Recent content by twyst

  1. twyst

    CIA degree program or LCB degree program better?

    The two are not even comparable, CIA is MILES ahead of LCB (the US LCB)
  2. twyst

    What are your favorite flavor/spice combos?

    Lime, cilantro, and ginger lately
  3. twyst

    Most memorable stupid orders you've gotten

    Do you grind all your meat in house?  If not I'd have probably politely declined to make that ticket.
  4. twyst

    whats your test for line cooks????

    That written test is laughable IMO.  It's pretty much is going to disqualify a lot of fantastic immigrant cooks who have never heard of Escoffier and will never have to make a hollandaise but people right out of culinary with no experience would pass with flying colors.
  5. twyst

    How to safely cool and freeze 40 gallons of gumbo?

    Is liquid nitrogen an option :P As said above, shrink it down into smaller containers, large shallow containers are best.   The ice paddles you mentioned above are NOT a waste, they definitely help.
  6. twyst

    Notice of resignation

    I worked in the corporate world for quite some time before I went to culinary school, Ive seen it come back and bite far too many people.  You can defend yourself in court if you have documented proof, but that is far more trouble than it's worth.  By refusing to give a positive review the...
  7. twyst

    Notice of resignation

    No.   NEVER give any employee a bad review as it opens you up to lawsuit (if you are in the US).  If you are unsatisfied and do not wish to give him a good review just say "Mr X worked here from this date to this date, that is all I am comfortable discussing"  The new employer will get the...
  8. twyst

    Is it legal to not hire someone for a job in the kitchen just because they are a woman?

    http://www.torontolife.com/daily-dish/people-dish/2010/04/08/why-are-there-no-female-sushi-chefs-blame-warm-hands-and-menstruation/ This is the "reasoning" for that line of thinking.
  9. twyst

    who have you cooked for latley???

    It's actually a pretty common rule when you cook in a high profile restaurant that deals with a lot of athletes/celebrities/politicians.   People who live very public lives are not likely going to return to restaurants who do not respect their privacy.  People in the front of the house are not...
  10. twyst

    who have you cooked for latley???

    Disclosing information like that is grounds for immediate termination where I work.
  11. twyst

    Is it legal to not hire someone for a job in the kitchen just because they are a woman?

    We had one for a while at Uchi here in austin for a while, but it is definitely a rarity. (Uchi is considered by many to be the best sushi/japanese food currently available in the US)
  12. twyst

    Perfect crackling after reheating pork belly for service? I'm stumped...

    We slice/portion roasted belly when its cold and just warm/crisp up the slices in a saute pan for pick up.   We really have no issue with keeping a crisp skin that way.
  13. twyst

    25 things chefs never tell you

    One handed quenelles just look better for things like ice cream/whipped cream.  Instead of being three sided a really well done one handed quenelle is rounded all the way around and are nearly egg shaped.  There are lots of different methods to achieve the one handed quenelle but the vid below...
  14. twyst

    Did or did you not go to culinary school? Was it worth it?

    CMC exam is no joke, I didnt realize there were actual working chefs who bothered to try to get it anymore.   There are only like 60 of them in the US, and most of them are culinary instructors from what Ive been told.
  15. twyst

    whats your test for line cooks????

    I think the omelette test is valid.  It's not so much about the end result as it is about watching how clean they work and attention to detail/proper use of heat. My chef uses the 2 egg and onion test.   Poach an egg, fry an over easy egg, julianne half the onion, dice the other half, then...
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