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  1. linecook854

    Bouncing Back from Large Health Issues

    Anyone here have advice for getting back into the kitchen after a major health issue? With physical ailments in the kitchen particularly. Very unexpected and sudden, not prepared for it any way. I do feel blessed just to be here and really think someone was looking down on me. It's made me...
  2. linecook854

    What Books are You Referencing?

    I am looking for suggestions for professionally geared literature for pastry chef. As a sous chef I like to use the CIA textbook and the old FCI textbook when I need to look something up for classic cuisine, proper terminology and the like. I am looking for something similar that pastry chefs...
  3. linecook854

    Praline Paste

    Any suggestions with what ti do with a can of praline paste? It was hiding in the back of the dry goods shelf. I'm not a pastry chef but the only thing that comes to mind is Paris-brest, mixing the paste with creme patisserie and softened butter as the filling.
  4. linecook854

    Entree for Two Ideas

    We often do an entree for two on special days like Valentines or New Years or even just as a special on the weekend. Execution is key as cooking times, carving if applicable and not bogging down one station (usually meat station) are the biggest concerns. Things we've done before are roasted...
  5. linecook854

    When it's time to close the chapter on a young cook.

    I have had my fair share of culinary students, inexperienced aspiring chefs etc. and I try to take the time to show them proper technique, tips on working faster, insight into the industry once you climb the ranks amongst other life tips anyone can use in their ascent into the culinary world. I...
  6. linecook854

    What's with Over-Baking Mille Feuille?

    I've seen quite a few videos where French chefs cook the puff pastry for mille feuille to the point where it's almost falling apart. It's completely browned throughout and the flaky layers are nearly indecriperal from each other. Appearantly this is done purposely and the hallmark of a good...
  7. linecook854

    What Thermometer Are You Using?

    My cheap $20 candy thermometer has seen it's last day. I am looking for an instant read digital thermometer that is safe for sugar syrups but can also be used as an all around thermometer for the savory side of the kitchen where I spend 95% of my time (frying oil, large roasts, sabayons etc.)...
  8. linecook854

    Who's doing a la carte brunch successfully?

    We're considering doing a la carte brunch on Sundays with good execution and quality with minimal waste. There is another restaurant a few towns over who have been killing an a la carte brunch for a number of years. A much different set up than us (they're a much busier stand alone restaurant in...
  9. linecook854

    Liquid Glucose

    Just curious if anyone here incorporates liquid glucose into their pastry repertoire? I'm talking 100% from wheat liquid glucose, not corn syrup. Just to catch you guys up I am a sous chef, not a pastry chef. I'm wondering because from my understanding it's properties are quite different from...
  10. linecook854

    Refined Ice Cream Methods

    I enjoyed a tasting menu that featured the most delicious quenelle of cherry ice cream known to man. The temperature was perfect, the cream texture was so perfectly smooth and an intense cherry flavor that was sweet and vibrant. The color was fire engine red. Just perfection! I am curious as to...
  11. linecook854

    ACF Certification

    Anyone here ACF certified and at what level? I am interested in getting my foot in the door but lack the educational credits (Nutrition, Food Safety and Sanitation, Supervisory Management) required to start. These courses are available online and at various academic institutions (community...
  12. linecook854

    Sexisim in Reverse in the Professional Kitchen

    Alright so this might be a touchy subject for some but lets keep it constructive please! So I've noticed at a few places I've worked and from line cook friends that in some kitchens sexism against women has gone in reverse, to silently favoring female cooks and landing them promotions to...
  13. linecook854

    Shelf Life of Fried Pastries?

    So I am still filling in on pastry as some of you might know and I'm trying to think of some menu ideas. I want to do a fried pastry filled with a strawberry or cherry creme patisserie as a component of a composed dessert. I would obviously need to fry ahead of time and fill with creme a la...
  14. linecook854

    Advice for Sous switching to Pastry?

    I am not classically trained in the sweet side of things (or the savory side for that matter!) and I'll be filling in on pastry for a little bit until our cook comes back from Spain. I can do the basics easily but not with quite the deft or confidence I do in the savory kitchen. I even have a...
  15. linecook854

    Cranking out Tournes

    We are going to need a large amount of tournes for a braised dish for a large function. Carrots, potatoes and turnips to be exact. I'm just OK at making them in a timely fashion but there is far too many tournes needed for just one person to be prepping them. So any advice for a team of three to...
  16. linecook854

    Garde Manger Cook Having Knife Difficulties

    So the garde manger cook at our place seems to have difficulty with certain knife cuts. I can't really make out what's going on since I rarely see the task from start to finish. Overall he does a good job with chiffonade, brunoise and julienne. Then he sucks at parmentier, batonnet and and...
  17. linecook854

    Life Advice and Career Change/Modification for a Sous Chef

    So basically I've sous'ed for the last 2 and a half years at two places and have acquired quite a bit of knowledge on the management end as well as the business end. I have no formal culinary training but instead have learned on the job, from numerous internships/stages at some very high end...
  18. linecook854

    Veal Stock Methods

    OK so we use a lot of brown veal stock in the winter months and there seems to be differing opinions on how it should be made in our kitchen. Nobody makes a "bad" stock but everyone thinks their way is best, of course! I am the sous so what I say goes but I know on my day off it's being made...
  19. linecook854

    Sous Chefs: What are their Roles in your Kitchen?

    I am on my second sous position and 3rd kitchen management position in my young cooking career. I am not a softie or afraid to work, I was trained under basically the "F*ck you, get to work" mentality for ridiculously cheap pay and grueling work. I am not classically trained but spend a lot of...
  20. linecook854

    Need Advice for Very Poorly Planned Station, PLEASE HELP!

    LONG POST AHEAD! So to catch you guys up I've been line cooking at an old school French style hotel kitchen for the last few months after being a Sous for a long time. It's a loud kitchen with old crappy equipment, a snobby French expeditor whose English is terrible, a new head chef who is in...
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