catdaddy
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Posts posted by catdaddy
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I used to have problems with our floor not getting clean enough. After trying various kinds of cleaners I discovered it is not so much the chemicals as it is the technique. Now we sweep, mop, let dry, then sweep and mop again. It takes 30 extra mins. at the end of the night but the level of clean has gone way up.
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Any HACCP plans are only as good as the devotion to them. Yes you need to figure out your critical points and how best to deal with them-- like are you going to measure temps of everything coming in the backdoor and inspect every case of frozen product for temp. abuse.
The big thing is that you need to take temps and do inspections and RECORD them at every critical point. Any health inspector seeing extensive record keeping and stellar cleanliness would assume proper HACCP procedure.
It requires constant vigilance and everyone on the same page to be successful.
I think Red Lobster has developed and put into use a plan company wide. See if you can find anyone who works there.
Best of luck. I would be interested in how things work out for you.
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I started in a kitchen 30 years ago because the girls seemed to like "guys that cook". Come to find out most everyone likes "guys that cook". I've been doing it for so long that I can't think of anything I'd rather do.
It has been my experience that the money doesn't get good until you are spending most of your day doing something other than cooking.
I have grown to love food. I love talking about where stuff comes from, people's emotional attachment to it, and the difference between barbacoa and Italian BBQ.
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Go for it. And culture the relationship with management as best you can.
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Remember that ultimately your pay is provided by the human out in the dining room with the credit card regardless of how much abuse you take from the chef or any foh units.
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I haven't read a recipe I wanted to try so bad in ages.
Butter poached rib of beef sounds like a bomb with blackeyed peas and collard greens for new years day!
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There's no better way to stay in business than to closely track inventory and sales.
And there is no short cut for inventory. In a small place it could be done everynight without much trouble.--- Count the money and the booze. Know where it all goes.
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A great chef knows how to make money for the owners. A culinary genius is an artist; a brilliant cook who has no notion of the big picture.
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Culinary school grads (and I was one in 1984) can look forward to hazing, smirks, robbery of mise en place, and general hostile greetings from established cooks in established kitchens.
If you really want to work in a decent kitchen there will always be one around. And they will always be staffed with people that know how to survive.
Work hard and smart, give as good as you get, learn Spanish, and don't brown nose too much.
Before you know it you get to put away the produce order.
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Virtually all my foot , leg and back issues were solved by wearing Birkenstock clogs and doing some daily foot stretches.
My problem is that I do not like their style. So I look like a nerd in the kitchen but I can go all day and night and not worry about how my lower body will feel the next day. Maybe I should have a stylish pair of something to slip on before going to the dining room.
Using 2 pairs of cotton socks at a time seems to help too.
Take care of those dogs.
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I went to NECI for their two year program back in the early eighties and have been in the business mostly as a cook/owner ever since.
If I could do it all over again I would have gone to a good Hotel/Restaurant Management school for 4 years while taking as many classes in finance and accounting as possible. Working every shift I could at a good local kitchen. Nothing beats on the job training.
If you followed that course you would be more ready to move into restaurant management than 90% of the people who are there now. All the bad habits you would learn in real world kitchens would be forgiven because you will know how to make money for ownership.
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Unfortunately New Bern is pretty much a culinary wasteland. As mentioned above Morehead City and Beaufort have much better restaurants.
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Of the wines you mentioned I would select the Corton.
Reading about the poached salmon I immediately thought of SavBlanc. Cakebread perhaps. Also there has got to be a SavBlanc from New Zealand that wouldn't punch you with too much citrus. Alas I cannot suggest one.
The menu sounds great----the salad especially. Cheers.
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Shrimp and Grits ala Bill Neal.
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My comments were not ment as a joke.
The reality is cutting edge food, service, and atmosphere is a huge investment in time, money, karma, and motivation. In order to be successful enough to pay the help and stay open for more than a year or two those with the chops and money would prefer a location with denser population and more international visitors.
I grew up in Durham and agree that the whole area is ripe but the kind of people it takes to own and run this kind of restaurant are rarer than PhDs.
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Cutting edge requires deep pockets, a passion for food and service, and time. Finding those three things together in one (what restaurant ever lasted more than a couple years owned by partners?) person is rare. When they do occurr it is in a market much bigger and more diverse than the Triangle.
Suppliers are also a problem. With the exploding growth of Sysco and US Foods and the close demise of Southern Foods there is too little competition. Quality and selection are sufferring.
People want cutting edge and there are no doubt enough talented cooks around to execute but I do not think the public would pays the menu prices that would be neccesary.
-Ian
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Thank you to all . I will let you know what we find in a couple of weeks.
-Ian
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kewl! Thanks, Ian
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So I just found out I'm going to the keys 3/9-3/15.
Wondering if anyone has suggestions concerning where to get groceries and eating out. We like ethnic food, great atmosphere, and well prepared simple things.
All comments are welcome and thanks. Ian
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I am looking for a proven formula for fig ice cream. Figs are taking over in eastern NC. So far fig salsa and fig bread have been moderately successful.
Okay all you pros please share. Thanks, Ian
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Nigella Lawson
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Elke-Anderson Valley
King -Estate Oregon
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Mt. Gay Eclipse, club soda, and a squeeze of lime over ice.
Simple rummy and refreshing.
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My brother once spent a winter in the bush watching over a fishing lodge.
Solo.
Reality took on a whole new meaning for him. He was proudest of the deep yellow hole he made in the snow.
An excess of chipotle in adobo.
in Cooking
Posted
Stir some chiplote puree into peanut butter. Turns the peanut butter into a whole different animal.