Chefs's topics - tribe.net

Biz down?

pablo — Sun, 21 Dec 2008 18:45:56 GMT

hey all , just wandering how much everyone is hurting in the biz...I run a restaurant attached to a botique hotel so im luckier than most, but business is down from last year. catering and banquettes down 40% from last year ,alacart service down 10%.Im worried that im not going to have that big of a bonus this year..so how is everyone else doing?

posted in Chefs - 5 replies

new years menu

pablo — Tue, 30 Dec 2008 03:05:07 GMT

Ok heres where we all get to put what we love doing so posts your new years menus and be ready for critiques.
Amuse : Balck eye pea spoon with French feta and fresh mint

Choice of..
1st course,
Yukon pom fondant with Gratinee raclette ,current presurve.
Cripsy sweetbreads over pecan -molasis risotto and port wine redux.
venison carpaccio with caper berries ,shaved assiago and juniper essence
2nd course
Arugula salad ,dulche gorganzola ,and poached pear
iceberg wedge ,duck proschiutto and truffle ranch
crawfish bisque with crem fraiche
3rd course
Pan seared duck breast with morracan couscous -mushroom flan ,arugula puree finished with rootbear and duck proschiutto emulsion.
braised short ribs with merguez sausage ,warm fingerling potato -kentucky ham salad ,vodka beet presurve and mint yogert.
porcini and tallegio stuffed filet mignon with potato pave ,roasted carrot and apple ,rosemerry demi.
pan seared red fish with blackened scallop mousse ,crawfish gumbo sauce and okra jelly.
butter poached loin of rabbit with cannelloni ,black bean ,proischiutto ,fried okra and lentil ragu and corriander orange glaze.

so lets here everyone elses menus.

posted in Chefs - 1 reply

shoes?!

Maev — Tue, 01 Jul 2008 20:54:53 GMT

Hey guys,

I just started my chef apprenticeship at a local hotel...this is the first kitchen i've been in..working..8-10 hours a day. My feet are killing me! What, in your experience, are the best shoes? I've got a pair of slip-resistant shoes..etc..but my feet are just killing me!

Thanks for anything you can offer. :)

posted in Chefs - 3 replies

sous chef

jase — Tue, 22 Jan 2008 16:15:54 GMT

help ///////////////////////
sous chef needed
CARLISLE WINE BAR
great job great conditions
great boss...... me!
carlisle street
balaclava
melbourne
australia.......

posted in Chefs - 0 replies

Gourmet mini burgers,

codyinnebr — Sat, 12 Jan 2008 20:35:07 GMT

Ideas? Suggestions, anything beef, chicken, fish, pork, vegetarian, buns, toppis, sans bun?
What do you like what would you like, what would you make.

posted in Chefs - 0 replies

ok

Lessa — Tue, 18 Dec 2007 08:27:12 GMT

who's in your top three that you want to work for come january?Ya just gotta get out and change the world, who are you going to do it under?

posted in Chefs - 2 replies

How does one create a culinary school?

Tue, 27 Nov 2007 04:58:05 GMT

I'm thinking about branching out. I already offer cooking classes, but I'd love to offer a small scale culinary school and offer guest classes by some of my area's brilliant and talented chefs. However, I can't seem to find information on just how to become accredited.

Any ideas?

-K

posted in Chefs - 3 replies

what ya cookin for t-day?

shIIsa — Tue, 20 Nov 2007 16:52:52 GMT

so. whats going on in the kitchen for turkey day, guys (and gals?). whos working? whats new? and hopefully we all dont hate our jobs!!!

:) "for the love of cookin", pd

posted in Chefs - 1 reply

The Ultimate Kitchen Prank?

Wed, 15 Aug 2007 03:42:20 GMT

I ran "Deviled" Blue Crab Stuffed Shrimp as a special last week. I got 25 lbs. of U-10 ("colossal") shrimp w/ their heads off, but still needed to be peeled, deveined, and butterflied. My dishwasher's allergic to shrimp (make his hands break out), so the prep was all on me.
I got about half-way through the task and I thought of how disgusting all the shrimp's shit veins and egg sacs really were. I had been discarding the nastiness in a hotel pan and there was quite a bit of it. I began to think of ways to share my disgust with others when inspiration struck..... I made some toast points, a tomato rose, gathered parsley sprigs, a lemon wedge.....and I put the raw, slimy shrimp shit on the toast points, made a nice presentation with the garnishes and sat the plate in the window, hoping a greedy server would jump the gun and try to sneak one.
The kitchen guys wandered by, saw the nicely presented dish and asked what it was. "Shrimp shit on toast, try one," was my casual reply. No takers, lots of utterly disgusted looks. There was the usual talk of who would eat one and for how much money, but still no serious takers.
As I began to stuff the cleaned shrimp, inspiration struck once again. I went into the walk-in, got a couple of shallots, and juleinned them into 2 inch strips. I lightly sauteed them in butter and added a little balsamic vinegar for color. I made some more toast points and very discreetly put them on a couple of the toast points. I took one of the shrimp shit toasts from the plate and threw it in the garbage.
I then walked down to the other line where everyone was working. "Y' know you guys are a bunch of pussies," I said w/ machismo as I shoved the whole piece of toast into my mouth and chewed it up. The looks of total mortification were absolutely PRICELESS! I put my headphones back on and walked back to my station. What they were saying I don't know, but they think I'm half-crazy anyway. I brought the platter back down to them (with the one missing piece to sell the fact that I'd eaten it) and asked if anyone would like to try one. After all, they "Weren't half bad once you got past the sliminess." I thought my boy Paul was going to HURL!
After a few minutes I couldn't resist, I took another one of the shrimp shit toasts off, threw it away, and walked back down to them w/ the platter in one hand and my shallot toast in the other. "You know, I'm actually starting to like this," I said as I popped the toast into my mouth. I really think I was causing them serious mental distress as they begged me to stop.
I Let them think about it for a few minutes and then asked if anyone would like to try my special balsamic shallot toast that I'd really been eating. I thought Paul was going to hit me when I told him, that's how good of a prank it was!

posted in Chefs - 22 replies

Obscene Restaurant Comic

jim — Sun, 18 Nov 2007 19:46:26 GMT

I've been a chef now for over ten years, and I just started to a webcomic called Obscene Cuisine to help with the "burnt out" feelings I have been having!
It can be found at
www.drunkduck.com/obscene_cuisine/
It is called Obscene cuisine for a reason,
and I would love you to have a paruse.

