New kitchen, new "techniques"

Discussion in 'Professional Chefs' started by garball, Aug 27, 2013.

  1. garball

    garball

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    In my new kitchen, it is common practice to skewer together the smaller fish cuts and make one serving out of them.  I have never done this, nor seen this practice.  Is it common elsewhere?

    What are some interesting habits y'all have walked in to?
     
  2. linecook854

    linecook854

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    No I've never seen that before but I have seen 2 or 3 pieces put together to form a 8 ounce potion. This fish was usually baked or deep fried though.

    I agree that it's interesting to see "house rules" in casual restaurant kitchens. Some of these things just baffle or perplex me. Usually you'll hear from the sous or even the head chef that "that's the way we've always done it". Some things you'll learn in time that there might be a reason for doing it that way but usually it's BS.
     
     
  3. foodpump

    foodpump

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    Braided.  Strips of salmon, seabass, and I forget what braided and poached.  Served with mango and Rasp. coulis.  I'm not making this up.  New Sous started and whined at me about what a Culinary no-no the fruit coulis was, I told him he was right, it needed a third, Kiwi coulis to keep up with the 3 fish theme...........