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  1. Articles
    Three weeks ago, The Virus was spreading in another part of the world. I knew that it was just a matter of time before it touched down in the US. I was knee-deep in my life: peel, chop, slice, dice, weigh, mix, stir, blend, boil, broil, bake, reduce, "HEARD!", "CORNER!", grill, flip, "OUCH!"...
  2. Articles
    In 2005 I was a working chef in Pennsylvania and I literally worked 360 days out of the year. I was pulling 84 hour weeks largely because I kept having to work double shifts and/or because I was called in on my days off. The final straw for me came after I was called in during what would have...
  3. Articles
    If you have ever watched a show like chopped, then you have an idea of what a mystery basket is. It is an assortment of random ingredients that a cook or chef will have to cobble together to make a dish in a limited amount of time. This lends itself to dramatic television. The thing is the...
  4. Articles
    Why did I chose to become a chef? This is a question that I get often. It is a question I never really had an answer to. Many stories of chefs usually involve becoming turned onto food and cooking at a younger or sometimes later age by their mother or grandmother figure whom often cooked...
  5. Articles
    A few years ago, I wrote an article for this website entitled " Confessions Of A Sell Out Chef ." In the years between then and now and I've discovered another dark side to this industry that so many of us gravitate to. This job, this lifestyle, is an addiction. I'm not talking your garden...
  6. Articles
    Waiter, There's a Fork in my Career Path This has to be at least chapter 10 in the Story of Logan. I'll start with high school, which I graduated with no plans on going to college, of any kind. During my junior year photo day I sat for the camera, threw up my collar and threw back my head...
  7. Articles
    (Devil on my left shoulder)  180 days into the job I received my 90-day review.  Unfortunately the raise was only retroactive one pay period.  Back in my high tech days a 4% raise wasn't too shabby.  It doesn't carry the same wallop when you make $12.00 an hour.  I have reached a point where I...
  8. Articles
    Have you ever thought that there has to be an easier way to run a restaurant? For many people, operating a foodservice operation (or most businesses, for that matter) is like being lost in the jungle. Perhaps being lost in the weeds is a more appropriate phrase in the restaurant industry! Every...
  9. Articles
    The most frequent question I'm asked from visitors to my web site; The Adventures of an Itinerant Chef (http://www.chefpatrick.com/) is, "How do you find all these jobs?"I've decided to take advantage of this column to answer that question. I began my culinary career as an apprentice in 1971...
  10. Articles
    Chances are, if you are even remotely computer literate, you have seen job postings on the Internet for provocative positions in exotic and far-away places that seem like just the thing for you. I'd like to share with you a recent experience of mine about just such a situation. I am a...
  11. Articles
    Heat, Chaos, Desire & Life In The Kitchen Standing before a large hot flattop, which bears the weight of a half dozen Flintstone-sized pots, sweat runs down my face. The cast iron radiates more heat than the already overburdened exhaust fans can handle. Every surface in the hundred-year-old...
  12. Articles
    Dateline: October 18, 2002 Location: On the road in New England, USA I am frequently asked about working on Yachts; "How do I get the job?" "What is it really like working on a yacht?" "How much does it pay?" My life as a Charter Yacht Chef began back in November 1994 while I was...
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