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post #61 of 123
Thread Starter 

no nessicita migo,

just enjoy..and thank you for the nod...as always, you remain the gentleman...cheers!

joey

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

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

post #62 of 123
Quote:
Originally Posted by leeniek View Post


 


Well we don't live anywhere near an area that's popluated by bears but we do live right at the westernmost tip of Lake Ontario (it's a 5 min or so) walk from my house.  The City of Hamilton redeveloped the west Harbour with beautiful park (Bayfront Park) and it's a great place to walk your dog but.. beware of what the dog rolls in because in those bushes there may be fish that jumped a bit too far out of the water or a host of other smelly things and more than once we've returned from a walk there with our dog aka el stinko and had to bathe her in the backyard.  I feel your pain on the bear poop though.. not fun to have to wash a stinky dog down when you really just want to go to bed. 

 

I'm interested in your doggie treats... what kind of goodies do you make for your pooch?  


Merci Beaucoup BDL....Your gentleman kindness is astounding...are you trying to get us drunk? I think you have succeeded!

I meant to reply to this earlier....we had a bear in my neighbours yard last spring! We have deer come right up to the house and foxes,  of course rabbits, raccoons,my neighbours are cattle ranchers, horse farms , pigs, lamb sheep .... well its a regular game farm around hear.... Wolves we only hear at night and well we know when they've caught something it is not a pretty sound! The big news was at the local general store as the police arrived in town to shoot a Possum hit by a car that had crawled up on a widows door step! I arrived in town to P\U my supplies and herd shots....well the towns folk all came running! We get worked up around here for those moments! Simple living ...small town atmosphere...that story kept us going for days!

You definatly do not want to let your dog or cats out at night or even during the day unsupervised. We don't have a fence around our yard.

 

Big City girl gone Country

 

Gypsy
 

 I forgot to mention we have an Emu farm right in town! It's pretty cool and so are they! oh and the best local goats milk and cheese around....theres probably part of the local animal kingdom I have missed besides the best fishing!...lol

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #63 of 123

Why thank you BDL! 

 

Just what I need after doing a seven day stretch.  What on earth was I thinking when I suggested the KM and I arrange our schedule so that we work Saturday-Wednesday opposite each other and then have every other Thurs-Sun off??  If I feel this stiff and sore after doing seven I think I would be crippled after ten!  ack!  I guess I'm not as young as I used to be when I did that kind of schedule...

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #64 of 123


 

Quote:

I meant to reply to this earlier....we had a bear in my neighbours yard last spring! We have deer come right up to the house and foxes,  of course rabbits, raccoons,my neighbours are cattle ranchers, horse farms , pigs, lamb sheep .... well its a regular game farm around hear.... Wolves we only hear at night and well we know when they've caught something it is not a pretty sound! The big news was at the local general store as the police arrived in town to shoot a Possum hit by a car that had crawled up on a widows door step! I arrived in town to P\U my supplies and herd shots....well the towns folk all came running! We get worked up around here for those moments! Simple living ...small town atmosphere...that story kept us going for days!

You definatly do not want to let your dog or cats out at night or even during the day unsupervised. We don't have a fence around our yard.

 

Big City girl gone Country

 

Gypsy
 

 I forgot to mention we have an Emu farm right in town! It's pretty cool and so are they! oh and the best local goats milk and cheese around....theres probably part of the local animal kingdom I have missed besides the best fishing!...lol

 

As what I remember to be countryside around Hamilton from when I was growing up, gets developed the wildlife that calls those places home has nowhere to go for food but into the city.  I have seen deer up near Chedoke Hospital when I was taking my son there twice a week for physio and we also came pretty close to a fox when we were going for an early morning appointment.  I have seen a possum.. man are they ugly.  It was a few years ago and I was about to go out back to check on my laundry and on top of the pole there was this thing just sitting there and I looked at my husband and asked WTH it was and he said it was a possum.  I think our dog scared it and it was just sitting there on the pole.  

