classicyuppie

Basically, what I do is create fruit and vegetable trays for a retail case as well as special orders. I am also called upon to do desserts, and prep ingredients for customers who would rather not take the time to do it themselves. I liken it to a cross between a prep chef with the "joys" of the retail world. It sucks horribly, but I am using it as the ground floor for launching my chef career. I have in interview next week with a gentleman who is in charge of personnel for a chef training program where I work. That's more in line with what I see myself doing in the future. ← Are these titles provided by your place of employment? ie. salad bar chef, prep chef. Sorry, off topic but i gotta know . ← More or less, yes. They're not chefs in the classic sense, but I take my job seriously when it comes to serving the best. Eventually, I would like to move out of the "small time" and study to become a true chef. It's a passion and a talent that all my friends and family can attest.

The usual tone I encounter is an accusatory one. Since I am young and working a night shift, that simply don't care about anything. People make that initial misconception and it carries over to the products on display. Then they proceed to tell me how when they were "kneehigh to a grasshopper," they grew watermelons, cantaloupe, head lettuce, etc. and it never looked that "crappy". Why do customers incorrectly assume that because they grew a watermelon in their back yard it automatically makes them a farmer. "Oh, I grew up on a farm..." That's the most popular phrase I hear in my line of work. Just because you grew cucumbers and tomatoes in your back yard doesn't mean you're the Green Grocer. God that annoys me. You would think that a customer would gladly appreciate advise you can give them, but instead they see it as an opportunity for an argument to commense. The experience is similar when I worked for a butcher. Once in a great while, when I do encounter a customer with the decency to listen to what I have to say, I thank them for the opportunity to educate them on whatever it was they asked about.

Basically, what I do is create fruit and vegetable trays for a retail case as well as special orders. I am also called upon to do desserts, and prep ingredients for customers who would rather not take the time to do it themselves. I liken it to a cross between a prep chef with the "joys" of the retail world. It sucks horribly, but I am using it as the ground floor for launching my chef career. I have in interview next week with a gentleman who is in charge of personnel for a chef training program where I work. That's more in line with what I see myself doing in the future.

I completely understand. I am a fruit bar chef in Indianapolis and I have people tell me all the time that something is "rotten" or otherwise less than desirable. It's one thing to make a comment in the form of a question to gain enhanced knowledge, but it's entirely another to act like you are the expert in a field you know little about. It makes me angry sometimes when people do that because I feel like "why do I bother trying to educate these people?"

White Butter Reduction This reduction is best used with poultry, especially chicken breast. It's original accompaniment was with Braised Breast of Chicken. 2 Tbp garlic, minced 1 tsp white onion, minced 3/4 c dry or semi dry white wine 6 Tbp unsalted butter, divided into 6 cubes Kosher salt, to taste Combine the garlic, onion and wine in a saucepan over high heat. Immediately when the mixture begins to boil, reduce to medium heat. Whisk in the butter, making sure to add the next cube right before the first one is condensed into the wine. Keywords: Sauce, Easy ( RG1385 )

White Butter Reduction This reduction is best used with poultry, especially chicken breast. It's original accompaniment was with Braised Breast of Chicken. 2 Tbp garlic, minced 1 tsp white onion, minced 3/4 c dry or semi dry white wine 6 Tbp unsalted butter, divided into 6 cubes Kosher salt, to taste Combine the garlic, onion and wine in a saucepan over high heat. Immediately when the mixture begins to boil, reduce to medium heat. Whisk in the butter, making sure to add the next cube right before the first one is condensed into the wine. Keywords: Sauce, Easy ( RG1385 )