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Jul 10, 2012
Icon_missing_thumb soyapower 5 posts

Missing Forums! / Stuck at the crossroad

Hi porcelina,
Thank you for the advice. Will look into getting kitchen experience then open my own place.

 
Jul 9, 2012
Thumb_379935_2774793497883_1499457218_2922165_171145264_n Porcelina1023 47 posts

BOH & Restaurant Management / How to Handle Difficult Customers

First and foremost I want to agree that there are some customers that no matter what you do you will never satisfy them.  I deal with customers everyday from my catering customers to the ones that come into the cafe.  yes the customer is always right, but i say to an extent.  they also have to learn to stop acting like children and sometimes you won’t get your way cause sometimes it’s a majority concept and unless its a restuarant or catering You wont get your way.  I usally do the killing with kindness and sometimes give them what they want if it can be done without complicating the budget that my superiors set for me.  mind you I am Corparte dining.  but when the request are too much I always take them to my boss. but because I have a rotating menu and manuver most request each week for diffrent stations.  Plus if they are diva request i kindly refer them to catering where there is no choice but to fullfill request.

 
Jul 9, 2012
Thumb_379935_2774793497883_1499457218_2922165_171145264_n Porcelina1023 47 posts

Missing Forums! / Stuck at the crossroad

i highly recomend building a name for yourself.  most student thinks that because they are a chef on means they are a chef in expierence.  i say get kitchen expierence and then open a place on your own.  if you have already have kitchen expierence and feel confident in opening a place on your own but do so.  but make sure you do your homework on everything first.

 
Jul 2, 2012
Thumb__dsc2861 Chef Nathan ... 2 posts

Culinary Equipment & Apparel / FWE Cook & Hold, what it can do for you

 

Why buy a cook and hold?  The primary advantage to a FWE cook and hold is the low and controlled temperatures.  This technology helps dramatically reduce loss in many roasted meats.  This reduction improves yields allowing for more servings thus increased revenue.  As much as an additional serving or two of prime rib can be saved with one of these cook and hold ovens.  To achieve this, the product must come up to temperature at a slower pace.  A drawback that chefs face with this low temperature cooking is the loss to the dark, crisp, caramelized outside of meat products.  FWE’s engineering team have been working hard to find that perfect balance that allows for the Maillard effect to be achieved, giving that desired flavor and texture that many chefs want.

The cook and hold runs at a lower temperature so it requires less energy than typical ovens.  In restaurants that require an electric demand fee, utilizing overnight cooking could offer even more of an expense advantage.  Since the unit is cooking at a low temperature (below 350°) the use of a hood is not required in the majority of the United States.  This flexibility allows large kitchens to save on space and the expense of having to purchase extra ventilation hoods.

Overnight cooking offers labor saving as well.  If a product is started before a shift ends it will cook to a predetermined setting and automatically switch to a holding cabinet.  Without a piece of equipment like this, staff may have to come in early and cook before service time thus extending working hours and payroll.  Kitchen staff doesn’t even need to come in early to preheat this unit if the Delayed Preheat option is utilized.  Program what time the unit should start and open the kitchen with hot cooking and holding equipment already to go.  To save more on payroll FWE has advanced upon the preset function that has been helping kitchen staff for years.  With 15 programmable cooking procedures now available, inexperienced staff can cook correctly and consistently to the restaurants standard operation procedures.

 
Jun 22, 2012
Icon_missing_thumb Amadeus 1 post

Culinary Students / Why is the Average Age of Culinary Students So High?

I started cooking in 1986. It was just out of neccessity, as a part time job. I seemed to do well in it, and began to enjoy the creative aspects of it. I eneded up working for a family who took much time to teach proper methods and encourage independance. Many times I’ve still sworn to myself that I was getting out of this racket, being that it isn’t easy to make alot of money at it, and the benefits are slim to none..but I do love the environment, and it is a point of pride that very few people who come into the biz at entry level, can succeed or sustain within it. It’s high pressure and requires careful balance of speed and quality, especially in a high end seafood restaurant. This year, I have finally decided to write my red seal. With my experience, I have the verified hours. I’ve purchased the proper learning materials (namely “on cooking” textbook) and I’m quite confidant. As for the average age of a culinary student being so high, I think it has to do with maturity. Many young people end up in restaurants as after-school jobs (in my area anyhow) and they quickly see it as a dead end. To that end, I think they see the entire industry as fruitless. (Your average Subway or Boston Pizza is in fact just that…a dead end) For those of us who’ve been doing it awhile, I think many of us realize that credentials from schooling or a Red Seal can enhance the experience we already have. IT was mentioned that the onslaught of cooking shows seems to glamorize the business, and I agree. I certainly think that the trend in the shows has pushed more young people into wanting to be in the trade, but I have to caution young people, and I’ve worked with many culinary students  over the years…your education is only…only a beginning. Too many young students enter a restaurant expecting to be near the top tier of staff, and they get frustrated when they end up peeling potatoes or wiping shelves…experience means everything, and you have to be open to learning and develop a solid work ethic above all else. Perhaps this also helps explain why the age of culinary students is higher in some areas of the country.

 
Jun 21, 2012
Thumb_378779_255885201130433_100001268660709_771686_1862270957_n Jenny Dalan 4 posts

Cooking / Sous Vide Cooking: Yes or No?

I’m thinking of using sous vide method in my kitchen. What can you say about it? Kindly share with me your thoughts.

 
Jun 20, 2012
Icon_missing_thumb soyapower 5 posts

Missing Forums! / Stuck at the crossroad

I’m currently a student at Le cordon bleu. Will be graduating diploma level in 3 months time. Question is where do I head after diploma?? Culinary in Malaysia isn’t exciting. I would say its like France 25 years ago. Should I open my own restaurant/cafe??

 
Jun 17, 2012
Thumb_grapefruit%20shrimp%20%20 franco panta... 7 posts

Culinary TV & Movies / The Chew (abc)

Master Chef is a lot better. 

 
Jun 17, 2012
Thumb_cmfile chefclarence 24 posts

Cooking / Your day off, meal at home.

Just served 200+  Prime rib N’ Shrimp skewer dinner, exhausted

 
Jun 17, 2012
Thumb_grapefruit%20shrimp%20%20 franco panta... 7 posts

Cooking / Your day off, meal at home.

Steak and Eggs!

 

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