Recent content by cascadecatering

  1. cascadecatering

    coffee - think outside the cup

    Im not sure if a reply this far from your original post will help.. but here goes. Add coffee to a Jus, and serve with a game meat like Venison (deer) or pigeon.  It's essentially a similar process to using juniper berries, but replace with coffee beans. Coffee is easy to add to desserts as in...
  2. cascadecatering

    Baked Stuffed Haddock

    A well known jewish dish is called "gefilte fish".  Literally "stuffed fish".  There are as many ways of making it, as there are jewish grandmothers.  My grandmother, cuts the fish into portions, and uses a fish mince based stuffing to stuff each portion, then bakes the whole lot in the oven...
  3. cascadecatering

    I could use some advice from some other chefs currently in the business, please

    I don't know what kind of networks you have locally to your home.  I'd be looking for a relatively easy gig, close to my kids schools that may not pay that well, but that allows me to supplement my income. Perhaps a small cafe, or better yet, a catering business, that allows me to manufacture...
  4. cascadecatering

    newbie questions about commerical/ catering kitchen?

    I'm not sure about licensing in the US, but in Australia, I registered a business, took out business insurance (cost about AUD$600 pa) and used the commercial kitchen of a caterer I used to work with, and had a good relationship.  She didn't charge me any rent, but I did some of her work for...
  5. cascadecatering

    NEED some advice...

    I'm not certain as to why you want to approach this with Dale Carnegie like delicacy.  Bad attitudes can spread like cancer in a small business.  It's never going to be a comfortable conversation, but as the dude in charge, It's up to you to suck it up and tell this person that he's bringing the...
  6. cascadecatering

    Msg?

    I recall some years ago, when we first moved to Australia, there was a current affairs show, that one night, had an article, about potatoes.  Turns out potatoes are violently poisonous and can cause death.  The only trouble was, that while indeed potatoes contain a level of a poison, if you cut...
  7. cascadecatering

    Msg?

    MSG has almost been eradicated in Australia.  I can buy it in a Chinese suppliers, but even in conversation with them, very few people use it.  Having said that, I have used it, but only twice, and in place of salt. We tend to use relatively good produce here, and I suppose there is no need to...
  8. cascadecatering

    Beer batter for fish & chips

    I'd been using some corn flour for texture in addition to the SR flour, but I can see how rice flour would yield a crispier result.  Thanks. It's never too late, we are very flexible, and nothing is set in stone.  I like to have that ability to swap and change according to whats in season, and...
  9. cascadecatering

    Beer batter for fish & chips

    Thanks everyone.  I've settled on a beer batter, that we spiced up with coriander seeds, a little polenta for color and added crispiness, fresh dill and lemon thyme.  The herbs contrast well against the yellow of the batter and compliment the fish.  We use a dark strong beer. Thanks again.
  10. cascadecatering

    tired of the hassels of being a line cook

    Economic conditions can take a great deal of wind out of the sales of fine dining places, for obvious reasons.  One of the advantages of having a fine dining background though, is that you can take some of the food concepts and apply them to generic restaurants, lifting, or refining the existing...
  11. cascadecatering

    tired of the hassels of being a line cook

    I concur with Bill.  Find your way into the best places you possibly can.  Offer a free trial of say 1 or 2 days.  Get in their faces.  Attend trade shows, and cooking demos and speak to the chefs there.  A lot can happen simply via networking.  But work your way into the finest places you can...
  12. cascadecatering

    Need Advice on Owner....

    Dude, I've seen this before, been there before.  Get out.  Move on.  You clearly have the capability, but you can't overthrow the owner, and it seems she's her own worst enemy.  It's not worth your stress.  You're not the exec chef there.  Your not leading, if no-one is following. Besides, I...
  13. cascadecatering

    Would love to hear from an industry veteran

    The US has lots of great restaurants. I too moved from place to place often with less than a year at one place.  I learned what I could, and moved on, I guess I got bored or un-enthused. I would bust my balls to get into the best place in town.  I'd save my cash, and travel overseas, and learn...
  14. cascadecatering

    The use of the title Chef

    this is an interesting question.  I've been trained in Australia, but have worked in Europe.  Here, in Aus the technicality seems that anyone trained, is a chef.  Talented people who can cook, but are otherwise untrained, are cooks. I disagree with this, as I also disagree with the title 'chef'...
  15. cascadecatering

    Need chefs advice

    Personally I'm a fan of the incentive concept.  I'd recommend a percentage of the business.  Perhaps establish the pastry part of your enterprise as a separate business, of which the pastry chef could have an ownership.  The other suggestion, is to allow and help your pastry chef, make some...
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