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  1. youngchefkarl

    lobster stock?

    I believe this is the way Jacques Pepin showed me when he prepared his lobster sauce, I prefer this method but you can get similar results from roasting.
  2. youngchefkarl

    Best white wine for cooking?

    Boxed franzia actually has a nice sweet taste. Either "crisp white" or something close to that name is pretty standard. A nice Riesling or Chardonnay is good too for certain things but I swear by the franzia.
  3. youngchefkarl

    Question

    I find that very disturbing that a customer would find tattoos "uncomfortable". That's simply ridiculous and one of the problems with the world, being judgemental. I see your argument somewhat because you have your own business, but considering a great amount of talented chefs are tatted up I...
  4. youngchefkarl

    Question

    Now you're bringing god into this? Not everyone believes in that so put that argument away, that's not logical. I've never met anyone in their mid 20's feel that way about tattoos, which is pretty sad. You're in the strong minority for good reason. Never judge somebody just because they have...
  5. youngchefkarl

    Question

    No I would say that anyone who says that foolery about tattoos and not being professional has a narrow mind. Problem? That 1950's way of thinking doesn't fly anymore.
  6. youngchefkarl

    Question

    Yeah after reading that ridiculousness that was typed.
  7. youngchefkarl

    Question

    I also have to add that this is the most ridiculous post I have ever seen....
  8. youngchefkarl

    Question

    You really need to leave whatever planet you're on. Your way of thinking is dangerous especially to the industry and very narrow minded. My chef is tatted up everywhere and he was nominated for a James beard award. Is he not professional? **** outta here dude get a life. Some of the best chefs...
  9. youngchefkarl

    Question

    Yeah Pete is right.....I've worked with plenty of James beard award winners and nominees, most of them swore. Few don't swear at all. Doesn't make any of them better than each other. But the comments about the no swearing are laughable and overly pretentious.
  10. youngchefkarl

    Military Chef

    LOL at the military training being better than the CIA. I'll take the guys word for it who was a cook in the Army for twenty years over somebody who visited the mess hall. The army might be the better deal for an individual because of reasons that were stated (room and board, pay). CIA is not...
  11. youngchefkarl

    Problem with Sous chef

    All I said was if I had a sous chef who used product after it was on the floor and didn't know basic French technique, I would run. Especially if he said he worked in a high end French place. I'm not sure what was wrong with what I said. Of course I don't know if it's true I'm giving the OP the...
  12. youngchefkarl

    Problem with Sous chef

    Are you the exec or a line cook? It seems like the owner (who probably isn't a chef from what you say) cannot observe properly it if he employed a guy that uses product after it was on the floor, as well as not knowing the techniques. I absolutely would question my sous if I saw that. Not...
  13. youngchefkarl

    not sure what choice to make...

    Catering is boring. Only kidding, that's my opinion. However, you have to work the line in a decent restaurant(s) for a little to grasp certain skills, then venture out to catering. I would also work under someone before you go solo because it is a different world. You can do really well but...
  14. youngchefkarl

    Trying to figure out the best path

    Some of the best advice I've ever heard. As chef writer said, your attitude has to be on point at all times, never take anything personally. Different chefs handle situations differently. Work in the best restaurants in your city or the closest food city you live near. Offer to stage and work...
  15. youngchefkarl

    Flat grill tempeture testing

    I'm kind of confused. Is the meat carmelizing on the flattop when you're searing it? If not that's all the proof you need that it's not hot enough. If your owner can't see that then I wouldn't be working for someone that incompetent. What fat are you cooking the burgers with?
  16. youngchefkarl

    What do you just hate to cook/prep?!

    Slicing garlic cloves on the mandoline. 3 quarts? What a nightmare.
  17. youngchefkarl

    Working abroad? (travelling chef)

    Could you elaborate more on the European systems. Is it normal to do seasonal stints? If not I would have to stage which wouldn't be an issue I'm just not as familiar with the working culture. I'm asking more along the lines of England, France, Italy...
  18. youngchefkarl

    How do I warm up Buns for a restaurant?

    Multiple ways to do it. One way I like is to simply use a convection oven at 500 for 1-2 mins and serve immediately.
  19. youngchefkarl

    MenuPro menu printing software or the like???

    Musthavemenus has a lot of templates that I've used, you can make the menu on the site or on Adobe acrobat.
  20. youngchefkarl

    80 Seat Restaurant / $6,000 Rent / $30 Per Person Check Average / $600,000 Gross //// What Could Net

    Sales are too low and rent is too high. Rule of thumb is that your rent should not be more than 10% of sales. Yours is 12%, not the end of the world. However, I'm sure you will have other debt in the form of a loan (maybe not). I would try to get at least in the 800k-1mil range. The goal of...
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