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  1. kieron19

    Chef v. Cook

    Where i come from a cook is someone who reads a recipe and follows it to the letter, or adapts because they know how to from personal experience, A chef is someone who doesnt need to follow recipes as they know the correct weights by looking, touching, smelling ect. they also know how to put...
  2. kieron19

    Tattoos in the kitchen

    there is more dirt on wedding rings and wedding bands then on a raw meat chopping board.
  3. kieron19

    Tipping on gross or net sales of bill

    Where i work At the moment for covers under 5 we do not add a tip on. For covers 6 or over (under 20) we put a optional 12% on (which not many people ask to be removed) for over 20 covers (people) when booking we charge them for the F/B (food and beverage) and a table charge of between £100 and...
  4. kieron19

    Tipping on gross or net sales of bill

    Neither.... I start at $00 (£00) and if the greeting is good i add an appropriate amount on normally (£2) $4 then the better or more i enjoy service i will keep adding an amount onto this. if something happens or does something i don't like i take some £/$ off. On a 2 course meal lasting...
  5. kieron19

    Yoghurt greek style, how to make it?

    I dont know. i make my own cheese not yogurt. My mate makes his own yogurt. I use that to make cheese. sorry x kieron
  6. kieron19

    My Fantastic French Toast Recipe

    Is french toast just eggy bread or gypsie toast.... eggs whisked up with bread added in. Then fried in a frying pan with a little oil..
  7. kieron19

    Tattoos in the kitchen

    If it was a front of house position and the tattoos cant be well hidden you wouldn't get hired. Mowah No hired Piercings im not looking for a Sieve. In the kitchen as long as its not in contradiction with health and hygiene rules then i would hire you. If you were in a Forward facing position...
  8. kieron19

    Dicing an onion....

    My chef lecturer does. and so do i. ( im the head chef of a nursing home) and i measure a 1Cm dice. any smaller go into soup. Larger get cut to 1Cm and perfect ones go for salads and things like that.
  9. kieron19

    Pine-apple carpaccio

    maybe you could freeze the pineapple and cut it on a Japanese mandolin slicer. THey work for things like strawberries and other soft fruits. Personally i freeze in a Blast Chiller and slice the Quickly defrost the slices in cold water. (Stops the fruit going mushy)
  10. kieron19

    Hey

    yeah, liquid diets, gluten free, veggies, vegans, nut free halal, fork mashed, smooth diets, Increasing diets (extra protein and carbs) Decreasing diets, (no or little protein and carbs) No salt, no pepper, (killers for me hate not seasoning food) Some like traditional foods (meat and 2 veg)...
  11. kieron19

    catering a men's breakfast

    Full english, -- 2 bacon rashers, 2 sausage, 75Ml Baked Beans, 75ML tinned tomatoes, 50G sliced mushroom, 2 fried eggs, 2 sliced fried bread,
  12. kieron19

    Barefoot contessa

    just been watching Barefoor Contessa (never seen it before) but she was making a lobster cob salad thing and used "stilton cheese" and she said "if you cant get stilton cheese as it is hard to get hold of use any other blue cheese" so im just asking is "Stilton cheese hard to get in america or...
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    90582627-4481-43f6-8.jpg

  14. kieron19

    anglesea eggs

    Anglesey eggs with bacon chops Ingredients 8 free-range eggs For the mashed potatoes and leek 500g/1lb 2oz potatoes, peeled, chopped knob of butter, plus extra for greasing 80-110ml/3-4fl oz double cream salt and freshly ground white pepper 3 leeks, trimmed, sliced For the sauce 50g/2oz unsalted...
  15. kieron19

    rates for private chefs

    i charge for private catering for a non live in position working monday to sunday starting at 6am finishing at around 7 pm everyday i charge 1500£ PW  (about 2500$) plus food costs. If it was a live in postition i would charge aboout 1000£ (2000$) PW plus food costs.
  16. kieron19

    Calamari - Chewy Rubbery probs

    i normally dip it in flour, then batter then fry for 45 seconds and remove, and throw over a little salt and it keeps it crispy
  17. kieron19

    how to price a catering job ?

    i work for a conference company, and we do conference with a finger buffet lunch and we charge about £4.75 per person. off site caterng we charge from £20 per person
  18. kieron19

    Best knives???

    @ cullinery college i started with a cheap set of these http://www.russums-shop.co.uk/knives-c44/giesser-knives-c58/giesser-knives-c59 and they have lasted me a good 4 years. im now moving onto these http://www.russums-shop.co.uk/knives-c44/victorinox-knives-c89/rosewood-handles-c91 a chef...
  19. kieron19

    Hey

    we have 60 clients. and we do breakfast dinner and tea. (so 180 plates of food plus staff meals) and their is one chef in at a time. (start abou 6am finish about 8pm
  20. kieron19

    "CHILI" Recipes ... Post'em Up - Show Us What 'Ya Got

    works out at around 39pence per serving. serves 4 to 6 covers 1Lb minced (ground) beef 1 garlic clove crushed (minced) 1 tin heinz or branston baked beans (haricot beans baked in tomato sauce) 1 tin of chopped tomatoes 2 tbsp chilli powder Fry mince with garlic, add beans and tomatoes...
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