 

The Emu farm sounds awesome, Gypsy!  While I don't think small town life is for me, I do like the laid back atmosphere in small towns.  My sister in law lived in a two road villiage (riviere-a-pierre PQ) and we loved going to visit her and her family there.  The village was surrounded by mountains and some of the most beautiful forests and marmites I have ever seen.  My late brother in law was French-Canadian and very proud of his home province so every time we went he would make sure he took us to see something different.  He knew so much about the history of his province it was always interesting to go out with him. 

 

We were super busy this weekend.. and I am sore and tired after it.  It doesn't help that I did seven days in a row but wow.. I have muscle pain going on that I haven't had in a long time.  Guess I'm getting old...

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #65 of 123

I feel for you Leeniak...I'm old and well my sciatica bothers me just about everyday! You have much more responsibility than I with your children. I don't have that anymore and I still complain! Well the small town life was mainly for economics...children flown the coop and well we wanted more property and less noise...it was a hard decision but when we thought  about it ....it made sense. Mind you I miss the conveniences and the social swirl of the big city....My neighbors are all I got and ya gotta all get along ...which we do...I never been to so many bon-fires in my life...it's mandatory to have one in your back-yard!

 

I do miss my friends ...but when we get together it's special

 

Gypsy

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #66 of 123

You're only as old as you feel, Gypsy.. or so they say anyway... and for me today I'd say 99 is a good number.  I had sciatica when I was pregnant with my daughter.. that was miserable!  I had two weeks of feeling human after the morning sickness stopped and then she found my sciatic nerve and sat on it for the rest of the pregnancy.  Of course I had to split my tailbone giving birth to her so every now and then that flares up and well.. it hurts like the devil! 

 

Moving to Hamilton was a economic decision for us.  We had outgrown our little house in TO and couldn't afford anything bigger and decent in a decent area so after a weekend of camping with the boys my husband came home and said.. we have to move to Hamilton, it's so much cheaper there ... hmm I had only been saying that for ten years but who am I??  LOL  We moved here and rented  for a bit to see where we wanted to live and we found it in this house.  Now we're thinking selling might be in our future as the kids are growing and don't seem to be wanting to move out anytime  soon so we need a finshed (or finishable) basement and one extra room somewhere to accomodate them but I don't want a huge 25 room house that I will ultimately have to clean I just need some extra living space. 

 

I miss my TO friends but we have kept in touch.. some of them have been friends for 25 years and while we don't talk often they are true friends as when we do get together it feels like we have never been apart.
 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #67 of 123

 

Wow!  what to add here.  I have been cooking since I was 14 but only in "real" kitchens in the last 3 years.  Huge 180 career change at 45.  I have owned my own B&B, worked in a small hotel with a teaching chef who got me hooked, at a ski club for 2 seasons and then on to my first restaurant as line cook.  I now cook as apprentice for a catering chef who also contracts a restaurant at a golf club.  I have a huge variety of work and lots of it.  I am hanging on a hook right now waiting to hear if I will be going to college this fall....but, dealing with the government is painful.

 

In my experience...working in the restaurant was the worst because of the chef I was under.  He definitely pushed me harder than the others because I was a woman and I eventually ended up leaving with much condescenion on his part.  I have since found out that his policy is to keep an all male kitchen.  Yet, on the other hand, the chef I am with now treats me as an equal.  Kitchens quickly become a family.  We share very tight knit places, in heat and pressure with knives in our hands....you learn to give and take as politely as possible and apologize at the end of the shift or your environment quickly disintegrates.

 

I am very optomistic about the future.  Having my papers will open a few doors but the attitude of the chef towards females in their kitchen plays a huge role as well....human rights only go so far....they are accepting or they are not; no government policy is going to change that.

 

All in my humble opinion....

 

 

post #68 of 123

Sadly there are still a few men who believe women do not belong in a professional kitchen. 

