fishoner

what about acf or school certification what about the good old letter of reccomendation froma well standing executive chef

does anyone agree with me when i say that the way we have been treating the oceans and with the amount of seafood people eat these day that in 20 to 30 years from now sushi might not be the best business to be in

ive made coppa and bauch speck with pork belly ive also pan fried it for an asian style salad and everytime it has been skin on even when u make bacon its skin on i dont know why but a lot of birkshire farms only do skin off

thank you my pay is low and my life is shitty i want to go out there but i dont know if i want to give up the learning oppurtunity i have with my current chef i dont know how hard it is to come by a good chef who knows alot about charcuterie and butchering it seems like that is a valuable skill which is hard to come by

im living in salt lake working under a pretty decent chef learning a lot right now he has me under a sort of unofficial chefs apprentice role where i am supposed to work for him for 2 years and in return recieve a really sweet letter of reccomendation however i have an oppurtunity to go with a friend to seattle and apprentice with someone through the acf officially i cannot decide whether it is worth to give up the good thing i have going for proper certification or to stick with what i have for a letter of reccomendation.

brulee a ramekin full of bacon grease and set it in the server station as a freebie wait for a cook you dont like to forget to put his knife away and put it in a hotel pan full of water and leave it in the freezer overnight

where are all your connections in your 5 plus years thats one of the biggest parts of the game is making friends in high places

i live and work in salt lake at a decent restaurant however it is more of a learning style small bistro rather than a place to make money (the vienna bistro) be really careful out here the scene is kinda shitty to be honest there is a lot of foul stuff being passed off as food if you need to make money go to a big restaurant and avoid places like la caille or market street, park city has it going on and the scene is getting a bit better lucky i am young and just getting started out here it would suck to be stuck down here. definently ask to work a couple shifts first before you accept a job a lot of people i have met come to salt lake to get a cooking job and come home empty handed, with there tail between there legs, or unhappy but as always it all depends on you

hes definently dead as far as the restaurant game goes

always finish what you start u dont start projects at work and then hand them off to someone else do you