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I think I've seen those shrimp around, but they're usually frozen. Even the  fresh ones tend to be previously frozen.This is a little late, but I've seriously heard, no joke, of someone wanting milk instead of cream in their coffee because they're "allergic to cream". I wasn't sure which was better: actually hearing that out loud, or the  face the server made, if only briefly.
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Mar 17, 2015 19:53
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I've made the terrible mistake of showing my chef my potential. So now he wants to take me off pastry and move me to garde manger. Then he wants me to learn all the stations. My first shift at GM is tomorrow and I'm a nervous wreck. I've done pastry my whole life; it's what I went to school for. Plus, the hotel is still at 100% and we're the best restaurant. I'm hosed, I'm totally hosed. Wish me luck. Any advice?
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Mar 17, 2015 20:30
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It's just rich people food. What is the GM menu? Do you really think it's going to be that much harder to put together if it's 75% salad?
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Mar 17, 2015 20:33
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Unless you really have a burning desire to do pastry and only pastry, what is the harm in cross training? If the former, open a pastry/desert/cupcake whatever shop. If the latter, it only makes you more employable in the long run. Plus, if your chef is even slightly experienced, he'll realize that you're going to be learning a new station and expectations won't be too high.
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Mar 17, 2015 21:11
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There's only 4 salads in the menu, the rest is stuff like tuna tartare, crab cakes, opening oysters, shrimp cocktails, lobster salads, etc. Rich people can actually afford to order appetizers, so it's a very busy station. The reason I'm being moved there is because the pastry station is right next to theirs, and when they're really behind I always jump in and help them. Last Friday I was working both stations at the same time because they were one guy short. So the chef thinks I'm more of an asset in the line. Just fear of the unknown, I guess. Don't get me wrong, I'm excited. I know it's a great opportunity for me and all the guys are rooting for me. I'm a fast learner and a fast worker. And I am exited about the possibilities. I mean, I already know pastry, so what else is there to learn? Going culinary is going to open SO many doors for me. It'll be okay. I'm an idiot. Ugh, I'm sorry.
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Mar 17, 2015 22:01
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I typically feel like if I'm never at least occasionally a little scared of something at work it means I'm not really growing much any more. You'll do fine; they already know how you work and decided to put you there because of it. They want you to do well and believe in you.
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Mar 17, 2015 23:19
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Pooncha posted:I think I've seen those shrimp around, but they're usually frozen. Even the Pretty sure all shrimp has to be frozen for food safety reasons, parasites iirc. Good shrimp is usually block frozen. I buy gulf shrimp u10-12 at $16.70/lb.
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Mar 18, 2015 02:16
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Wait, really? I've eaten tons of shrimp straight out of the water. Oh dear.
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Mar 18, 2015 05:25
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Hobo Camp posted:I've made the terrible mistake of showing my chef my potential. So now he wants to take me off pastry and move me to garde manger. Then he wants me to learn all the stations. My first shift at GM is tomorrow and I'm a nervous wreck. I've done pastry my whole life; it's what I went to school for. Plus, the hotel is still at 100% and we're the best restaurant. I'm hosed, I'm totally hosed. 'sup. I've hosed around pantry a ton, and done a few turns in pastry. Pantry is a piece of weak piss compared to a pastry work and detail load. Ask questions, learn the mise as you go, try to make at least medium-term plans until you learn enough to prep ahead and have long-term plans, and don't stop moving, you will be fine. You're being crosstrained means you're on track to be That Indispensable Dude, which is the larval form of the supervisor and manager. None of which is to say I wasn't a nervous wreck working banquet garde manger, but that was really more a function of the environment than the actual labor. Luckily the resident Pantry Crone didn't realize I thrive on a reputation for necromancy, so her plan to oust me by spreading rumors among housekeeping that I communicate with dead spirits kinda backfired. Actually, now that I think of it it was around then that I really started hitting my stride. Hrmmmm... Anyway, the point is: You'll be okay. If pantry was murder all kitchens would be staffed by ghosts. And then I would talk to them and make friends. bunnielab posted:Hey guys, is there an easy way to peel a ton of raw shrimp? As the guy who is often the other guy what gotta do the poo poo (i deeply hate all of you who--correctly--posted to get someone else to do it) get a pan