I'm just copying this from my LJ, cuz you all need to hear :V.
There's a guy who regularly entertains clients at our restaurant and spends like, $1000 every time he visits. This has been going on for months now.
Tonight, we broke our record of plates. Something like, 270 total.
Anyways...He bought the staff TWO bottles of Cristal. At $350 a bottle....yeah, wow. So I got to try Cristal
. It was tasty. A glass and 1/3.
Also I'm getting better at my speed in the kitchen. I feel good about my job :3.
He toasted us all as well, for all our great work. So yeah, Kevin is p cool.
270 plates is some fierce cooking. Are you head chef or sous? How many do you have working?
Haah I wish.
I'll be entirely honest. I do the dishes, but that's because I've only got, now, 5 months of REAL restaurant experience. I know my degree doesn't mean as much as REAL experience. I do know how to do cold side stuff though (salads, pizzas, cheese plates...our appetizers basically, and desserts.) I know how to MAKE most of the cold side stuff too, since it's all made ahead of time. But yeah. I wash the dishes mostly.
I had some Don Perignon a while ago on a wedding
it tasted awful
Congratulations on having such an awesome jorb!
(01-18-2009, 02:04 AM)Vongore link Wrote: [ -> ]I had some Don Perignon a while ago on a wedding it tasted awful
Congratulations on having such an awesome jorb!
Never had Cristal but I've had Dom Perignon... That's some overrated Champagne right there. I always buy
"Cuvée des Ambassadeurs" Brut premier cru. It's the same Champagne they drink at French embassies and I love the stuff. Also a lot cheaper than Dom.
Don't burn yourself on the Salamander. You don't wear a fireproof suit in real life.
Do you want to move up to being a chef eventually?
(01-18-2009, 10:46 AM)ZargonX link Wrote: [ -> ]Do you want to move up to being a chef eventually?
Pfffft, who would want to do that? Dish Washing is hardcore.
(01-18-2009, 10:46 AM)ZargonX link Wrote: [ -> ]Do you want to move up to being a chef eventually?
Considering how stressful that side of the biz is, I'm sure he is taking his time.
(01-18-2009, 12:29 PM)cbre88x link Wrote: [ -> ][quote author=ZargonX link=topic=2167.msg61932#msg61932 date=1232293594]
Do you want to move up to being a chef eventually?
Considering how stressful that side of the biz is, I'm sure he is taking his time.
[/quote]
either that or hes shit
(01-18-2009, 10:46 AM)ZargonX link Wrote: [ -> ]Do you want to move up to being a chef eventually?
I desire to be a personal chef. I just know the things keeping me from attaining that goal currently are
- lack of experience
- Lack of speed in the kitchen
These will come with time :V. I don't want to be the exectuive chef somewhere ever, honestly. That's to much stress :V Being a line cook is enough, or Sous Chef.
So yeah, I'm taking my time and improving myself. I'm one of three people, ou of like...10-20, that Dave my boss has kept as new hires since I started working. The other guys (including the newest guy) all have at least a year more of experience than I do. Mole (nickname) and Walt have like..20 years of experience, each.
(01-18-2009, 12:59 PM)TVs Luca link Wrote: [ -> ][quote author=ZargonX link=topic=2167.msg61932#msg61932 date=1232293594]
Do you want to move up to being a chef eventually?
I desire to be a personal chef. I just know the things keeping me from attaining that goal currently are
- lack of experience
- Lack of speed in the kitchen
These will come with time :V. I don't want to be the exectuive chef somewhere ever, honestly. That's to much stress :V Being a line cook is enough, or Sous Chef.
So yeah, I'm taking my time and improving myself. I'm one of three people, ou of like...10-20, that Dave my boss has kept as new hires since I started working. The other guys (including the newest guy) all have at least a year more of experience than I do. Mole (nickname) and Walt have like..20 years of experience, each.
[/quote]
I want to be a chef too...only problem is that Chef's don't make a lot of money around here, so I may have to consider it a side-job.
