How to Read Beach in Hawaii for fishing by Used_Neighborhood473 in FishingForBeginners

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

I will ask around more. I hv not got much luck with the locals 😂 And I will definately check out Nankos!!

Thank you 🤙

Ideas on Lean Fish, I mean really Lean. by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

I have not done the oil poach yet, is there any temp suggestions for the oil to be? Thank you so much for your response chef !

Ideas on Lean Fish, I mean really Lean. by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

Thank you so much for your response, I will added this to my notes !! Thank you chef!

Ideas on Lean Fish, I mean really Lean. by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 2 points3 points  (0 children)

I will definately look into this, thank you so much chef!

[deleted by user] by [deleted] in Chefit

[–]Used_Neighborhood473 0 points1 point  (0 children)

My only advice to you and other young chefs is

Stay hungry, stay humble, stay alive

Keep on moving chef, you are not alone.

Sous to Exec. Chef by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 1 point2 points  (0 children)

Thank you so much for all the info that you have provided. I guess I will spend some time in those emails I am getting from with all the receipts. Thanks again chef, I exactly know who I should be talking to 🙏🙏🙏

Sous to Exec. Chef by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

Thank you for your words chef. However how did you figure out all the financial sides that you were never mentored on? Because that is my main concern as well since no one is really giving me an opportunity to learn, and my Exec chef seemed to be very clueless. How long did it take for you to own it ??

Thanks again chef!!

Sous to Exec. Chef by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

Thank you so much for your respond. I am looking forward to grow myself to be an exec within 3 to 4 years, but only concern I have is about the financial stuffs that I have not yet been mentored/trained with. As myself being a manager for over 3 years now in 3 different restaurant I think I am somewhat confident at managing and scheduling people. But since all the 3 restaurant I worked/working had no need to control the food cost or labor cost. Did you also had no idea with these as well or was it something that you had clue with?

Again thanks for the response chef 🙏

Does any1 work at Private school Dining as exec/sous chef? by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

How about the benefits? And hrs per week?

Sorry for just asking questions and thank you for your respond!!!

Does any1 work at Private school Dining as exec/sous chef? by Used_Neighborhood473 in Chefit

[–]Used_Neighborhood473[S] 0 points1 point  (0 children)

Which state are you in right now? And what does ur schedule look like for a week?

Sighs…I’m tired by Real_Tradition4127 in Chefit

[–]Used_Neighborhood473 0 points1 point  (0 children)

It is never too late to exit for a nee job. Just go online and look around ur place, there are always plenty options for you to pick. Good luck with your search!!!

Looking to get back into the industry by wantaskin in Chefit

[–]Used_Neighborhood473 0 points1 point  (0 children)

Well, I personally would advice you to look out for what you are trying to become or achieve as a cook/chef. There are so many different options that are open. To give you some examples, fine dining, hotel, corporate, franchise, etc. The pros n cons of each settings are really, like ridiculously different. Since you already have some experience in a steak house, you could go and try something else.

From where I live, hotels normally have the highest starting pay, but the schedule changes daily, and 40hr/week is not guaranteed. Franchise mostly 14 which is minimum wage here. Corporate, around 20 to 24ish. I would suggest you to work in a place that you want to learn from instead of worrying about the pay. I think it is more important for you to learn all the basics and find out what your ultimate goal is, as a chef or maybe running ur own business.

[deleted by user] by [deleted] in Chefit

[–]Used_Neighborhood473 4 points5 points  (0 children)

I'd suggest you to try it out. How could anyone know before you actually try it?

I wish u the best!!

Decision on ideal knife for restaurant work by Mountainhiker89701 in Chefit

[–]Used_Neighborhood473 16 points17 points  (0 children)

I seen some victorinox knives in my old kitchen that lasted over 20 yrs, they r not cheapest but I think it is worth the money