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Posts posted by 317indy

  1. http://www.swandolphinmeetings.com/menus/restaurant_menus/bluezoo/

    there is the current menu... I recently quit working there because I was offered a job at Victoria and Alberts at the Grand Floridian as well as other issues. But Chef Windus is a great guy, and is very knowlegable in the kitchen realm. I learned a lot from him during my two years there. However If I were to recommend anything from there it would have to be the swordfish, or the chefs tasting menu, which litterally changes daily. Read his blog for more info about the place and what he likes to do.


    p.s. ive worked at emerils, normans, bluezoo and victoria and alberts.

    if you have any questions about any of those places hit me up...

    local places to try out... ravenous pig, bluezoo, normans, sushi pop, dragonfly... those are my recommends. also for beer, try world of beer!! huge effin selections. also, tuesday nights, hit up bar louie for 1$ spectacular burgers!!! huge burgers! great flavor and buns are magnificent.

  2. i live here in orlando, and from the airport to the "rav" is about 20-25 minutes. come in town, hop on 528 merge to the 417 merge to the 408 then take 408 to I4 then I4 to Princeton Ave. Then its only a few blocks away...

    Or Just take 436(Semoran, which is the road that Airport is on) all the way to 408 then 408 to I-4 and I-4 to the same route...

  3. Ive come a long ways. Working only at three places since ive started working in the culinary field, my resume is growing into something that Ive wanted it to. Ive only wanted to work at the best of the best, because one day I want to become one of the best. But where do I go after this? What have some of you other successful Chefs done after you've made the perfect resume?

    I started out doing 350+ covers a night working @ Emerils, Then moved onto Fine dinning working @ Normans. This 4 Star 4 Diamond restaurant taught me alot during my year long stay there. Now Im doing 65 Covers a night working @ 5 Star 5 Diamond restaurant, nothing but top of the line ingredients, traditional French/American fare. This place is going to teach me alot more, and thats the only thing I crave. I have the inner need to work with only best of the best. I strive for perfection in everything for my career.

    But I really want to know, where do I go from here? Michelin 3 Stars only in Europe? Per Se? The French Laundry? Robuchon?I really want to become one of the best chefs out there. Its been one of my dreams since I was 16, Im 25 now...Is it too late to become one of the best? Is one year to two years at each place good enough? How long do you stay at a place before you want to move on?

    If you were a chef of a great, talented, successful restaurant how would my resume seem to you if I were applying today?

  4. A little introduciont, since I am new. I'm currently working saute at a country club in Duluth, MN. I have ambitions of moving out to a bigger city since I am at the best kitchen in this area curently (we were rated as the second best private club for food and dining in the country not so long ago by a major golf magazine).

    My chef believes I have the ability to go far, and has connections in either of these towns. I am planning on moving to chicago at the end of the summer. I am torn though, he can get me a staige at Charlie Trotter's for sure if I go to chicago for a week, or he could get me one going at the London if I go to NY. From there, its just figuring out what other place I want to go. I've been doing some readong, and have a pretty good list for NY. (The London, Daniel's, Jean George's, Per Se would be nice places to go :))

    I guess what I'm trying to find out is should I try to get in that I can keep learning things that isn't big into molecular gastronamy which looks fun, but I think that I'd be better off getting a solid background first.

    If I were you, stay closer to home incase stuff happens. Take the Trotters gig, maybe things can pan out for you from there, and then maybe they can help you at another place....

  5. Honestly, who the hell cares anymore? Their show is terrible, and they just keep trying to force feed us BS shows. What ever happend to the second and third season winners? The only one that ever became of anything is Guy. Which is a total toolbag.

    Stop supporting this network. All they care about now is how much product placement and Rachel Ray shit they can put out. They dont care about the food aspect anymore. They just want $$$.

    Watch good shows like Top Chef instead. Watch the PBS shows instead. Just stop supporting this horrid network that has become a cash cow. BTW What ever happend to Mike Symon on Iron Chef? Exactly, Food Network has tarnished the good name of Iron Chef of the old. Morimoto is the ONLY thing keeping that show alive. Cat Cora- sucks Mario Battalli-good Mike Symon-sucks Bobby Flay-okay

    They dont even have the right format that original Iron Chef once had. Chefs that cooked their own style of catagories. French Chineese Japaneese Itialian.

  6. okay, so i posted this thread before I took a position with Normans. I wanted to see what people thought of it, and aparently not too many people know/knew about it. So Ive been on the job for quite a while now, and I must say its truely a great place to work.

