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    Thread: So I rotated into the P.M Grill Position

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      05-20-2006 12:15 AM #26
      it all depends in where you work, what kind of establishment. your position. ive heaard rumors that some chefs make over 100,000 a year. But, in reality you cant be in it for the money. In the area where I used to live anything $40,000 or over was [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] . I live in atlanta now, and dont know the average exec chef salary. Im sure it can be dug up on salary.com or one of those places. Im to lazy tonight. haha. believe me, i dont make a lot of money if thats what your asking , but, hey I am good at what I do and get enjoyment out of it. Id love to have a cash cow job to hook up the dubs and so fourth, but in reality I dont know if there is a job out there that would make me happier. Unless i could get paid for browsing vortex

    2. Member Aetsh's Avatar
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      05-22-2006 05:26 AM #27
      I love reading this thread! haha [IMG]http://**********************/smile/emthup.gif[/IMG]
      New Vortex isn't so bad

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      05-23-2006 11:31 PM #28
      Back again, Tonight was a good night. We had 60 on the books when we came in. Tonight was wine dinner night as well. I ended up fabricating down black grouper, rainbow trout, red snapper, salmon. Our butcher wasnt in today so I had the pleasure of cleaning 6 racks of lamb all the way down, including evening the bones down on the bandsaw. Tonight on the wine dinner for my entree was grilled leg of lamb with spinach sauteed with artichoke hearts (fresh) and fennel, sauced with a lamb jus. We also had grilled black grouper with an asian stir fried veggies over a fried sushi rice cake, and a reduced fish jus.
      Aside from work. I had a good time at home on sunday and monday doing dinner. Sunday night. I did marinated mahi mahi over white rice with orange segments, sliced avacados and an sweet and spicy asian sauce. Monday I did seared rack of lamb with garlic sauteed rappini, and orzo. With a ghetto homemade demi, with an essence of mint. It was very nice though.

    4. 05-24-2006 12:29 AM #29
      Oh yeah, now I remember why I don't cook the line anymore. 12 years of that was enough. It does bring back the memories. Here are some weeds for ya...

    5. 05-24-2006 01:43 AM #30
      Quote, originally posted by Girlsound »
      Oh yeah, now I remember why I don't cook the line anymore. 12 years of that was enough. It does bring back the memories. Here are some weeds for ya...

      I spent about 5 hours in those today

    6. Member Soup Guy's Avatar
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      05-24-2006 02:59 AM #31
      Great thread, sounds like your doing some nice stuff, and, you have the right attitude. You don't even sound to bitter towards chef
      I've been there man, keep up the good work...

    7. Member dawgpound's Avatar
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      05-24-2006 07:56 AM #32
      sweet!! im a exe. sous chef , i just recently got out of that life and opened somthing fun and smaller. But i have a french cuisine backround/And im a certified sous chef. Keep up the good work
      KillaCoupeRacing

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      05-25-2006 12:48 AM #33
      well tonight wasnt as pleasant as all of the other nights, ( I know you'll were waiting for this). We only had 60 on the books, but they all came in within a 20 minute period. and had a prix fixe 8 top as well. Oh man, I was Purely WEEDED. I got behind and forgot to fire 2 14oz veal strips. These have the bone in and take a LONG time to cook! They were going medium. We were on plate-up when I realized i had yet to fire them. . , The chef was like where are the 2 veal strips. Im sure the look on my face was priceless. Well, i threw em in the the salamander, marked em, and yes (sorry guys, but sh*t happens) gave them some radar love. To get the ticket out. The CMC had left for the night so I was straight. But, i messed up and i purely admit it. The exec sous didnt even give me hell cause he knew i was hard enough on myself about it. Tomorrow we have 60 on the books and counting. I will have my shyser together and will definitely leave you guys with a positive update.
      Oh yeah, this was me. The Wood shelter is a representation of my station:

      Ya'll still interested, or am I boring you yet?


      Modified by LovetheA2s at 5:57 AM 5-25-2006

    9. Banned VAGinitis's Avatar
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      05-25-2006 11:52 AM #34
      still interesting...maybe explain more of the "lingo" as you go though. That last post was pretty incomprehensible to me.
      I could tell you forgot to cook some veal, and you microwaved it to get it done faster.

