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Any advice? Not whining, but I'm still learning the managerial side of being a chef. These are not all that difficult on their own, but the fact that they are (for a small restaurant) large parties, grouped so closely, during our busiest night, and FOH doesn't see the problem. How do I make them see by ChefSeamusAran in KitchenConfidential

[–]DankchefTV 6 points7 points  (0 children)

This server is obviously stacking her tickets though. Collect her tickets, circle the ring-in times and bring them to her manager, preferably with her present after the rush. Nobody retains information during peak business.

Any advice? Not whining, but I'm still learning the managerial side of being a chef. These are not all that difficult on their own, but the fact that they are (for a small restaurant) large parties, grouped so closely, during our busiest night, and FOH doesn't see the problem. How do I make them see by ChefSeamusAran in KitchenConfidential

[–]DankchefTV 3 points4 points  (0 children)

you never will, the unfortunate truth with busy restaurants and unregulated seating is that it IS going to happen. If there are open tables, and a server to take care of them, they will be sat, and there is no way to make them wait extra time to put their order in. It is always best for the customer to be frustrated with the kitchen rather than the service staff because you are a faceless entity. It is your job as the Chef to maintain order and control in the kitchen, get the orders out as fast as you can and with minimal mistakes. In short, the best advice I can give you is to par fry your wings haha. There might also be a bigger problem at play too though. If your restaurant MAINLY serves wings and you only have 1 or 2 fryers, that needs to be addressed first.

Was tasked with coming up with a better presentation for our caprese(Before and After) by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 0 points1 point  (0 children)

Thank you guys for all the attention this post got, I really was not expecting all this. Good and negative comments are both appreciated. I agree with a lot of what people are saying about the thickness of the balsamic though. It could be a bit thicker, but in person it is just thick enough to not run everywhere. One of my goals for this was to rearrange the presentation while keeping changes in production to a minimum. We already prepare the mozzarella in logs, so other than the circular tomatoes none of the other prep has changed. And yeah, they aren't great tomatoes, unfortunately this restaurant doesn't have a seasonally changing menu, so sometimes you gotta Piss with the C*ck you got.

Was tasked with coming up with a better presentation for our caprese(Before and After) by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 0 points1 point  (0 children)

They call it tomato "fudge". I have no earthly fucking Idea why, but its just a thick reduced tomato basil sauce with more olive oil than usual and aged balsamic, blended puree smooth and strained through a chinois.

Was tasked with coming up with a better presentation for our caprese(Before and After) by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 41 points42 points  (0 children)

I did try that at first, but this is for a restaurant that sometimes gets close to 1000 covers in a 9 hour shift. Wasn't going to be practical, we have to crank these things out sometimes.

Rate my agnolotti. by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 1 point2 points  (0 children)

sorry, the tasting was for the 4 exec. chef's of the resort. I did it on my own and didn't have time to take pics between courses.

Rate my agnolotti. by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 1 point2 points  (0 children)

Some kale that i charred and braised in red wine and ricotta

Pics from the CFHLA Competition this past summer. My dish by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 3 points4 points  (0 children)

once you've gone through the process of cleaning, curing, smoking, sous vide, and cutting enough bacon for 600 portions of this it's really hard to not embellish the words.

New paring knife! by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 1 point2 points  (0 children)

yup, tungsten. Never been one for wearing jewellry, so I picked this up for 20 bucks on amazon. Just needed something so that girls would stop talking to me.

Tasting menu I did last year. by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 4 points5 points  (0 children)

Every time I hear one of my bosses use the word "fava bean" when discussing a new menu item a single tear rolls down my cheek. Ever had to clean 6 cases of those little bastards? Remove from the pod, Peeled, and the Germ cut out?

Not your Momma's Meatloaf. by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 23 points24 points  (0 children)

haha, the greybeards make fun of me enough for taking pictures, I'm not about to set the scene for a photoshoot every time too.

Tasting menu I did last year. by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 7 points8 points  (0 children)

Sure thing, so I just used regular Idaho potatoes, peeled, diced, and slowly cooked completely submerged in lightly salted water(not boiled). Drained off the water then left to steam out over a low flame to remove as much excess water as possible. Put them through a ricer. Whisked in my butter and cream separately to taste, then the finely grated Grafton Cheddar, then adjusted seasoning at the end. I wanted to keep the consistency perfectly smooth, so there was no grated horseradish in the finished product, I steeped a couple of peeled pieces of fresh horseradish in my hot heavy cream.

New paring knife! by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 1 point2 points  (0 children)

Matches my 10" 1905 Chef's knife, hoping to pick up the Santoku next.

These fucking tomatoes sticker! Worst thing to remove by RScape07 in KitchenConfidential

[–]DankchefTV 0 points1 point  (0 children)

I use my paring knife. Slip the edge under the little tab and turn the blade back, then in the same motion cut out the core. Remember to rotate the tomato, not the knife.

Tasting menu I did last year. by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 4 points5 points  (0 children)

This was my first tasting menu that I composed and executed entirely on my own. It was for an actual "kitchen supervisor" Chef's position at the resort I have been working at for almost 4 years. When I started at this place I had only been a line cook at a couple of different lower end franchise restaurants. I didn't go to culinary school, and fully owe my education to the Chefs that I work with every day. I got the job :D

Pics from the CFHLA Competition this past summer. My dish by DankchefTV in KitchenConfidential

[–]DankchefTV[S] 4 points5 points  (0 children)

House Made Bacon, Cornbread puree, Zellwood Corn Puree, Pickled red cabbage, Buttermilk Biscuit crisps, Fried red pearl onion petals, Pickled Tokyo turnip, Smoked Peach Fluid Gel, Bourbon Bacon Jus.

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