larousse

i love pork shoulder. better with the bone in roasted at 250 F for about 6 hours. take it out at 140 F internal and rest for a half hour. adios the bone inside and slice. skin gets like chucharones if you jack the heat at the end for twenty minutes.

10 % vegetables of the weight of the bones is a good starting point. Also if you do a long stock like a veal or beef, adding most (burnt onions for a beef stock can go in earlier) or usually all the veggies in the last hour will keep your veggies from turning to mush, dissolving into the stock and coulding it. You can only get so much flavor out of vegetables before the stock will begin to LOSE flavor.

Keller is quite involved but hes expanding his empire which spreads his attention. Dont work for Bobby. Ive hear Batali is a good guy to work for...SHIFT DRINKS! Daniel is in the kitchen a lot (at Daniel). Cafe Boulud is a good place. Jean-George seems to be there?? Not suer though. You really want an education go work for Carmellini.

Thanks, preparing yourself to open a place seems like such a huge task even when youvee done it before (on the kitchen side, NOT the numbers). thats what i love is that it is never boring because there is always stuff to learn in the restaurant world. its such as process, one that youre never finished with

Where exactly, if you know?

Lets say your able to get a resturant going that is just breaking even but what about you salary. how do you work in what you need to get paid or do you work, originally, off a budget that includes a month of salary or a year... also whatabout the business plan. what resources are availible other than school, which nowadays I cannot afford.

The only thing about that is that it is important for the waiter/captain to be able to communicate with the chef WHAT you like in order to give you a nice tasting menu. not to mention (even in really nice places) the captains don't neccessarily have the best taste or even have tasted some items, particularly specials. a la carte is a different thing...then no big deal I guess. its strange that they wouldnt just give you the most expensive one since their tip is based on #s.

Having never owned my own place or been that involved in the numbers to know other wise I'll stick to what I know. Location. I worked at a (seasonal) popular place, over 500 covers friday and sat, with an incredible team of 18-20 actors...I mean waiters, totally inept, 1 compitant (I cant spell) manager (and 3 others), an absentee chef/owner, and a chef de cuisine that barely did the ordering let alone manage. The blame fell to me and a co-worker as sous chefs to run the show. When I signed on the food was supposed to be the focus, not covers and the FOH was supposed to have some idea what was going on (the restaurant had beeen open for 20 years). That wasn't the case, the service was horrible, the food was mediocre at best (due to the shear numbers and number of cooks) and no matter how many people walked out (and it was a lot for any restaurant) we were full every night. Why? We were right on the main drag, visible, with a HUGE parking lot and a clientelle that ahd other things to do. Basically the parking lot was the biggest factor. Location helps make the place forgivable...it may not be perfect but at least its easy. Most chain reataurant, with their nice track records, have great locations because they can afford to. Ive never driven out of the weay to go to an outback steakhouse...their meat sucks by the way.

Oh ya, Le Bernadin has a lot of microwaves in the kitchen. Maybe they save money on gas?

True but he also had an exceptionally low lease price at the 76th street location which he kept and continued to run a restaurant there with little rennovation (Cafe Boulud). Cafe is more profitable than Daniel is and its smaller and the food cost is no where near 50 percent. In fact I would say that the other restaurants he owns ALLOWS him the ability to have a restaurant like DANIEL.

HI. Im moving to Providence at the end of this month and I was hoping to find out a little more about the restaurants in the area. I'm a chef, looking for a job and Im trying to find out where to look for a job. Basically Im looking for the short list of the best places to eat, fine dinging and casual. Thanks in advance to anyone that can help.

Every time I eat chokes I get a strange aftertaste in the back of my throat. Anyone else? Maybe an alergic reaction. It's unfortunate because I'm in the food industry and end up eating them often and it's a very unpleasant AFTERTASTE, M

What has anyone heard about 'the laundry' out in the Hamptons, not Keller...I think it has moved to a new location. Whats the best plce for breakfast and more inportantly nice spicy Bloody's?

Do they have uovo on the menu? If they do was it good and how was it done?

Not advisable? Eggshells are already porous. And wouldn't piercing the egg break the membrame and introduce the possibility of bacterial contamination? ←