    10. 05-25-2006 04:10 PM #35
      Quote, originally posted by Girlsound »
      Oh yeah, now I remember why I don't cook the line anymore. 12 years of that was enough. It does bring back the memories. Here are some weeds for ya...

      lmfao. Nothing like just blindly making everything and hoping someone else sorts it out. btw a salamander is a broiler that cooks on the top and bottom. A guy at Jordans used to deep fry steaks if he was too far behind, You'd be suprised how much microwaving goes on in the back....


      Modified by vdubjb at 4:12 PM 5-25-2006

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      05-25-2006 06:34 PM #36
      dude i havent thought about the line in a while. granted i am only a kid, but my pops is a cmc, and has had the opportuinty to own/run a couple of resturants... I worked in his last resturant befor he got out of the industry.. I expoed on occasion for him, and got to step on the line if the poop was hittin the fan... i miss it!
      I actually coming up to a major crossroad for my self.
      Get into the business or cars.

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      05-26-2006 01:26 AM #37
      Quote, originally posted by skidpan »
      dude i havent thought about the line in a while. granted i am only a kid, but my pops is a cmc, and has had the opportuinty to own/run a couple of resturants... I worked in his last resturant befor he got out of the industry.. I expoed on occasion for him, and got to step on the line if the poop was hittin the fan... i miss it! I actually coming up to a major crossroad for my self.
      Get into the business or cars.

      your dad is a CMC you cant just drop a line like that and not drop details, I wanna hear a bit of his background. Thats Awesome bro!

    13. 05-26-2006 02:00 AM #38
      yeah me too.

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      05-27-2006 12:19 AM #39
      To those who dont know the excellence and demands of a CMC:
      Certified Master Chef (CMC)
      Certified Master Pastry Chef (CMPC)
      The consummate chef, possesses the highest degree of professional culinary knowledge and skill. These chefs teach and supervise their entire crew as well as provide leadership and serve as role models to the ACF apprentices.

      THIS IS STRAIGHT FROM THE ACF (american Culinary fedaration) PAGE:
      History of the Certified Master Chef (CMC) program
      The CMC program was initiated in 1981. The driving force behind the program was Ferdinand Metz, CMC, AAC, who was chairman of the Master Chef Committee. Chef Metz was president of The Culinary Institute of America (CIA) 1980-2001 and ACF national president 1979-1983. He has held several other ACF offices.
      The purpose of establishing ACF certification and, ultimately, the Master Chef program was to provide a wider range of certifications while requiring educational classes in addition to culinary skills and experience. The Certified Master Chef level is the highest and most demanding level of achievement of all the certification levels, granted only after the candidate has passed an intensive 10-day test of culinary skills and knowledge.
      In October 1981, five ACF chefs were granted CMC: Byron Bardy, Milos Cihelka, Anton Flory, Dieter Kiessling, and Richard Schneider. As of February 2005 there were 59 Certified Master Chefs and 13 Certified Master Pastry Chefs.
      In 1982 the program was presented to the World Association of Cooks Societies congress in Vienna, Austria, and granted official recognition by that body.
      The Master Chef test is held annually-providing there is a minimum of six registered candidates-and judged by a panel of Certified Master Chefs and Certified Master Pastry Chefs. Presently, there are two approved test sites: The Culinary Institute of America in Hyde Park, N.Y., and Greystone, the CIA's West Coast campus in Napa Valley, Calif.



      Applicant Qualification Guidelines
      Must be a CEC or CEPC in good standing. (CCC can be considered under certain circumstances.)
      Possess the practiced skills to perform culinary art to the very highest standards.
      Have a foundation of quality experience and education.
      Be physically and mentally prepared to perform 10 long days under pressure.
      Be aware of all expenses involved: application fee, tuition, travel, housing, meals, miscellaneous (approximately $4,000 - $6,000)
      Step 1
      The candidate should carefully review the information contained in the CMC Handbook. The Handbook provides a fairly detailed overview of the program and what it will take to prepare for the test. Make sure you qualify and are willing to prepare for the examination. Complete the Candidate's Application found in the front of the book and. Attach all documents and mail to the ACF education office together with a $100.00 non-refundable application fee. Applicants who have not included all necessary documentation will be notified by mail as to what additional information is needed.
      Step 2
      The ACF education department will review the application, and verify all documentation. If all is in good order, the applicant will be designated as an "Approved Candidate." Candidates may remain at this status indefinitely. This enables candidates to prepare according to their own needs and time frame. Once approved, the candidate will receive the Certified Master Chef Candidate Manual. The manual contains complete and detailed information needed to prepare for the ten day test.
      Step 3
      Candidates who are ready may request advancement from "Approved" to "Active Candidate" status. This request must be in writing and include a $200 non-refundable processing fee. Candidates may remain on "Active" status for only two(2) years or two(2) scheduled tests. Candidates who do not take the test within two years (or two scheduled tests) will be returned to "Approved" status. They will be required to pay an additional $200 to return to "Active Candidate" status.
      Step 4
      The last step is to register for a CMC test. Test dates are advertised in the National Culinary Review. Active candidates are notified by mail of pending test dates. ACF must have a minimum of six (6) active candidates enrolled for a test date in order to schedule a test. At present, ACF administers one test per year.



