Hello, I am 17 years old, meaning I am a senior in high school. To get my culinary education, I was planning on going to a community college to learn baking/pastry arts for 2 years and maybe going to Johnson and Wales to get my last 2 years for a bachelors degree. However, my mom doesn't really approve of this career choice because she thinks its such a tough job and low pay. I agree with her but as of right now, all I can think about is my passion for baking. But is my passion all I should focus on? Should I keep baking as a hobby and pursue a "better" career?
Hey all... I own a bbq restaurant in south central TX. Our entire dining area is outdoors and every year when the Texas heat and humidity comes rolling in we experience a horrible fly situation. I know being outdoors flies will be natural and I can live with that... but that's not what I'm talking about. I'm talking about when I set down someone's food within seconds there are literally 10-15 flies swarming their table. It's ruining our reputation, sales are decreasing, and quite honestly it's embarrassing. I've tried everything we can think of. We keep the restaurant as clean as possible, spray down the gravel outdoors every morning with a bleach solution, wipe down the tables with bleach after every customer, and don't keep any trashcans in the dining area. I've gone through 2 different pest control companies now... each one tells me there's nothing that we are doing wrong but they can't seem to help the situation. I've tried hanging several of the plastic baggies with water and...
Ok, I know cured fish is salty, but mine seems to be a bit excessively salty, so curious about any tips etc. I'm doing salmon (gravlax) mostly, but also did a pacific snapper (rockfish) in which I slow cooked it in 175F oven for a few hours after curing for a day to simulate smoking. The results are delicious but just quite salty:
-1:1 sugar:salt by weight +dill, liquid smoke, pepper.
-rub salmon, wrap in plastic, leaves ends open so liquid escapes, press in fridge for around 3 days, draining liquid periodically.
-pull off skin and rinse.
-slice thin and eat
The thickest parts of the fish seem to be less salty, so perhaps I need to fold over the thinnest parts of the filet? Am I brining too long / too short? Thanks!
When I was working as a responsable de cuisine in alberta for breakfast when it came time for inventory the sous chef and I use to do inventory on our ipads. It was handy because we'd be able to go anywhere in the kitchen, and update the information easily. Does anyone have an excel sheet, or know of a place were I can get this information easily?
New to the industry and trying to learn as much as possible. What kinds of magazines, journals, or websites do y'all read? What are the big publications that are most commonly read in the restaurant industry? And just for fun, what is everyone trying to learn more about this year?
Page 1 of 2