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  1. kaiquekuisine

    Help with menu for an event. 20 people, only apps and fingerfood.

    So I got an offer to do an event this month. Pretty simple and straightforward. 20 people, only appetizers, and fingerfood. To be served over a course of maybe 2-3 hours. All investors, no fussy modern food, real simple, meat and potatoe type people. They will all be consuming wine during the...
  2. kaiquekuisine

    What is your professional and personal opinion on mass producing and freezing.

    So I have been working at a new restaurant for a few months now. It´s a fairy large crew (30+ employees) and I have noticed that the menu is pretty large and the amount of products being made is also quite large. The restaurant rarely ever is out of stock on anything, we rarely run out of a...
  3. kaiquekuisine

    The January 2018 Challenge is...

    So guys as promised the first Challenge of the year is here. I chose this ingredient simply because I love it. I´m addicted to it, I consume it daily. It also has yet to be featured as a challenge ingredient. A side from being a cook, my family produces and exports this ingredient, my country...
  4. kaiquekuisine

    Honestly, what keeps you in the industry?

    After a rough night at work, I tried to self evaluate myself and I asked myself... Me: "Why do you keep cooking, why do torture yourself sometimes?" "Why don´t you just quit and go do something else?" "Why do you enjoy this?" "Are you crazy?" Yes sometimes the...
  5. kaiquekuisine

    Rough days at work - Let it out!!

    I think this may be a half decent idea for a thread. So many of us are working the line day in and day out, and yet sometimes we hold things in, we dont vent, or we dont share out experiences due to the lack of interest or understanding of others. We dont let it out, we dont, even if it is just...
  6. kaiquekuisine

    Problems with a co-worker

    Ok since my threads end up being quite long, i´m going to try to keep this a bit shorter.  This is not only a rant, but a work issue. .  She is a line cook, just like me... but she is so difficult to work with. She thinks she is soooo superior to me and our sous.  She´s just gunning for a Sous...
  7. kaiquekuisine

    Crazy People and Backstabbing in the kitchen....opinions??

    So this is not only a rant, but i also want opinions.  As i have mentioned i am working in a restaurant that currently has two chefs. A chef during the morning breakfast-lunch rush, and a chef during the afternoon-night.  The morning chef is nice and all, but he isn´t a good cook, he is lazy...
  8. kaiquekuisine

    New dish for dinner menu at restaurant.

    So as some of you guys know i started working once again as a line cook. Currently working at a nice fine casual place downtown in my city. I´ve just been really trying to do my best and show my worth in the kitchen.  Today after a brutal mothersday service, as i was leaving my bosses asked me...
  9. kaiquekuisine

    What is Zatar and how do you use it?

    Today i was walking around the supermarket buying some groceries and stuff, and i ended up in the spice and seasoning aisle.  I ended up buying some spices and i bought two spices/seasonings that i have never used.  One is Zatar. I know is arabic, but thats kind of it.  Did a search on...
  10. kaiquekuisine

    How did you guys start in the kitchen??

    I know this thread has been created and it isnt the first nor the last time i think this will be asked.  But i want an update especially because so many new chefs, cooks,bakers and culinary students (etc...) have been coming into the site.  Plus im just so curious , so many great contributors...
  11. kaiquekuisine

    Starting Over in the Industry...

    So guys i´m not any new poster but i have a situation that i would love your opinions and wisdom on answering. So if you could please share some knowledge and spare some time. Basically this is the situation I worked in the industry since i was 16. Started out as a recepcionist, moved on to...
  12. kaiquekuisine

    Need help remembering the name of a dish...

    Im trying to remember the name of a dish.  I remeber it uses chicken, peaches (pureed), curry and cream.  Chicken usually seared and sauteed, peaches are pureed and sauced over the chicken as it cooks in a pan, add cream, then curry to taste.  I have the name on the tip of my tongue, but cant...
  13. kaiquekuisine

    Advice on making my way back into the cooking industry...

    Aside from being an active member on cheftalk i also used to be a line cook.  So i took a few months off to re-organize myself after a few bad jobs. Stayed about 8 months away from kitchens, and just stopped working all together. Which was fine because my grandmother who i live with had been...
  14. kaiquekuisine

    Guess The Dish...

    Alright lets see if anyone here is good at playing charades... I made a dish today consisting of... - Milk - Lemon Juice - Lemon Zest - Vanilla - Egg Yolks - Cornstarch - Sugar Anyone got any guesses of what it may be .  Who ever had the right answer feel, free to keep the game going lol. 
  15. kaiquekuisine

    Moving to find better jobs...

    So im considering moving to a larger food meca , ya know a city with more opportunities in the culinary field.  Im thinking about Sao Paulo , which is a large food meca in its own right and probably the best food meca in Brazil , with Rio in second.  I do have some friends who live there, as...
  16. kaiquekuisine

    Worst or at least one of the worst days in a while.

    Okay so today i had a stage.  It was mentally exhausting and not just physically , felt like i fish out of water today, being baffled by what i saw.... If i had to choose or could choose i wouldnt go back, even though i was staging and at the end i got paid... double....(guess i must have done...
  17. kaiquekuisine

    Restaurant Life

    http://www.buzzfeed.com/emofly/cooks-photos-of-restaurant-life?bffb So who else lives this daily xD....
  18. kaiquekuisine

    Whats your first or favorite food related memory?

    So i saw an old thread and instead of ressurecting it decided to just make a new one.  Anyone here have a favorite food memory or one they are very fond of, or maybe your first food related memory.  If i had to think the first that came to my mind was my grandmother (who is basically my...
  19. kaiquekuisine

    Just a bit of advice , once again :P

    So as i have probably stated in a previous thread i have been out of work for the last 2 month.  Its horrible staying home i know lol.  Regardless of that i start school to get my degree in management in Febuary and was called for a job interview tomorrow.  Since i will be studying int he...
  20. kaiquekuisine

    HAPPY EARLY NEW YEAR

    Well i dont know in what part of the world all the chef talk members are but since here in Brazil we have now gone past 2 hours since the start of the new year its time to wish.... EVERYONE A HAPPY NEW YEAR Lets hope we all have a great year, another year of cheftalk, and hope we all reach our...
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