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Posts posted by JimmyWu

  1. I've been in your position and know this to be true.

    Keep doing what you do...

    your heart and soul are in it

    the same clientele is the same clientele

    opinions bring more opinions

    sometimes clientele bring recipes

    be seen and thanks always follows


    added to note

    ... Show me a pastry chef that tastes everything before finish, and I'll show you a charlatan.

  2. I'll ditto on that Toby.... In my brief years in the foh, it was touchie feelie out of necessity.

    I doubt patrons want to hear worker bees chirping "behind you" every couple of minutes.

    Dang...Why did I leave ?!?!?


  3. In restaurants you develop peripheral vision, most of the time you're aware of your surroundings.

    I know who's coming down the line for the most part, even before you declare yourself.

    I was once in the middle of a brunoise all hunkered down and had a newb slap me on the back as she was passing by. It scared the @#$# out of me !!! My knives are sharp, and I'm fast with them.

    Please don't touch me.....LOL


  4. At camp we have to plan on 1.5 portions per child, extras they call it. Whatever extras or seconds that don't go out we turn into other dishes. The leftovers are convenient in the use of lateral cooking.

    Chix. breast sand. === Avglolemono soup

    Marinara sauce === Cream of Tomato & Artichoke

    Baked potatoes === Potato skins


  5. I use them too... "behind you" "coming thru" and "hot stuff".

    I worked with a chef that would call out "Hot stuff burn ya and laugh".

    I use "coming thru" alot now, my chef talks and points with his knife. Which to me,

    a very bad thing, LOL.

    Last summer, I called out "Hot Stuff" while carrying a hotel pan of food. One of the retired part time ladies turned and said "Oh Jimmy stop bragging". I thought she was talking about the food. It took me a few days to figure out she wasn't. LOLOL


  6. Yes...The Wikipedia does do the dish justice.

    As Tokakris stated marinated pork rib meat w/ scallions and pickled ginger (I think). I've not had it with pork belly.

    As a couple of side notes..

    My aunt does make a great pork belly dish called Rafute. It's made with all the usual ingredients, awamari or sake, mirin, soy, bonito stock and sugar. I have trouble getting anything under a 50 pd. case here in the states, so I substitute country style pork rib for the dish.

    I'm kinda stuck in Rafute mode right now !!!

    My mother has the butcher cut babyback ribs across the bone into little riblets and adds them to her Japanese style curry.


  7. I've been purging my kitchen of non-stick for stainless steel, carbon steel and cast iron over the years.

    I've find it easy to clean cast iron by adding a little bit of water and resting on low heat for a few minutes. It deglazes the fond without hurting the patina, and tends to wipe clean.

    My latest purchase was a Lodge 5qt. dutch oven. It's been used to deep fry tempura, roast beef and for chicken/andouille gumbo. Clean up has been easy.


  8. gallery_58031_5754_361188.jpgOkay....here's an update on what's been going on.

    I attended a meeting on the new health regulations concerning resident camps, It was held by the NCDENR. I had planned on talking with someone concerning chefs using produce grown in their own gardens. I even made up my own little HACCP plan to present.

    I've always been concerned with the "BY FROM APPROVED VENDOR" rhetoric. Here's what I found out. In the state of N.C. you can grow your own and use it. You may also buy produce from Farmer Markets.

    That being said it's full sail ahead... I will try to keep it small this year and keep expanding.

    I have 20 varieties of heirloom tomatoes germinating right now, about 100 plants in all (Thanks to a very gracious member of this forum !). We will also grow radishes, sunflowers, pumpkins, watermellons and strawberries to start. In order to keep this little project alive it has to succeed, so we are starting small.

    We have 6- 50 gallon planters that have housed herbs. 3 of those will be used to grow different types of cherry tomatoes, the rest will continue to house the herbs. Along a fence line we will plant sunflowers. We'll border the concrete with low growing strawberries. In the beds will go some of our indeterminate type of plants. This area is called the "Therapy Garden" and kids will have daily access to it. For now it's a small part of a program that I invision. Behind the dinning hall will be the majority of our toms, and some other misc. veggies. The pumpkins and watermellons will be in an isolated field where they can just sprawl and hopefully grow.

    Thanks for the support !


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