 

Good luck with the scholarship,

BDL

What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
post #69 of 123

Thank you...I just found out yesterday that I have my seat at college starting September 20th.  The apprenticeship board and the director are letting me do my basic and advanced back-to-back so I should be finished in May, and hopefully, be able to write my Red Seal right away so I won't forget anything.  I have my 6000 hours completed already.  Very exciting.

post #70 of 123
Thread Starter 

how are the girls doing over here in estrogen land?, just checkin in to see how everyones hangin...anything new and exciting? sosa and left4bread...are you still out there? speak up girls....hope all is well with you all...seems summer is almost over here...colors and lighting have changed as well as cooler temps at night and early mornings..how's it there? will try and post a painting that my artist friend painted from the restaurant.....good day all

joey

 

 

apparently, i'll have to find another way......back when i do!   any ideas? it was sent through email...thanks

Edited by durangojo - 8/26/10 at 8:48am

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

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

post #71 of 123
Thread Starter 

Electra Lake Paddle at Sunset 001.jpgKayaker on Electra Lake 003.jpgthere, i think i've got it......enjoy all!....joey

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

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

post #72 of 123

Very nice Joey!  Thanks for sharing!

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #73 of 123

Hausfrau, keep on rocking, girl. I feel like I'm in a similar situation - I just got short-shifted out of a job to be replaced by a male cook with "more experience." So the first thing I did after my chef told me he wouldn't have anymore hours for me in the near future was drop off my papers for cooking school starting latest next Spring. Man, I really need to work on the run-on sentences. Also, I tired of getting pushed around, and I find it annoying that I need documentation to get a more solid foot in the door, but I suppose that's the way things are. For the moment.

 

Other than that, Jo, looking for a new job, which is stressing me, but this is the season to make the switch, as has been said before. Just waiting for the call backs to begin.

 

...any day now.

post #74 of 123

The summer's been too hot for my liking but other than that it's flown by.  We were supposed to have this week to do daytrips as a family but my husband's vacation was cancelled so we had Monday and Tuesday.  We will take a mini vacation sometime in the fall.   Work's been work.. same stuff different day.  I think it's not as busy as it was last summer but holy today sure was.  Normally on a Friday we do maybe 225 people at the most but today we did 305. We pulled together and go it done.. I have to start early tomorrow as fruits fell behind today and there are a few little things that need to be done.  I can easily do those things in half an hour so it's fine.  We're hiring again... we need one part time person for 2-3 shifts a week.  The KM has interviews set up for Tuesday so hopefully we can find someone.  We have a dishwasher that we're training for the kitchen and with him and one more person we'll be set.   We thought we were set until we remembered that one of our cooks will be a guest of the provincial government for three months come the end of September (he is going to jail) and we need to get someone in to cover his shifts.  We will take him back after he is done his time as he is one of our best workers. 

 

The new lady we hired a few weeks ago was telling me today that the KM at one of her part time jobs was really mean to her when she gave her notice.  When we hired her, she told him she was leaving and I didn't know her schedule there, so I scheduled her in at our place for this weekend.  She was fine with it and told him she had to go because her new job needed her and she didn't want to risk losing the position.  Apparently he freaked out on her and told her she didn't care, and not to use him as a reference.. she walked out after that and I don't blame her. (I would have too)  They only had her on prep and apparently her former KM prefers to keep an all male line staff.. our former KM worked at the same place as this lady and  I remember her saying the same thing about this guy.  Our new lady was happy to see that the AKM at our place  is female.. she said to her it meant that the KM values work over gender.  And knowing him as well as I do.. she got that one right on the head! 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #75 of 123
Thread Starter 

