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  1. soesje

    When you first became a professional chef...... like I just did....

    Thank you, Phaedrus (and all others!!!) for the valuable views into your minds ......and the good advice. I will take that with me when I start again next friday.... 
  2. soesje

    When you first became a professional chef...... like I just did....

    I am smiling sweetly at you ;)  because to ME that is not what it's about. Not all chefs have huge ego's nor do they make money.... (I wish, though, for the latter)
  3. soesje

    When you first became a professional chef...... like I just did....

    Yes.... totally agree with this one. Sometimes can feel totally nervous because I have to be the leader, but so far THAT at least, seems to be working. Even the owner (a woman), needs someone who takes the lead. She wanted a restaurant but has NO knowledge of kitchen matters nor how you even set...
  4. soesje

    When you first became a professional chef...... like I just did....

    Phaedrus, what has been most important for you to learn?
  5. soesje

    When you first became a professional chef...... like I just did....

    Life has surprising ways. I have been out of it for a year, and then suddenly got hired by a restaurant, first as line cook. Since they fired their chef few days before opening... there was no chef. Since the team (foh and boh) both already saw me as a chef, my boss asked me whether I wanted...
  6. soesje

    Comment by 'soesje' in media 'IMG_0258.jpg'

    thank you.
  7. soesje

    Converting old building to a bakery

    have you considered posting this question on a bakers forum like dan lepard's or the fresh loaf forums. there are a lot of pro's out there who are more likely to have experience with setting up a bakery. especially on dan lepard's. (I used to frequent those two and came across famous names)
  8. soesje

    Looking into getting a set of knives debating Japanese vs. German

    yes you CAN use a steel on them as long as it is a ceramic steel.
  9. soesje

    Looking into getting a set of knives debating Japanese vs. German

    please don't buy a set. buy the knives you need instead……need a cleaver? get a cleaver. need a chefs knife? get a chefs knife. try to try before you buy. hold the knife , see whether it is balanced, how it feels for you. do you want light knives or heavy knives? matter of preference. and the...
  10. soesje

    Opening a new restaurant...essential kitchen tools list

    *raises eyebrow* oh SURE ……. what about RESEARCH or GOOOOOOOOOGLE? always glad to help.
  11. soesje

    The Stage' (sto-ahje)

    being in the trade myself, one woman to other: seems like we are longer line cooks than our male collegues. so by all means, GO FOR IT GIRL!!!!!
  12. soesje

    deep fried peanut butter

    if you're trying to keep the "integrity of pure peanut butter" why then try to deepfry it. what about making it in a mousse. or a foam even (I am pretty sure you know how to do this, since you talk about iota and hydrocolloids ;) )
  13. soesje

    Do you use a prep list at work?

    using a prep list is the only way to make sure, that you are able to check everything is in its place before service starts. that you can serve all the dishes on the menu because you checked off all their components on the list. don't let anyone tell you that this is ridiculous. next time a...
  14. soesje

    Preparing to make my first sourdough bread.

    YEAH okay in this case you've got everything correct….. hope it turned out well!! we want pics :D
  15. soesje

    Preparing to make my first sourdough bread.

    so, what is your question/ what kinda help do you need. I did notice something though. you say your starter is @ 75% hydration. yet you describe 350 grams starter coming from 175 flour plus 175 grams water. this is a 100 % hydration starter in my book :) 
  16. soesje

    Hello from the Netherlands!

    hai vatelli, welkom aan board van een andere medelander (eindhoven)! het zal je hier wel bevallen!
  17. soesje

    How did I even get into line cooking?

    hello shanon I definitely think its time for you to get up and do something about the situation. Joining a board just to rant about your job says "quite a lot of frustration" to me. OKAY if you are willing to accept the circumstances which you're in, but sounds to me, you need to change...
  18. soesje

    The worst head chef I have worked with

    chef at my last place was an example of how not to be an example by getting so drunk, along with his wife, that we BOH people had to support them and take care of everybody getting home safely. or find him sleeping at the pass in the mornings because he hit it off the night before, again. I...
  19. soesje

    Hungarian

    the recipe the OP is looking for, is definitely not langos. (a fried flatbread, simply said…with toppings) what she describes is a kind of gnocchi/ dumpling.
  20. soesje

    Is 40 year-old too late to become a Pastry chef?

    hi sandy, your age is absolutely no problem here :) there are quite a few on this board who switched careers even at age 45 ….into this hospitality direction. if this is your passion then by all means GO FOR IT!!!!  (fyi: I started at age 46 on this road…) but wow relocating thats maybe the...
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