Featured Threads Archive
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?
SO here's the deal. A good friend at my local restaurant supply store and I, were talking about types of steels and sharpening knives when he asked if i had ever used a pull-through
Naturally, i told him that most/all destroy knives and are for amateurs and know-nothings. This is where he surprised me.
I know this guy has two sets of wusthof knives, one for his home and one for his parents home. I also know that he is anal about his knives, baby's them, and will chop anyone's fingers off if they get within 5 inches of them.
So he surprises me by telling me that he just bought this because he liked the display model so much and has used this for his wusthof knives.
Definitely want some professional feedback on this.
About to open a place for someone. They want a payroll of 550k. The restaurant is opening with lunch, dinner, and brunch. The menu is not huge but fits those three services. My salary and my pastry chefs salary is included in the number. I'm thinking I will need about 30 people in the kitchen working both full and part time. Never mind the complete lack of even finding staff, I can't figure out how to staff a kitchen at 550k at 11% tax. Is the owner simply crazy?
The projected number for annual sales is about 3 million, although he's low balling me at 2 million. I can honestly see the place doing 6 million it's first year.
Any thoughts? I'm racking my brain trying to figure this out.
I keep getting emails from the U of U "Lifelong Learning" department, which used to be call Continuing Education. Anyway, they offer classes on a vast array of subjects. So the discussion in the January challenge about how I would like to take better, more appealing photographs of my efforts prompted me to check out this program.
Sure enough, an email from back in December highlighted just what I was looking for!
"Food Photography: An Introduction"
Monday evenings, from January 7th through February 4th.
Oops. Well, I bet something similar will pop up again soon.
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!
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?
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?
I work with a few restaurants and we buy our bread and buns from a local bakery and they are quite good. However, I am constantly having issues with large holes in the sandwich bread (making those slices unusable). And am now having trouble with some of the loaves being wider than others. So, this makes the sandwiches look inconsistent.
When I discuss this with the head baker, he apologizes and explains all of the steps he is taking to resolve the issue, but it keeps happening. Now, I like making bread, but my specialty is dessert and I don't have experience doing bakery-scale bread production. So, what I am asking any of you that have done that kind of bread production - Is this truly a difficult problem to fix with hand-shaped loaves? Or am I right in thinking this shouldn't keep happening?
Please correct me if I should be more patient over this problem.
I own a takeout en delivery restaurant and am really looking for a way to get steak on our menu. I am pretty set on the cooking technique, however I am looking for the best way to package and deliver.
Aluminum foil and then in a EPS-foam container is a good way to keep things warm, but I'm afraid the steak will be swimming in it's own juices which will destroy the outer crust. Would on a bed of white rice be a good idea? any other ideas before I start testing?
There's this lady at the restaurant I work at who refuses to communicate. She's a good cook from a technical standpoint, but horrible to work with because she is unwilling to talk. When she's assigned to do expo, she just throws the plates on the bar and doesn't keep them in order and won't communicate with the FOH and gets plates out of order so the FOH can't figure out which items are rare, medium, etc. and I usually have to step in and start running expo and get another cook to work the grill. However, that's just a mild annoyance compared to what she's started doing lately.
Anywhere I've ever worked, it's protocol to say behind, on your back, permiso (when I worked with a lot of undocumented workers), etc when you're coming behind another cook, and especially if you're standing in their station's staging/expo area.
Twice this week, she's been doing her own prep/outwork in my station's staging area with her headphones on in complete oblivion to anything else going on and...
ive done some searches and most of the similar posts are quite old. So I am fed up with the crap pepper mill I got from amazon, it keeps coming apart on its own and trying to use the adjustment makes it worse. That’s what holds the whole thing together. So what pepper mill do you guys use and recommend? I looked at the stainless Peugeot and it seemed like every third or fourth review was terrible. And the wood ones seem to have issues splitting if you get them wet. I don’t need a super fancy one I just want it to be adjustable and work great. I appreciate your responses.
So, came across a rather excited discussion on the NYT website about Chicken, and if (or not) one should wash the bird before cooking. I have always done this, but the general consensus on the NYT's was against it; most feared spreading pathogens due to improper washing techniques.