sosa girl, 

here are a few of my thoughts for you...take it, leave it, or pick through it as you will....first, you sound young, which is a good thing, a very good thing....where are you? in a city with access to many, many restaurants? personally, i would not take the corporate route...they have rules and endless policies...its just how they are, and you ain't gonna change that...find a small independent place...bistro, cafe, coffee house, deli etc., anything to just start the working/learning process...of course it would be best to find someone that would sort of take you under their wing and be willing to teach you...that would be ideal, and there are places like that out there, trust me...i'm one of them!...you have to be vigilant in seeking them out...if an owner/chef is astute enough, they will realize that you are just nervous when speaking during an interview...its amazing how quickly that goes away once you're comfortable in a kitchen...as long as you are willing to learn and contribute, these are the important things...you need to let them know what you can bring to the table...why having you in their kitchen would be an asset..i.e hard working, honest, willing, funny, and last but certainly not least, the passion.... whatever you think you have to contribute...maybe you should make a list of your good qualities...it might help you think a bit better of yourself when you see it written down! don't wait for call backs...call them...remember that 'the squeaky wheel gets the grease'....school...well, i'm not a big fan of what gets churned and turned out of culinary schools, but for you it may be a good route to start and to learn the basics and techniques as well as being a confidence builder...plus, you would be around other same likeminded people...you can absolutely learn everything you need to from a good kitchen...it just has to be the right one.....while i agree that there are some very narrowed minded lazy assed, mean spirited male chefs out there, there are just as many good, hard working ones too...having a good mix in the kitchen is a good thing....well, hope this helps somehow...if this is your true passion, you will make it happen...it just won't happen all at once. i am a big believer that things happen for a reason, but also a big believer that you just can't sit back and wait for opportunity to knock...you gotta go get it!!! no one is just gonna come to your door asking you to please, please come work for them.....you are young, little sosa...you will be just fine, i think!....

joey

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

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

post #76 of 123

Cool Estrogen Land   

I have to agree some of these colleges pump out some lame people.....but so do other industry driven colleges in completely different professions

 

I was knocking on doors a few  years back and all I got was "are you papered?" WTF seriously I knew my stuff....I could cook circles around most ...but they wanted to see that f'n Red Seal ...it haunted me for a year and I finally went to school and ,apprenticed and the whole shabang.... I grew up in a restaurant...the chefs who worked for my parents did not have papers and taught me so much ...inspired me...in a  Greek Language I generally did not understand!

 

I don't want to get into the whole red seal commotion but it does help in certain geographical areas...big cities ...

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #77 of 123
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #78 of 123
Thread Starter 

don't know if you have this in canada, but here we have acf(american culinary federation), that among other things gives accreditation for time worked in the  industry...lots of cooks who never went to school but worked in kitchens their whole lives can get certified...think you may have to take some online classes to round it out....food safety, sanitation, etc...of course, after having worked so long in a kitchen, why would you need a certificate anyway?...unless its just a thang!....i know from cooking on luxury yachts that they generally want some kind of degree... like a piece of paper makes you a better cook..and they typically want someone who cooks classical 'french', which, to me is not even close to the end all of cooking, but don't tell jacques pepin that! i've lost out on lots of jobs cuz of 'no papers', but, you just keep movin on!

joey

this is weather related, not food...38 degrees here night before last and snow on top of wolf creek pass, which is on the continental divide, close to here.....yikes!

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

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

post #79 of 123

Yes we do have apprenticeship programs here in Ontario ....really good ones if your under the right Chef ....which is like any other profession...There are good teachers and there are bad.

Some of my apprentices just needed a letter stating the amount of hours they did with me , and never set foot in a College. Some of them want a letter of recommendation after 3 months and they are moving on...I just state they have worked for me for x amount of hours...that's it

 

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #80 of 123

Hi, I'm new to the board.

