Recent content by sultan123

  1. sultan123

    Ridiculous customer complaints

    This is an example of my favorite situation. You go out of your way to satisfy customers (after all, they are the reason why we have jobs, and i respect that and appreciate that....most of us dedicate our entire lives for this profession, because well, we love it. Of course, most of our...
  2. sultan123

    Ridiculous customer complaints

    This is why most restaurants charge a fee for splitting an entree because of cheapskate dumbasses like this. "Yes, we'd like to split a New York Sirloin; I'd like mine almost medium rare and my wife would like hers well done, but not too well done, but not too charred, but also not too burned...
  3. sultan123

    Art institutes?

    my God!! I was just trying to give out some advice. Like I said before, Art Institutes isnt the BEST culinary school out there, but for the money, its pretty good. And what exactly does "shilling" mean, anyway? Jeez.....see what you get for trying to help somebody........good LAWD!! :P
  4. sultan123

    Art institutes?

    Well, up here in Minneapolis, we only have a handful of culinary schools, and most of them are public community colleges. Not that that's a bad thing, I chose Ai because it is a private school and I knew the cost of attending would be worth it. Basically everyone of my instructors trained at...
  5. sultan123

    In the very early stages of considering career changing

    Stay in law school. You'll end up earning far more money as a lawyer than as a chef. Yes, cooking is rewarding and fun, but most people get into this field with blindfolds on thinking that after graduating from culinary school, they will be hired on as an executive chef at some 5-star...
  6. sultan123

    Art institutes?

    I attended Ai up here in Minneapolis, and because this is a nationwide chain of Culinary schools, each location has different methods of teaching and (obviously) different instructors. It really depends on your instructors. I had the pleasure of learning under Chef instructors who have worked...
  7. sultan123

    Is it normal for line cooks to not get breaks?

    Wow! That sounds like a nice place to work!! Are you hiring? :)
  8. sultan123

    Is it normal for line cooks to not get breaks?

    I laugh as I read this forum because in reality, no one is really complaining about not taking breaks. It is just sort of an accepted practice in this industry. However, most of us DO take breaks. Just not the traditional "one hour" lunch break that most other professions have. Now granted I...
  9. sultan123

    Ridiculous customer complaints

    This really wasn't a complaint, but I have to mention it because it was an absolute riot. One sunday night, I was forced to work the line because everyone called in sick. I work at a Sushi bar, and basically all the line cooks in the kitchen do is fry up tempura and make simple apps. When we...
  10. sultan123

    Gelatos n Ice Cream

    I prepare ice creams and sorbets at the restaurant in which i work, and basically, as everyone has said, Gelato generally does not cream as its base. However, gelato does contain more egg yolks than traditional ice cream. Depending on the quantity used, generally Gelato contains almost 3 times...
  11. sultan123

    Friendly Advice? :)

    I agree with what everyone else is saying on here. I don't know how old you are, but most young chefs fresh out of culinary school get a HUGE dose of sobering reality once they get thier first job. Yes, we all want to be creative and showcase our culinary talents, but as a sous, you're...
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