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  1. chefbillyb

    Experience or Longevity

    Seoul Food, I feel your pain. It really comes down to the persons character, personality and passed job dependably. I don't think I ever hired an experienced cook that didn't move around my city jumping from job to job. The reason why these people are hired is because Chefs need to fill...
  2. chefbillyb

    Chicken quarters for service

    If your a Chef or a cook working in the kitchen don't ever do this.......The best way to do the chicken on the line for service is Sous Vide and pan finish. Then pop it in the oven to continue the finish.
  3. chefbillyb

    Deli case food covering ideas

    !8" x2000' of plastic wrap is about 1/2 cent per ft. If you use 1ft per salad you're spending 10 cents a day. I would try to save money in other places. now take 10 cents times the whole year would be $36. You would go through more labor and soap to wash something to go over the salads.....
  4. chefbillyb

    Three Quarter Boiled Eggs

    In shell I would boil for 6 minutes. It maybe easier to put a cracked egg in a ziplock bag or do by placing in plastic wrap in a cup and cracking an egg then tying it and hanging it into simmering water. You can cook the egg to a semi-soft poached egg.
  5. chefbillyb

    Need ham holder

    No I haven't. What I liked was the price. I figured you could "jerry-rig" it to work for the different shape of the Serrano ham. It's kind of hard to spend big money on a cutting board unless you're going to always buy this shape of ham. This holder is more for the Hams we use in...
  6. chefbillyb

    Need ham holder

    Report incorrect product info or prohibited items HIC Wire Spiral Ham Holder and Roasting Rack, For Ham up to 28-Pounds, 6-Inches Tall $13.99
  7. chefbillyb

    How do i find local/surrounding area food competitions/shows?

    Look under Hospitality shows in Wisconsin.......There may also be some food service companies that have their own shows. These is a big one in Chicago that is crazy big. Also look under The Restaurant association of Wisconsin. https://www.wirestaurant.org/expo MAR 9 Midwest Foodservice Expo...
  8. chefbillyb

    Roasting Salmon and Holding in a Cambro

    Katerqueen, There are many items we would all love to put on our catering menu. I never had any seafood on my menu that couldn't be cooked onsite. You could offer any and all seafood on your menu with the stipulation that it can only be accomplished with an onsite kitchen with ovens. When my...
  9. chefbillyb

    Help needed with thick coating for shrimp

    I agree that it looks like a Southern cornmeal hushpuppy batter that's thinned down. Hushpuppies are just spooned into the fryer. The insides are light with a crispy crust. Just thin the batter way down. I would try it so the batter sticks with it almost dripping off the shrimp.......ChefBillyB
  10. chefbillyb

    BreadBot robotic bread machine

    Just put this picture next to the machine. If you look at it long enough you can hear the crunch as you bite into it. Mast people don't even know about good bread. I remember going to restaurant just because of the bread basket that started the meal.
  11. chefbillyb

    So sad....

    I've been in this business for over 30 years and worked in every kind of food service imaginable. I would recommend to anyone with aspirations in becoming a Chef to make the end game owning their own business. There is more upside to owning your own business than downside. You'll always have the...
  12. chefbillyb

    BreadBot robotic bread machine

    Thats pretty cool. Take it from making bread to making Hogie rolls and sub rolls for Subway. It would be 100% better than what they make now. I think its pretty cool. Instead of health insurance and wages for employees you have a maintenance contract and a higher electric bill. It's also nice...
  13. chefbillyb

    So sad....

    Chef, I have seen some of the restaurants in my area giving a $500 sign on bonus. My area is short of experienced cooks. This isn't a metropolitan area, our growth is in wine, wine tours and Ag. There isn't very many good options for the cook or the owner in Vancouver. It's not like the...
  14. chefbillyb

    Is working part time ever a bad thing?

    There are a few ways of looking at a part time position in the kitchen. 1. It gives you a chance to show how hard working you are. 2. It gives the Chef call-in people without overworking their full-time staff. 3. It cuts down on overtime in the kitchen. 4. It gives you a chance to see if this...
  15. chefbillyb

    So sad....

    chefross, You must have had a better experience with cooks than I did. The ones I worked with skipped around town like they had a degree. They always wanted more hours only to not show up the next day. They never ask to add more responsibility but of course they wanted more money. Of course they...
  16. chefbillyb

    So sad....

    I've had hundreds of cooks over the years work with me. I don't know any that said they wanted to be a cook all their lives. In many cases these are stopping points or stepping stones in a young persons career. If you make it to difficult you won't have anyone cooking. In fact in many cases if...
  17. chefbillyb

    So sad....

    I ran a few homeless feedings over the years. It started when I volunteered to help. I figured I world peel potatoes for a few hours and take off. I got there and no one new what the heck was going on. The guy in charge handed me an apron and aid it's all yours. This was a feeding for 2000...
  18. chefbillyb

    So sad....

    I'm not sure how you could set a standard for Chefs. I've seen many Chefs that couldn't polish the shoes of other chefs. I owned four Food services at the same time without even going to Culinary school. This is the kind of business that if you can do it, you got it. The proof is in the...
  19. chefbillyb

    So sad....

    In most cases fast or casual dining monopolize the culinary landscape. If you're worried about trusting your life with unskilled or unqualified people look at these places. The one place that sticks out to me is Chipotle Grill. They pushed the limit of having untrained people handling and...
  20. chefbillyb

    New site looks great!

    Nicko, I haven't seen you this excited since I saw the pictures of you roasting a goat.
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