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  1. bazza

    welcome to my world ,

    Jevan your day sounded very eventful, I take my hat off to you. You must have incredible patience working with these guys. I hope your beer was good and your girlfriend gives you a break. keep up the good work dude.
  2. bazza

    Chocolate souffle / lava cake

    I am not sure if you are looking for a souffle or a cake but I can see how souffles are problematic on that scale. Any kitchen will struglle with the complexity of getting that volume of soffles out in a busy service. I am not sure of the US terminology but I am guessing that lava cake is a...
  3. bazza

    Why would you hire someone/accept someone with no experience?

    Knowledge can be taught, skills can be taught. Attitude cannot be taught. My answer is a positive attitude.
  4. bazza

    what are your happiest moments as a chef?

    I am now a retired chef but I have great memories of getting lost in mountains of prep. I loved to see the fresh produce coming in, particularly fish. the sound of knives on boards, the aroma of lemon zest, thyme, garlic. The kitchen banter, singing and crude jokes. The ticking of prep lists and...
  5. bazza

    Cooking Tips

    When you need to peel a lot of garlic, break the cloves fron the head and place them into a bowl, then place another bowl over this upside down. Hold the two bowls together and give them a good shake. Works a treat, I never believed it until I tried it. The skin comes clean off and you just need...
  6. bazza

    Am I being bullied or do I just need to harden the hell up?

    I disagree with all this macho BS! What about the people who want to enter the industry that are not made of steel? With the right training and guidance they can be as good as anyone else. Being a big dick doesn't make your dick bigger, it just makes you look foolish and childish. How can you...
  7. bazza

    How to shape sugar

    The ring in that picture does not look like sugar at all! Am I missing something? This is surely a chocolate ring. In answer to your question, a simple sugar bowl can be made by pouring your melted sugar over the back of a ladle in a criss cross pattern.
  8. bazza

    The Cool Room

    Brits call it the "Walk In" or "The Office!" A Cool Room is a bedroom in a designer hotel  
  9. bazza

    Wow. I mean, wow!

    Thats a very nice menu. Congrats on your anniversary and a memorable meal.  
  10. bazza

    Will not deny, that I'm a cook.

    I was born talented and gifted, by the age of 10 months I was Executive Chef with a brigade of thirty-five. I was so gifted that none of my brigade could cook at all, they completely relied on me for everything. Heck I was a musician, dancer, painter and sometimes I even cooked. We cooked gold...
  11. bazza

    Another Stock Question

    It really depends on what you intend to eventually use the stock for. As a general rule I would agree that adding the veggies two hours before the end will benefit the flavour, but then I never cook a chicken stock for more than three to four hours anyway. If it is a beef or veal stock I...
  12. bazza

    Passing Eggs Through A China Cap

    Well said Chef, I cannot believe this is still being done. I would not stand for this in my kitchen, not only is it risky, it is a disgusting way to cook an omelette. To the OP, would you eat breakfast at your place? if not, change the procedure or go somewhere else where they handle their food...
  13. bazza

    What 'Key skills' would go well on a CV?

    There are six basic key skills CommunicationApplication of numberInformation technologyWorking with othersImproving own learning and performanceProblem solving Examples of what an employer may be looking for are Communication Getting your message accross in the kitchen, eg running the pass...
  14. bazza

    What is "the eye of the ribeye"? How would you translate it into French (I am a translator) ? Thanks

    I am not quite sure about your question here. A ribeye steak will be cut from the outer side of the rib, otherwise known as the eye of the rib and that is why it is named ribeye. As for the eye of the ribeye I can only guess that it might be the fatty part that runs through it.
  15. bazza

    The time has come.

    Amen.....see you on the other side and good luck.
  16. bazza

    Pea purée

    I usually use defrosted peas uncooked, adding some baby spinach leaf can help with the colour.
  17. bazza

    how to keep broccoli bright green

    You cannot hold brocolli or any green veg for very long, it will continue to cook and will discolour. As others have said blanch, shock and reheat a la minute is the best way.
  18. bazza

    Worst things about being a Chef

    At my place there is little or no FOH training and this happens a lot. I have had many services where we are trying to do 30 or 40 at the same time because FOH are badly organised and then when the food is on the pass they are chatting and texting, preventing us from moving on with the next...
  19. bazza

    A tough decision made....I feel strange, but optimistic

    Ask yourself "why do I go to work?" then you will figure it out. If you and the Chef have a good relationship then stay in touch with him, it does not have to mean that the door is closed. Experience has taught me that nothing in life lasts forever and you must do what is right for you. Good...
  20. bazza

    Worst things about being a Chef

    Young cooks who want to put their own spin on things. Cooks who cannot be trained, because they already know everything.
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