maybe i am partial retard or have no economic sense,
but why is it....
that our trade is exploited,
help me understand why is it that our trade is pushed for longer hours lousy pay and worse conditions,
don't get me wrong i love my job and i like to think i am not to bad at it.
got chef of the year through Mecure Accor hotels so i can hold my own.
but why are we worth less
i know the hours you guys put in i see the work on here that shows the craft of years of pain but yet your worth less than a kid at bunnings (or costco) yet more more people leave the industry each year and are replaced with less qualified people who will produce a semi sorted product that looks like a meth lab in a bikies yard.
this is all come about ... i had a family night went out for dinner
my old commis chef was running now a sous and my 2nd year apprentice now qualified next month was doing the service,
they came out and said hi etc,
hows thigns i ask...
he said he's resigning once...
In October I'm thinking of having a get together .. calling it.. Fall Wing Bash or something.. basically the idea would be to fry up around 250 wings.. with the intent of having around 10 "from scratch" sauces. Not that I am going to distill my own hot sauce, but rather that each sauce be custom built using various ingredients, spice blends, etc. In other words as much as I do like Lowry's marinades as wing sauces I think part of the challenge and uniqueness of this would be to create the sauces.
So give me any exotic ideas with some details.. I am definitely open to some of the classics.. like lemon pepper but I'd like some creative thoughts on how to make it stand out. For instance, would grating onion and blooming that in butter before adding lemon juice and the lemon pepper blend make it stand above typical lemon pepper flavor?
I know that I must do my duty and heavily experiment leading up to this.. I plan to do that in small batches.. maybe 3 wings as not to die of a heart...