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Fire Show help/tips?

post #1 of 6
Thread Starter 

I work for an open kitchen Italian restaurant and on occasion, we've been known to set pans on fire for the amusement of small children. The thing is: no one is really trained on this and Im not sure on how to go about looking for more... flair. Ive been on Google and youtube since I got home (put on a show earlier today, which reminded to try and look it up again lol) trying to find other tricks or things to do, but so far, the only thing Ive found is bartending flair, poi, and how NOT to set your kitchen on fire. 

 

After a search here turning up nothing relevant, I was wondering if anyone has any experience in fire shows, know where to find more things to work into the route, etc. Any help would be great :)

Thanks in advance for responses 

 

Also: Im not entirely sure if this is the proper forums for this... kinda new here ^_____^' Just assuming since this is for the restaurant that it might be

post #2 of 6

When you saute if at hi temp and you swizzle pan ,you will get some flame up  but be careful.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 6

How are you currently conducting your "show"?

I mean, what do you have in the pan? (your "fire-fuel")

Are you doing this in odd, unbusy moments with "throw-away- items

or just fluid in the pan, or are you working these fire shows into

your actual cooking process with actual out-the-door product in the pan(s)?

 

I've "showed off"  by leaving the pan hot but not searing temp, dropping in something

combustible,  then when the "audience" is standing about watching, tipped pan

and ignited the contents.

Then while flaming, I drop in a pinch of cinnamon from 18 inches high or so.

Very entertaining to the neos! lol.gif

post #4 of 6
Thread Starter 

So far, it's just been empty pans on our saute range, all exceptionally hot, then I pour a salad oil/water mixture into them (we have it on hand for a few of our dishes) in a quick motion across the range to bring a trail of fire and create columns in the pans themselves. Ive also poured a little bit of olive oil into a few pans and chucked ice cubes into them or pulled a strainer out of our pasta pot directly across the range, igniting them as I go. 

Thats about it :/
We have one dish where it's optional that we light it on fire, but the tables almost never see it (unless they come up to the line specifically for it), but for the most part, these shows are done with just the oil and very hot pans.

We have one other chef on the line who does them, but he and I never seem to be able to cross paths since we finished up my training 4 months ago

 

http://youtu.be/hb53PQ_XVbI

That's close to what Im doing right now and it's also one of two videos Ive found online that actually show someone doing what Im talking about. Tried contacting the poster for more info, but sadly, Ive gotten nothing. 

 

Looking to expand my tricks a little bit so In not just a oneshot pony lol, and if I can pull off more, my manager said she'll buy me new eyebrows for Christmas XD

post #5 of 6

Thats actually a little more pyro than I normally do, but the cookline in our kitchen

is only visible from the pass window while standing pretty close. If I really want to dazzle

I have to use a portable burner in front of the pass. I tend more toward "making it look like an accident"

as our clientele seems to get more out of that. lol Unless I toss some spices in which looks real purty.

 

Your posted link--I doubt the vid poster speaks english even, and the vid's a couple years old.

Im not sure what he's tossing in his pans either--ice maybe--setting off the ignite?

You'e right--tough to find vids on this.

post #6 of 6
Thread Starter 

It's actually a Carino's Italian somewhere out west. From what I've gathered, this used to be a regular thing at all of our locations since all have open kitchens, but somewhere down the line the "training" for it just fell to the wayside. On NC, ours is the only location still known to do it.

Also, it's ice he's throwing in :) I was showing this video to our morning kitchen head and he let me in on that and the little bit above. He hasnt done them in forever and couldnt remember all the apparently lost video had to say on them. 

Was curious if anywhere did them or if there where some "safe" ideas I could toss in with the show. Doing these is honestly the highlight of my night... either we're slammed to the rafters and everyone on the line is agitated and tired, or it's deader than a zombie movie... but toss in some fire and everyone has a blast :D

 

The bit about spices Ive seen posted here twice: I know some have some really cool effects (like sugar changing the colour of the flame, though Ive been told NOT to do that for cleaning/food cost/smell purposes), is there more to it, or are you just tossing on whatever is near?

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