brandonscott

do you use the bubbler to suck up smoke and then push it out through the tubing and into the butter...Im a little confused at this suggestion, but see a lot of potential.

any of you that have ever worked in a professional kitchen know that there is a certain lingo used by cooks to communicate. Some are universal...and some might be specific to a particular kitchen. For example, shouting "fire" when an order needs to be cooked. At my current job, "two yardbirds", means two roasted chickens. Almost every kitchen I have ever worke at uses "behind" to let somebody know you are passing behind them, so that they will not turn just as you pass. This is very important..In the cramped space of a fasted paced kitchen, the last thing you want is somebody turning into you with a pot of boiling water or a knife. I must yell "behind" at least 50 times a night. So, before I get to far off subject, there are just some things engrained into your head after working in this industry for a little while. The other night I was walking through a department store looking for a father's day card. When I came to the card aisle, it was packed with last minute shoppers doing the same as I. Trying to inch my way down the crowded aisle, I accidently shouted "behind", subconsciously thinking people would jump out of the way. They didn't...they just stared as if there was something wrong with me. It made me think of that old joke, "you might be a redneck if"....but instead of redneck, "you know your a cook when...you shout "behind" at total strangers in public as you pass behind them". What about you? What is your "You know you're a cook when......." It can be anything. For example "You know you're a cook when you catch yourself sticking an instant read thermometer in your pocket to go on a date". Just things we do out of habit and kind of laugh about later.

There are different levels of sushi just like there are different levels of fine dining or any other cuisine. Most Americans wouldnt know the difference between sushi mae by a master and sushi made by a guy working the sushi counter at your average rice dive. In this country people want rolls...i.e. cali roll, philly roll or the likes. Rolls with heavy sauces and rich flavors. There really isnt money in "real sushi", which is sad bcuz its amazing. If you want to do it right...go to Japan and work (a very long route, but the best). Do a search for Uchi restaurant in Austin TX...Chef Tyson Cole's place. He trained in Japan. Anybody can do run-of-the-mill sushi...and sadly,thats what sells. To really separate yourself, it's about more than the sushi, its about finding a base that will buy it.

Thanks for the info...One thing I hadn't really thought of was working for a large hotel chain, i.e. Four seasons or the Hilton, and transfering to an overseas location. Probably the easiest and "safest" route...."safest", meaning you have a job already and wont get stuck in a foreign country.

For the last few years I have been giving a lot of thought to working in a kitchen overseas, and get out of the U.S. for a while. I figure I should do it while I am still young. Some of the countries I have considered from time to time are France, England, Spain, Italy, Japan, Australia, Chile, or just about anywhere that has good food. My problem.....I have no idea where to start. Has anybody worked abroad? How did you go about doing so? Maybe you havn't worked in another country but know how to go about doing it. Any suggestions would be greatly appreciated. Thanks guys and gals BS