Thanks,
Jimmy Jazz

posted in Chefs - 3 replies

if you get a chance

Lessa — Thu, 25 Oct 2007 01:35:43 GMT

to take Ewald Notter's Sugar classes, I highly recommend them! Pics in general

posted in Chefs - 0 replies

Catering for 1,300 next weekend...

Fri, 12 Oct 2007 04:17:05 GMT

I'll be making 4 meals at 325 servings each between Friday dinner and Sunday lunch. I'm more than a bit panic stricken!

Every ingredient must come from within 100 miles and our growing season ended in mid-September. So far I've prepped out 125 pounds of tomatoes (some oven roasted, some pureed and some sliced and sauteed), 15 # of garlic (some roasted, but the rest peeled and refrigerated in "Montola" oil), 50# of basil (which yielded about 8 quarts after prep), 25 # of white beans (which yielded 50+ pounds after cooking), etc. ad nauseum. I don't even wanna talk about the MEATLOAF and/or the Lentil-barley loaf. *ugh*
I still have 50# of kamut, 100# of barley, and other ingredients to prep out for this Bioneers Conference. But, here's my BIG question:

If I have 100# of Chard to use in my Creamed Chard with Chevre recipe, how many servings do you think that will actually yield? I'll also be using about 5 # of onions, milk and chevre so I'll gain back a bit of the weight loss from cooking the chard. But try as I might--and after three test recipe runs-- I can't quite get a handle on this one. It doesn't need to serve the full 325 as not everyone will like it, so I'm thinking 275 servings will suffice. But the water loss will cause my chard to diminish to about 25% of it's initial weight, right? Is 100# going to be enough? If not, what else can I add to increase volume?

HELP!!!!!!!

-K

posted in Chefs - 4 replies

New tribe for caterers

Sun, 14 Oct 2007 21:25:35 GMT

http://tribes.tribe.net/caterers?_click_path=Application%5Btribe%5D.Tribe%5B2d32d148-ab56-40bf-a7a0-deefd41ce004%5D

-K

posted in Chefs - 0 replies

HELP! What can I do when.....

psykochef — Tue, 09 Oct 2007 16:00:10 GMT

Is there anything I can do when I have created a menu for a restaurant, they fire me and keep my original works? They were not created specifically for them, they were things I have done for years at different restaurants. I pretty well know the answer...just wondering if anyone else has any suggestions...

So, I am going to Houston Tex-ass to see what I can do there... So, any help there would be appreciated too... Thanks

chef with big boobs...

posted in Chefs - 2 replies

Anyone here ever had to outfit their own kitchen?

Wed, 10 Oct 2007 06:17:55 GMT

I'm expanding into a small commercial kitchen (after 11 years of cooking in my client's kitchens) and have already purchased the bulk of my equipment but an running into issue with the range (standard 6 burner top with one oven). I've been given a quote of $1500 for new and $1200 for used...which seems suspicious. I suspect that the salesperson I'm working with gets a better commission on new than used, and all told the warranty on new is only for one year (which translates into nothing) but I can't seem to get her to be upfront about the cost or even availability of a used range.

Help.

-K

posted in Chefs - 0 replies

Anyone need help

Thu, 06 Sep 2007 20:07:11 GMT

I gotta get out of this town I am currently living in. They don't care if food is fit to eat as long as it's cheap. I don't roll that way. I'll take a job as a line cook to get somewhere else. Prefer day shift but will work some nights and do all I can to help you make your place even more successful than it currently is. Man this place is my home town but it drives me nuts, Help a brother chef out.

posted in Chefs - 1 reply

Best method of temepring white chocolate?

Sat, 01 Sep 2007 17:12:19 GMT

Because it's not a true chocolate it doesn't have the same congealing properties and sometimes I have great success in tempering it and other times it's a complete failure and I end up with a soupy mess that no amount of additional white chocolate seems to fix properly. I live in a very dry area and it seems on the few humid days we get I have the most difficulty.

Any suggestions?

-K

posted in Chefs - 6 replies

Hot Dog Toppings

Sun, 05 Aug 2007 14:20:49 GMT

I am looking for interesting and unique hot dog toppings for a new business.

I am also looking for name ideas.

The business will be on the waterfriont in Western NY we will be selling gourmet hot dogs, sausages, beef on wick and various types of fries and onion rings.

Any help would be appreciated -

posted in Chefs - 9 replies

Paris

Lessa — Wed, 01 Aug 2007 04:00:26 GMT

Does anyone have a hook-up in Paris, France? I am seeking my externship there. I need 90 hours, pastry.

Let me know

the dot lessa at g mail dot com

posted in Chefs - 2 replies

Need Help

Wed, 01 Aug 2007 01:22:48 GMT

opening a new gourmet hot dog / sausage place and I am interested in serving deep fried shredded potatoes and onion straws/strings? I am looking to see what equipment you would recommend to get the job done quickly and easily. Do you have any tips on storage after the potatoes have been cut. And tips on battering up the onion straws. These will be used as toppings and sides.
Thanks

posted in Chefs - 0 replies

What gets "borrowed" the most?

psykochef — Tue, 26 Jun 2007 05:14:02 GMT

Borrowed is a relative word in our world... will it be returned? will it be clean? will it find itself to the dishpit, never to return to the safety of your knife roll? So, what have you lost? Any interesting stories? Have you borrowed and not returned? Lost and found? Etc...

