J_elias86

Thanks for your information. That sounds really interesting. By the sounds of it you were doing around 70 hours a week? Is that correct? I'm intrigued by the learning difference between hands on and book study. It sounds like you were working with some amazing products.

I wanted to hear a few opinions on hours of work / lifestyle balance. I know it is important to be on the floor in the restaurant conveying knowledge, However, it is also important to have leisure time to improve that knowledge. A few questions for those practicing as Somms: * How many hours are you currently working in your resto? * How do these hours vary with previous restos you have worked at? * Are you happy with the hours you are working? * Do you have any experience working in france / italy as a somm? if so, how did this vary? Kindest, J.

Di Stasio is a gentleman's club. They take the Italian old world cheesiness to a new high. The room is dimly lit so that it creates mystique. For me there is a fine line between mystique and seediness. Depends what mood you catch me in. I'll either love it or hate it (like most people). Most days its the negative.

Call me boring But I think the Botanical on Domain road is a good place. Very contempory and has somethigns that suits all. Also consider Il Nostro Baretto in the CBD. (very loud) For fusion asian try one of the Bourke st ones, Gingerboy, Longrain etc. Malaysian I like Laksa Me in Liverpool Lane. But i'm with shinboners, each one of the restaraunts I just gave you very different. you need to narrow it down man.

Thanks Kerry, I'm trying what you said. Tomorrow is another day... for chocolate. They are setting as we speak. I'll report once they are knocked out.

Hi all, I'm a real novice and I need some assistance with basic moulding. I read through this post and would like some clarification on some basic problems I cannot solve. My Process: tempering: My technique from what I understand of wybauw's seeding method, is to melt 2/3 of the chocolate (felchin dark) (45-50) celsius and then reduce the temperature by slowly adding already tempered chunks, back down to 28 degrees celsius. Once that is completed I bring the chocolate back up to 33 degrees celsius and pour into the mould. I am using a basic square polycarbonate mould which is of very good quality. To practice I have been tempering the chocolate, filling the mould up completely, then placing it in the fridge straight away for about an hour/hour and a half, and then demould. I have not been filling the insides, just making solid squares. I believe that the problem emanates from the cleanliness of my mold or cooling technique. I have had mixed reports about mold hygiene. So far I have been cleaning the mold with warm water, and sometimes placing in the dishwasher. Last time I did not, clean it, but merely cleaned the inside with cotton balls. I seem to be getting some sort of patchiness after I demold. Am I supposed to clean my mold? If so, how? if not, what do I do about the chocolate that surrounds that other part of the mold, i.e. the residue left on the sides of the mold. Also what do I do with the actual mold cavity. I have provided two pictures. One I believe was perfect, the other present the problem at hand. Would using an air-gun solve this problem? If there are any texts that thoroughly explore these basics, Could you please recommend them. Thanks, in advance, Josh, The bottom left appears to be perfect, but the third from the left along the bottom highlights my problem the best.

I think both sides to this argument are valid. Chef's office, it sound like you are desperately trying to rationalise this problem. I don't think there is a solution to the inordinate and unfair influence that restaurant critics have. I think that it is important for you to resassure yourself by taking a more global outlook at the industry. If you want to talk about restaurants staying open and vulnerability to commercial failure, sure it is easy to blame it on a reviewer. In truth the restaurants that fail for this reason will be those restaurants that struggle to maintain a loyal clientele and instead decide to shoot for the stars by offering a more pretentious and less accessible product. The key to commercial viability, irrespective of critical comment is understanding a neiche and a clientele. Respect and consistency for the consumer can magically transform an average steak to a great steak. I'd love to think that the people who keep restaurants are open have a great understanding of produce. Whilst knowledge is increasing, this is not so for the majority of neighbourhood restaurants. So if you want to take the risk and shoot for the stars, you need to be prepared to fall. However, if you want to be hospitable to a certain group of people over a prolonged time and offer them a hospitality, I think you'll find that food costs mean less and less. I love the sense of neighbourhood that you endorse. I too have witnessed it several times in the industry. However, that neighbourhood is distinct from the sensationalist vaccuum that is the food media. The more a restaurant owner embraces this concept, the less likely they are to suffer commercial failure. However, that does not mean that they won't! Obviously.

The Italian Was reviewed today in THE AGE. 14/20. Lethlean complained about the selection of fresh pasta instead of dry pasta for his particular meal. He should be thankful that his was al-dente, mine was overcooked enough to be served to a toothless grandma! The review is attatched here: Review of the Italian from epicure

Went to Grossi Cellar bar today. Will review for my blog. In short, Papardelle con salsicce (sauage ragout), my brother had pumpkin ravioli with sage and butter. Fantastic and simple. Sat at the bar and the atmosphere was really good. Great pasta that was cooked with expertise. I am looking forward to try the main restaurant soon! Oh yeah, I love offal. Locking in that trippa!! As discussed in that other thread, Offal is so underrated!

I said that it is not creme anglaise.. otherwise, what defines a custard?

I believe Fratelli Paradiso is in the same mould as North Bondai. But yes, it should be a Sydney thread. BTW, my brother traveled to grossi yesterday and had a late lunch in the cellar bar. He loved it. I'm going there asap. Cheers.

Don't know about your own vanilla extract, (that is where beans are boiled). Probably vanilla vodka though!

Hey peoples, Posted my thoughts on custard in my blog The day of the expanding man I wanted to know how you guys do it. And whether you have any variations. Cheers, Josh

Don't mention it. Just eat a Louis!

Its from a Ducasse book. It is also steeped in tradition. One would suggest that the name Louis XV (being a king), probably indicates it was well before Ducasse's time. If you want to be really fussy, your hotel probably didn't invent it either. As far as I am aware No one knows the exact original recipe. It just an age old thing that everyone tries to create. The fundamentals of the four layers and thier textual differences, at heart, are the same. Having said all this, I don't think Ducasse's take is that far from centre. Maybe try making it, and compare it to the one you had at the hotel. Note; If you have not been to the hotel, now you have a perfectly good excuse!