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  1. ChefRossy

    Private Chef Platform

    I absolutely would.
  2. ChefRossy

    Test Run for Personal Chef

    About 8 with 3 zucchini 4 carrots and 2 large potatoes
  3. ChefRossy

    Test Run for Personal Chef

    I was surprised by how well it diced. The cuts were very uninformed and saved me a lot of time during prep.
  4. ChefRossy

    Test Run for Personal Chef

    So I tried a test run today on my day off from work to see what my timing would be like for 7-14 entrees. Although I am not too happy with some of the dishes, I had done quite a lot of research on how to cut down on my prep time so I invested in a Breville Sous Chef chop & dice to help me. Quite...
  5. ChefRossy

    Alfredo Sauce: Bechamel or no?

    Thanks masseurchef, yes, I was refering to a morney sauce which can get quite thick and heavy. Sorry for not clarifying.
  6. ChefRossy

    Hammer Stahl / Made In / Demeyere / Mauviel Others?

    I have used and sold all clad copper core and although may seem overpriced, my experience is, its built like a tank and the control you would get on induction would be fantastic.
  7. ChefRossy

    Why are cooks paid so little when they have to work so much?

    Great thread. I gave up on trying to be a chef about 10 years after graduating culinary school. It was about 25 years ago and it wasn't because of the hard work or lack of passion, it was because I didn't see that there were going to be any changes in the future and the low pay and long hours...
  8. ChefRossy

    Alfredo Sauce: Bechamel or no?

    I have to agree with Kuan, a bechamel with cheese (typically called a Morney) is heavier and will take longer to create. Stick with the basic cream, parm, and butter and you won't go wrong.
  9. ChefRossy

    Personal Chefs, what do you take with you

    Thanks, I am putting a system together and currently testing it.
  10. ChefRossy

    Personal Chefs, what do you take with you

    I will be doing everything in the client's house, arriving with the groceries making and packaging the food, cleaning up and leaving. I am currently testing the menu with some equipment to see which saves me time during prep. Love your avatar by the way.
  11. ChefRossy

    Personal Chefs, what do you take with you

    I was more thinking on any pots & pans, a food processor or mandoline. As I get closer to graduating and putting my menu together, I would like to keep my prep time down to a minimum.
  12. ChefRossy

    If you could change one thing

    I thought I wanted a bigger kitchen but now, I just want really great appliances. Good luck
  13. ChefRossy

    Personal Chefs, what do you take with you

    I was wondering what personal chefs here take with them on a job and what do you use at the client's house. Thanks
  14. ChefRossy

    Personal chef Thread

    Thanks so much
  15. ChefRossy

    Personal chef Thread

    I was wondering if there was a thread or forum here for personal chefs? I have a lot of questions and don't want to waste other people's time. Thanks
  16. ChefRossy

    Setting up a personal chef business

    Thanks for the info. This forum is amazing, I feel like this is a possible venture for me. Thanks everyone for their input. More questions to come
  17. ChefRossy

    Preping food for freezing

    Thanks for replying, I am trying to keep the sauces without thickeners and with some testing (spaghetti with marinara and cashew alfredo sauce) it seems better to keep them thin as reheating them tends to make them thick. I'm still working on the recipes and thinking of joining a pro association...
  18. ChefRossy

    Preping food for freezing

    I was wondering if there were any recommendations on how to prep and cook food (complete meals) freeze and then reheat in an oven. I know some sauces that use a thickener can seperate but was wondering if there were any other suggestions. Thanks
  19. ChefRossy

    Setting up a personal chef business

    Thanks everyone, I will be sticking to plant based food as I feel there is a huge opportunity in this field and I am very health conscious . My main clients will be plant /low sodium/no oil people as that is how I am currently being trained, up to now it's just savory but I may add sweet if...
  20. ChefRossy

    Setting up a personal chef business

    As I am nearing finishing school, I am trying to get my dishes ready for my personal chef business and was wondering if anyone has had any experience setting one up? I am willing to join any association to further the cause but don't want to spend unnecessary money. Any suggestions would be most...
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