4 of the knives I use on a regular basis were "borrowed"

posted in Chefs - 4 replies

oh shit!

pablo — Wed, 20 Jun 2007 16:23:05 GMT

posting about burned trays of pastry garnishes made me think of big fuck ups...
3 trays of prime rib 2 primes per tray .slid them in the sham at 250 at 1 in the morning ,breakfast cook was due in at 4 for a party at 6, primes were for a party at 11 so I figured rather than me going in at the crack of dawn id slide them in before i left leave a note for the brreakfast cook to pull them when he got in and flash them when i got in at 10..
several things went wrong ..
A i didnt set the temp right so they cooked at 400 the whole night I thought i had set it to come up to 400 for 10 minutes then hold at 250.
B I was on the wrong day not only did I not have the party the next day the breakfast cook wasnt due in till 630 and he came in to smoking black hunks of something
C this all transpired friday night /saterday morning ever tried to find 6 primes on a saterday afternoon? the party was for sunday,I ended up calling in some big favors and about 300 out of my own pocket to get it done.
so we all know you have a story ..spill

posted in Chefs - 8 replies

tools

Lessa — Sat, 16 Jun 2007 04:45:49 GMT

Name your top 5, absolutely can't live without tools. Blame curiosity...

posted in Chefs - 26 replies

Is anybody intrested in being an AM Sous / Rounds cook on martha's vineyard this summer

K.C. — Wed, 06 Jun 2007 19:04:53 GMT

If anyone is going to be on the east coast for the summer and is looking for a job I could use one competent person to be a.m. sous / p.m. rounds cook. Housing is provided free and the pay is good. I need someone who knows how to cook, has good common sense, and who I can count on. Let me know if you are intrested. Thanks.

posted in Chefs - 4 replies

looking at hiring a chef

Fri, 01 Jun 2007 16:54:10 GMT

I am looking at hiring a personal chef,but I need an idea on how much it cost .

posted in Chefs - 22 replies

music

Jeff — Thu, 07 Jun 2007 07:21:10 GMT

So what do you all listen to wile doing prep. I tend to lean toward Johnny cash and germen death metal (if the coffee is weak)

posted in Chefs - 12 replies

peach gelee?

lindsey — Tue, 12 Jun 2007 20:19:51 GMT

Looking to make a peach gelee using actual peach juice rather than liquers. Any tips? thanks...

posted in Chefs - 4 replies

how do you make a goat cheese tuile

K.C. — Thu, 24 May 2007 17:00:57 GMT

parmesan tuiles are easy does anybody know if something similar can be made with goat or is it just too soft?

posted in Chefs - 3 replies

what qualifies a "chef"?

bunnytek — Sun, 04 Mar 2007 19:07:32 GMT

IMHO you have to work your ass off, earn respect, have cooks that work under you, know all aspects of your kitchen, the staff, and know food; not just recipes. In ten years of kitchen and restaurant work. i have known or met less than a half dozen actual "chefs" whilst i have met countless self proclaimed "chefs" who are just line cooks.

posted in Chefs - 10 replies

The Sandwich..........

Arne — Sat, 09 Sep 2006 16:12:31 GMT

Hi Chefs,

I am new to the group. I am currently exploring the idea of opening a small sandwich shop, du jour style. i would like to have sandwiches, soup, quiche and muffins.

I make kick ass muffins, great soups, and quiche that could make you cry, yeah I make the pastry too. But I have some trouble with sandwiches, probably because I like them simple and moist.

I have asked some of the other groups I belong to, and now I'd like to ask my colleauges.

What makes a great sandwich?

Cheers Chef Arne

posted in Chefs - 8 replies

what are you?

pablo — Thu, 03 May 2007 18:41:20 GMT

just curios,What type of chef is everyone,sous , chef de cuisine , pastry, exec , corporate , private , working , consulting ,chef / owner..could be current position or position that best suits you.
i'm best at consulting, but soon to be chef/owner ( I suck at being an employee)

posted in Chefs - 17 replies

opening restaurant

pablo — Sun, 29 Apr 2007 16:30:45 GMT

have deeloped a limited partnership restaurant group and am going through the process of finding funds.could use some help with anybody thats opened their own place , or sudgestions on where to look.

posted in Chefs - 5 replies

school.....

ashley — Thu, 29 Mar 2007 22:45:29 GMT

Ok folks, some of you may have read this on another tribe or gotten an email from me already, but I'm trying to feel it out:
I'm applying to CIA (Napa) and CCA/Le Cordon Bleu in SF and am looking for opinions, hearsay, advice, etc. What do you think of these schools? Have you been to either? Pros? Cons? Anything would be great.
Thanks guys!
-a

posted in Chefs - 7 replies

dinner party for investors

pablo — Mon, 09 Apr 2007 23:16:02 GMT

Ok so this is one of the reasons that i'm here.
ive got a dinner that i'm doing prety soon,and i'm looking for feedback, ideas and general brain food, to write the menue.
the details:This is for investors for a new restaraunt,everything is in line the only thing that i'm missing is the building this is what the dinner is all about,trying to convince a building owner in downtown Tulsa to invest ,being that this is for a restaraunt my menue needs to reflect the future restaraunt in style und functionality( a little insight in the staff that i have to deal with in tulsa they are all shortcutting talentless hacks that are all about money and have never cooked outside of tulsa)we all know the kind,what limited talent that is here will end up being sous ,that i will probally have to train from scratch anyway.that being said...the style nevue with gulf coast influince,this includes the us coast, mexico and caribean ilses.3-4 step pick ups, 2 pan max,i'm thinking 7 courses including amuse ,intemiso,and a cheese course.heavy in seafood ,low cost on the product,Am looking for ideas and as i come up with my own i will post and everyone can tear it apart.

posted in Chefs - 5 replies

Extreme dining experience

Padrinho — Mon, 09 Apr 2007 13:02:41 GMT

I guess I just don't get it.
http://www.boreme.com/boreme/funny-2007/dinner-in-the-sky-p1.php

posted in Chefs - 2 replies

speaking of school

Lessa — Sat, 07 Apr 2007 05:45:23 GMT

have you been to culinary school? have you done an externship? have you done it out of country? Which country?

