[spoonbread]

but what kind of restaurant is yours, and how would you describe your cuisine?

I am the Exec. Chef at The Gruene Onion Grill in Texas......we do alot of comfy food combined with fine dining for the martini bar.Kinda funky but it works. I would describe my cuisine as World Fusion. I just go with what tastes good with good technical execution.
The ice cream with dry ice is eeeaaassyy! Just get dry ice, and have a metal bowl in the freezer for about 4 hours. When ready....just place the dry ice in a container that will fit dry ice andthe frzen metal bowl.......have icecream base and a variety of flavors ready...( like frozen rasperries and chocolate sauce)....add ice cream base to bowl with flavors and stir REALLY fast!! The ice cream will form.
I do savory ones as well....like trufle and peach, vanilla and black pepper, and funky sweet ones like sticky rice, coffee and doughnuts, etc.......


Your turn....how complex do you use foams for?

[Culprit]

Originally Posted by foodnfoto

Ego, hubris and arrogance can get you pretty far in the restaurant world, but only so far. When it comes down to the brass tacks, a successful operation is a team effort and only as strong as the weakest member of that team. If one member is a jerk, it brings down the morale of the whole crew and puts everyone on edge, raises the stress level unnecessarily, and ultimately, the whole organization suffers.
Why the whole place?
Because of lower productivity, higher turnover (both front and back of the house), which leads to higher training and recruiting costs.

Mike, you'll be a lot more successful in the long run if you refrain criticizing everyone and thinking your way is the only way. Focus on the best way to contribute to the team you work with, and your value to your employer will grow by leaps and bounds.

The best chefs aren't necessarily the best cooks, but the ones who know how to bring out the best in the people they work with and for.

I suggest you read Danny Meyer's new book.

While I am not a Chef, I did have a successful career as a business manager. This advice is priceless. You cannot manage people; you can only manage situations, circumstances and processes. Until you learn how to work with people to build a team you will never be successful as either an EC or restaurant business owner. You may survive in either case, but survival is not the same as success.

[Mikeb]

Originally Posted by spoonbread

Your turn....how complex do you use foams for?

Not sure I fully understand the question... But I use foams as a sauce, as a layer in a dish (ex. black truffle risotto w/ a generous heap of foie gras foam, a layered soup, a 'millefeuille', etc...). I also enjoy making 'chantilly' type foams - ie. ones with the same texture as whipped cream.

My cooking style - based on Ukrainian cuisine, with modern techniques.

[felixe the dog]

Jeez, I dunno - Mike B, comes on here and comments on how from his observation that there is a lack of knowledge and training in the industry (which from his perspective and experience I am sure is valid). And everyone gets on his back about being pushy and arrogant.

Give the guy a break, he is looking to discuss food in a professional context and everyone gets on his back about attitude.

Yes, attitude and teamwork has its place, and team work and morale are as important as skill and knowledge; but by inflaming the situation by calling him arrogant, patronizing you do nothing to improve the situation, only to paint yourself with the same brush!!

To succeed you need teamwork and SKILL!. This brings me to my next point -
Mike B is right, there is a lack of skill in the food industry and it needs to be improved.

It doesn't matter how good your team is, if the food is ****, then your doors will close - real soon!!

[piracer]

"Obviously, you need to grow up a bit and realize that there are compromises with the food industry. Did you know that only about 35% of the population eats at fine dining establishments? And if only count the people that eat at these places regularly and are foodies, the percentage decreases."

hi, i was just wondering, where did you get that statistics, and if you could tell me. also, is it only for the US?

thanks.

[Ma Facon]

For a fish to live it must be in water, For a bird to fly it must have air,Technique is water and air................















You need both to achieve one.............




The jibberish on this topic is a waste of precious time.........................