chefjgates

That my friend is my point exactly. you cant cover up poor skills with many toppings, yet the dullets that eat there seem to think so Chef

After a recent visit to the new CHeesecake Factory in Towson MD, i figured that i would gather some info. First noting that i did wait for them to be opened for a little over 2.5 months before i decided to go there, (cause God knows noone is perfect in the beginning), I, went out with the family to try this place. As far as corporate restaurants are concerned, the Cheesecake factory is supposed to be one of the bests, as a step below casual fine dining for the averagee man. This view in mind i would like to give you all some thoughts and see if anyone else has the same, or different, experiences at the Cheesecake factory, and or, any other Corporate place. As you walk into the Cheesecake Factory, you notice that the ambiance sucks. they tried to hard to create a modern Italian meets Egyptian theme (for lack of a better term. the Music is way too loud, and the restaurant itself is not a place for a quiet meal, as everyone in the place can be heard. The servers are slow, and dont know their service skills. (quick question, when a beverage napkin is placed on your left, would you serve a customer from the right, and reach infront of them? Answer: Yes if you work at the Cheesecake factory!) you walk up to the table and your silverware is already their, sitting on the table (yes, not on a napkin, on hte table top.) The server, though he did seem to know the menu, when we were giving him the orders, he decided half way through the order process that "maybe I should write this down." (there were no special preps. We had to ask for refills multiple time to no avail, and when food was finally served chicken was under cooked. when i pointed this out to the server, he did take it back, and get a manager, who did a standar appology. the sad thing is that the French Frie that was over in the corner when we got in the Restaurant was still their when we left, though in the managers defence, he did look at it multiple times and keep on going. Needless to say i was very shocked about the entire experience. I will say that the CCFactory in the Inner Harbor, is good, but the Cheese cake factory has alot to work on from service to their menu. and im sure that anyone that has ever eaten their will tell you, there are too many items on that menu to do any one thing correctly. (you know that your menu is too big when you have to sell advertisement space in the menu on EVERY page) My rant being over now, what do you guys think? Chef

the coment that threw me was that a Wusthof Knife can not be sharpened. they sell a Wusthof knife sharpener for $20, and it works great. th I know what you mean!! I'm really tempted myself. But most of all, I want to thank everybody that offered their thoughts and opinions. I just knew I could count on you. Now, armed with these suggestions, I'm going to figure out which one will be just right. Thanks again! ←

The reason that your basil and chocolate concoction has a minty flavor, is the type of basil that you are using. there are certain types of basil that have a licorice flavor (thai). when you add the citric acid in the lemon juice to them the oxidation causes the flavors to brighten, there is your minty flavor.

First of all nowhere did i see you mention the two years of work experience that is needed to get into the Culinary. Secondly, the best suggestion that i can give you is to go to the CIA and do the 4 year program. that way you get not only the cooking aspect of the culinary, but the business aspect of the education. there are many different programs that the CIA offers in there 4 year degree program that will be beneficial to you in the course of your career. (cause god knows not everyone wants to be a commis for the rest of your life) Let me know if you have anymore questions chefjgates@yahoo.com

Currently reading the Mike Ruhlman's seris on chefs "the making of a chef" "The Reach of a Chef", and "The Soul of a Chef" as well as "The Professional Chef" the last version of the CIA Textbook. reading all four of these at the sametime. Anythoughts on some more good titles (read all of Bourdain and LOVED it)

A Belgian Waffle with two poached eggs instead of the syrup and some lightly cooked bacon

Last Night Venison Chili so far tonight nothing of note

I have a question about the temperature that you are adding the Alginate, and the temperature that you are adding the calcium to to make the gels. and how long you are leaving the liquids in the calcium before pulling them.