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I start a new job tomorrow for a family owned restaurant. Every restaurant i have worked for it's always different.
sometimes it's great first day/week not too busy but not too slow, extremely busy at times, people train me and don't expect much, sometimes nobody even trains me at all they just say here's a recipe make this!. During service usually they show me and let me do a few of the dishes on my own but a few times i've had people just put me at a station with a helper and they just end up vanishing and i don't know exactly what im doing.
So what im basically wondering as owners/chefs what do you expect from a new hire on the first day/week?
if your an employee what do you expect on your first day/week.
for me the first week is pretty much traumatizing lol. it either goes really well or really bad. to me it feels as if some people expect way too much from new hires. Have you ever worked somewhere like that? did you stay?
The braise is mightily praised. However I've been reading a spate of German cookbooks and most give a smattering of fricasee dishes. From the reading, the fricasee is considered different than braise in that the meat is cooked in pieces and not browned nor should the sauce brown (much) often described as white though the photos never support that. Most point out the mild saute as a dry start as well. I'm not as comfortable with that distintinction as the braise usually has a hotter dry start. But it was multiply attested.
Has the fricassee merely fallen from fashion? Is it a lesser practice or art? Does it achieve subtlety not evident in the bolder braise? Hasenpfeffer is probably the best known fricasee. I've never seen it offered on a menu nor attempted it myself. My first exposure to hasenpfeffer was literally cartoonish.
Tell me of your fricassee experience. Where should one start?
Hey fellow Chefs,
This will be a bit of a long post but here it goes. I'm originally from Canada and on a working holiday visa in Tokyo for 1 year.
I was working at a 1 star restaurant for the first 6 months here and now at a 2 star, I'll work here until my Visa is up pretty much.
Just a little background, my father has owned a mediterranean restaurant since I was born so pretty much grew up in the business, was working for him since I was 16 and then moved to a few French restaurants afterwards. His restaurant is family/casual so when I went to work in the French fine dining restaurants I got my ass kicked because it was on a different level in regards to plating, mis en place, precision, etc…
So when I entered this 2 star restaurant I was put on the hot station right away with a dude who's been there for just over a year. I forgot to mention I speak Japanese at a business level so I can communicate okay but it's still obviously not the same working in an English speaking...
Outside of the obvious things like stainless for citrus and old-school carbon steel for sharper edges do y'all have any recommendations for steel types when it comes to utility uses such as parting out quarters, deboning, cutting meats, cutting vegetables, et cetera?
When it comes to boning are y'all expecting more flexibility or hardness? Been looking at a lot of different blades recently and have been thinking about upgrading from the mercer/dexter stamped stainless to something a little bit more sophisticated when it comes to finer preparations.
So, crowdsourcing some help bc normal payroll aggregators have a hard time processing my job description. I would like to hear if my ask is insane (since it's a gigantic raise), or if it makes sense. I am going to ask for $25/hour, at 60 hours a week (which is kind of inevitable on the timeline they have), which leads me to about 78,000. Problem is I took a bit of an hourly pay cut when I started, being promised a 45 hr week. (It would have been a raise if it was 45 hours, but it's 60 and at a sprint). Did the math and got furious realizing I make about 18/hour bc of the hours I work, and now the correction is due. Does this seem justified? I love the company, they are doing great financially, all my employees are paid super well, but I'm just embarrassed to ask for so much money and have heard "don't think about it hourly" so many times I don't know which way is right.
Job description: Exec chef for manufacturing bakery, 50 employee, 24-7 operation. Also...
I've been meaning to pick up a deba, and want to take advantage of the current sale at Korin. Does anybody have experience with the Sakigake line from Suisin? Here's the blurb from Korin:
The Suisin Sakigake knives are carefully forged to create a kasumi style knife out of yasuki-ko (white #3 steel) and soft iron steel. Yasuki-ko knives have a slightly lower carbon content than white steel #2, making the blade a softer material. Once forged, each blade is attached to a magnolia wood handle with a water buffalo horn bolster. All knives includes a magnolia wood knife cover to protect the blade when not in use. The material and price point of this line make it one of Korin's recommended lines for traditional Japanese knife beginners.
- HRc: 61
- Bevel: Single Edged
- Steel Type: White Steel #3 (Moisture and acidity will cause discoloration or rust)
We have a food experiment challenge this month: Share with us 3 things you use corn starch in. If you share a recipe too - you can go into a drawing for $25 gift card and a free case of Argo® Corn Starch.
We would like for ChefTalk experts to share what they made with us using the products found here: http://argofoodservice.com/recipes/
How to Enter:
1. Reply to this thread with three things you use corn starch with/in
2. Share with us a recipe to be entered into our $25 gift card and free case drawing
A winner will be selected on July 15th at 5 PM Pacific.
One lucky winner with their three suggestions AND recipe will receive the grand prize: $25 gift card
1. You must be a registered user of ChefTalk.com and be in good standing with at least 5 posts.
2. You must have a valid email on file with your ChefTalk.com account....
The entry can be something named after an area, region, city, etc. (ie Philly Cheesesteak, Buffalo Wings, Bolognese, Maryland Crab Cake, etc)
Or: It can be a dish that brings you somewhere every time you have it. One that you had somewhere for the first time and whenever you have it again you think of that place.
I am very open for interpretation on that part, but I would like a little story along with the entry.
So, put simply, im new to the industry. 26 and not getting any younger, I'm doing my best to move quickly and make this my career. That being said, I dont have the connections nor the experienced bodies around me to help make informed decisions (hence my coming here)
My biggest issue currently is i live in the middle of nowhere in the US (specifically a place with few "true restaurants", and mostly chains). My overall plan is to end up moving from the US to Japan and spending my days there, however due to my location im not sure if its wise to invest in culinary school or simply try to gain experience working in one of the chain kitchens as merits from these kitchens will most likely not cross over when i move....
