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Tasks you love doing!! - Page 2

post #31 of 53
I agree, this is especially satisfying.

I love cleaning up after the morning prep and buffet set-up- a place for everything and everything in its place.

I also love cooking one or two tickets at a time- not too busy but getting to do some fun stuff.

Also making pizzas and running deliveries, listening to the music in my car and relaxing during a break from the sometimes stressful kitchen.
post #32 of 53
Seeing the plates go out and come back clean!

Pairing new wines with food! (Drinking wine for free!)

Having people ask for the recipe.

Teaching others about why products turn out the way they do.

Salvaging some one else’s problem product.

Working with leftovers.
Have fun!
SGMChef

Don't take my word for it! I wouldn't trust me either!
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Have fun!
SGMChef

Don't take my word for it! I wouldn't trust me either!
Reply
post #33 of 53

Cookie Mama-home baker

I love experimenting with recipes. I made at least seven or eight different types of cookies from one recipe. I love taking home empty dishes from the office and hearing people tell me to have my own buisiness. I had several people wanting to place orders! That is my favorite thing:)
post #34 of 53
I just taught a yeast dough class and having students (these were women of a certain age) work in a hands-on environment leaving knowing that they will continue making yeast doughs now. Or the AHA moment when they get whatever I'm trying to impart. I love turning others on to something wonderful....and in turn learning new shtuff myself.
One of my last students owns about 80 grocery stores.....kinda cool when they want to put your personal favorite ing. in their stores.


I took a food writer to some of my favorite ethnic stores Sat......Italian bakery, Volpi meats, Italian grocery store, German butcher, Cuban/Spanish grocery/deli......watching her was fun.
My next prof. demo will be how to clean offal or weird critter bits.

Getting in my next piggy soon and breaking it down with another restauranteur (her husband wants nothing to do with it, she thinks it'll be a hoot) :)
cooking with all your senses.....
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cooking with all your senses.....
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post #35 of 53
I love doing anything braised ..love the time and effort it takes to get it just right .The whole cook down process to have that lovely pan in sauce and tender fall off the bone loving ...oh yea.
And for some reason love fabbing down anything fish , chickens , beef etc ..just fun to me for some reason. Maybe that for one I can take my time a bit :lol:
post #36 of 53
it gets so hot in our kitchen on a sunday, that if the fire alarm hasnt gone of at least twice, its not actually busy


i like keeping everything clean all night so that at the end, its a quick wipe to finish

i like training the new staff, then they do things properly and cost effectively.

i like trying new things, i especially love trying things that are quick, cheap and easy

- edit oh and i like burning all the cardboard waste... and im not a borderline pyro, im just a normal pyro :D
post #37 of 53
yeah im with you on that score, but anything to do with preping and then cooking the final product, serving up and making it look good, taking a real pride in what i have just done , i am also doing some volunteer teaching of cooking at the hospice a couple hours a week and it is just so much fun , im loving teaching these people how to cook, sharing my skills and knowledge with others and sharing their skills and knowledge with me is just incredible
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #38 of 53

Mirepoix

Really, no joke, I find mirepoix incredibly therapeutic. Even after 15 years, when I have a large prep day at the restaurant, I like to pour a coffee, set up my station and do all the mirepoix I need for the whole day. I'm absolutely not O.C.D in the rest of my life, but in this one area, I just zen out. I love seeing perfect little squares of carrot, I love having a knife so razor sharp that it glides through an onion with almost no pressure... and the smell of it sauteing is familiar and comforting. It makes even the most daunting prep list go smoothly.

