/ck/ - Food & Cooking

>>4354785

>>4354779

>>4354778

>>4354773

>>4354771

>>4354764

>>4354763

>>4354762

>>4354757

>>4354748
yep. little sesame and tamari, sauce is apricot, ginger, and red jalapeno.

>>4354747

>>4354744

>>4354739

why not. some stuff I've been working on.

>>3941434
>>3941466
Mostly agree, but never show up in the middle of a lunch or dinner rush and ask to speak directly with management. Automatic disqualifier. Most places, 3 in the afternoon is ideal - the person you want will likely be doing paperwork or the ordering. Calling ahead and asking if the person is available at that hour is seen as professional.

Also - if you look the part, you have a good shot right off the bat. Dress for the job you want, not the one you have. A tie at the least.

Last, a dirty secret - lie, or at least stretch your experience. If I'm hiring, I look over applications and resumes to see who looks good on paper first, but I won't put effort into calling your references until I've spoken with you and have an idea of what you can do. The embellished resume will get you the interview at least. After that, if I like someone's attitude it might outweigh experience. Hell, we can teach anyone to cook, but I can't teach a work ethic.

And yeah, you're gonna want to learn a little Spanish, too.

>>3930301
Sure, anything that's oven safe, bonus if you can use it to serve as well. Should also have noted that you want enough liquid so that when you gently press in the center the liquid bubbles up around the edges of the bread but doesn't swim over the top.

Met and spoke with Ming Tsai when he was doing a chef demo/book signing at the university where I work. Went out of his way to get me a signed cookbook for offering to assist. Very cool.

Two words: chef hands.

spatchcock. better moisture retention with no empty cavity.

holy shit, it actually exists.

When I was a kid working in kitchens it was always a game to troll the new guy.

"Hey, FNG, grab me a can of steam from downstairs. It's next to the bacon stretcher."

Boursin and Cabot hunter sharp cheddar. Alt: goat cheese thinned out to spreadable consistency with smoked Gouda.

>>3916107
have found this to be very true when baking bread.

>>3913995
ok. Hell of an argument you make there.

Maybe I just live and work in an area saturated with skilled help and I have the privilege of being choosy when we have to hire.

Love the history you get from grizzled kitchen pros, tell us a story man.

>>3913812
Yeah, J&W 1999 and just hitting 20 years in kitchens. One of the things you hear at school is how, 10 years down the road, a big chunk of culinary grads aren't even working in the industry. Burnout, madness, and heart attacks, oh my.

Everyone who tells you school is a waste of time is largely correct; you cannot be taught to love what you do. But more and more, there's no way you'll get an interview for management level positions (even sous chef or union lead) if you don't have some kind of degree.

Rhode Island.

Stuffed quahogs. You take a tough as hell, fist size clam, shuck and sautee it with enough chorizo, butter, and garlic so you can't taste the clam part, fold in cracker crumbs and pack it back into the shell.

We sometimes refer to it as "meatloaf in an ashtray"