    The food is great. The atmosphere is amazing. The quality of EVERYTHING is TOP NOTCH. Chef Clay has his shit together. He wants nothing but the very best of EVERYTHING. Everything is just amazing. As a cook its really hard, as everything is prepped fresh daily. We prep for 1-2 days max. Nothing is held past 48 hours. While on the menu you see just a few things listed, to each dish has roughly 40 things inside of it. We work 10-12 hour days as we are the prep cooks and cooks. There is only one crew, we get there about noon and leave around midnight.

    Ill take photos tomorrow and post up my photos. Ill take photos of plates and such.

    BTW Everything is SUPER clean. I would not hesitate to let my mother eat off of its marble floors. Yes the kitchen has marble floors. :shock:

  7. Seriously, If it werent for my need for caffine provided by Pepsi, I would not have known about this show. Pepsistuff.com has a deal with Amazon where you can enter codes that you find on your Pepsi products, you ear points. Upon my searching for something I like, I find this gem. "After Hours with Daniel" is a show that follows Daniel Boulud to famous kitchens whom he and the Chef of the famous kitchen plays host to a dinner after service. Guests are other local great chefs, who share stories and all along, they go through showing dishes, and sharing knowledge!

    Great show!

    mojohd.com under shows and watch a preview. Im hooked!

  8. Really depends on where you live and the business of the restaurant. Therefore I cant really speak for any other restaurants besides NJ/NYC which I have worked.

    But primarily in the City we would get deliveries almost everyday (fairly busy/big rest.). What Bourdain said was true too; they do not deliver on weekends, so therefore Fridays shipment is the biggest so it lasts the weekend.

    Once again, this is just from my own experience. Smaller restaurants would perhaps order enough to last couple days, but in the case of sushi I would just trust your own instincts on their customer base.

    Oh and supermarkets..I usually just stir up a casual convo with the monger/worker there to see what day(s) they get deliveries. Prob most of the time they would say its daily, which once again depends on their business. But even so, sometimes when I look at their filleting jobs; looks like they massacred them with rocks.


    Bourdain also wrote that book a long time ago when stardard practices werent that great. Today the industry is far better in their practices, and you can get orders/deliveries 6 days a week.

  9. get there about an hour early, get all of your mise, set the station up according to the handouts they give you or however you know it will work best for you. Listen to the chef, call back everything. keep all saute pans hot. never ever leave your line, if you have to leave your line its because you didnt get your mise. if you get stuck in the weeds ask the person beside you to bail you out. if the chef curses at you, dont worry, you can cry later in the locker room.

    edit last but not least and the most important. never under any circumstance make a wasted motion. all motions made on the front line are to be swift and not wasted. any wasted motion means you fu**ed up somewhere and those wasted seconds add up.

  10. I bought this yesterday, and I love it as Im not a sushi chef, however at our establishment, we do lots of sashimi plate ups and Im the one that does them, so I was just wondering what kind of knife im working with. It wasnt expensive, and it has a great edge and look to it, and its super freaking sharp.




    230mm long

  11. Picture029.jpg


    ateco ring molds

    whet stone

    Wusthof 5" Utility

    Wusthof 3" Paring

    Wusthof 6" Cleaver

    Wusthof 6" Hollowed Chef Knife

    Wusthof 8" Chef Knife

    Wusthof 8" Carving Knife

    Wusthof 8" Serrated Knife

    Cheap Spatula

    Sharpie Markers

    230mm Hi Stainless Japaneese Yanagiba (unknown maker)

    Fish Spatula (Kuhon Rikon Switzerland)


    Chef Knife Gaurd

    Wusthof Kitchen Shears

    Wusthof Zester

    Drag Peeler (Kuhon Rikon Switzerland)

    Amco Tongs x 2

    Wusthof Apple Corer

    Knife Edge Gaurds

    The knife roll itself is made by Dickies, but its being replaced by a Wusthof 17 Pocket.

  12. i work for an upscale casual dinning establishment whos owned by a world famous celeb chef, and we have an open kitchen with food bar. our layout is like this


    thats the expo line and to the right is pastry and left is front line and all the way back is the wok/fry station. we all curse, just not loud. a kitchen is very noisey usually all you hear is the chef's calling tickets. we curse at a medium tone, never loud enough for patrons at the foodbar to hear.

    Our chefs curse, but once again its not like its frowned upon in this industry. Unless you are doing it where patrons can hear you. We are very professional, but again we love what we do and are passionate. We tend to over embelish everything we do. Cursing just comes natural to cooks and chefs. When you are in the weeds on a 400 cover night and your pissed that you are running low on mise, you're going to curse. Just got burnt cause the dishwashers bumped into you without saying "behind", you're going to curse! Need saute pans to sell your dishes, your going to yell, and the chefs are going to curse.