Butchering is another one of my fav's, but that usually creeps people out .
-ciao
nel maiale, tutto e buono!
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nel maiale, tutto e buono!
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post #39 of 53
Not exactlly a task, but I love to sit around with other Chefs and swap all the war/battle stories of the kitchen...other than that i love to go in a cooler and just look at all the rolloing racks filled with all the prep and displays for all parties....
When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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post #40 of 53
I love filleting fish, I find it really relaxing. Does that sound odd?
Making stocks, very rewarding.
post #41 of 53
Getting to work early on Saturdays. No phone answering, no purveyors, no deliveries, no check writing, no cooks to direct. Just me and my dog doing my thing in the kitchen. (which is all of the above)
www.saltyskitchen.com

恵守 世羽棲知安
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www.saltyskitchen.com

恵守 世羽棲知安
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post #42 of 53
Getting to work early, getting all of the prep work done. I have my own prep kitchen, the only people I ever really see are the beer delivery guys, the bar backs getting their ice and ever once in awhile the chef comes back to tell me some little tidbit. Always done by 3 p.m. and then get to relax a bit before the rush.
post #43 of 53
cleaning the freezer gives me secret joy... don't tell my cooks!
post #44 of 53
any kind of knife work
sharpening the knives

steeling the knives -- making a little chef music -- "tzzzzzing, tzzzzzing"

toss turning

pan reductions

butter finishes -- love the swirling and see structure starting to appear

whisking lots of air in by hand with the big balloon (no smacking the bowl -- learned that by being yelled at in a brigade -- stupid really, but a point of pride now)

kneading dough, feeling it change in my hands

making biscuits, and "turning" them for layers without beating down the gas -- just mindless, eye-closed, finger tip sensation through the pin. I stop when the dough starts to feel stiff under the pin, or heavy when I pick up an edge to fold it. Can always get one turn (6 layers), can I get three (216)?

cream colored ponies and crisp apple strudels

doorbells with sleigh bells and schnitzel with noodles

wild geese that fly with the moon on their wings

these are a few of my favorite things,
BDL
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #45 of 53
Butchering pieces of meat

Doing prep work, especially slicing mushrooms.

Sharpening knives when im not rushed.
post #46 of 53

rush!!!

I really love working saute during the rush putting together the organized and composed plates. Also, I love doing the prep for the next day when the place is closed and its just me and maybe the sous chef jammin out and being able to take our time. I hate having to take shortcuts to get stuff out.
post #47 of 53

love this

every morning, chosing my fish from the days landings,,,,,,bliss and i always learn from the dudes as well,,,,,heaven:lips:
post #48 of 53
I love being the chef, the one who plays the music for the dance with our food! I also love employee relations as far as building good crews. Heck I just love this biz..................
The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #49 of 53
I love doing Inventory </sarcasm>

Actually it looks so far that we are gonna finally hit that food cost weve been aiming for, and we re-organized our cluttered freezer so it looks really nice right now. I expect this look to last for about 72 hours before I go back to being disgusted with how cluttered the freezer is.
post #50 of 53

Re

I love banquets large 500 / 600 banquets preping, dishing and seeing it out.
post #51 of 53
finding wild mushrooms....emphasis on finding.

shopping. There is nothing like discovering something in a proveyer's walkin that looks interesting, or out on a farm and the guy is raising tiny brussel sprouts that would have been culled if I hadn't said I'll take them, or just the ripest fruit/cheese......
showing up at the fish shop and seeing the first of the season soft shell crabs.
cooking with all your senses.....
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cooking with all your senses.....
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post #52 of 53

Make it Special

My favorite thing to do is figure out how to do things differently... use a soup mix as a marinade? Make a sauce from leftovers, or just light candles while enjoying ice cream!!
post #53 of 53
i love just about everything in the kitchen( with the exception of cleaning the greasetrap), but most of all i love the 'zone' a kitchen gets into when its really humming along..you are totally prepped up, so are fearless..you know that your ingredients are fresh and your hands are ready...you have made the same dish 40 times that night and its still something you are proud to present and eat yourself...love it when the empty plates come back with fingermarks throughout...when customers come 'visit' with me in the kitchen and at the end of the night when my husband gives me the dollar total! going to bed tired but happy and wondering how long i can pull this off for..then its 35 years later and still repeating the performance and asking the same question..kinda reminds me of being onstage night after night after night..performance after performance..except no flowers!..its all good though!!!
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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