(01-18-2009, 02:00 PM)Ye Salty Karth link Wrote: [ -> ][quote author=TV's Luca link=topic=2167.msg61950#msg61950 date=1232301556]
[quote author=ZargonX link=topic=2167.msg61932#msg61932 date=1232293594]
Do you want to move up to being a chef eventually?
I desire to be a personal chef. I just know the things keeping me from attaining that goal currently are
- lack of experience
- Lack of speed in the kitchen
These will come with time :V. I don't want to be the exectuive chef somewhere ever, honestly. That's to much stress :V Being a line cook is enough, or Sous Chef.
So yeah, I'm taking my time and improving myself. I'm one of three people, ou of like...10-20, that Dave my boss has kept as new hires since I started working. The other guys (including the newest guy) all have at least a year more of experience than I do. Mole (nickname) and Walt have like..20 years of experience, each.
[/quote]
I want to be a chef too...only problem is that Chef's don't make a lot of money around here, so I may have to consider it a side-job.
[/quote]
When you get older, you can move around you know
Don't have to stay in the same city/state/country
(01-18-2009, 08:57 PM)CaffeinePowered link Wrote: [ -> ][quote author=Ye Salty Karth link=topic=2167.msg61955#msg61955 date=1232305232]
[quote author=TV's Luca link=topic=2167.msg61950#msg61950 date=1232301556]
[quote author=ZargonX link=topic=2167.msg61932#msg61932 date=1232293594]
Do you want to move up to being a chef eventually?
I desire to be a personal chef. I just know the things keeping me from attaining that goal currently are
- lack of experience
- Lack of speed in the kitchen
These will come with time :V. I don't want to be the exectuive chef somewhere ever, honestly. That's to much stress :V Being a line cook is enough, or Sous Chef.
So yeah, I'm taking my time and improving myself. I'm one of three people, ou of like...10-20, that Dave my boss has kept as new hires since I started working. The other guys (including the newest guy) all have at least a year more of experience than I do. Mole (nickname) and Walt have like..20 years of experience, each.
[/quote]
I want to be a chef too...only problem is that Chef's don't make a lot of money around here, so I may have to consider it a side-job.
[/quote]
When you get older, you can move around you know
Don't have to stay in the same city/state/country
[/quote]
Nothing's free you know. :-\
(01-18-2009, 08:58 PM)Ye Salty Karth link Wrote: [ -> ][quote author=CaffeinePowered link=topic=2167.msg62042#msg62042 date=1232330232]
[quote author=Ye Salty Karth link=topic=2167.msg61955#msg61955 date=1232305232]
[quote author=TV's Luca link=topic=2167.msg61950#msg61950 date=1232301556]
[quote author=ZargonX link=topic=2167.msg61932#msg61932 date=1232293594]
Do you want to move up to being a chef eventually?
I desire to be a personal chef. I just know the things keeping me from attaining that goal currently are
- lack of experience
- Lack of speed in the kitchen
These will come with time :V. I don't want to be the exectuive chef somewhere ever, honestly. That's to much stress :V Being a line cook is enough, or Sous Chef.
So yeah, I'm taking my time and improving myself. I'm one of three people, ou of like...10-20, that Dave my boss has kept as new hires since I started working. The other guys (including the newest guy) all have at least a year more of experience than I do. Mole (nickname) and Walt have like..20 years of experience, each.
[/quote]
I want to be a chef too...only problem is that Chef's don't make a lot of money around here, so I may have to consider it a side-job.
[/quote]
When you get older, you can move around you know
Don't have to stay in the same city/state/country
[/quote]
Nothing's free you know. :-\
[/quote]
Worry about money when your older, for now just enjoy not having to.
My dad owns a restaurant here in North Carolina that does a lot of banquet stuff. I got to work there and be Sonny Corleone to the place in the meantime. Our head chef made something like $60,000, and this was a man that worked as a sous under Kennedy's presidential kitchen. Not bad money, because it wasn't a horrible job, but not great money either.
That said, with formal training you'd be more than well qualified with a lot of smaller scale venues, amirite? As long as you're not Gordon Ramsay's worst nightmare, of course of course.
Well done Luca. You're on your way.
