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thebaker

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Posts posted by thebaker

    dessert size

    in Pastry & Baking

    Posted

    Michael makes a good point

    With your name on the menu , your reputation is on the line and you dont have control of the plated product,

    they could take your great product but present it horrible

    making you look bad..

    Staryucks

    in Ready to Eat

    Posted

    Starbucks is akin to Walmart and Mcdonald's.  They are everywhere, they make you feel welcome and then sell you a mediocore product.  A frappuccino is the same thing as a quarter-pounder.  It just ain't all that,  in fact it is pretty Boring.  And the money you spend there does not stay in your town.  It goes to Seattle or to Bentonville, the richest little town in Arkansas, I wonder if they have a Starbucks,  Hey that could be a very lucrative franchise site with all that walmart money.

    Well StarBucks unlike Mcd's and Walmart provide EXCELLENT EXCELLENT Health benifits.

    My Exwife used to work for them and she had better benifits then my union job for Marriott.

    and all she had to do was mantain over like 25 hrs and your covered,

    I would have stayed married just for the benifits...

    Grocery bags

    in Food Traditions & Culture

    Posted

    Paper or Plastic

    I have not had a paper shopping bag in a grocery store since I was a teenager

    Out in queens it's plastic only and I have a hard time stopping them from doubleing them and putting only 3 items in each bags,

    Once a month i throw out huge garbage bags full of those darn plastic bags...

    its such a waste... :sad:

    Bread Salad

    in Cooking

    Posted

    The bread salad I make at the restuarant where I work is as follows

    Lightly toasted bread ( tossed with some garlic oil before toasting)

    Balsamic reduction

    Ex Vir Olive oil

    Capers

    Caper Berries

    Thinly sliced red onions

    grated Parm

    Fresh Tomatoes

    Fresh Boccacini (sic)

    Fresh Basil

    Salt?pepper

    Bouley

    in New York: Dining

    Posted

    . it sickens me that the chefs get paid probably half of what the servers get at these top restaurants.

    ......

    I know the servers where i work make more than me. but they can have it

    id rather stay in the hot kitchen then deal with the people in the dinning room.. no way !!!

    Savory tuiles or chips

    in Pastry & Baking

    Posted

    i have taken a basic vanilla tuile recipe and added roasted garlic puree to it. The Chef used it to wrap a PeekeyToe Crab Salad. They were really nice and the flavor of the roasted garlic really came through.

    We are using it for a crab salad,

    but the basic vanilla tuile recipe is too sweet

    Savory tuiles or chips

    in Pastry & Baking

    Posted

    My most recent batches of tuiles have all been savory ones.  They are based on Vongerichten's recipe for Szechuan and Black Pepper tuiles (they have coconut milk in them).  I've also subbed cumin for variation.  Sensational taste.

    Think I breach copyright if I post the recipe but you can find them in his book Jean-Georges - Cooking at Home, under Three Unusual Tuiles p. 166.

    that is the recipe the chef is using, but they are not coming out right.

    they are coming out tough. ( if that makes any sense)

    Are cooks underpaid?

    in Restaurant Life

    Posted

    Some restaurants pay good others pay bad,

    I left a job as a pastry sous chef in a restaurant in midtown It paid terrible and i did 12 -15 hour days six days a week ( it was a salaried position)

    for a job as a pantry cook at a restaurant on long island

    i work 9 to 5 mon - fri with saturday/sunday off

    and even without the 3 to 5 hours of OT i get each week its still a Alot more than i made before , a matter of fact in the 4 years ive worked in pastry I have never made this much money in a job.......

    Bouley

    in New York: Dining

    Posted

    Interesting story about Bouly,

    My Exc Chef was his Chef for many years, I am going to see what his take on it is..

    In regards to the pay.

    I am pretty lucky where I work I get a good hrly rate plus a good amount of OT each week.....

    thats one of the reason i took it.. none of the pastry jobs i where offered came close so i became a cook....

    Convection Ovens

    in Kitchen Consumer

    Posted

    I have a sharp caursel (sic) 2 convection oven (countertop)

    I love it ive been using it for years (this is my second)

    My last one i had for 10 years until it died, I went shopping for a new one but all the new models where cheap crap (sharp as well)

    I found a nice used one on ebay and it has been working great for the past few years.

    "The Restaurant" Reality Show Season 1

    in Food Media & Arts

    Posted

    I saw an ad in the Sunday NY Times a few weeks ago for staff for the "restaurant"

    Front and Back of the house....

    I was thinking I may try for a pastry position

    I met rocco last year at my last job...

    but i hear there not paying that great since there Is a star chef and the chance to get on TV

    Boosting Dessert Menu Sales

    in Pastry & Baking

    Posted

    I have the same trouble.

    the desserts that are on the menu sell ok

    But when i do a special ( fri sat night)

    they dont sell.

    I do get some feedback from a lunch waiter ( he has been a waiter for years)

    he tells me these young kids (the other waiters) they work at night, do not know how to sell..

    plus the people like what they like and dont like to try anything new..

    we are getting ready to change the menu for spring and i am wondering what is going to happeng

    Your First Cookbook

    in Cookbooks & References

    Posted

    I still have and use my first cookbook even thoght I have 30 or so.

    The New Good Housekeeping Cookbook 1986

    I use it and write comments next to the recipes on how it was

    It has everything in it...

    I have even broght it to work and gotten use out of it.

    One day at my first job at a caterers working late getting my dough ready for the morning , the staff packing for a late party noticed that a sauce was missing from the foodstuff they where taking to a party ( Bearnaise sauce)

    the party planner is going nuts and sends them to me,

    I told them I had no idea what it was ( I was only 1 month out of pastry school)

    Nor had I ever made one, but a quick check in the book and I found it , made it and it was great, ( saved the day so to speak)..

    Anything I have ever needed I found in the BOOK... :laugh:

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