or bowl of tepid-at-most water ready, and an empty pan or bowl for the shells. Also some kitchen shears. Heavy shears. No substitutes. If you are working with whole prawn then grip the heads with the bottle opener part of the shears and pull it off, then snip open the entire back of the shrimp to the very tip of the tail with the scissors. This action's gonna loosen the shell from the flesh, which you rip off at this point and discard if you're dumb or throw in a stock if you're smart. If this takes you longer than five seconds per shrimp you're doing it wrong. Peel until you can peel no more. Then dump the whole pile of shrimp in the water, grab 'em and run your thumb through the crease you made opening the backs. The vein just falls right off, doesn't stick to a thing. It still stinks to high hell though, so I like to glove up. It... doesn't really help  Pile of Kittens posted:Wait, really? I've eaten tons of shrimp straight out of the water. Oh dear. https://www.youtube.com/watch?v=snEcAdbGXTY
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Mar 18, 2015 06:35
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https://www.youtube.com/watch?v=9pPQnhhUqtU
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Mar 18, 2015 07:48
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Chef De Cuisinart posted:Pretty sure all shrimp has to be frozen for food safety reasons, parasites iirc. Good shrimp is usually block frozen. I buy gulf shrimp u10-12 at $16.70/lb.
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Mar 18, 2015 12:52
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I had a roommate who worked in food service, he once came home ready to collapse and/or commit bloody murder and he said that the only thing he had done all day was peel and devein case after case of semi-frozen shrimp. Did he piss someone off or is that pretty typical?
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Mar 18, 2015 14:32
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We get local shrimp shipped in daily from a farm a couple miles away, whole bodied. They taste way better than the frozen stuff. Shelf life is 2-3 days tops.
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Mar 18, 2015 14:33
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AVeryLargeRadish posted:I had a roommate who worked in food service, he once came home ready to collapse and/or commit bloody murder and he said that the only thing he had done all day was peel and devein case after case of semi-frozen shrimp. Did he piss someone off or is that pretty typical? I wouldn't make a cook do the same thing all drat day unless they had *really* pissed me off.
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Mar 18, 2015 19:04
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AVeryLargeRadish posted:I had a roommate who worked in food service, he once came home ready to collapse and/or commit bloody murder and he said that the only thing he had done all day was peel and devein case after case of semi-frozen shrimp. Did he piss someone off or is that pretty typical? Maybe not super typical, but not that rare either. I once spent two days with a partner making 3k shrimp lollipops. You peel several hundred pounds of shrimp, skewer the best looking ones into a round then make a mousse with the remainder. Pipe one side, panko it, pipe the other side, panko it, then chill and deep fry while holding the skewer so it doesn't discolor.
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Mar 18, 2015 19:12
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Ok, so shell on shrimp dishes only, got you. Can you make stock out of shrimp peeled after cooking or is that gross?
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Mar 18, 2015 19:38
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bunnielab posted:Ok, so shell on shrimp dishes only, got you. You roast the shells and make stock out of those.
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Mar 18, 2015 19:58
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EAT THE EGGS RICOLA posted:You roast the shells and make stock out of those. Yeah this is is tasty.
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Mar 18, 2015 20:06
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Fry the shrimp shells until they're brittle, pulverize in a spice grinder with salt. Congrats, you have roasted shrimp salt.
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Mar 18, 2015 20:25
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Errant Gin Monks posted:Yeah this is is tasty. I feel like I posted my old restaurant's recipe before but yeah this (or lobster shells more or less treated the same way -- roasted beyond pink/red to rust color) is the base of deliciousness.
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Mar 18, 2015 20:55
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I thought breading and frying 150 soft boiled eggs would be a great idea. I am a loving idiot.
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Mar 19, 2015 16:15
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Chef De Cuisinart posted:I thought breading and frying 150 soft boiled eggs would be a great idea. I am a loving idiot. scotch eggs yo
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Mar 19, 2015 17:44
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Pics, because I was pretty happy with it all. Everything's labeled there, was really happy with my bresaola.  Had to explain that those are mustard seeds, not caviar.  Bourbon pannacotta.