inquiring minds and all.. I am hoping to do mine in Paris.

posted in Chefs - 3 replies

what to do with the pesky scraps

pablo — Tue, 27 Feb 2007 19:23:02 GMT

We all know the drill ,Its all about the bottom line.to help the bottom line we try to use everything, so here it is, a post where somebody can say "i got this left over, what can i do with it"

posted in Chefs - 2 replies

consulting gig went to hell,now what do I do????

pablo — Thu, 22 Feb 2007 19:46:08 GMT

So, after getting kicked out of NewOrleans from the bitch Katrina I found myself in Tulsa Oklahoma.A little no nothing town where nobody knows how to eat,with 5 kids in tow ,and a wife ,I had to decide to move on or stay.
Within a couple of weeks I was offered an Exec position for a private buisness club,where they know how to eat....Good schools ,decent pay,3 restaraunts to play with,quiet and clean town,yeah I'm stayen.
Now forward 6 months ,my books are all messed up,I cant get acurate costs from the G.M.The banquette manager is dropping BEOs on my desk the day of the party,and I'm starting to get the feeling that A lot of the mangment are very dirty.With the G.M. retiring in 6 months I didnt want a new G.M. comming in and finding missing revenue without an answer.
I started logging everything,having captains give me copies of thier sales,every invoice I'd have copies,and in general investigating all of the money aspects I could think of.
What I discovered was that everyone of the upper managment were on the take,to a tune of somewhere aroand 150,000-200,000.
I panacked,I called my old chef in NO for advise and he told me to drop it otherwise I'd find a case of steaks in the car.Well it was to late ,within a month I was let go.This after seeing my salary go up 15,000 in 6 months.
Oklahoma is a hire at will state which means, somebody can fire you for whatever reason they want, they legaly dont have to give you a reason....That means no law suit for fucking me over, I'm screwed.

So now i'm stuck, Kids are in school and after the trauma of the huricane( we lost everything) no way am I moving them again. So I've got to put food on the table I started looking for anything.
since then i've picked up small gigs here and there but for the most part Tulsa is void of smart owners.Most look at my resum'e and say "youve never been to school how can you be a Chef".Never mind that i've trained under a French master and a French master pastrie,forget about the 15 years expierience,don't look at the 2 succesfull restaraunts that iv'e run, or the others that I pulled from the brink.Any way thats what i'm dealing with.

I'm now doing a consulting job that is killing my name.
I took this job just before the holidays,The owner had heard about me and called me in.In his words his chef was a little inexpierinced and was stubbing his toe alot,and he needed me to come in and show the chef how to run it,because he just didn't have time.A little is an understatement the kid was bairely out of a tech culinary program when he was hired for the pantry.he was promoted to the position out of neccesity.(the entire kitchen including the chef walked)I agreed to 40,000 to do it.I figured could be a 6 month job enough time to find something eles.
Instantly I was well recieved,the G.M. loved me and kept remarking how good it was to finaly have someone in the kitchen who knew what they were doing.Banquette sales were happy that they could have someone to give them direction,blah,blah
After the holidays everything changed,The owner got into an accident and was no longer aroand and left everything to the chef( the kid had been through alot with the owner and the only one that he trusted).Within weeks the G.M. was fired, the banquette sales demoted ,people that I had brought in terminated,everything was going to hell.Now it has been made clear that i am not anytype of manager and that i'm just there for when it gets busy,meanwhile my menue items(All of the waitstaff push my stuff over the old items)are being done wrong,ticket times are back to being horrible,nothing is being prepped and I spend my entire day putting out fires with no help from the guy who is suppost to be in charge.At this point i'm just riding the wave till something better comes along,but it kills me knowing that all the waistaff talk me up to the clientel and the line crew is sending out dog shit that has my name on it!
I know the reasoning for all this and as soon as the owner got into the accident I should have started looking, but that cant be helped now and now i'm in a pickle.
So now what do I do ,I could just say Fuck it and just ride till something comes along better ,or I could get nasty and play the politics everyone here is pretty naieve and really have no idea how to play the political game which gives me a great advantage.
To be honest I dont know if I would want the chef position anyway,the owner is owner/chef and the position would be chef de cuisine,I just dont know.
any sudgestions I'll take any

posted in Chefs - 7 replies

just finding joy in things

Lessa — Fri, 23 Feb 2007 21:50:47 GMT

My feet hurt. My shins are crying. My back kills.........

Happiest I have been in 10 years.

I cooked in NorCal at Equus and Oakville Grocery (pastry), had to leave the industry for a family emergency......

Back in school for the first week to update my skills. I forgot about how passionate I could be about a simple pastry cream.

Wow.

So, yeah, I knew you would understand.

posted in Chefs - 0 replies

Dream gig on Orcas Island...

adarmstar — Mon, 05 Feb 2007 04:49:07 GMT

Greetings fellow lovers of finely prepared freshness...

I have a hotel on Orcas Island, a legendary place with lots of flavor and history, on the water on a Lemurian mountain top. I'm in need of a lead, a leader, and a professional.

Juicy lifestlye and creative control in an atmosphere of the highest intention. Nice pay as well.

Any information is appreciated.

Cheers ::: adam.

posted in Chefs - 3 replies

chefs in portland

Raja — Thu, 31 Aug 2006 18:09:19 GMT

how many of us are out there...........salute

posted in Chefs - 1 reply

Anyone want to candy 1,000 lbs of Buddha Hand citrons?

Adrienne — Wed, 29 Nov 2006 20:44:56 GMT

I work for Hangar One vodka in Alameda, CA (east bay). We'd like to do a promotion for our Buddha Hand citron vodka, and work with someone to produce about 1,000 pounds of candied Buddha Hand. We have the fruit -- it's the same fruit we use in our vodka -- but we cannot find ANYONE in the United States who wold be willing to candy fruit (you know, give it a long, hot sugar bath). It seems all the candied fruit in this country is coming out of China or Australia, with the exception of a few places in Florida, which scoff at such a small quantity. I've done a batch on my stovetop, as an experiment (didn't candy them quite hard enough), but we're looking for someone who might be interested in this opportunity. Unfortunately, the fruit is frost-sensitive, so it will have to be picked before Dec. 15th and processed more or less right away.

