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  1. foodpump

    Is working part time ever a bad thing?

    Sounds like things were slow, plus they didn’t like the way Celbrise combed her hair—or was it she wore grey socks? In any case it’s all experience, the next p/t interview you’ll know what questions to ask. For me, I forgot to negotiate at least one 8hr shift per week if “ they” wanted me on...
  2. foodpump

    creating recipes

    For me, a recipie comes from repetition—you make something, you like it, you tweak it and repeat it, and when you think it’s improved as much as possible, you write it down. First come ingredients, then quantities, then procedure. So, ingredients, I like to list them in order of procedure. So...
  3. foodpump

    How to read a thermometer

    When tempering chocolate, I never rely on the thermometer. Oh, I use it to get in the ball park range, but tempering is also about motion and time, as well as temp. I Like to use the large alcohol filled thermometers. Yeah, yeah, all the digital fans can scream at me now, but here’s why I...
  4. foodpump

    Roasting Salmon and Holding in a Cambro

    Salmon fillets bake in under 15 mins, depending on portion size. For a party of over 75 ppl., it would make good sense to rent a full or half size oven, or a bbq for on site. Cambros are sweat boxes. They work perfectly for things like mashed potatoes, liquids, sauced pasta, and sauced...
  5. foodpump

    So sad....

    Hi Seoulfood, In many parts of Europe, students are streamlined into 2 groups at age 15. The first group are those who will take apprenticeships, and the second group goes on to higher education. Those seeking an apprenticeship must find an employer willing to take them on. Most...
  6. foodpump

    So sad....

    The toughest part of my last business was when this woman came in and demanded to “talk to the owner”. We had only been open for a month or so. I’ll never forget what she said: “I’m Mrs. X, head of fundraising for Z Elementary school,(3 blocks down the road)The reason I tell all the parents...
  7. foodpump

    So sad....

    The certification in Canada is called the “red seal”, and applies not only to cooks, but to most other trades. Yes it is federally governed, but for us Canucks, has never been in the news or discussed much. Most of the hotels, fine dining places,and even some of chains require red seal cooks...
  8. foodpump

    Is working part time ever a bad thing?

    Pretty much was Meez said... Then again, it’s getting closer to Christmas, and employers are desperate for relief staff, so they’ll tell you anything you want to hear. Not saying that’s what this employer does, maybe he’s got someone taking Mat leave in Feb.. and is keeping his cards close...
  9. foodpump

    So sad....

    Hi Seoul Food, As I’ve stated before, the reason many trades charge upwards of $75/hr is because their Unions have set these rates. It’s true that cooking and other trades are not the same—if you get your brakes or furnace done by an unlicensed professional, your insurance won’t cover you in...
  10. foodpump

    So sad....

    No one’s comparing cooking experience to plumbing. If you re read that post you’ll find it deals with creativity. That being said, how much creativity do you want a line cook to have? Follow the ( deleted) menu, follow orders creativity is more for chefs, not cooks. I do agree that cooking...
  11. foodpump

    So sad....

    Hi chefbillyb, As stated in each post I’ve written in this thread, certification for other trades does two things. It provides a baseline for cook’s salaries. I think everyone here can acknowledge that cooks are the worst paid tradespeople— which does nothing to attract new talent. It...
  12. foodpump

    You're all fired!

    Will we have a robot to load up and stock the super robot, or is this done manually?....
  13. foodpump

    So sad....

    Hi Seoulfood, I understand many are unwilling to agree with certification in the kitchens, but I don’t understand why. I also don’t understand why you feel qualifications would limit a cook’s creativity. In my case, and in many of my colleagues, qualifications have upped the game not only in...
  14. foodpump

    So sad....

    O.k., regarding culinary curriculum. Imagine for a second you are designing curriculum for plumbers, yet your state has no plumbing code. How do you proceed? How do you anticipate what employers want? What culinary schools refuse to acknowledge is that employers want experience. This is...
  15. foodpump

    So sad....

    No.... I think the food poisonings have/ will happen at mega processing plants. Granted, there are poisonings at restaurants which is 99% due to ignorance, but the majority of poisonings happen at processing plants. Looking back at the hospitality scene 40 and 50 years ago, there just weren’t...
  16. foodpump

    When the perfect hire fails

    Whoa there Bodhisattva.. Did you not want to ask a few questions before making absolute statements?
  17. foodpump

    When the perfect hire fails

    What steps did you take after giving clear instructions about floor and bin cleaning that weren’t done?
  18. foodpump

    Culinary school for a 30+ with no experience

    Here in Vancouver you need a “mother kitchen” to support the truck— all of the trucks have their own bricks and mortar restaurants. Permits for the trucks are done on a yearly auction basis, as are the designated parking/vending spaces. A cheaper option is to sell at private events like...
  19. foodpump

    Breaded chicken held for 36 hours - Safety concern?

    From a safety point of view, you’d probably be o.k., if you are concerned you could use liquid pasteurized eggs. However, after 36 hours in a fridge your breadcrumbs will get soggy and pasty. When fried or baked the soggy breading will become flat and hard, and not at all pleasant.
  20. foodpump

    Tamarind paste substitute

    Worcestershire. It’s basically tamarind and anchovies...
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