TJHarris
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Posts posted by TJHarris
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Coffee, soda, cosmeticly inferior slice of cheesecake (sugar) to get through the shift. Large quantities of beer to help unwind and sleep so you can get up and refuel with the coffee, soda and ugly cheesecake again the next day. When I was in culinary school, there were soda and ice cream vending machines outside our kitchens. Diet Coke and Ice Cream Sandwich for breakfast!
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This just sucks. Another blow to unique and fine dining in Michigan. I see the reasoning for this move as just the inability to properly promote and market to the convention planners.
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I am the professional, managerial cook in a small kitchen with a staff of 10. I have run much larger operations as well. I hire, train and fire staff. I manage purchasing, inventory and costs. I create menus and recipes. I am responsible for all aspects of performance and quality. I have never directed my staff to address me in any particular manner. When I meet a potential hire or a new guest or catering client, I introduce myself by my given name.
My staff all address me as "Chef" or "Chef Tobin". Most of my guests and clients do the same. Many of my peers address me in this manner as well. I accept this for what I believe it to be, a sign of respect and courtesy. If my peers believe that I am due the respect and courtesy of being addressed as "Chef", then I am grateful for their acknowledgement of my accomplishment and skill.
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What's the most outrageous, vicious abuse that a chef has committed upon his co-workers that you've witnessed? From the stories I've heard, it seems that a chef can get away with stuff that would be unacceptable almost anywhere else.
I was reading about Tom Aikens, and almost every interview inevitably mentions how he was fired for branding a 19 year old trainee with a searing hot knife. But, then the same article also says 'allegedly' so I'm not sure how true that story is. Does anybody have the full story about what really happened?
Very comparable to the blue shield of secrecy. Right or wrong that is just the way it is. I do believe though that improvement's have been made in recent times.
Improvement...Don't think so.
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Owning a small place, upscale, completely from scratch, dinner five nights a week, forty seats, thousand selection wine list, steady regular clientelle, positive cash flow, no drama, no having the gas and electric cut off by the power company, no raids by the department of revenue for nonpayment of taxes...
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Now is the slow season for me. I am typically working 70-80 hours weekly. One day off. During the busy times my work week will jump to 90+ hours. I have topped out at 127 hours in a week.
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Knives are very personal. I think that the crap set is just fine for a starting student. It takes some time and experience to learn what knives one is most comfortable with. I would expect that as the rotations and semesters pass, a serious culinarian would be looking for his or her own knives to love and cherish.
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In our area (Southeast Michigan), there has been a wide variance in both quality and price. Major chain supermarket $4.00 each for small, loose ones. Small independent specialty markets $0.69 to $1.29 each for large, tight, beautiful buds.
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I have had good luck with both Univogue and Chef Works. Thought jackets from both were top notch.
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Thanks everyone for the insight. I will check the local head shop. I guess not knowing where to find "specialty equipment" is one more disadvantage to not having been a stoner in high school.
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In the season premiere of Top Chef on Bravo, one of the contestants uses a hand held smoke generator. Has anyone seen this and know where to find one? It looks intrigueing.
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I see this very much like a corkage issure. I think it is only fair to expect a charge for hot water service. The economics of the situation dictate. Ware washing and breakage are a more significant part of the equation than the cost of a tea bag.
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I use 10 lbs. of feet for every forty lbs. of backs and necks and 12 lbs. of mire poix. I think this gives the stock the best body and mouth feel.
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In my everyday kit:
Chef's Knives: 10 in., 10 in. Heavy/Wide, 8 in.
Boning Knives: 5.5 in. Stiff, 6 in. Flex
Paring Knives: 3.5 in., tournet, sheepsfoot, Old dull 3.5 in for frenching bones.
Cimetar 14 in.
Slicers: 12 in. Granton, 10 in pointed
Bread Knife
Shears
Pastry tips assorted plain and star
Pastry Bags 2 large
Whisks, Ballon and heavy
Pallete knives 2
fish spat, left handed
Japanese Mandoline
bench knife
grill spat
rubber spat, high temp
parisian scoops, 3 sizes
zester
wine key
Microplane
Hemostats
Caviar spoon
Truffle shaver
Peeler 2
Ring cutters straight and flutted
steel
tongs, 2 pair 8 and 12 in.
heavy kitchen fork
straight carving fork
plating spoons 6
slotted kitchen spoon
solid kitchen spoon
ladle 6 oz.
small ball of butcher's twine
Edited to complete.