So, to restate my question, under these circumstances, would Culinary School be a wise choice? And if so, what would be a good school to go to in the Northwest US? UM in Missoula, MT would be the closest university with a culinary program for reference.
Hey guys, I've seen some people suggest doing a degree in business while working in kitchens for experience instead of attending culinary school. For me, this would be a cheaper option because i could attend the university in my state rather than pay for a private culinary school in another state. Can you guys think of pros and cons for going this route?
Here we are:
The ingredient for the month of May is ALCOHOL.
Plenty choices, from brandy butter to beer battered fish, from carbonade Flamande to Advocaat and so on and so on
The usual rules apply:
- The challenge begins on the 1st of every month and the last entry must be made by the last day of the month.
- You may post multiple entries.
- All entries must be cooked during the month of the challenge.
- If you use a documented recipe, please cite your source.
- Entries should include the name of your dish and a picture of the final product. Sharing personal recipes and pictures of the process are not mandatory but extremely helpful.
- The winner is chosen by the person who posted the challenge, and is announced after the last day of submissions. The decision is final and falls entirely at the discretion of the challenger.
- Submitting an entry makes you eligible to win. If you do not wish to be considered for the win you may still participate in the challenge, but make...
Hey there, so I have been trying to make a passion fruit flan for quite a while now and always end up with the same obvious result, the citrus curdles the milk. People have told me to try and add just the powder from the powdered milk into the mixture to prevent curdling, which did not work. Now I am thinking about maybe just substituting the evaporated milk from the can completely with powdered evaporated milk (already added to the water) to see if it will result in any difference. This dessert has such a perfect beautiful creamy texture when done right. I've done it with many other flavors that don't involve citrus, but this one is really tricky and I need some help figuring this out. I use evaporated milk, sweetened condensed milk, eggs, and vanilla and bake at 350 degrees. Does anyone have any solutions to avoid the passion fruit from curdling the milk?
Additionally, does anyone have any advice on raising the pH of the juice that won't change the flavor, because I know that...
Hey all. My first post here. Excited to be part of an educated cooking community.
Anywho, beef jerky! I'm looking start experimenting, but I'd like some input from people who've made a go at it. What cuts you've used, seasonings, cooking methods and the like.
How does marbling play in the dehydration process? Does the raw tenderness of the cut make a difference on the first finished product?
Excited to here from you!
I am doing my thesis project in a design school at the moment and I FINALLY got to do a project with kitchen knives which I've been interested in for a while now, sooo I have a provocative question for everyone...
I think its interesting how some of us have very positive relationships with our knives - e.g. I love my Gyuto and rarely is anyone else allowed to use it - and yet many cooks have terrible habits of using and maintaining their knives - despite the fact that it is the most used tool in the kitchen and requiring most skills to master. So I am trying to find out more about what makes some of us have good relationships with this iconic tool to hopefully find ways of enabling others to improve theirs....
Currently I am working on a website for my project where I am collecting stories of kitchen knives with photos so you can see what knives people are using, and read about the relationship of the owner towards each knife, perhaps to find some inspiration or realize that...
The question is in the title. How do you think your job, your food affects people? Does it inspire them? Does it make the world a better place? Does it go beyond sustenance and provide a comfort?
So on the drive back to Salt Lake I was thinking about some of the past challenges, some more popular than others. I considered revisiting some like eggs, pasta, tomatoes and such. Given that Spring has come to the Northern hemisphere, and winter has not yet hit the southern, I was thinking barbecue or grilling would be a good topic, it had a lot of activity back then. Decided to give it a bit of a twist.
No, not like the old Euell Gibbons "Ever eat a pine tree?" ads. And not like the ingredient list for some processed, prepared foods where down near the bottom of the ingredient list is "cellulose fiber" - basically sawdust. I'm thinking wood as the primary heat source for cooking the main ingredient.
It need not be actual wood. For example, you might do a mushroom swiss burger for this challenge, and want to kick it up a bit using smoked cheese. So you cold smoke the cheese using some sawdust or wood pellet device, that...
I am going to make a go at cooking some fresh cut fries tonight. I've done this a few times over the years and the things that are usually disappointing to me are 1. the color, generally they get far too dark for my liking and often look "splotchy" 2. I personally love a fry that has a golden crispy outer crust with a soft interior.
I know one of the go-to-methods for fries is to par fry them. I am going to try that tonight. What I read was to cook them for 3-5 minutes at 325F, then let them drain/rest while you bring the temp up to 375 and finish them at 375F. Let me know if that's not correct.
I think the other issue is I need some kind of coating. I've heard of dusting them in rice flour, but I'm not sure that's going to give me what I want. I wish I had a picture to show you. The closest fast food fry that I can think of would be Burger King. I don't really want a battered fry, at least not a thick batter. Maybe it needs to be rice flour and cold water but thinner than a...
We have a food experiment challenge this month: What's your favorite authentic Indian dish recipe?
We would like for ChefTalk experts to share what they made with us using the products found here: https://www.pataksusa.com/
We’ve seen anything from Indian Tacos, to using the curry paste as the sauce in an Indian Curry Pizza, Indian flavored chicken wings, Indian inspired bowls, etc., vegetable sauces and meat marinades.
Freebie Alert: We want to send you FREE samples to try out. To request a free sample (one single sample will be a case of 6) of your choice by visiting our request form here **U.S. mailing addresses only**: [Removed, contest is expired] - We apologize but we cannot ship any samples or packages to non-U.S. mailing addresses. As a kind reminder, P.O. boxes, international addresses that are outside of the U.S. are not accepted.
How to Enter:
1. Reply to this thread and post up...
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