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Mar 19, 2015 23:10
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Chef De Cuisinart posted:
What's all this? I only really recognize the pork belly, tomato and endive (though I would have guessed the mustard seeds). Also the crispy skin on the pork belly makes it look like the most fatty, delicious piece of a fish too wonderful to exist.
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Mar 20, 2015 04:01
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Republicans posted:What's all this? I only really recognize the pork belly, tomato and endive (though I would have guessed the mustard seeds). It looks like the finest hushpuppy ever
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Mar 20, 2015 04:04
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That's a 16hr SV pork belly on a peruvian potato latke, 6 minute egg on frisee dressed with sherry and maple, roasted oyster mushrooms(because nobody could get me small 240 bolete), dried pickled tomato, and mustard "caviar".
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Mar 20, 2015 04:06
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Phanatic posted:Okay, at a goon's suggestion, I'm going to repost this here. All of this is well-known and discussed in the beer thread, but for people not in Philly, you might not be aware of this and will probably find the trainwreck entertaining. Update in the continuing saga of this immense douchebag. He pled out for the liquor license forgery, copping to a misdemeanor. He hadn't been paying rent, either, so the landlord put padlocks on his restaurant doors and that place closed down, and now the landlord's suing him for over a million dollars in back rent. He opened two other bars in Philly and those have also closed down for unknown reasons that are probably related to him never actually paying anyone. Recentest development: one of the managers at Farmer's Cabinet sued him for about $3500 in unpaid wages. One curious fact about the place is that the liquor license for the bar wasn't in Matt's name, it was in his wife's name. Matt managed to avoid getting served in the lawsuit, but his wife wasn't so lucky. I guess she didn't bother showing up to court because a default judgement was entered against her, and now the Sheriff has been ordered to seize the license and sell it at auction, with the manager and the court costs getting paid out of the proceeds. So if anyone's in Philly and wants a liquor license, be at the FC location on March 31st at noon and you'll get to bid on it.
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Mar 23, 2015 15:03
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...what is the opening bid?
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Mar 23, 2015 20:52
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Unrelated: heading to Philly in May to see my sister/her bf is graduating, what bars/restaurants are must-sees?
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Mar 23, 2015 23:02
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Opens at $45k apparently but it's sure to sell for way more than that. Liquor licenses in PA are capped based on county population, so the only way you can open a bar in Philadelphia is to buy someone else's from them. I'd be surprised if it hits $100k but it's possible. The Maestro posted:Unrelated: heading to Philly in May to see my sister/her bf is graduating, what bars/restaurants are must-sees? Not Alma de Cuba, I'll guess: http://www.philly.com/philly/blogs/the-insider/Chef-dies-during-dinner.html#GA6pddsaZ1ggxL0c.01 What do you like? I'd say must-sees are Serpico, Sbraga, Laurel (but no way you'll get a reservation), Vedge, Zahav, Marigold, Bibou, and Osteria for "fine dining," but that's just me. This might help: http://www.phillymag.com/foobooz/50-best-restaurants/ http://www.phillymag.com/foobooz/foobooz-50-best-bars-philadelphia/ The beer thread put together a summary of Philly beer joints as well. If you're a beer drinker, Monk's is a requirement, and Tired Hands out in Ardmore is too. I'd also say Forest & Main but that's out in Ambler and is an even further hike: http://www.legionofawesomebeer.com/index.php?title=Philadelphia,_PA_%28and_surrounding_areas%29 Phanatic fucked around with this message at 23:33 on Mar 23, 2015 |
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Mar 23, 2015 23:28
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Hi goons, need a little help. Updating my resume so I can find another chef job. Here is the latest job, but I feel it's lacking. What else should I put in here? I'm the chef of a restaurant, a bar, a catering company, and a private event space and all that's included in that. I didn't want to spell out everything I do because that would be too much poo poo on a resume so I tried to keep it short. EXPERIENCE: New York, NY Executive Chef *the thing I'm the chef of*. Responsible for daily oversight and management of the culinary teams at: The thing I'm the chef of - Restaurant The bar I'm the chef of- Bar Catering company I'm the chef of- Catering Company Private space I'm the chef of – Private event space Responsible for maintaining and exceeding food cost, labor cost, and inventory goals within company guidelines. In charge of the creation, planning, costing and execution of all menus throughout all outlets. Responsible for maintaining our companies standards as far as being farm to table restaurant by maintaining great relationships with farmers from the Union Square Greenmarket market, as well as our vendors sourcing local ingredients whenever and wherever possible. In constant communication with Front of house management, upper management, party planners, etc. to ensure the highest quality and execution of all foodservice throughout all of our outlets.
