Featured Threads Archive
to cut a long story short, Im a head chef and do private catering. I am coming into my 6 th season. Food is very high end. I have had a young assistant chef along side of me for the past 9months. I now have a manager whose knowledge of food is very limited, she is pushing me to get this guy to cook my breakfast dishes, I take pride in what I do but I'm struggling to let go, and it hurts big time to see my dishes being done looking NOT how they are meant to be and some of the cooked components aren't being executed good enough & he forgets components. I feel like I'm being pushed out, I've worked so hard to get where I am. This manager and young guy know each other outside of work. I critic she undermines me in front of him, then says I need to make dishes simpler. I'm not liking my job anymore and would leave if I could. I'm the only income earner until my husband has his operation.
Is this a common thing for other chefs, what would you do? Am I being unreasonable?...
Okay, here's a couple of new toys that just arrived. A couple of casks I just bought for aging the vinegar you see in process under cheesecloth. Each cask holds 2 liters. They aren't necessary to make vinegar but I recently got a raise so I decided to treat myself.
In the crock on the left is red wine vinegar, on the right in the mason jar is cider vinegar. I'll be starting some white wine vinegar tomorrow. The vinegar is easy to start. Some unpasteurized vinegar mother with red wine and water added. Covering with cheesecloth or linen keeps the vinegar flies away. After a few weeks, you have vinegar. A couple of bottles of Cabernet started the red wine vinegar. Left over fresh cider for the other. You can use a glass container or crock. One with a spigot is better but I haven't bought one yet. Probably tomorrow.
The casks are to help the vinegar age and deepen in flavor once it's done becoming vinegar. They are sitting in the tray because they need...
If memory serves me correctly, this family of ingredients has not yet been featured in the 4 years of this challenge series.
Yep. Garlic. Leeks. Shallots. Onions. Various sizes and shapes, sweet Walla Walla, Vidalia or your basic yellow onion. Green onions, scallions, spring onions, whichever name you use. These are ubiquitous in so many cuisines, from the classic American deep fried onion rings, crispy shallots topping that lemongrass beef, classic French onion soup. Slow roasted garlic in butter spread on a slice of freshly baked bread. Stir fried eggplant in a spicy garlic brown sauce.
Let's start out Year 5 with dishes honoring all forms, turning allium into yum yum.
This month will mark the 47th consecutive monthly challenge! So as you can imagine, a lot of the obvious topics have been done before, some even twice. I thought vinegar would be an interesting topic opening the doors to all sorts of pickling, vinaigrettes, sauces, marinates, as well as certain cuisines that leverage vinegar such as Philippine use of coconut vinegar.
So dig into your cabinets and knock the dust off those bottles of delectable acid! Or perhaps you've left a bottle of wine sitting for 40 years with the cork missing?! Have fun!
Edit: For those new to the monthly challenges here's the community guidelines
- 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...
I've been reading about making cold brew coffee and would love your input. I myself am not a cold coffee drinker, my husband is and I got him a cold brew coffee maker (just a jar with a filter basically) for father's day. I'm just getting around to using it today and I thought I'd ask around about it. I'm reading that I can just leave the coffee to brew at room temperature overnight. It's pretty warm here in the summer time and we turn off the AC at night except for the bedroom. Is it ok to cold brew in a warm 85degree room or will the job be done just as well in the refrigerator? Will the refrigeration affect the cold brew process?
I've also read that cold brewing doesn't necessarily mean cold coffee. Some people brew their coffee cold over night and then warm it up to drink it. Supposedly this cuts down on the acidity of the coffee which would be very helpful to me as I suffer with with acid reflux and my doc lectures me to eliminate my treasured single cup of coffee...
Sooo recently graduated???
Which path would you take? A la carte restaurant service or Banquets and catering?
Ive worked both and stuck with volume catering, banquets and weddings.. I am all about the structure and the planning of an event! plus the challenge of quantity cooking without sacrificing quality..
I am exploring the probability of starting/buying an existing restaurant. Nothing big (80-100 seats max) since I don't want to take all the fun out of what I love.
I'm at the point of the process where I'm running numbers trying to figure out my break-even point when I realized I forgot something extremely important.
What have your experiences been in the monthly costs of gas and electric.
I know to answer this question successfully involves a lot of variables, so I'm not looking for an exact answer here just ball parks.
I'm estimating that I would have
3-4 beverage coolers
3-4 sandwich/salad prep tables
1 3 ft grill
1 6 eye burner
1 walk in cooler
1 Large kettle
1 convection oven
Basically the normal kitchen hardware.
Hours of operation is still up in the air right now but let's assume there is lunch and dinner served 7 days a week.
Like I stated earlier I know there are a lot of variables that I do not have right now but your...
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