      Tuition Payments, Refunds and Other Expenses
      Tuition
      Tuition for the Master Chef or Master Pastry Chef examination is $3,000 (subject to change). Candidates remit $100 with their initial application ($3,000 - $100 = $2900 balance).
      When an Approved candidate elects to be placed on Active status they remit $200 ($2,900 - $200 = $2,700 balance).
      Active candidates must attend one of the next two scheduled tests. Should an "active" candidate not attend either of the next two tests, they will revert to "approved" status and must pay an additional $200 to regain their "active" status.
      When an active candidate is accepted for a test date, they must remit the balance of their tuition ($2,700) thirty days prior to the test date. Candidates who have not paid tuition in full by the scheduled test date may not take the test.
      Refunds

      Candidates accepted for a test date, but who can not attend, must submit a written withdrawal no later than one month prior to the testing date. Tuition will not be refunded as the candidate will be rescheduled for the next available test date.
      Seventy-five percent of the paid tuition balance ($2,025) will be refunded to an Active candidate who has paid the full balance of their tuition, but must withdraw before the schedule test begins.
      Fifty percent of the tuition balance ($1,350) will be refunded to a candidate who withdraws (voluntarily or for other reasons, see Test procedures) from the test within the first five days of the test schedule.
      Candidates who must withdraw from the test after five days will not receive a refund of their tuition. They remain an "Active" candidate and may attend the next scheduled test.

      Other Expenses

      All other expenses associated with taking the test (travel, room and board, etc.) are the responsibility of the candidate. This includes any charges required by the host institution for make up tests.

    15. 05-27-2006 12:24 AM #40
      Where do they go to take this test?

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      05-27-2006 12:33 AM #41
      Quote, originally posted by Danbodia »
      Where do they go to take this test?

      Its administered at only 2 places . Thats the CIA i Hyde park, NY. And the CIA in Napa Valley CA.
      I went to JWU,. but it seems that CIA Owns all other culinary schools...... Its all good, Im getting that CIA teaching in the Kitchen that I am in now

    17. 05-27-2006 01:09 AM #42

      I know, I was being facetious.
      One of the constants I have picked up on in all the places I've been is, the school does not determine the individual. [IMG]http://**********************/smile/emthup.gif[/IMG]

      Johnny Wales, NECI, Peter Kump's, Cordon Bleu and, yes, CIA are all good schools, but all are only what the student can make of them.

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      05-27-2006 01:51 AM #43
      You $hithead . Its 1:30am and 2 can play at this game. Its only Because its late, Im half $hitty, celebrating my first mystery basket, that I will compete with you:

      and Yeah, that Little Seal in the left corner shows that I graduated within the top 5 . Haha. Never tempt a almost drunk guy! He just might, go in the closet and dig out the diploma, take a pic, and post it on vortex
      Its all in good fun!


      Modified by LovetheA2s at 6:54 AM 5-27-2006

    19. 05-27-2006 10:10 AM #44
      LOL
      I see your little seal and raise you with my High Honors (1 of 2) on the right.
      BUT...
      I trump you with my Perfect Attendance on the left.
      Yep, it was the devils water that brought forth my fancy paper too.

      I just saw the mystery basket thread.
      Your Chef just set one up for you?
      On your time I'm guessing...
      Sounds like a good time. Kinda cool to have that extracurricular opportunity. [IMG]http://**********************/smile/emthup.gif[/IMG]

    20. Member
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      05-27-2006 11:27 AM #45

      Quote, originally posted by Danbodia »
      LOL
      I see your little seal and raise you with my High Honors (1 of 2) on the right.
      BUT...
      I trump you with my Perfect Attendance on the left.
      Yep, it was the devils water that brought forth my fancy paper too.