Any takers?

posted in Chefs - 2 replies

free range pastry chef, seeking a position in a well esablished kitchen

Mon, 20 Nov 2006 01:38:09 GMT

I've had seasonal work at a Relais chateux in canada for the last two years as the pastry chef, we have changed over to "small luxury hotels" as of this year and it has left me out of a job as of the end of this season. I have four more weeks to finish my apprenticeship in March and wanted to take this time to check out any options, would love input from elsewhere. I've been doing this professionally for around four years and I want to get more diverse, I topped my class and I love my job,I'm up for just about anything really.

posted in Chefs - 0 replies

happy food

Thu, 16 Nov 2006 03:56:26 GMT

there really is just that . are the customers happy, are you happy? if thats the case on both ends, there is magic and learning, and experimentation.
it's just that simple.

posted in Chefs - 2 replies

Fresh organic heaven

Mon, 28 Aug 2006 03:25:03 GMT

man ive been eatin heairloom tomatoes, fine squash, fresh okra, corn, peppers, fresh garlic, fresh arugula, massive amount of basil cut rite before i eat it.
Eat some seriously fresh veg stuff for about a week, and you really start to feel healthy. And I'm a meat lover too?
All watered with a 4000 foot deep well.
lame tomatoes must not be sold.

posted in Chefs - 0 replies

work

Jeff — Thu, 27 Jul 2006 22:30:48 GMT

looking for a new job in the east bay. does any one know of any good openings. i just left lukas taproom as the sous/pastry chef. thank you

posted in Chefs - 0 replies

Great Chef Looking for a cool new gig or film location

Mon, 24 Jul 2006 01:33:32 GMT

Guys. This is Chef kengi and I am looking for a cool gig or gigs. I have over 10 years of cooking experience working in private homes, film locations, large organizations and private catering.
I live in Santa Monica California and I am looking for gigs in this LA area. If you know of any, please send me an email

posted in Chefs - 0 replies

sober chefs

xtinemac — Tue, 25 Apr 2006 06:14:49 GMT

I am actually posting for a friend, although I am also sober!

Any sober chefs out there? I am a front of the house kinda gal and needed to get out of the biz to remain sober. My friend LOVES food, it's his life. He's amazing. Wondering if anyone has any words of wisdom.

Thanks. You can certainly send me a private message if you would like to remain anonymous.

I appreciate it.

posted in Chefs - 2 replies

Hell's kitchen is a disgrace!!

Tue, 27 Jun 2006 01:18:54 GMT

This television show is a disgrace to culinary society in general. The confrontational situations that are set up, really make for bad food. the idiotic bloak that is the "chef" constantly has a line drawn between him and the cooks.
There are people getting burned, injured. there are people who are decent chef's on both teams, surrounded by Betty Croker idiots.
This programing deply offendeds me.
I can't imagine how crappy the front of the house of this place is if it anything like the kitchen.
I got out of the business 8 years ago, but i still consider myself a great chef.
And any bad example of how to run a kitchen, nationaly televisied , must exposed as tripe.
Bon Appetite,

posted in Chefs - 2 replies

new student any advice

codyinnebr — Fri, 04 Feb 2005 02:28:57 GMT

I am going to begin school at CCA in April I am jsut wondering if any one can give me advice on what to expect. Will I still have the passion for cooking and food when I am done with school. Is it worth the price of the school. Whats the starting pay average for someone fresh out of culinary school????

posted in Chefs - 7 replies

Cook a whole chicken in the microwave!

TUPPGIRL — Tue, 30 May 2006 17:59:53 GMT

I use the Stack Cooker to make "Rotisserie" style chicken. I use a 4 1/2# chicken (that's weight with the innards.) I rub chicken all over with SMALL amount of olive oil, then a dry rub - see recipe below for rub. I put some of the rub inside the chicken, but I don't oil the inside. Stand chicken upright on cone with feet down to balance bird. Place cone in the 1 3/4 qt piece of the stack cooker. (Smaller chickens seem to dry out and don't cook as evenly as the larger bird. Don't use a bird larger than 4.5#. I have tried all sizes, and this size seems to work best. The thigh and leg meat cooks, the breast stays moist.) Bird will be brown without adding any water based liquid like soy or browning sauce. (The brown sugar and paprika do this)

I cook for 6 minutes at 700 Watts (this happens to be High on my older microwave. If using a newer high power oven, you MUST look up your conversions so bird cooks at 700 watts) Turn a quarter turn. (I usually let buzzard sit a few minutes after each turn - seems to come out with a crispier skin when I do, but have done it without sitting after each turn). Cook another 6 minutes, turn again. Total time is 24 minutes. Allow buzzard to stand for 10 minutes after cooking so juices re-absorb. Obviously, if you use a turntable, you don't have to turn chicken.

The rub is use is kind of an all around one that I make myself.

Basic Rub

1/4 Cup brown sugar, firmly packed
1/4 Cup sweet paprika (Hungarian)
3 T black pepper (fresh ground) DO NOT USE STORE BOUGHT GROUND PEPPER!!! It will change the taste completely.
3 T Kosher salt )Again, use KOSHER SALT, not regular salt - It will make a big difference.
1 T hickory smoked salt (or more Kosher salt)
2 t. garlic powder (NOT garlic salt)
2 t. onion powder (NOT onion salt)
2 t. whole celery seed (NOT celery salt or ground celery)
1 t. cayenne pepper

Mix together. Keeps at least 6 months in cupboard. I usually double the recipe, as we have chicken frequently. You will use about 2 T total to rub a chicken.

Store bought ground pepper doesn't work well. Makes rub too peppery. Grind your own.
Regular salt will dissolve and change texture.

