agaronthefloor

Good afternoon all, I recently saw an ad on the craigslist website that was posted by amtrack, seeking to find a cook or cooks to work aboard their train. I'm curious to know if anyone on here has ever done this before. What is was like, how you got used to the swaying back and forth motion, and how many hours does one work in a day or a week. Also just not amtrack, it could be any type of railroad company. agar

yeah screw paying all that money to go to a top rated cooking school. As my last chef told me when I left, always find the best in whatever city you are living in and work for them....simple advice yes, but very true...

Good afternoon all, So I have lived in North Carolina my whole life, worked at really good restaurants/hotels and decided to take a month in a half off to travel a bit and visit friends and family. So I traveled a good portion of the us. The best place I visited was Seattle Washington and plus I have a friend who lives here as well. So I decided to move out of NC and move to Seattle. Since I had work at the best hotel in NC for five years, I thought it would be pretty easy to find a job anywhere. Now living in Seattle for the past two weeks and sending out around twenty resumes, I have had only two call backs. Now my real question here is, since ppl here might not know of any restaurants/hotels in NC they aren't willing to call you or do these ppl only want to hire ppl that have worked in the restaurants/hotels here in Washington. Seems like im going to have to take a job i don't want, to get a job that i do want down the road....wtf thanks to anyone who replies to this topic. c.m.

im going to go with razor clam digging in late October, also mushroom foraging in last august on the coast of Washington state.

I am just curious to know the place you work at or run; do you run a daily amuse-bouche? If so, who usually comes up with the idea and executes that idea. Where I work at, its an upscale type of restaurant in a hotel. We run breakfast lunch and dinner, as well stay open 24 hours. But we run a bouche for all three services. Usually a smoothie bouche for breakfast and whatever you can think of bouche for lunch and dinner. I mainly work lunches and we actually just started doing bouche for lunch services. We first started off with pretty much making purees and adding gelatin or agar to thicken them up and placed them in tart shell. Well that got very boring very quick. So at first it was only one persons responsible to come up with bouche. Most of the time now we all get together and come up with something or each person will pick a day and create something. Me personally i like to throw off the wall ideas and execute them...well that is if i finish all my prep first. I think my craziest idea so far was my sous vide lemon and basil watermelon rind, goat cheese mousse, chorizo chip, smoked watermelon gelee. What was a bouche you did that sticks in your mind to this day?

I would say go and try Le pigeon in Portland Oregon, I was there last week and the food is awesome....Also if you do go, make a reservation because that place feels up very quickly.

crab cake benny with a smoked tomato and tarragon holly sauce....sooooooooooooooo good

servers who smell of cigarettes, servers who don't know the menu or don't know whats in the dishes guest who send a steak back more than half eaten and wont it cooked more...umm wtf guest who order medium rare, send it back and wanted it cooked medium well...pet peeve

I would just like to know where i can find information about food costing....books, website, article anything so that i can get a better understanding about how to go about it..hope i worded this question properly.... goodday

I am in Portland for the next two days and was just wondering since i am solo, do i need to make a reservation at le pigeon and if so whats a good time to go...thanks in advance...