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Cheez-It Breaded Chicken Fingers. Served them at a couple of parties and couldn't keep the kids away from them.
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Tammy,
You might be interested in Elie's Wines in Royal Oak. They specialize in lesser know regions and wines. The Fine Wine Source in Livonia on Middlebelt has been a good bet in the past.
Edited for sloppy fingers.
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www.hcareers.com has always been a good sight from the seekers POV.
www.craigslist.org has worked well for me when I want to hire.
Where are you at and what position do you look to fill?
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Does anyone have a source for vegan Soba noodles. I haven't been able to find any without egg.
Thanks,
Are you talking about the actual noodles themselves?
Soba noodles shouldn't be made with egg. The only ingredients should be buckwheat flour, flour (depending on the type), salt and mountain yam powder (again depending on the type).
Here is one from Eden Foods that is definitely vegan.
Thanks Kris! Yes the noodles themselves.
I have been finding quite a few varieties that are using egg whites. I guess I have been shopping the wrong distributors. Eden is just a short stones throw from here. I will give them a call.
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Does anyone have a source for vegan Soba noodles. I haven't been able to find any without egg.
Thanks,
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I've done this with pvc pipe and a plastic wrap to seal the open end. You can dispence with the acetate by very lightly coating the interior of the tube with food release spray.
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Are Afternoon Delight and Seva still around? I love those places
They were as of last month.
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Another thing I note, and I meant to say this in response to an above post which claimed that ethnic foods are "well-represented" in the area, is the relative dearth of ethnic restaurants on your list.
I am assuming that your must be referring to my list. That is just what it is...my list. No particular order or focus. I did try to stay away from the good-cheap places and most of the Mexican and Thai seems to fall into that catagory. But we could add Cherry Blossum, New Seoul Garden, Pegasus, Steve's Back Room and Priya.
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Restaurant Chains from Wikipedia:
So Mario Batalli runs a chain. That's fine with me...
Remind me again what he has to do with the Detroit restaurant scene?
As far as a food critic goes - I'd give any paper the benefit of the doubt if they've got someone on staff working as a restaurant critic full time; As long as the paper is paying for all meals (no comps), the critic is dining anonymously, and they have any sort of food section in their paper as long as it's printed every week (or more often).
So... Does Detroit have a restaurant critic?
The reference to Batalli was meant to show that a restaurant is not bad just because it is part of a chain. And yes, we do have many restaurant critics, Molly Abrams and Danny Raskin come to mind, but I do know that there are others too.
Don't Forget Sylvia Rector and Christopher Cook.
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To me this list shows that 1) metro Detroit really isn't a national dining destination but 2) of course there are decent places to eat in the area.
It's a commonly acknowledged problem, in the press and otherwise, that the economy isn't helping matters. Just off the top of my head, your #11 Crush is already closed. #43 Fox and Hounds is closing in August.
I personally wouldn't count Ann Arbor/Tecumseh or Windsor.
Some of the places, Cameron's, Mitchell's, I would designate as "chains" even though they are undoubtedly expensive high end places. Just look at the websites for these places. Actually, a number of steakhouses in the area are places like Mortons or Ruth's Chris Steak.
OK, Then substitute in Opus One, Clarkston Cafe, Sterling Inn, Traffic Jam and Snug, Atlas Global Bistro, Diamond Jim Brady's Bistro, Steve and Rocky's, Rocky's of Northville, Mezze, and Jeremy's.
But I agree that Detroit isn't a national dining destination and has a long way to go to become one.
Kitchen Lingo
in Restaurant Life
Posted
Grass = Asparagus
Chop-Chop = fresh chopped mixed herbs
FNG = F***ing New Guy
Farmers = Unsophisticated Special Occasion Dinners, i.e. "Could you please cook this Scottish Smoked Salmon?"
Pumpkin Pie = Dessert Course
Pie Man or Cookie Man = Pastry Chef