boondocker

how much french would I need to know if I were able to get a week stage in a major french restaurant in new york?

we do a big dinner at my club every year. haggis, clapshot, scotch eggs etc. chef parades the haggis around then they all today the haggis before they stab it with a dagger

I always try to make my amuse bright, with a nice vinaigrette or lots of citrus flavors. this is one I've scaled to use as an amuse a couple times. grilled sardine with citrus tomato jam and a salad of parsley celery leaves and radish on puff pastry

Here is one, sous vide chuck steak with black garlic sauce. Black garlic sauce: Black garlic, balsamic, EVOO. I took this as a base for a glaze I used on my amuse tonight. I reduced our beef demi with peeled black garlic thyme and rosemary until it got really thick and gooey, then removed the herbs and pureed the garlic with the demi, some aged balsamic and a little salad oil. used that to glaze some kobe strip loin pieces and topped them with braised celery root and celery leaf. it was very tasty. Sent from my DROIDX

My pheasant, chestnut, and wild mushroom terrine.

Saffron anglotti stuffed with cashew cheese we made to go with some spanish mackerel we got in.

We have a couple pounds of sea beans and finger limes I may play with for the amuse bouche this week

This is one we have done recently. Pheasant and rabbit ballottine surrounded by chestnut and wild mushroom puree

no, it did no out affect the rate of if the egg any Sent from my DROIDX using Tapatalk

Thank you all for the replies. I soft boiled a couple on the fly during service tonight for a vegetarian. I did them like we had been doing them before, but this time I tried it with a teaspoon of baking soda in the water. Easiest eggs I have ever peeled.

We have put an Udon soup inspired dish on our menu recently and are putting half of a hard boiled duck egg in the broth. Unfortunately we are having a hard time finding a cooking process that makes them easy to peel. We've started adding a tiny amount of white vinegar to the cooking water and that has helped some, but the skin still sticks and rips up the egg when you peel it. Has anybody found a foolproof way to cook and peel a duck egg?

Chef has coffee non stop all day every day My line cooks like to drink pop I'm a fan of redbull, i like wings

We are currently only using Sysco for dry goods, maybe once a week. We use a produce company for all of our produce anI have to say that the USFoods meat program is better than the Sysco meat program by far. The new Sysco Hereford meat line was mushy and flavorless compared to the CAB program USFoods has. The fish company they are working with couldn't get us fresh product half the time, other times they would send us a 14 lb halibut when we needed a 40-50 lb fish. Sent back so much fish because it was packed wrong, old, smelly, atlantic salmon instead of scottish. Although USFoods wasn't much better since every time we wanted to order a fish they had to ADD it to their inventory - it was a painful process. We eventually hooked up with a small company run by some former chefs that gets us the best looking fish I've ever seen, and essentially any fish we want. Once slow season hits I think chef is going to find a meat purveyor too and only use Sysco and USFoods for dry goods. He cut his teeth at Norman van Aken's place and was a sous at Charlie Trotter's though so your mileage may vary

MASA would be awesome, I don't think he lets anybody but his core group in the kitchen though

if i go to NY I really want to go to daniel. Was it hard to get it all set up?

there are alot of regulations and such about people under 18 using equipment or knives in places. In our kitchen we won't let anybody under 18 do any sort of prep work because of liability issues, so I'm sure that would be the case in many other places as well.

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 where I plan on living and maybe get a gig out of the staige, or go somewhere I may never again get a chance to go to/work at edited because i need to learn how to proof read..