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post #1 of 4
Thread Starter 

Hey guys, looking for some help from some other chefs. I went to culinary school, been cooking my whole life, I work one job at a corporate restaurant, and just got another job at a family run restaurant. The head chef told me I could come up with some specials. 

 

This is a huge shot for me. I just started a few days ago. It's my chance to prove to the head chef, what I'm capable of. We're pretty much a fine dining restaurant.

 

I cook on the broil station, grill and ovens, and whatnot.

 

So I make filets, sirloins, ribeyes, swordfish, salmon, burgers, pretty simple stuff but nice. So far I'm going off of some stuff I made in culinary school.

 

So far I've got, Duck Confit, a salmon mousse to wrap filets of flounder or haddock in, and a fruit salsa, but I need some more ideas to present to the head chef. I'm looking for what ideas anybody out there might have.

 

Any feedback is much appreciated!

post #2 of 4

Short ribs braised in dark beer with tart cherries and fennel?  A stuffed pork loin roast? A roll of steelhead and cod filets wrapped around scallops?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 4
Quote:
Originally Posted by nix86ya View Post
 

 

So far I've got, Duck Confit, a salmon mousse to wrap filets of flounder or haddock in, and a fruit salsa, but I need some more ideas to present to the head chef. I'm looking for what ideas anybody out there might have.

 

 

Is this one dish?  These sound like 3 components that go together.  Surely you have some more ideas.  What kind of cooking do you like to do, mostly french?  Without knowing what you can do or what you're interested in cooking it's difficult to offer help.  It's a little easier if you gave us your ideas and we help you tweak them rather than we give you our ideas.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 4

only two entrees?  how many do you need?  what about the rest of the plate? desserts?  apps?  soups?  salads?  it's coming up on warmer weather, what about lighter dishes?  what's local in your markets?

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