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lala

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  1. I have to say I disagree. Listing any good restaurant is not "pretentious name dropping", especially if the restaurant to which he's applying if of the same caliber. And of course, at that stage in his career, he was hired at an entry level. We all start somewhere, but not everyone gets into a really good restaurant. The other problem is if it's not on the resume, but he brings it up in the conversation, any good manager would look at that resume more closely and ask why wasn't it on the resume? And wonder what else the candidate was hiding. Managers don't like surprises, and talking about a job that's not on the resume is a surprise. Put the job on there and discuss it. Again, being hired at a good place like Cascadia gives you credibility.
  2. lala

    Tip envy

    Come on. You're paying the guy minimum wage - less than minimum wage in some states. Of course he's upset. On your pay, he's living below the poverty line. Could you do that? Cough up some more money, or be prepared to have high turnover (and resultant customer dissatisfaction) in that position.
  3. With respect to the other posters on this topic, they may not be familiar with Cascadia. I live in Seattle and know that it was a popular, lauded fine dining restaurant. At this point, Aaron, I'd suggest that you put it on your resume. It's not your fault that the place was sold so soon after you started. What does matter in this instance is that your simply being hired at Cascadia gives you some some fine dining credibility that you are otherwise missing. They saw something in you that they liked. I'd definitely list it, and in your interview say something to the effect that you had hoped to be there for a long time to use your current skills (list them) and gain new ones - like you want to do at the interviewers restaurant.
  4. Like any college, the CIA does rank the students and has a Deans List every semester. Students who are on the Deans List for all four on-campus semesters graduate with Honors. And yes, it's very competitive. There was a rush to view the Deans List each time it was posted, with students high-fiving each other when they made it. My graduation copy of my cumulative grades lists my ranking in my class, so yes, they do keep an accounting.
  5. lala

    Allergies . . . oh yeah!

    I am allergic to roasted peppers (my throat closes up), and I had to change my vacation plans because of it. I was going to go to New Mexico in September, until I learned that roasting peppers was the state passtime on nearly every street corner at harvest time. Went to Maine instead. I'm not allergic to lobsters or blueberries!
  6. lala

    Who owns the recipes?

    If you created the recipes while at work, the owner of the business owns the recipes. This is the same for any company (creating a product, process, etc.), unless you have a signed agreement that states otherwise. I've created plenty of recipes while working for restaurants. Some made it into cookbooks, and of course I didn't get paid a penny for them. Of course, they're never as good as when I made them.
  7. I'm sure many people wrote in, I certainly did. It was good to see the correction. Fat Guy, both the garlic and fresh herbs cited are problematic in infused oils that are to be stored. That's basic food sanitation, taught early on at the CIA, and as Lisa pointed out, on the SafeServe test. Best practice is to make infused oils fresh daily and not store more than a day or two in the fridge.
  8. Doesn't surprise me, I never cared for his column anyway. If people follow the directions and get sick, will they sue?
  9. lala

    Pastry Chef seeking advice

    In your post, it's all about you and your needs. My desserts. My menu. My degree. Got a few control issues? You may want to take a step back and look at this situation more calmly. You may run the pastry dept, but your boss (Exec chef) runs the whole kitchen, including overseeing you and your work. It's his job to look at what you do and see that it fits into the whole business. Do you ask why he's making these changes or do you just fight it? From what you say, you just fight and fume. Do your desserts fit into the whole menu? Are they more complex than the entrees? What do the guests want? It sounds like you're being guided, not punished. If you don't like what is going on, make an appointment to talk with the exec chef. If you still don't like what is going on, it may be time to look for another job where you have more control.
  10. This is why I'm fearful of the Ephron effect - she turns any character into a stereotype, playing to the lowest common denominator. I love Julia, and acknowledge that her mannerisms already bordered on characature, so I hope they're really careful about this.
  11. I like the idea of using both books, to show Julia's development. I am a bit scared about it being a Nora Ephron project, though.
  12. lala

    HACCP Plans

    I know that people here in Seattle who need to do HACCP go through our local health department - why don't you call yours?
  13. I second this. This book never leaves my desk and I use it several times a week to get ideas.
  14. I heard Leslie Stahl saying "You've got to be kidding" in a voice over - not really objective. I saw kids who were excited about growing, cooking and eating vegetables. What exactly was cringe-inducing? Her passion? Her idea that healthy food is a right, not a privilege? Horrors! Healthy food for all! Showing kids how to cook, rather than buying preservative laden packaged food - dreadful! I just don't get the hate.
  15. I had no idea Alice Waters was the mother of the slow food movement! ← Oh, STOP, will you? Alice never claimed to have invented the Slow Food movement. That is just one part of the problem with the Leslie Stahl interview - she failed to make the distinction that Alice, while a proponant and leader, did not begin the movement. All you have to do is google Slow Food San Francisco and follow a few links to find that it was the Slow Food Convivium that produced the Slow Food Nation event last fall: "Slow Food Nation is a subsidiary non-profit of Slow Food USA and part of the international Slow Food movement. It was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair." http://slowfoodnation.org/about-sfn/ http://slowfoodnation.org/faq/
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