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  1. phillipo

    Staff meals, what do you do?

    Mmmmmmmm! Man-id come eat at your establishment-just for the staff menu!! Damnnnn im hungary now!  
  2. phillipo

    Staff meals, what do you do?

    Omg bloody servers-who want to be served b4 guests,and eat what they like,on the menu or not -AHHHH! Now look what your've done-wheres my medi's,ma blood preasure  just went wayyyy up! Mmmm,dont get me started-that was another forum, i remember!  The "Brass-Ass",aka management, tried that...
  3. phillipo

    How Many Hours Do You Work(Day/Week)

    ahhh yes-the dreaded salary-what we call "a love job"-cos we do soooo much for love  
  4. phillipo

    How Many Hours Do You Work(Day/Week)

    Mate-welcome to my world,in most Bistros n other restaurants ive been in-i would easily do 50+, 56 is not uncommon,but average,bar the big hotels where u still get the luxury 8 hours. I find  here in OZ,if u want to work with the top places with the top chefs-they use that reputation to make u...
  5. phillipo

    Taking Vacation When Working in a Kitchen?

    Um,i think  Billy b is right-i've just spent 2+ years with no holiday while battling with an imbecilic management hell bent on cutting staff,quality, -oh,and costs,had i taken a week off they'd have me replaced in no time (or most likely not replaced) Mind you,this was comming from an executive...
  6. phillipo

    Serious Question for All Educated Chefs

    Pete,your've a wise head on those old shoulders  
  7. phillipo

    Serious Question for All Educated Chefs

    Freedom huh,this can apply in several ways as pointed out by my fellow chefs/cooks,sure,i believe its true  (with your proposed experience,tho a degree is not essential-but u can command more $$) you have the FREEDOM (1) to work around the world, as,unlike those in factorys facing retrenchment...
  8. phillipo

    Bechamel Sauce

    Great posts! I had no idea italians were soooooooooooo regional till i worked for them! If anyone has any menu  suggestions from the FURLAN / FRULANI region of Italy,id appreciate them,thanks. The word "Casalinga" springs to mind....
  9. phillipo

    pet peeves for cooks

    AWSOME!!-SSSSooooooooooooooo true!!! I salute you!  
  10. phillipo

    Culinary School Grad

      I can sooo relate as i insist on pace and multi tasking,yet i have a dipstick apprentice whom insists on hand whipping cream while 3 mixers remain idle cos "it takes the same time"......... oh dear,he just dont get it I too had a simular application  for an apprentice cook  from a guy in his...
  11. phillipo

    Wannabe Chef... ADVICE PLEASE!

    You will find if you start at the bottom-eg as a dishy or kitchenhand your keen ness will get noticed and open other doors-thats how i gained my once sort after apprentiship.The other plus is-latter in life when u have advanced-you will know how it feels and whats involved in doing the lesser...
  12. phillipo

    Wannabe Chef... ADVICE PLEASE!

    Man i wish you worked for me-its hard to find young people with the obvious passion you behold! All id suggest is-right here on this site or the internet in general is sooooooooooo full of information,or if your  old fashioned like me-read,read,read beg,borrow  or steal ? (No) books that will...
  13. phillipo

    Greetings to ALL kitchen staff,around the GLOBE-from sunny Melbourne,Victoria,Australia!! : -))

    Greetings to ALL kitchen staff,around the GLOBE-from sunny Melbourne,Victoria,Australia!! : -))
  14. phillipo

    greasy carrots

    Take them & some dirt to a proffessional nursery/Garden centre to get an opinion-dont eat them (Carrots-not the dirt) until you know the cause-or it may give you cause for deep concern! I too would be wary of contaminated soil or any pipe /grease pit that may be there-or has been there! Beware...
  15. phillipo

    the 3 second rule

    Indeed-i aggree,come on -   a Chef at SOU CHEF level ought be leading by example-if the sou chef is seen to pick things up-then so will the students/Trainee's. When repremanded,presumeably  by the Head Chef or Manager /owner,i can just hear: "Well its ok for the SOU Chef to do it-so it must be...
  16. phillipo

    pet peeves for cooks

    Haahahaha- well put,we've all seen them-"Gods  gift to the kitchen" lol (both student and qualified)-arrogance just IRKS me!!! Once saw a first year  challenge a veteran chef to a pasta cook off-just cos he thought he was top stuff! oh dear. I am a strong believer in mentoring-we need good...
  17. phillipo

    Advice from the more experienced...

    Hey! "Practice makes you perfect" & "Pattience is a virtue" Dont put yourself down so soon,as hard as it is at the moment. Why? Just as good food takes time to prepare, it takes time to learn too. I currently have an apprentice-just turned second year, whom has in the past been taught little...
  18. phillipo

    pet peeves for cooks

    YES! As the head Honcho ive had so many sleepless nights-stressed  about late, boozed n drugged "apprentice cooks" who  think its fine to rock up 30 minutes to 2.5 hours late and swear they'rve not done nor are effected by  drugs   or booze  yet all the signs are soooooooooooooo clear-the...
  19. phillipo

    pet peeves for cooks

    Ohhhhhhhhh soooooooooo true!!! I find this an ongoing battle day after day that no amount of ranting  and yelling seems to  fix-n ive got at times between 5-10  cooks n chefs under my watch-damn lazy unorganised slobs at times-the cat cant be away or the mice will play!  
  20. phillipo

    pet peeves for cooks

    As a hands-on ,hard working Head chef-i can sooooooooooooo relate to sooooooo many of the listed pet peeves!!!!!!!!!!!!!!! and most are funny cos it means theres others out there whom are as anal as i am about things lolololo
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