One person did have an interesting approach regarding his wife, who was from the Caribbean. She cut limes in half - and wiped the entire raw bird with lime, then rinsed the bird parts in a bowl of water and salt. I'd think this would add flavor as well as to wash dirt, bones, and any feathers off the bird before preparing it for cooking.
Do you, as a Chef wash chicken before portioning / prep?
Having switched entirely to induction, I find there seems to be a spread of compatibility. All items indicating suitable for induction are not equal. We chucked anything in simple aluminium covered in PTFE, keeping anything which has a magnetic base. These include cast iron, magnetic base-and-sides, magnetic base with stainless sides, magnetic base with alloy sides. They all are very variable one to the other. Then there is the question of weight, heavier articles of same construction generally heating food quicker.
I think another complication comes with any mismatch of pan base with indications on the hop. If I put a 10” base on a 6” hob, all the electromagnetic energy is used to induce the heat in the pan. If, however, I put a 6” pan on a 10” hob, extra energy must go into creatong strong magnetic fields where no pan surface exists, i.e. inefficiency.
I would be very interested in others’ opinions on the matter. Does anyone have a Golden Rule for choice of induction cooking...
So in another thread regarding Thanksgiving I told of having a pot with the drippings from the turkey roasting pan having the handle break off as I was moving it. Luckily it landed right side up on the floor, hardly spilled anything.
So I am looking for a new set of pots and pans. Nothing too expensive, maybe $15- $200 for the set. Given that I am 64 years old I assume it will last me a lifetime, unless it is made of cardboard covered in aluminum paint.
Ive been researching for a while and some people say "Culinary school is a waste of money" others say "Go to culinary school".
Just to give you a bit about my background: I have a MSc in a none food related subject, have been playing with the idea of switching to become a chef (because of my passion). In 2016/2017 I tried to contact some restaurants in Italy to see if it was possible to get a work for free internship or similar, but none approved. I have been cooking for the most of my life. Age 26.
What kind of food:
- Italy (preferred)
Culinary school, I have considered:
- The University of Gastronomic Sciences
- Or FUA Apicius in Florence
- The obvious Le Cordon (But have read lots of bas reviews from this, and based on the $$$$ fee)
What do I want? Find a mentor who know his/her shit and become a good chef.
Does anyone have any advice on what to do, who to contact or similar? Probably a no-brainer, but I do not expect advice such as "Contact Gordon Ramsay"...
This is my first post here, so if I am blatantly violating etiquette, please let me know. I tried to find a pinned post or FAQ for this without success.
Anyway, I have been using an MTH-80 for the last ten years. I like the knife immensely, for fairly low maintenance (honing every fortnight, personally sharpened every 2-3 months), it retains an excellent edge and doesn't feel like the knife's aged at all. I only have modest home cooking needs (so a family of two to four) and use the knife for 8-10 meals a week on average. I do not do anything stupid like send the knife to the dishwasher, attempting to use it for non-food items, or otherwise abuse it.
At this point, I would like to move to something even better as a Christmas present. I would prefer the knife to be on the lower side of maintenance (so something like a Sabatier Carbon's with its extensive needs is not desired) and on the light side. Staining is fine, I don't care. I will not buy Cutco or a knife...
I am looking to buy a sandwich/prepared food shop in Massachusetts and the numbers look good, but I'm concerned about my labor projections as well as estimated food cost.
I will be working full time: prepping, working the line, and working the register (all depending on the amount of business and staffing on any particular shift), and with two other employees during slow times and up to 4 other employees on the busiest shifts. Minimum wage in Mass is $11/hr and slated to increase 75 cents every year until it reaches $15/hr. There is a serious qualified labor shortage here so wages can be pretty high. The current owner mainly uses high school students who get paid between $11-$13/hr...plus a shift manager at $17/hr. I'm hoping to do the same and make the menu as idiot proof as possible, so even entry level kids can execute it.
Although because of the increasing minimum wage, I am raising my labor rates to $13-$15/hr with a sous chef at $18/ hr.
With a gross of...
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