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Quote for the Day

post #1 of 19
1/4/06 at 10:04am
Thread Starter 
"A good sous chef is the Spock of any culinary enterprise."

Mark
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post #2 of 19
1/4/06 at 10:30am
Oy vey!:o :roll: :look: :blush: :beer:
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post #3 of 19
1/4/06 at 1:49pm
Aha! The perfect screen saver for my computer. I've always wanted to wear pointy ears at work!:lol:
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post #4 of 19
1/5/06 at 7:09am
Middle management in this biz is only good during the busy times, When you slow down They are generally not needed. When there are layoffs they are the first to go.[ Not that I condone this, But that is what typically happens.]:chef:
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post #5 of 19
1/5/06 at 7:32am
"Live life like there's no tomorrow"

this motto brings it all home.
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post #6 of 19
1/5/06 at 9:02am
The mid to upper houses:
The trend here is to push the spocks hard. Then get rid of the high salary chefs and F&Bs and move the spocks into their positions at half the price.
The chefs and sous don't see it coming, so it really sets the spock up for mediocrety. I currently have three properties like this. The ex spocks are running around out of controll. These moves totally undermine spocks authority. The end result is' the customer suffers'
I truly hope this is just a local trend due to the economy.
I just pray somebody beams me up to retirement land in a couple of years:lol:
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post #7 of 19
1/5/06 at 10:11am
Funny. My Exec Chef keeps reminding me that he hired me to be his replacement when he leaves (he's planning a transfer to the US).

Trouble is, I don't buy it for a second. It's just his way of sitting on his laurels, and getting me to do everything and take the blame for all that goes wrong ("This is good for you" bla bla bla)

My company has a philosophy: If you want to move ahead, always train your replacement. I've read that training a replacement instead of doing everything (vs. delegation) out of fear of being replaced is on the whole a more successful strategy. I'm still looking for evidence of this....

Who did Spock train?
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post #8 of 19
1/11/06 at 4:45pm
Im a chef in the SF bay area and one of my produce companies that I use is called Green Leaf. Everyday they have a different quote on the side of their delivery trucks. One that I reallly enjoy is....

"Can you imagine life without the onion"...Julia C.
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post #9 of 19
1/11/06 at 5:13pm
Makes me cry:D get it?:talk: cry....from the onion:confused: oh fine:o I'll just go back to my :beer:
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post #10 of 19
1/11/06 at 7:17pm
What's the difference between chopping up an onion and chopping up a hippie?














you cry when you chop up an onion.
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post #11 of 19
1/12/06 at 3:27am
...ouch! :suprise:
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post #12 of 19
1/12/06 at 5:24am
Yeah well I've had my share of good Spocks and bad Spocks. ;)
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post #13 of 19
1/12/06 at 8:36am
Whats the difference between a hippie, an onion, and a sous chef?






Well, in my case the hippie signs the paychecks....
And I have never fired an onion.....:cool:

Is your gravy wavy?
It should be!
peace, love, joy, et. al.
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post #14 of 19
1/12/06 at 10:51pm
Whats the difference between a chef and a cook?

The cook still has to clean up after himself.


What are the four vegetables in a mirepoix?

Onions, celery, carrots, and the finger tip of the dumbass cook.

My jokes for the day.
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post #15 of 19
1/13/06 at 1:57am
Thread Starter 
What are the four food groups?



Beef, pork, veal, and lamb.

:chef:
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post #16 of 19
1/14/06 at 10:47am

Quote of the Day!

"If a chef is not producing profit at the end of the year, it is time to start looking for a new job."

At some point, some upper Management, CEO and/or Owner will see that no profit is coming out of the kitchen and they will start asking if this is the right chef for that position!
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post #17 of 19
1/14/06 at 11:52am
Four food groups?

Garlic, chocolate,caffeine and "other"
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post #18 of 19
1/14/06 at 7:15pm
Did anyone tell Rocco?
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post #19 of 19
1/14/06 at 8:55pm
:eek: :bounce: :bounce: :lol: :lol: :lol: :lol: :lol: :lol:
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