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  1. recky

    Commercial or domestic blender for small restaurant kitchen?

    Hi folks, I'm in the market for a proper table-top blender as my commercial stick blender is ok for some things, but doesn't cut it for many others, i.e. really smooth textures etc. I run a pretty small restaurant with a small, ever-changing menu, and the blender wouldn't be in constant use; I...
  2. recky

    Any chefs and/or owners in Israel or West Bank?

    Hi everybody, I'll be spending a couple of weeks in June in Israel and the West Bank for some time off with my girlfriend, but as one does, one cannot let it lie. I'd love to learn more about Israeli/Palestinian cooking, maybe say hi to a couple of chefs and see how they work and what they work...
  3. recky

    How to deal with groups and (partial) no-shows?

    Hi everybody, why are groups of customers such a PITA? I don't seem to be alone in thinking that, as quite a few restaurants in the US and the UK add a "discretionary charge" to a group's bill, although I don't understand what problem exactly is alleviated by doing so. My main gripe with...
  4. recky

    My restaurant - my rules?

    We are a small restaurant with an attractive beer garden for the summer months serving rustic, sometimes somewhat creative country fare made from locally produced/reared products. We're located in a rural setting in the heart of a village that is a tourist destination for hikers and day...
  5. recky

    What's the average 'error rate' in your kitchen?

    Yes, I have been diagnosed with symptoms of burnout before, but I have taken one or two steps back and feel a lot better for it. However, being a chef and operator, my restaurant business is all-consuming, both during and outside service times, and I can't help my perfectionist attitude when it...
  6. recky

    Any experience with onglet/hanger steak?

    Right, my restaurant is located in Germany's far west, in the Eifel range, where cattle graze just metres away from our kitchen. We have the same double-duty cows as the French, i.e. dairy and meat from the same animal, our butchery is very similar, too, with a couple of notable exceptions, one...
  7. recky

    Anyone brave/unconventional with their opening hours?

    I'm well into my forth year of operating and cheffing at my small "seasonal & regional" restaurant in a day trip, cycling and hiking tourist destination, a village that gets busy to extremely busy from April to October and quiet from November to March. Business has steadily grown since we...
  8. recky

    Reheating/browning gratineed dishes at service time

    Hi there, I was wondering what your preferred methods are for reheating and/or browning (pre-assembled) gratineed dishes, keeping both speed and quality considerations in mind. Since I'm the sole chef in an often brutally busy, but tiny, kitchen I am constantly rethinking methods of operation...
  9. recky

    Quick fixes, shortcuts and cheats...

    I know we shouldn't, we owe our paying customers the best. But we've all done it when we've got slammed or have had a particularly bad day - or haven't we??? I'm looking for both the outrageous and the intelligently improvisational. We might even learn something from it for those days when...
  10. recky

    Looking for ideas for ancient Roman event

    Hiya! The latest tourist (and scientific) attraction in our little village is the discovery and excavation of an ancient Roman town in the middle of a field which, in its heyday, must have been a major stopover point on the Roman road from Lyons to Cologne. The whole thing will be made into an...
  11. recky

    "Resto-fying" ancient noodle recipe

    Hey guys and gals, I've been gradually introducing modernised versions of very traditional regional dishes to my ever-changing menu, which really seem to go down a storm with the punters. There's one ancient recipe I've been struggling with, though. Not with actually making it, but making it...
  12. recky

    Temp testing pork chops

    Currently I have pan-fried pork chops on the menu, about an inch thick, rind on. They're very popular, as I treat them differently to what your average home cook does, i.e. a bit like a beef steak. I attempt to cook them so they're still somewhat pink next to the bone, which keeps a thick chop...
  13. recky

    Reheat roast chicken?

    Hi there, I'm thinking about putting roast chicken on the menu of my small restaurant. Due to widely fluctuating business I will not always sell all the chickens I roast. Has anyone got any experience with reheating them in the oven? I fear they might get really dry once reheated. Thanks a...
  14. recky

    The rules of reheatability and freezability

    For us mom & pop restaurant owners/chefs, it is absolutely vital that we always strive to cut down on food waste, and the ability to reheat and/or freeze certain cooked foods is a godsend. However, you are rarely trained in such specifics and simply come to accept that food A can be reheated...
  15. recky

    Small restaurant - one man show: reassessing my approach

    Hi fellow chefs and/or restaurant owners, now that another busy summer season is over I'm reviewing processes in the kitchen and pondering how to improve things, especially with respect to the workload that nearly landed me in a burn out clinic quite early on in the season. My set up is a...
  16. recky

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

    My sous and I have been running a few experiments trying to reheat cubes of pork belly for (mock) service and retaining or recreating perfect crackling. We have reheated in sauce and blasted in the salamander, thrown it on the grill skin side down etc. While the meat comes out extremely nice and...
  17. recky

    Why oh why do some customers expect to see the (head) chef at the table???!!!

    I bloody hate it. It's always the more, ehem, provincial customers that expect a friendly chat ("how did you like my chicken supreme tonight yada yada") and p***ing in their pockets in this place, the city types couldn't care less. Believe it or not, I don't have the bloody time!!! My kitchen...
  18. recky

    Seeking inspiration for a signature dish

    Hi chefs, I'd like to establish some kind of 'signature dish' for my restaurant besides what the customers have chosen as their favourites. My menu is very small (6-9 mains) and ever-changing with the seasons. For almost 18 months, however, the ribeye steak with a brandy and cream deglace and...
  19. recky

    I just love lamb shoulder - SO forgiving...

    It's Easter time, and that means lamb over here. I'm doing boned lamb shoulder, stuffed with gremolata and tied into a roll. Seasoned on the outside with sea salt, fresh ground pepper and fennel seeds. Plonked into a casserole with aromatic veg and water, blitzed for 40 mins at 200° (Celsius...
  20. recky

    Can't sell starters or desserts to save my life!

    I think I've tried it all: lots of choice, little choice, exotic stuff, classics, displaying desserts in a well-lit cold cabinet, special boards on the walls. I'm beginning to think that I just don't have the clientele that appreciates anything over and above mains. In fact, many of my customers...
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