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    culinary schools under fire.

    http://www.npr.org/2011/03/15/134568267/regulators-try-to-light-a-fire-under-culinary-schools

    This is the truth brothers!!!!
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    Haha! I remember a chef in France that killed...

    Haha! I remember a chef in France that killed himself because he got a bad review. He still retained his 3 Michelin Stars, but it wasn't a perfect review. Yeah you got it. I gave up being selfish...
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    Dave, you said it brother!

    Dave,

    you said it brother!
  4. Thread: Burn Remedies?

    by chefjbs
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    when i get burned i just leave it. as long as he...

    when i get burned i just leave it. as long as he skin isnt broken then no need for anything. some cool water right after the burn and thats it. that is if i'm not too busy with work.

    I blame...
  5. Thread: Interview Kit

    by chefjbs
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    Yeah usually just get a whole branzinni or arctic...

    Yeah usually just get a whole branzinni or arctic char (nothing too price or large) and see what happens... It really stinks to see them for get to scale the fish or forget about the pin bones.
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    exactly. I'm losing out on the health care....

    exactly. I'm losing out on the health care. Going into it with a not so great plan that cost a ton.
  7. i'm probably going to start out with some VDH...

    i'm probably going to start out with some VDH from wally mart. then make a move from there. any suggestions? not into anything with a strong scent. i keep reading about the C.O. Bigelow/proraso...
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    Peter and Spike. Thank you both for different...

    Peter and Spike.

    Thank you both for different perspectives on the subject. I hope i make the right choice, whatever it may be. I think i need a tums... my stomach is turning just thinking about...
  9. thanks jim. I'm loving both of these forums. ...

    thanks jim. I'm loving both of these forums. Problem is when i start my paperwork, it takes me twice as long. I guess thats the price i have to pay to be informed.
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    when i worked at the Sea Grill over at...

    when i worked at the Sea Grill over at rockerfeller center i saw the am sous drop his tongs. When he went to pick them up he planted his forehead on the plancha. I never heard a man scream like...
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    are you sure we haven't worked together??

    are you sure we haven't worked together??
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    you are right on the money with that one...

    you are right on the money with that one Shankster.

    But my creativity is not being stifled as of now. The actually let me buy whatever equipment i need/want up to a certain limit of course. ...
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    Thanks spike for the words. I don't want to...

    Thanks spike for the words.
    I don't want to get stuck in the "comfortable zone." But then I do have a family to think of. If i was single it would be a no brainer.
    As of now it feels like the...
  14. Dear Jim, old curmudgeon ... I hate you! J/K!

    Hello Jim.

    I was reading a couple posts the other day and I saw your signature (before you changed it). I was wondering "what the hell does a badger have to do with a blade. So like a dummy I...
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    I need some advice...!!

    So i got a job offer today. Been through two interviews and a tasting. Then salary negotiations. They offered me a good amount to be the Executive Sous. But the problem is their benefits package...
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    i once say a guy almost gut himself when breaking...

    i once say a guy almost gut himself when breaking down a steamship side of beef. The chef told him to wear the metal apron... but no. Then his knife snagged a bone and he pulled towards himself....
  17. Thread: Interview Kit

    by chefjbs
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    I make them break down fish and a chicken. i...

    I make them break down fish and a chicken. i like to see what they do with the waste. Stock or fumet or jus... i like to see where there head is at.
  18. Thread: Interview Kit

    by chefjbs
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    good luck on the interview, but i would tone down...

    good luck on the interview, but i would tone down the knife selection. you don't want to come off as a knife snob. bring the duck foot, leave the tongs. peelers help. If you are just doing a...
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    interesting, sounds easy enough. What about the...

    interesting, sounds easy enough. What about the blades for the julliene and battonettes?? they seem to always dull out from those dammed elephant carrots.
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    why is it that everyone thinks chef's make more...

    why is it that everyone thinks chef's make more than they do?? And hell, i don't even eat as good as i should. I'm making prime cuts of beef, the nicest game, and the freshest fish. But after the...
  21. Thread: Sous Vide

    by chefjbs
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    Sous vide has been around for more than 35 years....

    Sous vide has been around for more than 35 years. The industry was slow to pick it up because or sanitation issues and cost of equipment.
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    Cool. Thanks Dave thats exactly what I did.

    Cool. Thanks Dave thats exactly what I did.
  23. First knives I ever bought was a wushtof 10"...

    First knives I ever bought was a wushtof 10" heavy chef, boning and paring knife. Then after getting "lost" in my first pro kitchen, I bought another 10" wushtof. Then a friend from Bond St. In NYC...
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    I use the diamond spray on the leather and the...

    I use the diamond spray on the leather and the felt is dry.

    Question for veteran stroppers. How often to load the spray on the leather?
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    yes... very good. now i just have to play with...

    yes... very good. now i just have to play with stone selections and what to figure out what works best for what.

    So Dave, i'm sure i'm not the only one waiting for the stone kits!
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