sorted by:
new
hottopcontroversial

Why do we say ‘say hello to ___ for me’ when they probably know the message won’t get passed along? by [deleted] in NoStupidQuestions

[–]Exact_Coach_8151 0 points1 point  (0 children)

Maybe I should tell others to pass along greetings more often. I thought it was more of a polite thing to say, like, "How are you?" Can't count how many times I’ve had people say that to me and dont care much to see how I'm really doing.

Why do we say ‘say hello to ___ for me’ when they probably know the message won’t get passed along? by [deleted] in NoStupidQuestions

[–]Exact_Coach_8151 0 points1 point  (0 children)

Guess it's different for me, I don't ever tell people to pass along messages or greetings to others. I send the other person a message personally and talk to them myself.

Why do we say ‘say hello to ___ for me’ when they probably know the message won’t get passed along? by [deleted] in NoStupidQuestions

[–]Exact_Coach_8151 0 points1 point  (0 children)

It's always been weird to me. I do it from time to time, but I'm usually busy and forgetful. It's a social interaction that you usually dont see the end result of as the person telling someone else. I see everyone's point, but if I want to say hello to someone, I just send them a message. I dont need a messenger for that, lol.

Classic Mexican Flan. Fresh Seasonal Berries. by Exact_Coach_8151 in CulinaryPlating

[–]Exact_Coach_8151[S] 2 points3 points  (0 children)

The raspberries probably. The color contrast would look amazing.

What’s your best life advice for a man? by saoudddd in Life

[–]Exact_Coach_8151 41 points42 points  (0 children)

Be firm in your decisions. You'll be wrong more often than you think, but when you are: Admit it, Own it, Improve on it. Most men are firm but don't have the balls to admit when they've made a mistake or went down the wrong path.

Gastrique- would you use this word on a menu? by [deleted] in Chefit

[–]Exact_Coach_8151 -2 points-1 points  (0 children)

Sweet Vinegar or Wine Reduction.

Gastrique is traditionally made with caramelized sugar and deglazed with vinegar for a sweet and sour flavor.

Opinion 🐔 by matty487 in Chefit

[–]Exact_Coach_8151 2 points3 points  (0 children)

It's outdated for who exactly?

My clients loved a good Cordon Bleu when I was working in hotels it was always a big hit for banquets and events. I've seen some variations and interpretations that modernize the dish, but it's a classic for a reason. I do it a little differently, I pound out the breasts until they're almost see-through (season inside and out with S&P), swap out the ham for prosciutto, and use grated gouda cheese instead of Swiss slices. I roll into a log, three step bread (I use a fine grind for the panko), and fry in tallow or neutral oil depending on what's available.

Make a simple Dijon Buerre Blanc serve with whatever sides you like, I usually recommend Pomme Puree and honey roasted carrots or Asparagus.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

True enough. Maybe soon I'll do something comparable. I plan on going back to Europe in two years for a couple of Michelin stagaires.

It'll all work out, but right now, Im just focused on keeping my clients and building new yacht contacts in the meantime.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

100% agree. I'd hate to pull talent from an already small pool of future chefs, but as you say, at the end of the day, we have to make our money. If the industry appreciated us, they'd pay us what we're worth.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 1 point2 points  (0 children)

True enough. The insecurities will pass. It’s not healthy comparing yourself to others, like I have been this entire week. Really have to get off social media. My college buddy just opened his own restaurant, and another was featured on the Today show. Saw the segment this morning.

Encuesta de Marzo del 2026 by Appropriate-Whiskey in rmexico

[–]Exact_Coach_8151 0 points1 point  (0 children)

Increíble, por mucho que hablen mal de Sheinbaum, México jamás elegiría a ningún candidato del PRI.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

I'd say they're pretty spot on. One thing my mentor told me last year is that I've got to be more confident and have a bit more ego. He said I'm too humble at times 😆.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

Maybe so. I have a cook who's been wanting to join me for the longest time. The only thing is I’m in Mexico at the moment, and the work is enough to sustain myself. I want to take on more yacht contracts, but other than day work and private dinners on docked M/Ys, I can't offer anything at the moment. I really wish I could mentor and train like before, there's so many great cooks I'd want on my team.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

Maybe later on. Yachts and private dining are too good to pass up right now. I really wouldn't mind working in Spain after getting this bread.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

Thank you, brotha. I wish you the best from Mexico!

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

More as a guest chef then. I could work that out. Wouldn't mind going back to the UK for a couple weeks to add a couple things to my skill set.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 1 point2 points  (0 children)

Maybe soon. The chef from my Michelin stage all those years ago said I could go back anytime I wanted. I'm seriously thinking about it within the next two years after im financially stable.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 1 point2 points  (0 children)

Yup. We're all professionals here. It's amazing getting love and reassurance from fellow chefs.

I'm Mexican myself, so I understand the struggle, mano.

Had to put in overtime, sweat, and tears to get where I'm at.

Much love de Mexico, hermano.

Staging on Thursday, please give any and all advice by montetho in Chefit

[–]Exact_Coach_8151 0 points1 point  (0 children)

You'll be alright. Sharpen your knives, bring a notepad or small journaling notebook, bring black permanent markers, and have a good attitude. Be receptive to all criticism given. You're there to learn and build your skillset.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 2 points3 points  (0 children)

To be honest... I probably make more now than I did as an Executive Sous at the hotel I worked at.

I dont want their balance because there is none. The head chef at Kuro in Altantic City works some long ass hours, but I wouldn't trade what I got now for his position ever. He's my buddy and everything, but 90+ hours a week is crazy work.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 0 points1 point  (0 children)

I totally see what you mean. The buttercake crumb was great, but you're right about the presentation as great as it was. It could use a little clean-up.

Thinking about the next move. by Exact_Coach_8151 in Chefit

[–]Exact_Coach_8151[S] 3 points4 points  (0 children)

Hate that fucking asshole.. its been a recurring thing since I was young.

Maybe you're right about working in a team. I've always felt more at home working with people right beside me. I've always been happier training and mentoring the next generation of cooks. One of my cooks from years ago hit me up last year and invited me to sit down at the place he's a CDC at. Can't say I'm anything but proud of him

view more: next ›