I sometimes substitute 1 T hot paprika or smoked paprika for 1 T of sweet paprika.
You can crush some of the Tupperware Chipotle seasoning mix and add some to the 2 T you are using for a chicken.
My husband likes grated fresh lemon rind added to the amount you are using for a chicken for a "Lemon Pepper" chicken. DO NOT ADD the lemon rind to the entire batch - the rind will go south - fast. Freeze dried rind doesn't seem to work as well in this.

For more recipes and products..

www.tasteparty.com

posted in Chefs - 0 replies

what do you do with a drunken sailor?

Wed, 05 Jan 2005 04:14:08 GMT

hey, my chef is a drunk, lazy, slovenly sack of shit. how does one deal? he's my "superior", even though I'm harder working and more competent. how the fuck do you move such an obstacle? I love the restaurant, just not my drunk fucking boss. a little help?

posted in Chefs - 7 replies

Beignet Chef near Los Angeles

Phoenix — Mon, 20 Mar 2006 01:52:50 GMT

Hi, I will be selling Beignets (& Jambalaya) at the Topanga Days Festival Memorial Day Weekend, May 27- 29 in Southern California and am looking for a qualified person to be responsible for mixing and rolling out Beignet mix. It's a rather wet dough to work, but if you've worked dough, you'll get it down quickly.

This is a high production gig. We will sell thousands of Beignets and will have two donut fryers functioning. You will not be responsible for frying and will have back up on the rolling table.

Several people with experience in food prep and someone to prepare Jambalaya all day are also needed.

Also have 3 days of work for Beignet chef & food prep folks @ Gilroy Garlic Festival July 28 - 30.

Housing & gas provided if necessary to both gigs.

posted in Chefs - 1 reply

FSLF

Escoffier — Tue, 14 Feb 2006 00:56:19 GMT

Hello All Fellow Chefs
I am generallissimo Escoffier the leader of the Food Service Liberation Front drop by our website and check things out.
www.foodserviceliberationfront.com
right now we are working on a guide for patron ettiquette and would love to get some input from other people around the world
check it out in our forums page or jsut stop by as the site is always developing
General E

posted in Chefs - 0 replies

Interested in Selling Books? Notes?

Bill — Mon, 06 Feb 2006 21:57:11 GMT

Howdy!

I have been accecpted to CCA, SFCC, etc and have decide to educate myself instead.

Very long story short, I need to purchase the textbooks they use in their cirriculum..

Any takers?

posted in Chefs - 0 replies

looking for a personal chef in Los Angeles

Mon, 09 Jan 2006 09:32:00 GMT

Interested in running your own kitchen and working with nice folks in a great location?

Busy post-production facility Santa Monica, California is in need of a chef to run our kitchen. Our chef will prepare breakfast items, appetizers, baked goods, assorted cold platters, and specialty drinks, for our high-profile clients in the film and advertising industry.

Our chef will also be responsible for ordering supplies, inventory, billing, working with distributors and vendors, training and managing client service staff.

This is a full-time position, Monday through Friday, work hours are

8a.m. to 5 p.m. on average. Hours may vary slightly depending on number of clients
on the premises.

This is a salaried position with full benefits offered.
___________________________________________________

CLIENT SERVICES MANAGER - CORPORATE CHEF
JOB DESCRIPTION & EXPECTATIONS:

Prepare specialty food items, snacks, and specialty beverages for clients in a pleasing presentation.

Manage and train client services personnel (receptionists included).

This will include, but is not limited to the following:
-overseeing any scheduling issues/conflicts
-training staff on dealing with clients and presentation skills
-setting up a system for how often staff should check in on clients (i.e., offering beverages, snacks, etc.), and clearing items from the various bays.

Organize the kitchen and pantry/storage areas in a manner that is user friendly to our clients and staff.

Work closely with office manager in setting up and managing kitchen budgets.

Develop a database/rolodex of our clients that can be used for tracking our clients’ preferences and non-preferences of food, restaurants, beverages, etc.

Develop a daily menu of specialty items that will be prepared throughout the day and made available for clients. Menus will need to be placed in each bay by 9 a.m.

Set up accounts and/or agreements with various restaurants near our facility for preferential service.

Cater company hosted events such as seminars, cocktail parties, lectures, film screenings ect...

posted in Chefs - 2 replies

Natural Gourmet Cookery School in Manhattan????????

oyamanda — Thu, 03 Nov 2005 03:41:49 GMT

Hi,
I was wondering if anyone knows anything about the Natural Gourmet, I want to go there but I haven't talked to anyone who has themself or knows someone who has graduated from the school.
Any help would be greatly appriciated.
Thank you!!!

Amanda

posted in Chefs - 1 reply

food service

Effeiter — Fri, 18 Nov 2005 19:40:33 GMT

I just return from Omega in New York and I am looking for a seasonal position in food works. I am open.

posted in Chefs - 0 replies

JUST A QUICK THOUGHT

Raja — Thu, 03 Nov 2005 18:55:06 GMT

DONT 4GET TO CHIF-INOD THE BASIL

posted in Chefs - 11 replies

Great LA Based Chef Needed For Full Time Position (Malibu & Palm Springs, CA)

Steven — Sun, 13 Nov 2005 16:55:05 GMT

Superb full-time Private Chef needed by a semi-retired executive couple who divide their time between residences in Malibu and Palm Springs, CA. Shop, prepare breakfast, lunch & dinner Tuesdays through Saturdays with Sundays and Mondays off, and keep pantry & kitchen stocked. Occasional entertaining. Separate housing provided on-site at Palm Springs estate and live-in OR live-out at Malibu residence. Employers prefer formal, gracious service. Excellent salary & benefit package. Must have excellent references and impeccably clean background. For immediate consideration, please e-mail your resume with salary history to steven@thecalendargroup.com

posted in Chefs - 1 reply

looking for work in a pastry kitchen

barbaracaldwell — Thu, 20 Oct 2005 10:27:29 GMT

I will be arriving in San Francisco on New Year's, looking for work. Does anyone have suggestions for websites to check for job postings, or where to post a resume? I'm on starchefsjobfinder already, but not much going on in the pastry realm on there. Otherwise, any tips for a girl starting fresh in the industry about what to expect? I'm currently finishing up a 3 month stage here in a Paris restaurant's pastry kitchen...
Thanks!

