Christopher Haatuft

ok, a quick question. I am wondering how much nitrate there is in pink salt. I live in Norway, and what we get here is called "nitrit-salt" and has a lw level of nitrates. Butchers use only this when they make bacon etc. I just made 20 pounds of bacon using coarse sea salt, pepper, brown sugar and regular sugar, then smoked it with juniperbushes for 6-7 hours. I was a bit grey at the edges, but as I cut into it, it was very red. Can this come from the smoke or is th from the salt? Also, is it very necessary to use nitrates in curing?

Shit, I was hoping someone would say; "Hey Chris! Havent you heard? Down in (insert dream destination), a cook makes about $100000 a year and is treated like the last man alive by the local chicks!" But alas, I guess Ill kepp burning my forarms for a lousy wage and a couple of tuesdays of forever...

Is the concept of staging so wrong that it should end only because the employer receives free labour? I look at it as the only way I can get "higher education" in a field where there are no schools that can give you the same qualifications. Ok, so I ll work for free, but I look at it as education. Down the line Ill be able to ask a employer for more salary based on my experience. So working a few months for free is investing in a higher future salary.

What would a cook that works, say in a two-three NYT star establishment make a month? And is there a huge difference in sous-chef (or the equivilent) wages and a regular cooks?

Well, I wouldnt call eating a sandwich whenever I can fin d the time a huge benefit. And I would think almost any line of work has its perks, food beeing a cooks.

So, Im thinking, where can I work and get a decent wage as a cook? I know we're all supposed to do this for the love of good food, but in the end its a job. So I was wondering in what part of the world can one earn a normal paycheck as a cook? Here in Norway, the pay for a cook is the lowest of a all trades. In comparison, an electrician gets paid about one third more a year. My girlfriend just got a job at H&M and is paid about the same as a cook at souschef level. Even though its not a lot, compared to other countries I suspect its decent. Converted to dollars one can expect $40000 a year. This is after four years of school and apprenticeship. How much can a cook hope to get paid where you're at and what place in the world is a cook really paid what he/she deserves?

How boring being told whats in or out in gastronomy. Espescially since Im Scandinavian, when its more in the wind to be Latin...

Well Im back from Riga, and Im not hurrying to go back there.

ok, people. we are leaving on monday, so hurry up with your suggestions!

wow! thats......interesting, to say the least.

Im visiting Riga between Christmas and New Year with some friends and my girlfriend and was wondering if there were some more suggestions? Also, is there any advice on buying caviar in Riga?

salted peanuts

green curry...classic

beurre noisette beurre noisette with kapers, lemon and vanilla...ahh

thank you, SuzySushi

sorry for my ignorance, but what is qizzards? what is the french name?

Thanks for the report! Sounds very fascinating. How long does stagiers usually stay, and how is the avrage experience level amongst stagiers?

I have now also applied to Verre and Al Mahara in Dubai. Are there other restaurants worth seeking out in Dubai?

Dubai seems like a good bet for getting a plum stage. Theres an abundance of money and a shortage of classically trained, french talent there so your skills would be highly in demand. I know Gordon Ramsey just started a place there so that might be worth trying. Contact The Chefs Office who posts on this board. I saw a couple of postings he had a few months back for Dubai positions. He might be able to set you up with something good. ← Thank you, Shalmanese! Ive talked to "the chefs office" and he was of great help. I am seriously considereing Dubai, but Im not sure what restaurant. I know people are impressed by the Burj Al Arab, but I think your right about Ramsays place. Would it be hard to get a stage there?

come on people is there no advice out there for me ?

I will take my final exam as an apprentice cook in June and after that I want to travel the world and do stages. I have work at a lunch restaurant, had my own place before apprenticeship, been a half year at a fairly good restaurant and am currently working in the best establishment in town. I would say I have a good basic knowledge of cooking and a interest in the craft that is above avarage. I would like to work at the best restaurants possible and learn as much as I can. I sent my cv and a short email to the following places; Alinea, Fat Duck, French Laundry/Per Se and Arzak. I know this is setting the bar high, but why not? This is what I want. What Im wondering about is what experience you have doing stages. Is there somewhere in particular you can recomend? Also, do you have any tips on how to approach restaurants about this? Also, I have a place to live in Dubai, but do you think that would be a good place to stage? Any input will be greatly appreciated.

I know that there are some good restaurants in the north of Norway, but Ive never heard of anything in Narvik. Theres no guidebook that concentrates on food, but if youre in one of the major cities you should have someone translate Dagens Næringsliv on saturdays for you or check www.dn.no. Its in norwegian, though. Other than that I can help with the little I know. Anyone going to Norway can drop me a PM and Ill give my recomandations.

May this be Katie Joel`s new career? http://www.dn.no/webtv/?flid=743

no new meals?

I had my first michelin starred meal this week with a full degustation menu at Arzak on tuesday. Now Im broke but Im (if possible) more convinced that I want to be a top chef. My best restaurant meal ever.