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Mar 24, 2015 04:49
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cods posted:Hi goons, need a little help. Updating my resume so I can find another chef job. Here is the latest job, but I feel it's lacking. What else should I put in here? I'm the chef of a restaurant, a bar, a catering company, and a private event space and all that's included in that. I didn't want to spell out everything I do because that would be too much poo poo on a resume so I tried to keep it short. I'd throw some numbers in there if you have them. always good to toot your horn. like take your best month and round down "in charge of monthly revenues in excess of $200k/mo" or "responsible for cutting food costs by 17% company wide" or "managed 9 staff members" or whatever. exaggerate wherever reasonable.
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Mar 24, 2015 06:30
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what the hell do you do when you are very blatantly being groomed to be The Guy? roll with it or get the gently caress out? The sous came back to work a week or two while we find a replacement, but within a half hour she asked if I noticed what was going on, and that I was obviously being treated as the next Guy, gently caress.
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Mar 24, 2015 07:43
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Simoom posted:what the hell do you do when you are very blatantly being groomed to be The Guy? roll with it or get the gently caress out? The sous came back to work a week or two while we find a replacement, but within a half hour she asked if I noticed what was going on, and that I was obviously being treated as the next Guy, begin expecting 2x your current hourly pay rate?
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Mar 24, 2015 07:45
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My bf just got hired as a cook for a food service place on a military base. He needs to buy chef whites (including the hat, which I intend to tease him about). Any recommendations on brands? He's done BOH for the industry before but never needed whites. He's already got the Shoes for Crews, so he's good there.
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Mar 24, 2015 16:46
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JacquelineDempsey posted:My bf just got hired as a cook for a food service place on a military base. He needs to buy chef whites (including the hat, which I intend to tease him about). Any recommendations on brands? He's done BOH for the industry before but never needed whites. He's already got the Shoes for Crews, so he's good there. Go to a thrift store, there will be shitloads of whites there for a couple bucks a set. Also, lol: http://munchies.vice.com/articles/its-impossible-to-find-good-cooks-nowadays
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Mar 24, 2015 20:39
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EAT THE EGGS RICOLA posted:Also, lol: http://munchies.vice.com/articles/its-impossible-to-find-good-cooks-nowadays quote:It’s a place that nobody has heard of. I worked there for a year, and then I left to follow the chef who I consider to be my first mentor and who had just moved to work at a fine dining restaurant down the street. At the time, it was considered one of the best restaurants in Savannah—which doesn’t mean much—but it was still a great introduction to that world. At that restaurant, I got beat up a lot in the kitchen sense. They picked on me and whipped me with towels that they first dipped in the deep fryer so it would burn me, as well as leave a welt. Even though I don’t agree with that type of training—I certainly don’t employ it at my restaurant with any of my cooks—there is a purpose there. Call it militaristic, but it is the exercise of building a thick skin. It’s important to put yourself through these really physical and emotional ordeals and traumas so that later in your life as a chef, you are prepared for anything. hey. hey. gently caress you
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Mar 24, 2015 21:27
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To be fair, I do think there are a lot of younger cooks who don't really fully get the value of repetition and the difference between basic competence at a task/recipe and total mastery of it. There's a difference though between eustress and trauma/working people 'til they're zombies.
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Mar 25, 2015 02:27
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Thoht posted:To be fair, I do think there are a lot of younger cooks who don't really fully get the value of repetition and the difference between basic competence at a task/recipe and total mastery of it. There's a difference though between eustress and trauma/working people 'til they're zombies. Big difference between that and the bullshit warrior/monk vibe that guy just rocked. Moral? Don't talk to media unless you're controlling the story.
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Mar 25, 2015 02:47
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quote:It’s important to put yourself through these really physical and emotional ordeals and traumas so that later in your life as a chef, you are prepared for anything [to appear on your therapist's bill].
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Mar 25, 2015 04:11
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