Recent content by zossolifer

  1. zossolifer

    Career decisions hurt in the long run

    I’ll have to look into Boulud’s its always tempting to badmouth a previous chef or owner, but I agree, it makes you seem unprofessional. Thanks man
  2. zossolifer

    Career decisions hurt in the long run

    Thanks for the response, I definitely will
  3. zossolifer

    Career decisions hurt in the long run

    Hi everyone, it’s been a while since I’ve posted, though I’ve never been a constant contributor. Either way this forum has been very helpful and I’m back with some hope for career advice. This will be somewhat long and I appreciate anyone willing to read and offer his or her two cents. I took...
  4. zossolifer

    Banquet Garnish

    Hey everyone, So I'm fairly new to banquets, so this question and or topic of discussion is regarding realistic garnishes on entrees for banquets above 100 covers. Our food usually sits in a hot box from anywhere from 5 minutes to 30 minutes depending on how long plate up takes and the size of...
  5. zossolifer

    Need advice with training

    Well a quick update. I gave him the best training I could. I then took a step back and let him work independently without me breathing down his neck. He’s transformed into someone I can rely on for good and consistent food. Still gotta keep an eye on things but that’s my job :) Thanks for...
  6. zossolifer

    Need advice with training

    I could not agree more. Pulling long shifts and working the line in the absence of others is the chefs job
  7. zossolifer

    Need advice with training

    Depersonalizing things has helped a lot. He has a tendency to take things personally so taking my time with explanations has been a good thing
  8. zossolifer

    Deep frying with duck fat

    I had the same debacle. Ended up tossing my fries with some duck confit and made a gravy incorporated with duck fat. Duck Poutine has been pretty successful for me so far, not a bad route to take!
  9. zossolifer

    Dried Mushrooms Vs. Fresh

    This honestly helps a lot. I’m excited to reconstitute those bad boys and see how the dish tastes compared to fresh. Thanks!
  10. zossolifer

    Dried Mushrooms Vs. Fresh

    Hey all, Other than the benefit of being able to use out of season mushrooms by purchasing dried, and quite possibly saving money on dried vs. fresh, is there any advantage of using dried mushrooms over fresh mushrooms when it comes to flavor? Let me reiterate. Are fresh mushrooms worth the cost...
  11. zossolifer

    How To Make Black Garlic in a professional kitchen

    I have a cook who’s great at forgetting things i’ll Put it on him
  12. zossolifer

    How To Make Black Garlic in a professional kitchen

    I’ll give it a shot thanks!
  13. zossolifer

    How To Make Black Garlic in a professional kitchen

    I didn’t even think about the health department i’ll have to look into that thanks!
  14. zossolifer

    How To Make Black Garlic in a professional kitchen

    Hey all, so I recently acquired an abundance of garlic from our company garden and I want to make enough black garlic to sustain a menu item for the rest of the summer/early fall. I’ve never done this before, just read enough to get the general idea. Has anyone ever done this in a work setting...
  15. zossolifer

    Need advice with training

    Yeah chef, I’m definitely trying not to make a snap decision, but I’ll try not to get stuck with this conundrum and if he continues to flop I’ll have to face the facts. Thanks again, and cheers
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