New Posts  All Forums:Forum Nav:

Quote for the Day

post #1 of 19
Thread Starter 
"A good sous chef is the Spock of any culinary enterprise."

Mark
Salad is the kind of food that real food eats.
Reply
Salad is the kind of food that real food eats.
Reply
post #2 of 19
Oy vey!:o :roll: :look: :blush: :beer:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #3 of 19
Aha! The perfect screen saver for my computer. I've always wanted to wear pointy ears at work!:lol:
post #4 of 19
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:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #5 of 19
"Live life like there's no tomorrow"

this motto brings it all home.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #6 of 19
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:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #7 of 19
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?
post #8 of 19
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.
post #9 of 19
Makes me cry:D get it?:talk: cry....from the onion:confused: oh fine:o I'll just go back to my :beer:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #10 of 19
What's the difference between chopping up an onion and chopping up a hippie?














you cry when you chop up an onion.
If no one will follow you, you can't be the leader.
Reply
If no one will follow you, you can't be the leader.
Reply
post #11 of 19
...ouch! :suprise:

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #12 of 19
Yeah well I've had my share of good Spocks and bad Spocks. ;)
post #13 of 19
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.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply
post #14 of 19
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.
My life, my choice.....
Reply
My life, my choice.....
Reply
post #15 of 19
Thread Starter 
What are the four food groups?



Beef, pork, veal, and lamb.

:chef:
Salad is the kind of food that real food eats.
Reply
Salad is the kind of food that real food eats.
Reply
post #16 of 19

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!
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
post #17 of 19
Four food groups?

Garlic, chocolate,caffeine and "other"
"I gotta start being nicer to people... this karma thing really sucks..."
Reply
"I gotta start being nicer to people... this karma thing really sucks..."
Reply
post #18 of 19
Did anyone tell Rocco?
post #19 of 19
:eek: :bounce: :bounce: :lol: :lol: :lol: :lol: :lol: :lol:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs