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  1. coulis-o

    What 'Key skills' would go well on a CV?

    Ty tincook and Bazza for your input, much appreciated. Yes, there are career centres in the UK, I didn't think of going down that route though. Have gone directly to an individual who specialises in anything to do with finding and securing employment. I agree the cost is steep and nearly 3x...
  2. coulis-o

    What 'Key skills' would go well on a CV?

    I've recently contacted a consultant to write me a professional CV and is currently a work in process now I have approved the costing. £125 I have been quoted which was more than I expected, but then again I trust the consultant to do good job on my CV as she is somewhat a minor celebrity and...
  3. coulis-o

    Do Diamond Steels lose their honing efficiency over time?

    Many thanks BDL, you put a lot of input into your posts.  I remember filing down the heel of the blade of both Global and Victorinox chefs knife with a steel file out of a DIY tool box. As it turned out the Global knife was a lot easier to file than the Victorinox, because I've had both knifes...
  4. coulis-o

    Do Diamond Steels lose their honing efficiency over time?

    I've had an oval diamond steel for about 3 years, but i'm wondering if it's losing it's effectibility over such time and from daily use. The main knife I use in the kitchen is my Global G2 cooks knife that I've had for 15 years. Lately I've noticed the need to sharpen it more often. Now I'm...
  5. coulis-o

    thinking of taking a job and living on premesis

    been a chef for a while now, short of 15 years, and have mostly worked locally. since there is only really one good hotel locally this means I will have to travel further to find work in a better hotel, and I'm looking at live in as the main option, since I don't fancy renting my own place on a...
  6. coulis-o

    Thinking of doing/taking my Advanced Food Safety course this year

    The course is CIEH Supervisional Food Safety level 3, is a 2 day course and costs £215.  I was wondering if there is any online resources or literature online that can be found that compliments taking such a course. strange how one day I'm talking to the college on the phone asking about...
  7. coulis-o

    Thinking of doing/taking my Advanced Food Safety course this year

    Looking to add more strings to my bow so to speak, and if I take the advanced course it means I wouldn't have to take the level 2 food safety course every 3 years. Plus if I have advanced food safety on my CV together with nearly 15 years experience working as a chef should get me out of a...
  8. coulis-o

    Making Hollandaise

    I started a new job last week in a 4star hotel with 1AA Rosette. .. nothing new, 3 years ago I was working in the same kind of hotel. before, i never had to make hollandaise sauce on my section either until now. ..  I walk in to find the sous chef has put Ham Hock Terrine with Asparagus, Tomato...
  9. coulis-o

    what's your favourite equipment in the kitchen?

    as the title says. mine has to be the hand blender. its just so useful and essential piece of equipment. ive gone through about 5 hand blenders in the past 2 and half years at work. now i've done the smart thing and bought one with product replacement cover for 3 years. been joking at work...
  10. coulis-o

    Training Chefs

    ive never thought of myself as a teacher much and have never been 'taught to teach' so to speak. ... i can show people what i know, answer cookery questions and solve problems, do demonstrations, and pass on tricks and tips that i possess and know myself. over the years i have been somewhat...
  11. coulis-o

    is powdered veg stock water soluble?

    was wondering/concerned weather powdered veg stock would dissolve properly and not cloud a consomme. i chose the veg stock with the tomato puree and the result was great and a success! ... the tomato consomme i made was more clearer than the head chefs seafood boulliabase that he spent hours...
  12. coulis-o

    is powdered veg stock water soluble?

    am making tomato consomme for a new specials menu at work tomorrow. the consomme is my idea to add to the new specials menu. since i gather after 2days off work right before the new menu starts, i can pretty much guarantee that there wont be any tomato juice in stock and plan on using veg stock...
  13. coulis-o

    why does some Coleslaw turm 'watery'?

    sure it keeps for a couple of days even if using homemade mayonnaise. yes phatch, can see the salt being responsible for drawing out the moisture of the cabbage and even the onion and carrot too, probably even more so. however, i do  also recall using coarse rock salt instead of sea salt...
  14. coulis-o

    why does some Coleslaw turm 'watery'?

    scenario: ran out of mayo to make coleslaw at work, so i went and got some Hellmans mayo from the shop and use that. a day or so after the coleslaw had begun to turn very watery. something that never usually happens with the mayo that is usually bought in and used. i started to think that it...
  15. coulis-o

    what foods have you 'blagged' during service?

    'blagged' definition: serving one food to resemble another (haddock for cod, butternut squash for pumpkin etc ...) recently, i got an order for scallops during service and realised i had no celeriac puree prepped whatsoever, so rather than prep and cook some right there and then because i was...
  16. coulis-o

    Looking to upgrade my cutlery arsenal....need some advice

    I've used the same G2 Global chef's knife daily for a decade and more, other than that I've got a 12" rosewood handled Victorinox that I use for the jobs that require a more 'heavy duty' knife, and a 4" rosewood handled Victorinox cooks knife for smaller jobs. I could get through most days in...
  17. coulis-o

    Worst things about being a Chef

    I must admit I hate the last minute check ons on an evening service when all everyone wants to do is get the kitchen cleaned down and go home. but sometimes it ain't bad because i can be sat in the bar having a pint while waiting for the last table to order their sweets. This happened to me a...
  18. coulis-o

    Worst things about being a Chef

    Been thinking about what the worst things about being a chef are, apart from working long hours being stood on your feet all day, i tried to list and name a few things that make a chefs life harder - when nature calls in-between service, and you put it off for as long as possible, then when you...
  19. coulis-o

    Sweet Chilli Sauce

    made it on the spot with what ingredients were available. no time to order supplies when service is abut to start.   had to utilize and customize what ingredients that were available to make such a sauce.     
  20. coulis-o

    Sweet Chilli Sauce

    today at work discovered there was no sweet chilli sauce, and it was on the menu as a condiment for some of the dishes. my new place of work, i haven't been there more than a week, they buy it ready made. I check the fridge and dry stores, and no chilli whatsoever, I want to make it fresh but...
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