or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › New kitchen, new "techniques"
New Posts  All Forums:Forum Nav:

New kitchen, new "techniques"

post #1 of 3
Thread Starter 

In my new kitchen, it is common practice to skewer together the smaller fish cuts and make one serving out of them.  I have never done this, nor seen this practice.  Is it common elsewhere?

 

What are some interesting habits y'all have walked in to?

post #2 of 3

No I've never seen that before but I have seen 2 or 3 pieces put together to form a 8 ounce potion. This fish was usually baked or deep fried though.

 

I agree that it's interesting to see "house rules" in casual restaurant kitchens. Some of these things just baffle or perplex me. Usually you'll hear from the sous or even the head chef that "that's the way we've always done it". Some things you'll learn in time that there might be a reason for doing it that way but usually it's BS.
 

post #3 of 3

Braided.  Strips of salmon, seabass, and I forget what braided and poached.  Served with mango and Rasp. coulis.  I'm not making this up.  New Sous started and whined at me about what a Culinary no-no the fruit coulis was, I told him he was right, it needed a third, Kiwi coulis to keep up with the 3 fish theme...........

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › New kitchen, new "techniques"