Featured Threads Archive
Hey guys, I just got recruited to help with the build out and menu development for a local bagel shop here in Louisville, KY. They've been around for around 20 years and are known for making the only boil and bake bagels in town; they're moving in to a new space and looking to expand the menu, so they've acquired me for the job.
A little about myself: I'm relatively new to the commercial kitchen game (about 3 years in), but have found it to be strength of mine. I've worked and managed the kitchen for a local burger joint, started my own mobile food service, and built out/ managed the kitchen for a local coffee shop.
I've found my niche in coffee shop- esque food programs and will be transitioning into the local bagel shop developing their food and coffee program.
Everything is bar/ counter service right now at the bagel shop, but we will be looking to extend the menu to more plated items outside of bagels, all the while maintaining as little back of house duties as possible....
Hey guys! I'm back after some two years. I hope you've been fine!
Recently I've been thinking about organizing a series of whisky tasting dinners for a few of my friends (around six people) and would like to hear your opinion. It's a bit of a long term project, it's not going to happen in the next few weeks, but I need to start the experimentation and planning now.
My idea is to concentrate on single malt scotch (for now) and prepare a three-course dinner consisting of an appetizer, a main course and a dessert. The trick is that each one of them has to match the whisky. I plan to choose just one bottle for the whole meal and try to come up with three courses where each would complement (or contrast) the whisky in a different way.
I know it's more customary to match a different whiskey to each course, but buying three bottles would probably be financially unbearable for us - one is enough. This of course makes the planning and matching much more of a challenge, but also adds to...
So I'm 18 and really love to bake and I am thinking about going to culinary school to major in baking and pastry arts. How long should it take to finish school for the best possible career and what kind of jobs can you get right out of culinary school. I am also curious about the starting pay.
Hey all, traveling through Europe this summer and want to do some stages. I have NO desire to work at a 2 or 3 Michelin star place (peeling potatoes and picking herbs and flour petals while getting talked down to for being American isn't my idea of fun or useful). What I'm looking for is small, out of the way places that you've heard of, or eaten at....basically the more charcuterie hanging in the rafters the better. Also "forage to table" is huge for me so I'd love to see how it's done (and what is found) in other parts of the world.
I'm gonna be all over Europe for almost 2 months so no place is irrelevant! All input and advice is welcome. Thanks in advance for the advice and I'll even take any criticism....A good chef should take both regularly!
Full disclosure I'm not rich or even well off. I went sober and saved every penny I used to spend on "the chef life style".
I have been working on a cookbook on some of the recipes that my clients have requested again and again, and I have run into a little dilemma.
how do you attribute recipes that are based on recipes from a foreign cookbook?
Example: I have a recipe for Sichuan Chicken Wings that I got from a cookbook that is written in Chinese. the recipe that I use has changed a little from the one in the book, but not much. I would like to add "based on" or "adapted from" credit for the recipe. I translated the recipe and as a result changed the wording of the instructions and added amounts for items that had no amounts with them
even though it sounds slimy, is that enough not to attribute?
I've been digging around the forum quite a bit lately and finally decided to make a profile with the intention on getting some advice on what to do after I finish culinary school.
First off, I'm going to be graduating with a culinary arts associate's degree this upcoming May. I currently reside in the US, but I have a European passport, as well a US citizenship, so I can pretty much travel and work/stay anywhere in the US or Europe indefinitely.
Second, I've been wanting to go to Europe after I get my degree and work in a good established restaurant there, preferably in Spain/France/Italy or the UK. I have some work experience working in a restaurant, both front and back of the house, and I'm confident in my abilities. I'm interested in finding a good internship, but I'm not sure how I should go about finding one in Europe or in the US. Of course, if I go the internship route, I'd either need a paid position, or a place which would be able to provide room and...
So guys as promised the first Challenge of the year is here. I chose this ingredient simply because I love it. I´m addicted to it, I consume it daily.
It also has yet to be featured as a challenge ingredient.
A side from being a cook, my family produces and exports this ingredient, my country (Brazil) is one of the worlds largest producers and exports it.
You may see it a lot in desserts or sauce work, its bitter, its dark, and we probably have it every morning, it´s.... COFFEE!!
Coffee may be tricky, but it isnt just a drink. It can be used as a rub, in a sauce, it can be infused into dishes in a really creative way, it´s also quite often seen in desserts. I really want to see versatility with coffee. It´s one of my food passions, and since I cant start my morning without it, well I just had to start off my year with it too, as well as the first challenge of the year.
I have a really big...
I am a 32 year old who has been in the culinary industry since I was 16. I was told by a mentor (whether good advice or not) that if I was not a head chef by the time I was 25 I would not make it. I believe a lot of this has to do with my personality and drive at the time I was told. Well, the month before my 25th birthday I was offered and Exec Chef position at a family owned restaurant and after 5 years moved on to make more money and run a large hotel. The hotel was a dream job but they worked me from 6am-12am at least six days a week and short staffed me like crazy. I went to the GM and begged for help with employees as their procedure was to have the HR director post ads etc. The FBD told me they lost ten people they never replaced when I showed up. Employees were drinking on the Job and it became so miserable I left after 6 months. They would cheat my employees out of hours on their checks, promise to give raises to keep employees there then take back the offer..After I left...
After a rough night at work, I tried to self evaluate myself and I asked myself...
