Good luck, and we will wait for the updates. Also congrats on getting close up! The more things you have the experience of doing, the better!
I have to say I love your nightly updates... I love reading this sort of thing- I wish I had the patience to work in a restraunt!
Going back to the Bourbon Maple glaze... You should try this on turkey. I basted my Thanksgiving turkey with Grade B maple syrup last year. It didn't burn, but was a nice golden brown. It wasn't overly sweet, it was rather buttery, actually. The Grade B made *such* a difference though. It is definitely a lot thicker and more intense than a Grade A Amber or the like. [IMG]http://**********************/smile/emthup.gif[/IMG]
Keep the updates coming!
Everyone for Will! It's good to see VW guys acting like VW guys!
Love this thread man, I was sad when it was slowing down. Good to see you're rolling again! I've only recently gained an affinity for things culinary. I'll never be able to work restraunt, but I love hearing the insight. Keep sharing!
wow cool to see some other culinarians. never would i have thought on vortex to see a f and b forum. Good to see the zeal these other guys have for food. Reminds me of working in private country clubs. Now Souing at a Hotel. Read this while waiting for dinner to begin in the dining room toinght so I let my banquet guys run them by themselves and jumped on the line to plate and expo because I haven't in a while. definitely miss Haute cuisine these guys get to do though. Keep this thread going it is definitely awesome to read. [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG]
ughh...thats ugly man.
Most of my burns are from 350* oil as well.....Did you treat it right away? I ask because i usually find myself just wiping the oil off with a towel. Expecially if I'm knee deep in weeds
Quote, originally posted by LovetheA2s » Our Chefs are preparing for a competition tomorrow at work in the morning. The name of the competition is the "Orlando super challange". Top prize is like 15k and a new kombi oven. They won it a few years ago and got a new kombi. I sure wish they were giving away a blast chiller. We sure need another one of them. . They have some wild ideas in store. Week after next is our Certified Master Chef dinner and i will probably have many many many pics for you guys to enjoy. Remember guys, these are the top culinarians in the U.S. So you are in for a treat
Looking forward to pics!
Tourist season's kicking into gear down here too, lots of yellow tags and blue hair. Headed up to Bern's inTampa for some uber-steak.
How the *(^*(^^^%^$## do they split hairs so fine in those competitions? What were the compettiton dishes?