posted in Chefs - 4 replies

externship

shareeta — Sun, 06 Nov 2005 22:07:06 GMT

hello all, i am looking to get my feet wet at a bakery or speciality cake making shop. does any one have any leads?

posted in Chefs - 0 replies

hello

Raja — Fri, 16 Sep 2005 10:18:29 GMT

my name is raja .........

im real stoked to have joined this tribe..i will be getting the chance to show my love of food...i will be the head chef.....strange to think that it is finally here.....u always think about it ......

any comments and ideas ,will be great ly appreciated..................

i feel that it will be hella different because the shoes is on the other foot.......and most of all that people will be coming to me and wanting advice......

what a honor.....

raja

posted in Chefs - 10 replies

Working on some new classes..

beekeeper — Wed, 05 Oct 2005 03:53:12 GMT

I am working on some new classes to teach at a local B&B. They are 2-4 hour classes and they need to be at a easy level. I have done classes in sushi, tamales, Pâté au choux and standard prep and knive skills. Do any of you give classes or have a some new ideas? I was thinking of doing a class on appetizers, focusing on a different country in each class.

thanks in advance

posted in Chefs - 4 replies

looking for work

chefmeilstrup — Tue, 27 Sep 2005 00:03:05 GMT

i unforcently just lost my job now im looking to work im willing to move what ever it takes to work undersomeone and learn

posted in Chefs - 0 replies

I find myself at an impasse

woodstock-ross — Wed, 14 Sep 2005 21:47:55 GMT

Deciding whether or not this is the right field for me. How this will affect my friendships and the time I get to spend with friends. I wonder if going back to school and missing the time is worth it. I wonder if going totally into this and being on a different schedule that everyone else aside from Chef friends is going to work out...

I could use some opinions and experiences on this. It is really affecting my ability to make some important decisions.

Thanks,
Woodstock

posted in Chefs - 7 replies

Simple Side Dishes

Aimee — Mon, 29 Aug 2005 04:25:37 GMT

I'm working at a small family owned restaurant and I want to try some different interesting side dishes. ANything out of the norm. Any ideas???

posted in Chefs - 5 replies

Exec.Chef looking 4 a kitchen in NYC

cheftony — Sat, 09 Jul 2005 20:36:02 GMT

Hi, My name is Tony. I'm interested in a fine dining position in a NYC restaurant. I live in Baltimore but want to relocate for work. Any ideas??

posted in Chefs - 1 reply

Hurricane Katrina

Sat, 03 Sep 2005 19:38:48 GMT

Hello all. I belong to a non-profit that is now trying to raise supplies for hurricane victims. Here is our problem: We don't have any contacts in TX. Any people on this site from TX?

posted in Chefs - 0 replies

Køokin' der yummee-yummers

CHEF — Fri, 29 Jul 2005 02:47:53 GMT

Howwwwwwwwww r ye doooin'?

posted in Chefs - 0 replies

PCAGB.com

clockworkmouse — Tue, 12 Jul 2005 22:06:30 GMT

Hiya!

If anyone here works in catering in the Uk, now would be a good time to visit a new website for ALL catering workers called The PCAGB.

Professional Caterers Assembly of Great Britain & Northern Ireland.

Never before has such a comprehensive site been put together to look after the needs of ALL industry workers in the UK.

It is not fully completed yet but you will get the idea and could probably help influence its design if you join now.

Cheers,

Simon

posted in Chefs - 0 replies

NO call NO show

Sun, 12 Dec 2004 17:25:32 GMT

We just hired a guy two weeks ago. He's the kind that is perpetually late, yet says that's his pet peeve. Borrows money from everyone....and last payday came and got his check then didn't show up for his PM shift. So we didn't let him work the next day and 2 cops came looking for him. Ahhhhhh...he is gone now...soon to be forgotten, but will be good for a laugh now and then.

posted in Chefs - 5 replies

joining cooking union in SF?

Kenneth — Fri, 24 Jun 2005 21:03:28 GMT

I would like to join the unoin here in SF anyone able to point in the right direction?

posted in Chefs - 0 replies

ANY GREAT JOBS NEAR FORT COLLIINS?

shahravar — Thu, 23 Jun 2005 23:09:15 GMT

I'M MOVING TO FORT COLLINS COLORADO IN SEPTEMBER FOR 2 YEARS AND WILL BE ON THE MARKET. LET ME KNOW IF I CAN FORWARD MY RESUME.IN THE AREA.NOT FAR FROM DENVER AND BOULDER.
13 YEARS PROFESSIONAL EXPERIENCE-BANQUETS/CATERING/HOT LINE/SOUS CHEF/CHEF.

shahravarslc@yahoo.com

posted in Chefs - 0 replies

Looking for work in SF

Kenneth — Wed, 15 Jun 2005 17:32:14 GMT

Hello everyone.
I am very passionate about preparing food and I am now looking for a new position in SF. My current postion is being dissolved due to lack of funding for our service. I am connecting my resume to show my experience and abilities. Please feel free to forward my information if it will assist me in finding a new "home". If you have information that will assist me please contact me via phone or email

Kenneth J Ruane
163 Parnassus Ave
San Francisco, Ca 94117
415/665-5306
kennethruane@sbcglobal.net

Q U A L I F I C A T I O N S
TeamWork/Leadership, Management and Supervision
Strong Customer Orientation, Excellent Organizational Skills
Coordinating and Implementing of Assignments and Tasks
Effective Verbal and Written Communication Skills
Goal Oriented and General Troubleshooting

W O R K H I S T O R Y
Support Solutions
Lead Cook
Responsible for production of meals for elderly care centers. Meals prepared within strict Federally mandated guidelines for nutrition and sanitation control points (HACCP). Meals transported to Care facilities for service and served at sight.

Capitol Casino Cafe
Line Cook
Assist in menu development for daily specials. Portion control of foods. Preperation and plating of meals and appetizers to order.
Responsible for line set-up; daily prep; keeping line clean and stocked.Closing and cleaning of line and prep area.