Me: "Why do you keep cooking, why do torture yourself sometimes?"
"Why don´t you just quit and go do something else?"
"Why do you enjoy this?"
"Are you crazy?"
Yes sometimes the conversations with myself are like this.
Yes sometimes i still have doubts about working in the industry, after all it´s not every young adult who is willing to give up weekends, holidays and other things to work in a hot kitchen, busting their arse.
Anyway, I (and im sure other young people who have entered, and or will enter the industry) want to know... Honestly, what keeps you in the industry?
Granted not every professional on this forum works the hotline, but the majority have and still do.
So what kept/keeps you guys in the industry working up to this point, was it worth it in your opinion?
Are doubts normal sometimes?
I don´t have the intention of quitting, but these questions definitely stir...
I am not sure this is the correct Forum to post this in but I found it interesting. I picked the website because it was first in my search, I do not endorse the website. http://clark.com/shopping-retail/food-restaurants/restaurant-worker-tips-new-rules-sharing/ What do you think about this change and how will it affect your work place? How many think an employer should have anything to do with how tips are spread through the staff? Why would an owner have a right to keep part of the tip fund? How will this affect how you tip in a restaurant?
This is a great opportunity for a hardworking baker who wants to take the next step and go out on their own. 20 year business specializing in old world style pastry is looking for a new owner. We are located in a beautiful small town on the shores of the largest lake in northern Idaho. It is an outdoor paradise, skiing, hiking, biking, hunting, gardening, snowmobiling, watersports, whatever your pleasure, you can do it all! You can see what we do, look us up on facebook. We are looking to sell and the price of $85,000 is a good deal. The business can pay for itself in 1.5 years at that price. We could work out some owner financing too, but a significant down payment would be required, 50%. Email me if you are seriously interested as we are quite busy at the Pine Street Bakery. [email protected] Thanks for looking, Erik
I’ve only been cooking professionally for a couple years, but I’ve been cooking my entire adult life- some of it self taught as a housewife back in the day and the rest of my education came from culinary school. Culinary wasn’t my first choice as far as education goes. Early on I allowed myself to be talked out of criminal justice studies in favor of culinary arts. Now I feel I should travel back in time and punch myself in my stupid face for listening to these people. I do love to cook, I have a passion for it (when I’m not on the clock) and I’m pretty good at it too. I’ve worked my way up to Sous for a few different places and even ran an entire kitchen on my own most days at one of my more recent jobs.
But there was one common factor in all these jobs that I otherwise enjoyed. I liked what I was doing, the crew I was with and the decent money I was making. But I was also paying for all of that with time away from my three kids and my now husband. I very rarely saw my kids when...
OK ... Go ahead ... HATE ME!
Vegan includes ... Nothing "OF" or "FROM" an animal. I almost screwed-up a big dessert once by using honey. ... NO NO NO NO NO. Honey is bee puke. It COMES FROM bees. NO good.
This is not really as difficult as you may think. That lasagna dish I put up could go VEGAN if you just swap-out the cheese and use something as a meat substitute. Properly seasoned minced roasted mushrooms with lentils and roasted pecans will fool neanderthals if done rite. Trust me ... I've done it. Go look up my VEGAN Bahn Mi sammiches. They fooled a group of cave-men, right up to when one of guy's wife hit him with a pan.
You'll be fine. You can do it.
Here's my thread for ideas ...
So tiss the season etc
My drinking (and drug use) goes through peaks and troffs depending how busy the restaurant is. Doesn't roll into work but getting home late, girlfriend asleep etc I will happily polish off a bottle of wine and a few lines.
Basically I'm hitting 30 next year and this is a bad habbit I have had for too long, I would like to know your ways off dealing with the hours/stress and how you switch off.
Thanks in advance
Hi everyone, I've lurked for a while on ChefTalk and finally decided to make an account to post. I've just recently got an opportunity to stage at one of the best restaurants in my city (Providence, RI) and I am super eager to learn but I feel like I'm unprepared for this. My only experience is really dish-washing and very little prep work at a catering business. I am currently not enrolled in culinary school, but I decided to stage to see if working in kitchens is right for me. Has anyone else been in this situation? Any advice/tips?
Suppose you go to a very expensive restaurant and order a Coca Cola. Do you expect it to come from a can and then get poured into a cup, or are you fine with the standard fountain version. Do you expect refills to be free?
Your thoughts on the matter? Any thought would be appreciated.
Tis the season to be recieving and giving.
This time its recieving for me.
Im looking for a few knifes. I am a home cook, but i think i want to get a little more serious about it. I have 2 nice sharpening stones a chosera 800 and 3000. I also have a piece of bassalt wood and some stropping compound. I currently have a kai wasabi chef knife and a vic paring knife. I have very soft plastic cutting boards. Not a whole lot of room in the kitchen for a butchers block board, but in the future hopefully at a new house there will be! I am not an expert sharpener yet, i am more of a beginner. I can get the knives about a 5 maybe a 6 out of 10 on a sharpness scale. Until i can get better im fine with sending them off to be sharpened. I usually use the knifes for cutting veggies, boneless meat, and fruit.
Im looking for a nice set of steak knives probably 4.
A chef knife
A utility knife
A pairing knife
A bread knife
I guess i could be convinced to get something else, maybe a...
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