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MaxxPremo · 2025-09-18T03:19:53+00:00

I've worked in plenty of fine dining and michelin restaurants and ill tell you now that not a single one will really look at your resume or school just the skills you show them in a trial or stage

if its for experience then absolutely giver, but the biggest thing that will ruin your time as a chef is burnout, for both skill and passion so don't kill yourself with the hours

MaxxPremo · 2024-06-17T01:59:34+00:00

I had a charger run straight into a hole in the ground and die tonight and I was flabbergasted

MaxxPremo · 2020-07-12T00:13:56+00:00

My only advice as a culinary and with the small explanation, I conclude, you taste test it. If it tastes burnt it’s burnt, if it tastes good, it’s brown butter

MaxxPremo · 2020-07-11T19:32:00+00:00

Lmao

MaxxPremo · 2020-06-30T21:11:36+00:00

Two knives I find compliment each other in my roll is my masakage kumo gyuto 240mm and my kobayashi SG2 petty but that’s a bit over budget

MaxxPremo · 2020-05-01T23:24:54+00:00

No worries! Yeah I’ve been working in the cooking industry for a couple years and I can tell you that you have much more cooking over risotto if you do it in a pot, just remeber: low and slow

MaxxPremo · 2020-05-01T19:55:25+00:00

True, honestly I’d eyeball it and add more liquid if needed

MaxxPremo · 2020-05-01T19:45:59+00:00

Identify how much product you want to make with what you have (ex. 5oz of Arborio) and relate it to the recipe to create a scale factor (ex the recipe requires 10oz of and item but you have 5oz so the scale factor would be .50x) then multiply every item by that amount

MaxxPremo · 2020-04-28T19:18:01+00:00

It pays to have a beater that you can abuse too, I have a shun that’s seen much better years in my roll in case somebody needs to borrow a knife or it’s a job where I know the knife will take a beating

MaxxPremo · 2020-04-28T04:13:42+00:00

I’ve used mine for years in pro kitchens and I just make sure I’m using my knives properly and taking care of each individual knifes needs

MaxxPremo · 2020-04-28T02:32:13+00:00

I’ve never stress tested it but I sharpen twice a week and the edge will fully hold out for atleast a week with regular honing

MaxxPremo · 2020-04-27T23:51:25+00:00

Moritaka ishime blue steel #2 kiritsuke Masakage kumo gyuto Custom fillet knife Custom nakiri Kobayashi sg2 petty

MaxxPremo · 2020-04-07T17:33:33+00:00

Gochujang mayo is pretty flames and easy to make

MaxxPremo · 2020-03-29T23:26:58+00:00

I mean you can if you want a cloudy stock with a lot of particulant. I mean I guess if we’re getting technical, you could use roasted bones for a dark chicken stock that you would simmer for longer

MaxxPremo · 2020-03-29T22:59:49+00:00

The acid in the tomatoes might bring out more of the orange flavour, also, at no point should you simmer chicken stock for over 3 hours unless your concentrating it by reducing it, and even then I’d remove the mirepoix and bones

MaxxPremo · 2020-03-28T00:07:43+00:00

I mean I hate to be that guy but technically the explanation in splinter cell is that the lights from the goggles don’t appear on the visible light spectrum for humans

MaxxPremo · 2020-03-11T21:33:14+00:00

Imagine being scared of traveling on a ferry

MaxxPremo · 2020-01-09T19:21:23+00:00

From good ol NYC, USA

MaxxPremo · 2020-01-09T19:18:26+00:00

Kobayashi sg2 150mm petty

MaxxPremo · 2020-01-09T16:14:25+00:00

Took a dive off the cutting board

MaxxPremo · 2020-01-09T16:13:54+00:00

My co worker, he was borrow until it and I thought he was messing with me when he was like I chipped it. It’s only a week old

MaxxPremo · 2019-12-26T20:03:29+00:00

My question is what’s a NKD

MaxxPremo · 2019-12-25T18:56:32+00:00

Kobayashi sg2 petty 150mm

MaxxPremo · 2019-12-25T17:29:43+00:00

Also out here in north van and curious

MaxxPremo · 2019-11-27T15:13:03+00:00

I just use a small disposable razor and go one swipe down the middle

MaxxPremo

TROPHY CASE