Been working in kitchens for 7 yrs. Trying to broaden my horizons, move out of my comfort zone and really push myself, before I wake up and realise too late that i'm still just another (easily replaceable) cook in someones kitchen.   

post #81 of 123
Thread Starter 

hi k-lost,

 would like to welcome you to CT...  sorry,no basket of cookies, but please, take off your chef shoes and stay awhile....hopefully you will feel comfortable enough here to enjoy and share...it is a motley crew,for sure, but people with real knowledge, definate opinions, and a willingness to share abound!!!......when the testosterone gets too thick, we just come over here for a breather...anyway, welcome!!!!...where are you geographically?(amazing i spelt that before coffee!) what type of kitchen do you work in? hotel?restaurant? little indie spot?

and for all you canadian girls and boys...have you seen the movie "frozen river"?...really good flick...mohawk reservation and illegals to start...also, a film out of australia..."rabbit proof fence"...good day all...happy labor day! is that a canadian holiday? think its just to give us americans another play day off..i don't know, but i know i'm always working...i know someone out there knows how it started...

joey 

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

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

post #82 of 123

Hey Jo, thank you for the words of encouragement. I realize that this is going to be a long journey for me, and I look forward to it! I found a place that I'm really happy to be working in - a catering company of all places! The kitchen is humongous, all the staff is incredibly friendly, and for the first time, I have all the equipment I need to do my job properly! I'm so happy I could spit. I'm actually working as an assistant baker, which I thought would be no big deal, but lo and behold, THERE IS NO ROOM FOR ERROR IN PROFESSIONAL BAKING. Ouch. But I figure if I can become a decent baker, it'll only add to my strengths as a cook.

 

I'm located in Montreal, Qc. Which is a large foodie city, which I think is kind of a drawback and well as an advantage in some ways. Starting salaries are kind of low for the work that's usually entailed. Almost all of the past restaurants I've worked in have been grossly understaffed for the number of people to serve, or on the flip side, service entails serving a dozen people on a "busy" night. I know there are goldmines out there, but right now, I'm happy with catering company. It looks like a great place for me to learn a whole bunch of stuff. 

 

Welcome aboard, K-Lost! Where are you from? Where are you working? Do you have any documentation? Don't lose hope! 

post #83 of 123

Sosa, I'm glad you've found a place you're happy in and that you can learn alot while you're there.  This business is all about learning and I think we never stop learning no matter where we are in our careers. 

 

Welcome K-Lost!  Please do tell us a little about yourself.

 

 

Labour Day is a holiday in Canada and the best part about this labour day is... I'm off!!  Yay me!  Mondays are my scheduled days off anyway and we have enough strong people that the kitchen will be covered.  Plus after the miserable day I had on crepes (I got smoked early on and that landed me in the weeds more than once today.. not fun) I want tomorrow off.  My feet hurt, my allergies are really acting up and I want a day off.  Ok whine over...

 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #84 of 123
Thread Starter 

good morning ladies!

thanks petals for the concern of my whereabouts...have been working like a donkey lately...does that make me  dumb ?  will be thinner than oxygen at this pace, but think i can see light at the end of the tunnel...actually got to spend more than a few hours in my bed last night for the first time in a while....amazing what a bit of sleep can do for the body and soul!...almost as good as pizza!!! as far as the fires, we are on the other side of the state from them, but its always a concern since we live in a state that is mostly national forest land. in 2002 we had a devastating fire(missionary ridge) here that burned for 2 months and over 70,000 acres and was very, very very close to home.....couldn't open our windows for weeks because of the ash...2500 homes burned down and some people just left cuz they were too old to rebuild...it was so sad.....and the wildlife, they were rescueing bears with their coats so burnt they were unrecognizable, not to mention all the other little forest creatures...that was the hardest to deal with...all the animals...us humans can rebuild or relocate, but the creatures are just so vunerable....the terrain was so steep in the canyons and the firefighters just could not get to it, then it jumped the river and became even more destructive..most of the homes here are log construction, so the threat is even higher...needless to say, it was a very tough summer....speaking of which, i think is over here...telluride got 3 inches of snow this past week and it has been very cold here lately...below freezing last night...the squirrels are going nuts gathering for the winter...so i guess we will be seeing yet another season pass.....well now, hope you are all doing swimmingly...anything new? any vacations planned? cook anything exciting lately? i have, but i will save it for later so as not to hog up this forum space...hey petals, do you live with this family that you chef for or do you have your own place, then come in? is this daily? weekly? special dinners or all meals all the time?...very similar to cooking on a boat for the 'owners' and their guests....one of the perks though of boat cooking, was that the owners were not always there, and when they were it was only for a week or two tops at a time....gotta love that......oh, sosa girl...you rock! and spittins' a good thing!!! baking is a SCIENCE...there ain't no getting around that...everything HAS to be measured or weighed....since you're in canada i'm guessing that you weigh out everything...is that right?...working for a catering company will be great for you as you will be making different foods to suit each party menu, so will be learning lots.....that makes me smile for you...okay chefs...have yourselves quite the day...and do good by it...ciao for now...its good to be back...felt like i've been gone for awhile, or maybe i just plain missed ya"ll.....

