Posts by Steve A

Lifer, there are several books of yields available. I can't remember the names offhand, but I've got them in my professional library at the other end of this house. I'll try to remember to get you at least one name/ISBN. Ciao,

I've got Peterson's Seafood book. Great stuff. It has more than enough information for my needs both personally and professionally. Ciao,

This is from a long time fry-guy; Don't try to overfill your baskets in order to catch up or get ahead. All you'll do is succeed in making a greasy mess of about 20% of whatever you're trying to cook. Your basket should never be more...

Then yes, chain's are NOT the way you want to go. It'd probably be best to find either a pub or a mom and pop's to talk to. I don't know why, but Italian restaurants are fairly good options. Remind them you're want to be there as...

I feel your pain and I know the pain too. Heck, I've actually made more money from a company in which I worked by doing routine maintenance for them than working the line. Anyway... If you can remove the lines, unclip them from one...

Hit the chains, amigo. They're almost always looking to hire. Sure, it might be a drop in both pay and status, but it's still employment. Been there, seen it, done it; got the shirt and tie (or as in our case, toque and jacket). Ciao,

Bison and beef or venison and beef are also popular combinations which manage to work well without changing the structure of the product too much. Other options include pork and beef or veal and beef. Personally, I find the flavor of...

80-20 (by weight) is the best ratio to use. Too much fat and it's greasy, too little fat and it's dry. The choice of muscle (meat) is also critical. Some cuts (tenderloin) are too soft and cannot stand up to the grinding. Sirloin,...

Ni hou (again) Chicken, If it scares you now it's primarily because you're not ready for it. Trust me. Even accepting my first gig as a chef was a daunting task. Since then I've literally been up and down the line depending on where I...

It's funny that you mention you trained there. If so, there were obviously OTHER chefs there, yes? What happened to them? By the way, Headless, I know a good many people in this industry who are quite happy to be line cooks their...