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The Flame

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  1. At my last job, we were on salary. So we were basically getting exploited. We worked 6 days, for about 14 hours a day. And after taxes my weekly paycheck was like $500. My current job I make just $9 for about 60 hours a week. So after taxes is about $550 a week. It is definitely not a lot at all. But that is how it always is, the better and more recognized the restaurant., the less money you make and you can expect to be on salary. It is just depressing when you think that servers work half the hours and make almost my weekly paycheck on a weekend night/brunch shift.
  2. Anyone has any idea what Sam is up to this days? I read he is doing a demo at star chefs with Stupak and Iuzzini. However I have no idea what his status is as far as Tailor goes, or if they are ever going to re-open the dining room? I'd love to go try any new desserts but it seems like Tailor is at a stand still.
  3. I am very excited to hear what they do this year especially in the pastry section since Albert is "retired". Although as is regular with them, they start the menu for the new season with the ending menu for the previous year. So they start integrating new dishes until about a few weeks in, so until then we'll see what things are coming out of pastry. Although I do not believe Albert will be completely out of it. I am sure he will discuss ideas as far as flavor pairings or concepts with the creative team and they can develop them. Who knows, but with the amount of talent that is there I'm sure
  4. New article on New York Mag: http://nymag.com/guides/fallpreview/2008/restaurants/49496/ Here's a preview image of the dining room:
  5. The Flame

    Marc Veyrat

    It's weird that no one ever talks about Mark Vyrat's cooking. Anyone has any recent reviews?
  6. I think an August date is realistic. Things are advancing in the construction process. I think Doc is right too, starchefs will be a very good time to be open.
  7. www.cortonnyc.com That will be the restaurant's website. It is not currently up as they are still working on the content, but has a homepage with some info.
  8. Starting tonight Tailor is offering a new late night menu from 11pm-2am. It will go every Friday and Saturday.
  9. Hell's kitchen, although pretty entertaining, is the most pathetic group of people there is. At least in Top Chef the people are more serious about making a career out of cooking. Hell's kitchen is a purely entertainment show. Gordon Ramsay definitely lost any credibility of seriousness with this show. The funny thing is you never ever hear about what any of the past season winners are doing. Because obviously it;s just a scam and in the end no one would dare have any of these "chefs" running a restaurant of theirs.
  10. I have heard a lot about Oaxen in comparison to Noma. Basically following the new wave of innovative scandinavian cooking using the amazing local ingredients from the nordic region. I hear they only open for 6 months a year also. Definitely wish to go there soon.
  11. Here are some of the dishes presently in the menu at Tailor: Apple and bonito sorbet Scallops, red papaya, celery, spice bread, tarragon emulsion Maple poached snails, bacon, parsley foam Corned veal, shiso puree, bone marrow beads, parmesan pebbles, pickeld huckleberry, toast oil Red mullet, cumin caramel, pickled ramps, golden beets Duck sous vide, raisin-dashi broth, spaghetti squash, hon shimeji mushrooms Beer & Pretzels - pretzel ice cream inside beer foam Beet-chocolate parfait, beet caramel, tangerine puree, chocolate cream, beet paper Coriander cotton candy with cilantro
  12. I know what you mean about the steel Octaveman. I sort of put it in the picture at the last moment just to make it look more complete. But I probably won't be using it with these knives. I'll leave it at home for my cheaper heavy duty german style knives I have left from culinary school. I got my waterstone at home and I am assuming we will have some waterstones at the new place I'll work at so I will be using the japanese knives with that exclusively. Oh, and the sharpie, yeah black one and double sided for fine or thick tip. Gotta love those.
  13. Hello. Well I finally consider my knife kit to be complete. The only piece I think of getting in the future would be a deba for fish, but that is not necessary for me now. So here is my full working kit. Thanks to some of the members for their helpful input. First the knives (L-R) - Steel - Togiharu Inox Steel Slicer - Global chef's knife (for the tougher jobs) - Togiharu carbon steel Gyutou - F-Dick offset serrated knife - Mac japanese vegetable knife - Tojiro boning knife - Misono petty - Arcos paring knife - Victorinox bird's beak Other stuff: - Long cooking tweezers - Small plating tweeze
  14. Everyone complaining about no restaurant wars episodes haven't been paying attention the past seasons! Restaurant wars are when there are 6 contestants left. It is teams of 3. In 2 weeks I guarantee we will have the restaurant wars episode.
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