http://www.kitchenknifeforums.com/ A hangout for the professional chef/cook to share their views on cooking for a living. en Sun, 19 May 2013 20:07:53 GMT vBulletin 60 http://www.kitchenknifeforums.com/images/misc/rss.png http://www.kitchenknifeforums.com/ http://www.kitchenknifeforums.com/showthread.php/12336-Cooking-Fish-sous-vide-pre-service?goto=newpost Sun, 19 May 2013 01:12:39 GMT I don't have too much sous vide experience... I use it mainly for poaching sausages, lobsters, eggs, carrots, potatoes, etc. I want to do a poached fish in like a supreme or bercy sauce in a ziplock. How have you experienced cooks done this? I want to do fluke paupiettes and warm them up for service instead of cooking them from raw during service.

What are some other good items you've done where you cook the item preservice then just heat it up? Braised cut are obvious... ]]> Back of the House AnxiousCowboy http://www.kitchenknifeforums.com/showthread.php/12336-Cooking-Fish-sous-vide-pre-service http://www.kitchenknifeforums.com/showthread.php/12100-career-advice-wanted-and-welcomed?goto=newpost Sun, 05 May 2013 02:50:06 GMT to cut right to the chase, I am not terribly happy at my current job. I work for a 10-restaurant group at the best restaurant in the company. I... to cut right to the chase, I am not terribly happy at my current job. I work for a 10-restaurant group at the best restaurant in the company. I feel like I am being underpaid (already been denied a raise based on "company standards" on cooks' compensation or some BS), and I have only hit 40 hours 3 times since I started in September. I also feel like I am not learning much at all, especially after working 3 years in NYC, including a year at Jean Georges (3 Michelin stars)(no snob). Part of me wants to go somewhere else where I can learn new things and get 40 hrs/wk., but the other part thinks I should stick it out and work hard until I can get a sous chef position (which I feel I am ready for) in the successful company I already work for, and eventually turn that into a CdC or EC position.

Thoughts? ]]> Back of the House WiscoNole http://www.kitchenknifeforums.com/showthread.php/12100-career-advice-wanted-and-welcomed http://www.kitchenknifeforums.com/showthread.php/12096-Foodies-that-post-bad-review-and-don-t-know-what-there-talking-about?goto=newpost Sat, 04 May 2013 15:53:45 GMT Hey Guys, we were talking about this last night at work and i have seen it happen at every place i have worked at whether good or bad. But the... Hey Guys,

we were talking about this last night at work and i have seen it happen at every place i have worked at whether good or bad.

But the "foodie" customers that come in, judge all the food, ambiance etc, make judgments, then write a negative online review without ever mentioning a word while at the restaurant.

I mean i am all for people writing a bad review if you get bad service and if you get food that was overall not good, its when they go into detail like discrediting the chefs and recipes when they don't even have accurate information.

For example there was a review written for a restaurant i worked at about the truffle mac and cheese and how the sour cream is over powering and disgusting, there wasn't even sour cream in the recipe. I mean if they dont like it why not send it back? or simply put the mac and cheese was not very good or bland etc.

What do you guys think? Just curious as to what others opinions on this are? The consensus was the same as mine but we all work in the kitchen. ]]> Back of the House jgraeff http://www.kitchenknifeforums.com/showthread.php/12096-Foodies-that-post-bad-review-and-don-t-know-what-there-talking-about http://www.kitchenknifeforums.com/showthread.php/12062-restaurant-valuation?goto=newpost Fri, 03 May 2013 05:41:52 GMT As a foodie, in addition to my interest toward kitchen knives, I have always had a strong interest in running a Japanese restaurant someday. By... As a foodie, in addition to my interest toward kitchen knives, I have always had a strong interest in running a Japanese restaurant someday.
By pure coincidence, I happened to find a decently run restaurant on sale.
However, I have no prior experience in the business and don't know about how to value it.
This is a question for you guys who had purchased a restaurant before;
How do you value one? Is it based on average weekly/monthly sales or EBIT multiples?
If you price it based on multiples of something, what is the typical value of the multiples?

Your response will be much appreciated.

K ]]> Back of the House orange http://www.kitchenknifeforums.com/showthread.php/12062-restaurant-valuation http://www.kitchenknifeforums.com/showthread.php/11947-(Another)-New-Job?goto=newpost Fri, 26 Apr 2013 05:39:56 GMT So, things weren't as great at my last "new" job, so I continued searching and finally got in at a great spot about a mile from my house. I'm at The Ballantyne Hotel http://www.theballantynehotel.com/index.cfm it's a peach. The Prez stayed here last year during the DNC. I've never been employed at a hotel, so it's nice to get my foot in the proverbial door after 20+ years in the glamorous foodservice industry.
I'm working the line at the restaurant http://www.gallery-restaurant.com/ check it out.
It sucks being the FNG, but I'm really happy to be here. The crew of guys are very welcoming and encouraging. They try hard to help me out through service and lift me up instead of letting me fall down on my station. It's nice to be somewhere that people aren't trying to throw you under the bus from day one. There's no insane yelling no matter how busy, it seems to keep a pretty even tempo.
I've never worked in a kitchen like this before. No egos, just people doing their jobs well. I'm digging the food as well too. We are able to (for real) use local ingredients and don't have to be tied to any giant foodservice company.
For the 1st time ever I'm offered benefits, 401k, life and health insurance, and a BIGGIE -short term disability. This means I could get the surgery for my Carpal Tunnel and take the necessary time off for recovery.
Damn it feels good to be a line cook. ]]> Back of the House knyfeknerd http://www.kitchenknifeforums.com/showthread.php/11947-(Another)-New-Job http://www.kitchenknifeforums.com/showthread.php/11908-Process?goto=newpost Wed, 24 Apr 2013 05:30:49 GMT Some stuff I have cooked or are related to cooking: Candy stripe beets Image:... Some stuff I have cooked or are related to cooking:

Candy stripe beets


Our line


Squash blossoms


Chicharrón


Pork belly, pulled pork, asparagus, beet slaw
]]> Back of the House JohnnyChance http://www.kitchenknifeforums.com/showthread.php/11908-Process