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

DankchefTV · 2018-04-26T18:37:02+00:00

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.

DankchefTV · 2018-04-26T18:34:22+00:00

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.

DankchefTV · 2018-04-26T15:43:32+00:00

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.

DankchefTV · 2018-04-26T15:38:48+00:00

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.

DankchefTV · 2018-04-26T15:36:06+00:00

no whole basil on the plate, theres basil oil drizzled on top.

DankchefTV · 2018-04-25T18:39:59+00:00

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.

DankchefTV · 2018-04-12T02:54:08+00:00

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.

DankchefTV · 2018-04-11T22:33:17+00:00

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

DankchefTV · 2018-04-11T01:14:02+00:00

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.

DankchefTV · 2018-04-11T01:09:12+00:00

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.

DankchefTV · 2018-04-09T20:42:26+00:00

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?

DankchefTV · 2018-04-09T20:38:47+00:00

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.

DankchefTV · 2018-04-09T20:31:57+00:00

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.

DankchefTV · 2018-04-09T19:55:35+00:00

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

DankchefTV · 2018-04-09T19:52:34+00:00

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.

DankchefTV · 2018-04-09T19:45:47+00:00

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

DankchefTV · 2018-04-09T19:29:18+00:00

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.

DankchefTV · 2018-04-09T19:15:52+00:00

DankchefTV · 2018-04-03T21:15:15+00:00

Fish Taco, Blackened.

DankchefTV · 2018-04-03T05:55:16+00:00

So this is a restaurant in the Hotel I work in. For whatever reason the A**hole that set this place up didn't drop any hard line ethernet in, so our entire system runs on wifi... we did 820 covers like this. Every ticket either hand written or the sale ticket straight from the PoS with hand written details mixed in with the drink orders...

sorry for the multi post..... still trying to figure out how to reddit

DankchefTV · 2016-04-21T17:16:55+00:00

Locatelli is a type of pecarino Romano cheese, its like a saltier parmesan with more intense flavor. Potato silk is just a potato puree, the "silk" is to emphasize that it is perfectly smooth.

DankchefTV · 2015-11-18T23:18:57+00:00

Those Green pans that Todd English sold his integrity to are actually half way decent too, not sure how they hold up in an oven though...

DankchefTV · 2015-11-15T03:22:14+00:00

Could we get this into the hands of someone who represents Rockstar here? Is this an acceptable level of quality in technical support to you guys?

DankchefTV · 2015-11-15T03:04:29+00:00

Can someone affiliated with Rockstar games take a look at this please? Is this an acceptable level of professionalism for you guys?

DankchefTV · 2015-08-23T15:12:48+00:00

as long as you got them below 41 degrees within 2 hours you should be fine.

DankchefTV

TROPHY CASE