    Only if you are in a really high end kitchen doing 130 covers cause you seat only 70 people, and you are putting out food that takes time and multiple people to put together, and you're not in a rush to turn tables over, should there not be any cursing or yelling.

    btw this is our dinning hall...


  13. She was before the whole Rachael Ray phenomenon. She was doing the 30 minute meals with people talking live on her show. I cant stand the way food network does the people who got them started.

    ming tsai was another one of my favorites. now there arent any asian cuisine shows. they traded his ethnic food for giada who is nothing but a pretty face with a beautiful rack, her food sucks to boot.

  14. Im not going to lie. Im in the exact boat you are somewhat. I know that Im the lowest paid in the kitchen for a fact(as ive done my work to see how much other are getting paid in the kitchen) I just wanted to know exactly where I stood. Im the lowest paid by a great percent. I live in Florida and work for one of the worlds most powerful celeb chefs. Im 24 years young and Im very new to the business, however Ive done many great things outside of the culinary world. I used to own a business that I started with 270$. I was making 32k$ a year paying myself, however I knew what I wanted to do in life and that was make a name for myself in the culinary world, so I started on that path.

    I started out as a Prep Chef, almost one year ago. Worked my way up to daytime Aps Station, Then when I heard a nite crew member quit, I told the Chef that I wanted his position. I got it, learned it and worked it fantastically, Then trained on two more stations that I work a few days out of the week, otherwise Im on the station that I originally signed up for nite crew. I work all three stations with pure enthusiasim, and show up to work EVERYDAY 1-1.5 hours before work, set up my station and ask others if they need help. I always ask people if they need my assistance.

    A few days ago however I had a very big incident with a Sous Chef and told him to go fornicate himself after he yelled and cursed at me. I got wrote up, but so did he by the Chef. During said meeting I asked him if this was going to effect my yearly review and he said it deffinetly didnt help, and that he had given me a raise. It was a 7.5% raise, but since I make so little it wasnt even noticable. So now Im wondering since I didnt ask for a raise and he never told me about the raise, durring my yearly review, do I ask for that extra bit that I wanted? I need and I cant emphasize this, I need to make atleast 100$ a day. Im being swindled out of my time and life. I make 10$/hr, I have two degrees BS, and AA. Im well worth the money and I love my Chef and the company I work for, but I seriously SERIOUSLY need 12.50/hr. If he wont do it, I have to do what works for me.

  15. The food is Ordered, you mark off your steak, pop your meat to be braised, its been par cooked earlier in the day by the butcher(at my place we braise lamb shanks, they are marinated in chineese mustard, next day they are grilled off, and popped in the oven to braise for 3-4 hours, then cooled) in the braising jus. you place marked off steak on cooling rack above the oven. Your fish is sauted off, and done the same as the steak. Just get a hard sear on it and place it to cool. Then when its picked up, you pop it all in the oven for 5-6 minutes, plate up your startch after 4 minutes, usually its being kept in a 1/3 pan in a steam well. You saute off your veggies, or cook then in a stock of some sort. If none of this is done you call to your fry station to fire whatever you need for said dishes. The pasta dish is going to be cooked off within that 5-6 minute period and they will saute off their veggies and proteins. All should arrive in the pass around the same time to the entree window. On a 300 cover night our ticket times usually are 6-10 minutes for Aps, 3-5 minutes for Garde Manger, 12-15 minutes for Entree and 15-20 minutes for Pastry.

    All for dishes are done by two stations depending on startches and veggies. Grill and Saute. Otherwise Fish is done by Wok.

  16. Curse like a sailor, drink like a mick, your only words of wisdom being "suck my dick"

    Tell the dirtiest jokes, bleed the most, slam the oven door the hardest, keep the cleanest station,  get your mise done first then help them with theirs, pull them out of the shit over and over, use your kitchen spanish liberaly, then once they stop being a bunch of sexist pigs, repeat.

    this man/woman speaks the truth

  17. I quite enjoy this show. It seems to show more of the cooking than other so-called reality shows.  Is it at all similar to the way a real restaurant kitchen functions?

    I would like to hear what other E-gulleteers think of the show.  I couldn't find any other references to it and I apologise if this thread exists elsewhere.

    Actually, he pulls his show off the same way a chef would pull any party/banquet together at the last moment. This guy isnt just some sloutch Chef that they thought would be fun to watch, he has done a lot of major events.


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