So the markings on the Mac Pro blades are done in different ways on each side? Just wondering because I don't really like the Mac logo but the kanji looks nice. Hmm they both feel like they're painted on or something. Maybe I'll get the kanji side engraved over if I can find someone good...
Hey G'day Brandon,
I'm in a similar situation to you, currently a second year apprentice in Oz, though I've finished most of my modules (a lot overlapped from when I did my bakers apprenticeship) but have only been in the kitchen about ten months.
Anyways welcome :)
So most of the dishes on our menu we also offer as take-aways.
Our 'dessert special' we did tonight was creme brulee, sure enough it wasn't long before one of the waitstaff put thorough an order for one as a take-away... Um ok, are we charging them extra for the ramekin or would they like me to...
I'm using the MAC Pro 275mm chefs knife, it works great for almost everything. I keep a heavier knife on hand for tough jobs like breaking down chicken, cracking crabs/lobsters and so on, good news is just about any large-ish heavy knife will do for that, odds are you already have something you...
I keep mine in a knife roll. When at work or cooking at home I just lay them on a shelf, then back in the roll when finished cooking.
At home I keep some of my (cheap) knives on a magnet rack but a lot of people don't like that idea because of risk of scratching/chiping the blade, knives falling...
Yep the general advice is that sets are bad value.
The only styles I need for what I do is a chef/cooks knife, and assorted paring knives, though I've got others for occasional use.
*"All Purpose" knife, what you can use for the majority of tasks, usually a chefs knife, though some prefer a...
So we have a new chef at our restaurant, I made the mistake of putting something on the specials board as 'veal capaccio', being the apprentice it sounded good and no one else corrected me so I ran with it. Only to have an angry chef tell me I was way off and to learn the proper term before work...
Wow just gotta mention the irony of it all, the most 'idyllic remote beach' is about 8 meters away from my section in the kitchen... (well each to their own but it's in the top 5 in Oz every year without fail..)
My cheap/fast/easy favourites are;
-Premade ravioli with garlic and chilli flavoured olive oil and shaved parmesan
-Sushi/sashimi (depending on what I have around)
-And those asian two minute noodles ;)
I see that as motivation to work neat and tidy. I usually just wear a t-shirt during prep then change into my jacket before service starts and on most days (unless it gets completely hectic) I'm still spotless at the end of the night :)
Hmm I've been away from the bakery for a few years now so I'm getting a bit rusty in the ways of bread but personally I'd try lowering the water and yeast content and mixing a bit longer. My philosophy behind that is that a wet/slack dough is more 'fluid' and can 'jump' in the oven in...
Stupidest things heard/said/done in the kitchen..
Where I work I never cease to be amazed by some of the things I see and hear.
*Whilst reducing berry coulis "Why don't you just thicken it with roux instead?", from the owner
*"How do I fold the pizza boxes?" -new cook
*"Can you get me the...