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blueapron

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  1. QOTW= Is it Jeremy Lieb of Concentric s' Trois?
  2. The restaurant will do just fine in Kennesaw. Frankly I don't think they really counted on ITPr's to keep Elevation busy when they came up the business plan, but I'm sure they would love to have them. A lot of loyal Blais fans will make the trip to the area, but there are plenty of food lovers in Cobb County and Marietta that will keep the place packed.Not to mention that airport is very busy with corporate jets and the like so that will add a 15 or 20 customers a day itself. I live next door in Marietta and it will be a welcome edition to this culinary starved area.
  3. Starchefs.com is a good one. usually some great restos and hotels. Good resume and interview tip section too.
  4. JB Prince is a great source also. They have some really cool stuff too. http://www.jbprince.com/ JB Prince - The World's Finest Chefs' Tools & Equipment
  5. HI all! Just wanted to say that I too will be joining Reefpimp on the NCLA ships in Hawaii. It seems like it will be quite an adventure for me as I have never worked or lived on a ship like reefer has. The company had a job fair here in Atlanta last week and did the hiring on the spot. I'd say they hired about a third of the people who attended. The job sounds tough and long, but the benefits are amazing. This particular cruise line appealed to me for several reasons. 1.) It is an American flagged fleet that solely operates in Hawaii and never leaves the islands. Customers are flown to Honolu
  6. GEB is Graham Elliot Bowles is the former chef at Avenues at The Peninsula Hotel in Chicago. A rising star.
  7. When do you leave for the boat?
  8. In Atlanta is a rarity to see any Exec. Chefs wearing any type of headgear. I have worked in about 10 different places here and it just not done. I think it is seen as a right of passage type thing- You have made it this far so you no longer have to peel shallots, break down and clean after service or wear a hat. I personally don't have a problem with it because most of the chefs have little to no contact with the raw food and just work the pass checking the plates for smudges, errors or hairs. I'm not saying no chefs cook, but here its mostly line dawgs producing the food. The servers and ma
  9. I've been thinking about getting the Morton"s Salt Girl on my forearm in full color or B&W. like this http://66.49.151.193/morton_salt%20girl.jpg A few years back, I almost got flames around both wrists. I always thought it would look really good when rockin the line to have flames peeking out the sleeves of my Chef jacket.
  10. It's Kevin at Rathbuns. His brother is in Texas and on some Freschetta pizza boxes in a freezer near you.
  11. blueapron

    foams

    you could use egg whites in a canister if they will eat eggs.
  12. The Gothamist actually has a recepie for the gnudi from The Spotted Pig on its website. Although they added a little lobster to them. Still looks really really good though. I have been wanting to try to make them myself, but not yet. http://www.gothamist.com/archives/2005/01/...cotta_gnudi.php
  13. Opps. My bad it wa Ostrich not Venison.
  14. Walter did great! He was so calm compared to alot of contestants. I missed the start so I am not sure why the little kid as a sous, but I assume it was for a good cause of some sorts. Venison was a good choice compared to some of the recent battles.
  15. I have recieved a great basket from Harry and David before. They have a couple of retail stores around but are mostly a catalog and internet bus. I wouldn't complain if I got a basket from Dean& Deluca though.
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