joey

 

Edit: removed profanity

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

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

post #85 of 123

Glad to hear your doing ok.

 

When I saw the reports coming out of there , well, it had me worried. I live ten minutes away 20 with traffic. I start fairly early , prep as much as I can before I leave.

I get a schedule a week in advance "usually" but sometimes that does not also work out.

It can be anywhere from 1 to 20-50 then parties.

I do not get holidays like everyone else.

There is a weekend shift. Parties over 10 , servers come in. For big Parties of 100 , I normally have 6 serving.  He has one gardener , a handyman and a chauffeur.

Then I am call for travel as well. It is much like when you worked the boat.

Everyday has a new surprise, I was taught well by two French chefs here. My mother used to work for a Swiss family, private as well. Both men knew each other.

Do I enjoy it ? well like everything else , it has its ups and downs but when your in the moment, nothing beats it.

Today I made duck confit with an orange sauce and flowered beats and white and green asparagus.....what i mean to say is, I concentrate so much on what I am doing that time almost stands still, and when  I finish plating , I look at it, and then I decide how I feel about it....(and this is with planning yet) like looking at a painting at a museum.....then I file it in my mind ....the good, the bad or the ......What in suffering succatash did I make ? http://www.entertonement.com/collections/8805/Sylvester

 

Glad to here your ok ! The weather here has been ugly, cold, rainy, wind....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
post #86 of 123
Thread Starter 

hi petals,

aahh, duck confit... i have always wanted to make that but never have...i'm thinking of it in a spring roll or fried eggroll...maybe with a light coconut thai chile sauce..whaddya think?....could you pass along your recipe for me? i think the other girls would appreciate it as well, but you could also p.m it to me if you like...as for beets, they are my favoritest vegetable in the world, especially the gold ones...a friend just brought me a big sack from his garden..nirvana...thanks petals, hope your weekend is going well..

joey

perfect fall day here today...perfect!

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

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

post #87 of 123

Hope I'm not interjecting a too male presence, but I've made slow smoked duck flautas (aks taquitos) that worked out very well.  The slow smoking process gives you similar results to confit, except, of course, for the smoke and fat.  

 

By way of apology:

The_perfect_martini.jpg

 

Directions:  Apply internally. PRN (repeat as necessary).

 

mmmm duck,

BDL

What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
post #88 of 123

mmm... flautas...   sorry BDL but I've never been a fan of duck.  It's just too fatty for my taste.  (or maybe the duck that I had was poorly prepared and it turned me off of it for good)

 

Thanks for the medicine Dr BDL!  I'm sure all of us will follow your directions to the letter 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #89 of 123

So how are you ladies doing today?  Any exciting stories to share from your kitchens?

