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SuperdavE

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  1. Loki I was in the same predicament you are in where i was working at a bomb restaurant under a great chef and i wasnt learning a damn thing in school. I recently stopped taking classes and picked up a prep cook job at another restaurant. I dont regret it at all yet but im planning to go back someday and finish my degree. A great thing about having two jobs is that even though im not learning anything at my prep job, im still making alot of money which is going towards a trip to chicago to eat at Alinea and L2O. Ultimately it's up to you to decide what is better for you and your situation. No lie, the degree helps in the long run but i dont think a break would hurt if you needed it.
  2. For all you people who live in Omaha, Ne or happen to find yourself in Omaha any time after October 2010 wondering what the heck to do around there, I would highly recommend eating at The Grey Plume which will be opening around that time. Chef Clayton Chapman graduated from the Art Institute in Chicago and was the executive chef at V.Mertz and Spencer's here in downtown Omaha. He also teaches Protien Fabrication part time at Metropolitan Community College's culinary facility. After being tied down by corporate rules and restrictions for so long, Clayton has finally decided to open his own place at age 24. The way Clayton describes the food he is going to be doing is, it's going to be upscale fine dining like you get in Chicago and New York but without all the snootiness that comes with it. His aim is to produce delicous food using produce and meats that are grown and raised by local farmers. Interacting personally with these growers on a daily basis, he will make a new menu for lunch and dinner everyday which will include a couple tasting menus. The restaurant will be very green, housing a compost machine to separate bio- and non-biodegradable substances. Things like foie gras and sous vide will be used all the time by the kitchen staff, which will most likely comprise of some extremely talented and young cooks plus students coming to stage from Metro's culinary program. The Grey Plume will be opening in the Midtown Crossing center sometime in October of this year. Reservations will probably be taken around a month or two before then. If this type of restaurant peeks your interest, there are a couple links posted below where you can find more information. http://omaha.com/article/20100331/LIVING/703319837/-1 http://www.ketv.com/video/23040096/
  3. I am all for good, delicious food and am also for treating animals well. PETA makes it seem like that putting a tube down water fowls' throats is horrible and disgusting when, in fact, ducks and geese naturally gorge themselves before winter to prepare for their long journey. Their esophaguses (esophagii?) are able to stretch without any harm to the bird. I have heard some bad things about Hudson Valley lately and thats why the restaurant that I cook at switched to Sonoma Valley for our foie. I believe that you can love animals and foie simultaniously and that tree huggers and PETA go completely overboard with their B.S. petitions and bans. Foie Gras is safe to animals and also delicious. Let's keep it around.
  4. Watch very carefully what the other cooks and chef are doing and learn from that. Read/browse the web ALOT and just learn as much as you can. The only other advice i can give is: don't f*ck up...
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