen that, earned a burn of a lifetime! I've worked both chains and indies. As several have noted, chains have systems in place. You can learn much by paying attention not just to the food, but to how things are done...

McB - I'm going to copy your link and email it to a bud of mine in Muskoka and another in Ottawa. They'll likely be better able to help you out than me. Good luck on your test (and Go Leafs!). Ciao,

Here's a quick link for various milk product fat contents. Ciao,

My take on that is nothing more than something shaped inside a forming ring. G'luck and ciao,

Get knives that fit your hand well. That's the most important aspect of any knife. Remember, they'll ALL stay sharp if you never use them. Get the best you can afford. Knifes are either forged (good) or stamped (cheap). Some stamped...

The rapid version of the hang-to-dry is a hair dryer. Sure, it looks funny as he11, but the results are about the same. Duck - your OTHER dark meat.:lips: Ciao,

Stress is an inherent part of this business. You'll have to get used to it. Trust me on this, if you're dragging the line down, you'll hear about it soon enough. If you feel that you're doing so, have a talk to your boss or supervisor...

JMM, Here's a thought. Find a recipe for menudo (a Mexican tripe soup/stew). Look at it and then think your way through it to find what you're looking for in an end result. Ciao,

Blue, You might look for some pots and pans from a restaurant supply store. Many of them come with a mostly soft grip handle. These grips, which can also be purchased separately are ovenproof up to about 400-450F, I believe. Not only...

One such book is called "The Professional Food Buyer" (Standards, principles and Procedures) by M.C. Warfel and Frank H. Waskey, published by McCutchan Publishing Company. ISBN 0-8211-2254-1. The copy I own has a 1979...