 

I have a situation with the KM that is going to take time to resolve itself.  On Tuesday he felt incredibly dizzy all day and went to the walk in clinic after work.  They gave him a diagnosis of inner ear infection and told him to see his family doctor the next day.  He called me on Tuesday a soon as he got home and told me he had bad news and of course first thing I thought was something with his mom as she is 86 and visiting from Europe right now.  Then he told me what was going on. So he went to his own doctor and it turns out that he doesn't have an infection but an inner ear malfunction and he has fluid draining into his inner ear that shouldn't be there.  So he has been having a bunch of tests to find out where the fluid is leaking from and then they can do what they have to do to treat it.  He plans to work through it.. subborn a**  but I can see his point.. the room is going to spin whether he is at home or at work so he may as well do modified duties.  Today he did the cold side and unfortunately I need him on the hot side tomorrow as I have to do crepes.  (yuck.... I am not a fan of crepes on the weekends but whatever I have to suck it up) 

 

We talked about it today and we're going to wing it depending on how he feels but I don't want him in front of a grill at all so I am going to have a chat with the egg guy before the KM gets in tomorrow.  I had a frustrating day with him today on eggs..  he was not interested in cooking but instead chatting and I had to ride his a** all day.  This guy does not like it when I call board and he is on eggs.  I am the main egg cook on weekends along with the KM and I call eggs like I would run my grill and I expect the egg cook to be able to handle that.  There is no time for chit chat if there are orders and that is how I work.  I call eggs as soon as they come in... even if I know he has no room on his grill I will say "when you have room, new order three sets over easy going on eggs bacon or  eggs whatever"  and he hates that.  I want it out asap as I know the network standard for chit times and I want happy owners.  He is not the one who the owners will rail on  if there are issues... it's me and the KM.   He made a comment to the FOH manager today that I heard.. he was mid chat and I sald.. Bob new order three sets easy and he actually turned to her and said  "this is why I hate eggs"  and I heard it.  He knows I heard it too because I called him  on it.    Nice.  He is in for a shift cut.  I don't need that BS on the line and he is a student and not committed to us anyway so I'd rather give one of his shifts to our adult staff.  He's quite friendly with the foh manager (she thinks he is amazing)  but whatever.. it is boh that I am worried about.  I'm expecting him to quit soon anyway...

 

We had some contestants from "The Bachelor" in a few weeks ago and a few servers went nuts over them.  Frankly I thought they were not that hot but super annoying as I could hear them in the kitchen over the sound of the fans.  They clearly wanted to be noticed.  We get the Barenaked Ladies in now and then  and they are such great customers.  They don't want to  be the centre of attention, they just want breakfast or lunch and to be left to eat. 

 

I posted in the late night cafe about a culinary fundraiser for womens cancers and my husband's work has picked up the pledging and if they are one of the top pledgers they asked me to go in and represent them.  I took it on but OMG I am afraid if they win a spot in the kitchen.  I doubt they will but still... I am nowhere near good enough as the celeb chefs appear to be (and they could be like our head office trainers, great with the knowlege and crap on the line)  but that I have no idea of going in.   Ramsay is the Chef of the kitchen and well.. to even see him is a lifetime experrice.   Wish me (the team at the studio) luck

 

 

I think that's all of my news

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #90 of 123
Thread Starter 

wow bdl...

you sure know how to apologize well and as always,in style!!!...just not sure why really...you,as anyone else are always welcome here, for sure...man, i could use a bathub  full of martinis to soak in tonight...'they done this cowgirl in', that's for sure...leeniak...just go wth your best shot, your best plate, your strongest dish...and i think that perhaps you should be the one to do it....whaddaya think bout that one missy?.....focus on your strongpoint...whaddaymean your not good enough?...of course you are...you know the dance steps. the food, the presentation and all the b.s that's behind door #3.....tell us more about what's involved......thinkaboutit sistah!!!! if you don't win, at least you can't bitch!!!!  come on!!!   why not?!!!

joey

oh, cheers all and thanks to our lovely personal  virtual bartender, bdl...cheers, kind sir!!

 

bdl and petals, would love to get some sort of duck confit recipe...even in simple basic form...duck breast...roasted?...i don'r have a smoker bdl, but that woudl certainly add a new dimension to the flavor for sure.....grill and oven is what i got.....thanks to you both

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

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

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