Recent content by drewjsph02

  1. drewjsph02

    Plant-based / gluten free requirement ?

    Yes! I have tried their past as well at a food show! It is absolutely amazing! Unfortunately we don’t use Sysco and the Vendor who was going to carry it decided not to bring them on. I was heart broken because, as you said, I couldn’t tell the difference between gluten pasta and their gluten...
  2. drewjsph02

    Plant-based / gluten free requirement ?

    Midwest United States here. I work in a city where it's trendy to have food 'allergies' and 'intolerances'. I don't say that for the purpose of saying that some of our clientele do not have legitimate health concerns. That being said, we change our menu four times a year and on each menu we...
  3. drewjsph02

    Dish Pit and Servers

    Hello fellow chefs, I'm wondering what the situation is like in your restaurants and your expectations of the service staff when it comes to dirty plates. My situation: We are a fairly large restaurant (300 seats). I've been in a battle with the F.O.H. for a couple of years now (yes years...
  4. drewjsph02

    Storing Pasta

    Not sure I COMPLETELY agree but I do get your point. However, because we are a large restaurant and we have to make our pasta in advance, our pasta sits in the cooler for much longer than would be necessary for a smaller place where the pasta could be made that day. Some of our lesser selling...
  5. drewjsph02

    Storing Pasta

    Executive chef of a 300 seat Italian restaurant here. We make our own spaghetti, fettuccine, linguine, capellini, rigatoni, etc. in house. We never freeze our pasta with the exception of Rigatoni and Macaroni. Now our pasta is extruded as opposed to rolled, but, we dust all of the pasta lightly...
  6. drewjsph02

    Bread Help

    No worries, the owner is fine with me changing the recipes to improve them, he just wasn’t keen on me wanting to change our soft bread to a focaccia instead... I worked for a place years ago that would do a preferment like something mentioned by another user... I just couldn’t remember the process
  7. drewjsph02

    Bread Help

    Wondering if anyone can help me with reworking our house bread recipe. It's super basic and pretty bland. I was looking to add a preferment that we would make the night before and add into the bread dough in the morning. our current recipe is 45# Artisan High Gluten Flour, 3 gallons of water...
  8. drewjsph02

    Rewarming pork roast for service...

    Looking to do a Pork Arista on our winter menu (Pork loin double butterflied open and rubbed down with seasoning before rolling back up and roasting it). I'm looking to cook, cool and slice the roast down to portion sizes and reheat for service. My question is, what techniques have you guys...
  9. drewjsph02

    Professional Kitchen Management Philosophy

    For me The Tourist nailed it.  My partner and I were sitting down to work on our spring menu the other day and started talking about our staff, and I mentioned how annoyed I was that I seemed to always need to 'baby them'. We both worked together way back in the day and started reminiscing on...
  10. drewjsph02

    Health Inspector/Vegetable Stock

    Hey guys. So the health inspector just got on us hard for keeping homemade veg. stock at room temperature. This has never been an issue for us before (open 30 years) until today. She told us if we used powdered base to make the stock we could keep it out at room temp but otherwise it had to be...
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