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  1. cacioepepe

    When did every thing change?

    Im young enough (31) to not know the old, old, school but in my 12 years i've definitely seen a change in the way cooks learn, work and interact.  So many want to create by using form over function and everyone has an opinion.  When I was line cooking I did was I was told, didn't talk back and...
  2. cacioepepe

    Shrimp and Grits.

    I'm gonna regret putting this up, but I was the CDC of a small Southern inspired restaurant in SF for a hot minute and the Jazz center that we were connected to wanted to do a video on a classic southern dish.  Here's our take on shrimp and grits.  I still havent watched it all the way through...
  3. cacioepepe

    Working in NYC

    Moving from LA 7 years ago I thought I'd get a higher pay rate because it is so expensive to live in NYC.  Not the case.  I made 11 an hour and eventually became sous, but even that salary wasn't a lot.  Thing about NYC is you go for the experience, not to make a living.  surviving on 12 or 13...
  4. cacioepepe

    Restaurant Staging--Insurance Issues?

    This is definitely a new world order.  If anyone who trails or stages manages to hurt themselves the business can be accountable.  At my job we actually pay stages.  I know, its crazy, but our lawyer would rather we shell out minimum wage than have someone go to the labor board or sue us.  Most...
  5. cacioepepe

    How To Become A Chef

    Defining "chef" is like asking an Italian for a recipe for lasagne.  You're going to get a lot of definitions, and none of them necessarily incorrect.  I feel like the title chef is something that you eventually earn by being a little bit of everything.  I'm not the best cook, I'm not the best...
  6. cacioepepe

    NYC Pay Rate

    Moving from LA 7 years ago I thought I'd get a higher pay rate because it is so expensive to live in NYC.  Not the case.  I made 11 an hour and eventually became sous, but even that salary wasn't a lot.  Thing about NYC is you go for the experience, not to make a living.  surviving on 12 or 13...
  7. cacioepepe

    Preventing Artichokes from turning brown

    Citric acid is the way to go.  But regardless of how much you put in (it does affect the taste), they will start to turn after 2 days  Plus the stuff is expensive.  Use powdered, not tablets.  Theres no such thing as holding for a long time with cleaned artichokes.   In a related topic.  We...
  8. cacioepepe

    Do you fold your fish?

    I personally dislike this practice now, but thought it was quite clever when I first saw it as a line cook.  To resolve the issue I would often sear the filet, and when the side is seared properly, lift the thin side and slide a piece of foil underneath it and continue cooking.  Not a perfect...
  9. cacioepepe

    Yes, Food Saver questions...again.

    I know this question have fluttered around the forums before, but I can't find one where the info is current so I decided to bring up the subject again. I run a small restaurant with no storage and hardly any counter space.  We are connected to a show space that basically dictates if we are busy...
  10. cacioepepe

    Chef Judy Rodgers passed away

    I agree on the cookbook.  Simple, straightforward with good technique and great narrative.
  11. cacioepepe

    Traditional Idaho Mashers

    Bake em.  They lose their moisture and the flavor is concentrated. It also gives more room  for butter and cream!
  12. cacioepepe

    Need help with humidity control...

    I'm no expert, I'm just thinking as rational as I can.  Possible to separate your spaces with the plastic curtains we use for walk in doors?  I would think that having your lower humidity section where your walk in blows cold air is better.  The other space would then be absent of the drying...
  13. cacioepepe

    What hobbies do any of you have??

    apparently i need a hobby
  14. cacioepepe

    Problem cooking tasty chicken breast

    Sage advice from all above.  My advice would be to avoid Wal-Mart meat.  Find a grocery store that has an organic or natural option.  The seasoning you have applied seem fine, but make sure to go with a bit more sat than you might feel comfortable with. 35 minutes for a chicken breast is going...
  15. cacioepepe

    Autumn Salad Ideas

    I'm putting on my menu a marinated, roasted cauliflower salad with pickled chilis, baby kale with an oregano vinaigrette.  I'm also trying a house smoked trout with castelfranco and treviso, buttermilk dressing, radishes and cucumbers.  Next is a chilled barely salad with roasted carrots...
  16. cacioepepe

    Best Salt.

    Same.  I also like finishing meats with sel gris as an alternative to Maldon.  Diamond Crystal is also a restaurant standard.  I find 'boutique' salts bogus, so I won't waste my rants on such silly things.
  17. cacioepepe

    Wonderful Technique Videos Thread.

    Take the 10 minutes and watch the french classic master show us how its done. And how do you embed videos?
  18. cacioepepe

    Thickening Tomato Sauce

    You should take a screen shot of this and keep it so you can have a chuckle when you're 10 years in the industry.
  19. cacioepepe

    Official Steak Cooking Thread

    Here's an interesting blog relating to salting meats. http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html?ref=search
  20. cacioepepe

    What cooking or food fad do you HATE?

    And I don't necessarily take the opinion of a guy who wears a wife beater, a boxing glove and a wine glass for his headshot. I half kid. Im really over the handmade ceramic dish with the negative space plating, and 4 different kinds of cutesy flowers.   Stating that you have reclaimed...
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