Recent content by chefdwilliams

  1. chefdwilliams

    I don't want to be called Chef she sais....

    Early in my career it was my front and back of house that called me chef. What i am trying to say is other then an actual certification like ACF, there isn't a chef title. it usually come with time served putting in your dues and what people consider you. To me ANYONE call call themselves a...
  2. chefdwilliams

    I don't want to be called Chef she sais....

    If a person runs a kitchen but doesn't cook at all, to me that is a kitchen manager... 
  3. chefdwilliams

    I don't want to be called Chef she sais....

    school, no school, to me the title "chef" is something other people give you. If you and the other cooks respect her and the work she does, then call her chef. I went to school with some cooks that I  wouldn't call "chef' ever, plus I had line cooks with no school experience that I called chef...
  4. chefdwilliams

    Why did you become a chef?

    Where in germany? I spend a lot of time working there for an Athelete. also work a lot in Going Austria. 1.5 hours from Munich. really have enjoyed Germany over the last 12 years
  5. chefdwilliams

    Why did you become a chef?

    I will never forget the first time I worked in a restaurant. I was 14 years old. My neighbor at the time was a manager for the famous "Gladstones for fish" in Malibu. The dishwasher had not been showing up and the manager came over and asked if I could help. Assured my mom I would be safe and...
  6. chefdwilliams

    Floor Mats

    I owned 3 places for a touch over 20 years... Old school was the mats with the holes... horrible.... you can never really get them clean. Health dept in Los Angeles now cracked down on cleaning them outside. Must be cleaned in the dishwasher.. have to wash 1/2 at a time since to big. I went to...
  7. chefdwilliams

    How do you clean your chef jacket?

    I have always used tide and add clorox for colors (so I don't ruin my embroidery). If I have something really bad, Ill hit it will a bleach stick first and rub that in.  This seems to work for me. I have heard OXY CLEAN works well. As a private chef now (no more owning my place THANK GOD) don't...
  8. chefdwilliams

    Chicken stock comparison

    I agree with French Fries. The stock on the left looks very very GREEN for a traditional chic stock simmered on the stove. I guess I'm old school. My stocks are cooked stove top. I also don't throw in every scrap in the kitchen like some chefs do. I feel its extremely important that your stocks...
  9. chefdwilliams

    Young chefstudent in doubt about carrer

    Thank you Mimi 
  10. chefdwilliams

    How do restaurants hold long cooked food?

    5 days.. but 2-3 if you want it to still have decent quality. Example. Cooked chicken breast. 2-3 days reheat and serve.. 3-5 day, cut it up and turn it into something else
  11. chefdwilliams

    Chef/Owner Partnership

    How you decide % is up to the 3 of you.. however.. If they are not working in the place and you are, Who has final say on things? is the 3rd guy a silent partners? is everyone equal? There are very serious things to think about. I was a chef owner of 3 restaurants for a little over 20 years. My...
  12. chefdwilliams

    Young chefstudent in doubt about carrer

    I have been working since I was 18 in restaurants.... OMG thats 33 years now. I have been a chef 27 of those 33 years..... Was a chef/owner of 3 cafes for 22 years and  now a private chef for a high profile athlete (12 years)........I have said to myself "F this job" at least 3-4 times a year...
  13. chefdwilliams

    Tonight's Dinner

    Great question. If I have to spend more then 5 minutes making something, I just won't do it. LOL. When my wife says she is married to a chef, people always say "OMG I wish I was. I bet you get incredible meals"... My wife just laughs. She says 'Yes I do", but she doesn't... LOL . Only time I...
  14. chefdwilliams

    tasting

    Thats a hard question. Like others said, if you are making sushi and its an italian restaurant, thats not going to work.However, if its an italian place and you are making french food, I think thats fine. Grilling is grilling, sauté is sauté.  Usually a chef will give guide lines on what they...
Top Bottom