have finally found a job that is not a half baked idea in someones head:)
small gastropub not far from carcassonne/ limoux in sw france.
am looking for a good cook to work in what is currently a 2 person brigade. the restaurant has plans to expand next year and the brigade will...
Exec Chef. 5 day week, but do a lot of work at home on days off.
14 hour days for the 5 days I am "at work".
not quite sure how many hours that works out to.
I have a very understanding wife :)
5 weeks paid holiday, plus 13 personal days, by French law.
My sous works 55 hour weeks...
WEll, I am an Exec chef, but not in a corporate.
Almost all of my time is spent away from the stoves, if I can work one shift a week on the pass or the line, that is a lot :0
Targets are always hard to meet, and they should be.
Until you have run a kitchen you are not a chef, you are a...
I am not so sure that drugs ( in particular) and drink were so hush hush :) Every place I worked in during the late 70's and early 80's had a high coke/speed user ratio. I was just a young apprentice at the time.
We are starting to put our winter season staff together, and are looking for applications for kitchen crew.
So... if you have some kitchen experience, and want to work in the South of France for the Winter, drop me a line.
Situated in a 900 year old ex monastary, Our main clientele...
overall it reduces cost per item, we use it on all our proteins, reduces wastage, less plates returned as the cooking process is more accurate, storage time is extended, allows us to use cheaper cuts and not reduce price.
It works really well on our buffet for athletes, where we can offer...
as mentioned on another thread I thought would start a thread on Sous Vide. Iput it here as it is much less about cooking, than about a commercial kitchen developing sous vide techniques.
first off; an immersion circulator is more efficient than a water bath, but most places- mine included-...
Meat and dairy prices are going up globally. The way I see it you have three options;
1. raise menu prices.
2. find a substitute for meat and dairy
3. move more and more to sous vide, which allows you to use cheaper cuts of meat.
Number 1 is out for a lot of folks, especially in the...
Sous vide is not just for Modernist cuisine. we Vac pac all our proteins when they first get delivered and. date mark them. It allows us to hold them an extra day or so if we have to. We can then cook them sous vide and hold them for a wee bit longer if we have to. All in all the process...
I am a Chef de Cuisine, ( I work in France) which means I am in charge of all the food that we put out ( three outlets serving food and a couple doing snacks, all in one resort). I call my self a cook.
Chef just means in charge of.
The only time a staff member call me chef is if we are...
I am a little lucky in that my new workplace comes with 5 hectares ( about 15 acres) of gardens and orchards. and 10 hectares of grape vines for wine
No one has lived here for 10 years, so its all a bit run down, but so far we have discovered: