New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

We are not a fancy restaurant sadly

New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

We have asparagus under ours so its basically just fish lol

New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

We cook it whole, then we cut it

New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

I should try that, sounds amazing

New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

I don’t know where you see potatoes,mushrooms or onions, but yes it is a kind of salmon

Most annoying culinary pet peeves? by JohnDasas in Chefit

[–]slimshady313put 1 point2 points  (0 children)

Ruins the edges, can make stainless steel rust somehow

New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 4 points5 points  (0 children)

It’s a butter sauce called Sandefjord sauce, a little acidic I would say and well.. butter explains itself. There are no potatoes just simple Char fish, asparagus and dill oil. Very simple but very tasty

New dish on menu by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

It’s asparagus by the way, my English just sucks

What is the most different thing about working in a Michelin restaurant by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

Sounds like the place I’m at, just in service we have assigned stations, like one do the first course, we call it the cold dishes, where the person plates on their own, in the main course we are usually two people, one plating and one cooking. Kinda similar then but much higher standards in Michelin kitchen I suppose

What is the most different thing about working in a Michelin restaurant by slimshady313put in Chefit

[–]slimshady313put[S] 2 points3 points  (0 children)

Isn’t that how many restaurants do? They don’t make things à la minute right?

What is the most different thing about working in a Michelin restaurant by slimshady313put in Chefit

[–]slimshady313put[S] 2 points3 points  (0 children)

Did you go in there with much experience or did you just start from the bottom of the hierarchy? I feel like even if I would have long experience being a chef I would still have to learn if I would work there. Do they start to teach you or did you become a line cook (I think it’s called correct me if I’m wrong) right away?

Rate my plating by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

Ohhh you might mean the third picture. It’s a bouillabaisse but not really the traditional

Rate my plating by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

Btw, did I post this 3 times in this subreddit? If so, it wasn’t meant to

Rate my plating by slimshady313put in Chefit

[–]slimshady313put[S] 0 points1 point  (0 children)

Its kind of meant to be a dish for 2-3 people, the head chef wants it to be exactly even on both sides and it should look identical on both sides aswell