Celestin's Restaurant and Voodoo Lounge
Brioler, Wheel and Pantry Cook
Responsible for line set-up; daily set-up; keeping line clean and stocked. Expedition of order tickets and plating of meals from each station. Preperation of meals and appetizers to order.
Closing and cleaning of line and prep area.

Veranda Italian Restaurant
Line Cook
Preperation and plating of meals and appetizers to order.
Responsible for line set-up; daily prep; keeping line clean and stocked.

500 Pound Gorilla Catering
Lead Cook
Lead cook in large grossing, high paced, faire based concessions.
Responsible for training in proper use of hazardous equipment; food handling; portion control and plating of meals for service.
Preperation of various meals for high volume of customers.

EMH Research
Floor Supervisor
Responsible for interviewing and hiring of applicants; planning layout of production floor for single or multiple projects; management of active projects in field; analyzing of different job functions for efficiency improvements; delegating of duties/responsibilities/assignments and evaluation of employee performance.

E D U C A T I O N
City College of San Francisco
Hotel and Restaurant Management
Certificates:
Sanitation Practices and Principles
Hospitality and Food Technolgy/Dining Services

INTERESTS
Nutrition; Natropathic Medical practices; Promoting good health through proper nutrition; individual qualities of all ethnic foods; helping others enjoylife through wholesome delicious food

posted in Chefs - 0 replies

anybody got any vegas hookups?

Kimber — Tue, 15 Mar 2005 00:00:25 GMT

yeah, so im relocating from out here on the east coast in Baltimore to summerlin in las vegas, and I have no idea what im gonna do once i get there... but I am a chef... and a baker... so anybody here from vegas or know anyone in vegas?

posted in Chefs - 0 replies

carcinogens in my food?

shahravar — Fri, 04 Feb 2005 00:45:15 GMT

We have always known,
...microwaving in plastic or even just covered with plastic infuses the product with those nasty cancer causing toxins.
I read alongside this new info that freezing in plastic had the same result...carcinogenic toxins in the food.
Plus the broiler/grill smoke/steam is said to be highly toxic as well.(meaning besides basic smoke is bad. duh)
does any one have more technical data?

september slc ut

posted in Chefs - 3 replies

Going to Atlanta

beekeeper — Sun, 06 Feb 2005 22:10:02 GMT

I am heading to Atlanta for the personal chef conference in a few months. Any great places to eat? I love Indian, Greek and middle eastern food. Any suggestions?

posted in Chefs - 0 replies

chef for life

Stacie — Fri, 27 Aug 2004 21:19:37 GMT

Hi all!

I quit working as a chef and took a day job so that I could spend more time with my family. Every so often I cater for friends. I guess I'm a chef for life now! That doesn't bother me, but it is interesting how it has defined my life.

Just poping in to say hello to my fellow foodies!

posted in Chefs - 5 replies

Periodicals

KitchenBeard — Fri, 24 Sep 2004 18:18:35 GMT

What magazines do you read regularly? I occassionaly pick up Savuer, Bon Appetite, and Cooks Illustrated. I also read the weekly food sections of the NY Times and the SF Chronicle.

posted in Chefs - 6 replies

Looking for Chef stage demos

mike — Wed, 29 Sep 2004 00:45:45 GMT

The Montclair Jazz & Wine festival is looking for Chef demos or wine pairing demos for the Chefs stage. Should be a fun day. We had 2 restaurants drop out and we are looking to fill the two spots.
Please email me if interested or know someone who might like to demo some fantastic dish.

Thanks in advance
mike
Mike@grassshackroad.com

posted in Chefs - 0 replies

San Fracisco Corporate kitchens

KitchenBeard — Sat, 31 Jul 2004 22:53:46 GMT

New York has Restaurant Associates that provides services to corporate kitchens. Is anyone aware of a counter part in SF?

posted in Chefs - 0 replies

We are all really busy

psykochef — Thu, 22 Jul 2004 06:31:27 GMT

I noticed that there was this tribe, and I wanted to join, however I also noticed that no one really posted in a long time...welcome to the lovely bidness of culinary arts!

posted in Chefs - 0 replies

lemon reamers

laura — Tue, 01 Jun 2004 04:06:38 GMT

weird question..

but, i'm a personal chef, and take my utensils to each clients house. well i recently bought a wooden lemon reamer, but since it doesn't dry before I pack it up in the knife roll, it gets all moldy. I've gone through two, and im getting a little annoyed.

i found this weird metal citrus juicer that looks like a giant screw, and it just doesnt work as well and i think i might have cut myself on it.

anyone have any tips on how to solve this? i use a lot of lemons and limes in my food.

posted in Chefs - 6 replies

hello all

Mon, 31 May 2004 17:31:57 GMT

a tribe for chefs, how cool is that.

Frank here, writing from Tucson AZ, where I have come to seek my culinary fortune. Worked for a big corporate contracct feeding service for a while, and am now enjoying a little boutique hotel with a huge kitchen.

Let's talk food!

posted in Chefs - 0 replies

San Antonio opening

Suzie — Tue, 13 Apr 2004 19:16:52 GMT

Anybody interested in working for a fine dining Mexican restaurant? Chef of 11 years missed his family and returned to Mexico. Immediate need for unusual person.

posted in Chefs - 1 reply

Hello fellow food lovers

beekeeper — Mon, 19 Jan 2004 05:40:50 GMT

I am new to the tribe network and was glad to see a listing for chefs. I am a personal chef in NC and love food. Drop me a note.

Slate

posted in Chefs - 7 replies

Love to Cook

Lorifran — Sun, 19 Oct 2003 03:52:03 GMT

Hi! I'm not a chef but I was raised knowing the best way to a man's heart is through his stomach. So cooking is a must in my world and boy do I do alot of it at home! I just had a friend over last night and taught her how to make Chicken Tikka Masala. She eagerly took home the care package of left-overs :)

posted in Chefs - 0 replies