Recent content by cacook

  1. cacook

    Discribing Menu Items

    Spell them correctly.
  2. cacook

    My first decent chef's knife.

    Kasumi's are not the best choice in the japanese field. Look for brands like Horimoto, Masamoto, Ryusen, etc. There is something called the Rockwell scale that gives a knife a number based on hardness of the steel. For general use, you want something in the range of 58-63. German knives are...
  3. cacook

    Prior Experience?

    You will learn knife skills and many other basic skills at school.
  4. cacook

    upper-class chain restaurants?

    I'm pretty sure he is talking about Execs. As a chef himself, he's fully aware of how much line cooks make.
  5. cacook

    Customer price-sensitivity

    It sounds really great, but to be honest I would have to say no. No matter how delicious it is, people generally still consider pizza something that is no greater than pizza hut or taco bell. If it is somewhat within the price range, I could definitely see that, but if its anything more or close...
  6. cacook

    White wine and Marsala sauce?

    And also, a lot of times when servers don't know the answer to something, they just make one up. Make sure you are getting accurate answers.
  7. cacook

    Ceramic Steels and Japanese Knives

    Very true. I base my usage on the fact that I pretty uch brunoise and oblique a lot of root vegetables and onions etc. all day every day. I need the sharpest edge possible. You CAN you use a steel, but like he said, you have to be more careful.
  8. cacook

    Ceramic Steels and Japanese Knives

    Keep the stones submerged in a 1/3 pan of water so you always have them at the ready. The knife will stay sharper longer than a german knife. You don't have to steel it. What it comes down to though is it's your knife. If you feel more comfortable steeling it, then do it. I just recommend you don't.
  9. cacook

    help with externship

    If you're in the LA area, PM me and I'll let you know of a place.
  10. cacook

    Ceramic Steels and Japanese Knives

    I meant don't use a steel at all. Nobody can apply even pressure on a steel so you end up with a wavy edge. Being that german steel is softer, it's not as much a problem as you typically sharpen less because the edge won't hold for long anyway. I'd just get a good set of water stones. Norton has...
  11. cacook

    Ceramic Steels and Japanese Knives

    As a general rule, don't use any steel on a knife with good steel. Touch it up on a waterstone when it gets dull.
  12. cacook


    I hate it. To me, it means people are screwing around when they should be focusing on what they're doing. That, and I don't think the kitchen I work in employs any birds.
  13. cacook

    Sous chef hours

    I'm not a sous...but the sous' where I work typically work 5 days a week (sometimes 6), and anywhere from 10-14 hours a day.
  14. cacook

    Oil Moving To One Side Of Pan Help Help

    Is it a nonstick pan? Oil will never spread evenly on a warm nonstick pan.
  15. cacook

    Why did you become a chef?

    I agree with Kuan.
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