      I just saw the mystery basket thread.
      Your Chef just set one up for you?
      On your time I'm guessing...
      Sounds like a good time. Kinda cool to have that extracurricular opportunity. [IMG]http://**********************/smile/emthup.gif[/IMG]

      I will match your perfect attendance for 2 years and raise you Alpha Beta Kappa Honor society as well as Silver key honor society (some JWU thing).

      Yeah he set it up on my time. Told me to come in early to help out banquets, I got there and he said, yeah start getting ready, in 10 minutes you have a mystery basket. It is a blessing to have this kind of extracurricular opportunity. Im thakful to have a chef willing to push me, and an establishment to absorb my training costs. [IMG]http://**********************/smile/emthup.gif[/IMG]

    21. 05-27-2006 03:03 PM #46
      Quote, originally posted by LovetheA2s »
      Ya'll still interested, or am I boring you yet?

      It is very far from boring. Entertaining. [IMG]http://**********************/smile/emthup.gif[/IMG]
      I read the whole thread and man, your job rocks. I'll leave the job to you though.
      Random question, why do all exclusive and chique restaurants use French vocabulary in their menus? Personally I don't mind, I'm french. [IMG]http://**********************/smile/emthup.gif[/IMG]

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      05-28-2006 01:14 AM #47
      Quote, originally posted by the_marcus »
      It is very far from boring. Entertaining. [IMG]http://**********************/smile/emthup.gif[/IMG]
      I read the whole thread and man, your job rocks. I'll leave the job to you though.
      Random question, why do all exclusive and chique restaurants use French vocabulary in their menus? Personally I don't mind, I'm french. [IMG]http://**********************/smile/emthup.gif[/IMG]

      Its a cool marketing tool. I.E - Take a soup for instance. Lets say a classic consomme.
      A classic consomme is a clear, flavorful broth soup containing of what ever ingredients you want to put in it. Simple eh?
      You could easily market it on a menu as a
      - Clear broth chicken soup with fine chopped vegetables
      and have the american folks be like ummmmm, "well baby we are in a nice restraurant and this soup is $6.25 a bowl, do you want some nursing home food?"
      OR
      You could market it as Chicken Consomme a la Parisienne
      - a classically prepared flavorful and clarified chicken broth with julienne zucchihi, squash, and carrots
      A turkey sandwich with red pepper mayo and lettuce and side.........

      OR
      Sliced smoked breast of turkey, with a red pepper aioli, and fresh boston bibb lettuce, served with your choice of coleslaw, fries, or fresh fruit
      I find the marketing of a menu fascinating. Its cool to take common items and over zealously foo-foo them up. You have to put out a quality product that you stand behind so you arent lying to the customer.
      The industry follows (well most of the industry) a rule/guideline called the truth in the menu rule
      This is just a rule that you wont lie to the customer about what you are serving them.

      I took 3 years of french in highschool, and dont remember half of what I learned, But, i wish i should of taken spanish. Cause our spanish guys in the kitchen cant really get my drift sometimes
      I know a few
      - Mas platos grandes
      - Mucho calliente
      - Mas foyot
      - ay ay ay, mucho cansalo
      - grande cervaisa

    23. 05-28-2006 07:54 AM #48
      That's a cool explanation. I knew somewhere in there was a bit of marketing. [IMG]http://**********************/smile/emthup.gif[/IMG]
      Crazy how you can turn a bleh tittle into something absolutely delicious sounding.

    24. 05-28-2006 11:20 AM #49
      Lloyd: What's the soup du jour?
      Waiter: It's the soup of the day.
      Lloyd: Mmm... that does sound good.
      Just watched dumb and dumber and found this fitting [IMG]http://**********************/smile/emthup.gif[/IMG]

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      05-28-2006 08:33 PM #50
      Quote, originally posted by LovetheA2s »
      few things on the grill are
      - Arctic Char

      Who is your seafood purveyor?
      I work for the company that imports the Arctic Charr from Iceland. I'm always curious which companies handle it.


      Modified by Richard Hurts at 8:35 PM 5-28-2006
      -Andrew
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