Who can cook?
- Thread starter LucyDuke
- Start date
Drewcifer
Agent of Karma
I have heard that this restaurant is looking specifically for me:
www.barbette.com/
Craigslist
I'm not 100% sure but i might be interested, the price point is high enough that I could do good things with it. I have a line cook lifestyle but a head chef income so I have a bunch of money saved up and am in no hurry, I want the right gig and will wait for it if I have to. (This is the benefit of cooking in a big city.)
For food porn's sake I helped open this restaurant as a line cook and understand how to replicate it. We shot a pilot for the Food Network there. The menu changed every day and each cook wrote what came off of their station, I had my stuff in national magazines but my name wasn't in the credits. I want to do the same thing as a head chef. It is all about putting the right team together, all of Lenny's line cooks had already been chefs or sous chefs, it was Michellin star quality level. That is how you put together a top tier restaurant. It also made me understand that the difference between good and elite is playing the publicity game and having an angle that people can write about. It is hard because my parents raised me to be humble but to break through to the highest level you have to toot your own horn, you have to give people a reason to write about you.
As far as your other question I will try to answer that when I am sober.
punkbass2000
Des An artiste
Looks nice.
Do you mind if I ask why you're leaving your previous job?
Do you mind if I ask why you're leaving your previous job?
no sauce béchamel?Fairly easy, really. Spread the bottom of the plate with diced tomatoes, and put your first layer of pasta on top of that.
For the meat, buy meat with at least 15% fat - you want fat or it'll be too dry. Mix it with pureed tomatoes, parmesan cheese, herbs, garlic, salt. (italian seasoning is good). It should be fairly liquid - again you want to avoid dryness. Alternate layers of meat and layers of pasta. On top, put more diced tomatoes: did I mention you want to avoid dryness?
Then sprinkle some grated cheese on top of that, and put in the oven at 350 for around an hour, covered by aluminium foil. After than turn the oven to broil, remove the foil and let the cheese melt for 30 min.
For 5 people, a pound of meat is enough.
apart from that it sounds delicious, though I certainly would miss the béchamel, I guess that comes down to personal preferance 
Drewcifer
Agent of Karma
There are a lot of reasons. I have been there for 3 years. When I started it was the most screwed up restaurant I have ever seen. The owners have no idea how to run a restaurant and still don't. Everything was done wrong. I could write 20 pages about what was done wrong. We wern't a very good restaurant although we were very busy. We were losing so much money we were 3 months away from closing. We were busy but didn't do a very good job of taking care of our customers as you can see from the older reviews. For the last 3 years we have been becoming a better restaurant in terms of taking care of our customers and in terms of making money. In the last 3 years our sales have gone from $1.8 million to $2.6 million and we have gone from losing money to making about 10%. I feel like I have won this game and it is time for another. The owners have decided they are geniuses and want to turn it into a chain. I have no desire to be the corporate chef of a restaurant chain. I want to play this game at the highest level qualitatively and you can't do that from a chain - the bureaucratic requirements get in the way of quality cooking. Also the owners are evil old hippies turned into money grubbing capitalists. This expresses itself in many ways but one example is the restaurant is in the middle of the main hipster neighborhood of Minneapolis, next door is a bar that is a cultural hub of the neighborhood (the CC Club), the Replacement's song "There goes a regular" is about that bar. The owners want to buy it, tear it down, and turn it into a parking lot so the zoning board will allow them to turn the restaurant into a yuppie wine bar. That probably won't happen but I am the one who is giving them the money to try to make that dream a reality. I am not comfortable with that. If you have the power to make somebody rich you have to be very careful about who you use that power for.
punkbass2000
Des An artiste
Cool. I understand those reasons completely. One thing I love about this industry is the passion cooks tend to display.
Drewcifer
Agent of Karma
Indeed, if they call you chef never forget that you were a cook first. If your allegiance is to cooks you will serve good food.
punkbass2000
Des An artiste
I've not yet known a chef who was not a great person. No job appears to be beneath one.
Japanrocks12
tired of being a man
I can't cook , since I never really tried. My mom is pretty good and I should pick up some stuff from her. But since she mainly knows only indian stuff, I need to consult a cookbook for any recreational cooking. I can, however, bake a decent batch of cookies.
Rambuchan
The Funky President
Cooking is a joy, and one I revel in.
Today I will be cooking an invention of my own, concocted from a variety of Caribbean influences, and perfected over the last few months: Plantain Curry. It involves coconut milk, jerk seasoning, lime juice, bacon, fresh thyme, brown sugar, scotch bonnet chilli peppers, red paprikas, a dash of dark rum and, of course, sliced up plantains. This gets served with traditional Jamaican rice and peas.
Whilst that is going I'll also be making a Broccoli and Stilton Soup, the key ingredients setting aside from normal recipes being nutmeg and chicken stock.
A couple of days ago I made another concoction of mine, which is a massive mince stew pot. This contains beef mince, juniper berries, all manner of herbs, chillis, whole button mushrooms, sliced up aubergines, red wine, pepper corns, tomatoes, black eye beans and all cooked together for hours. Served with crusty bread, it provides one hearty, yummy meal.
Today I will be cooking an invention of my own, concocted from a variety of Caribbean influences, and perfected over the last few months: Plantain Curry. It involves coconut milk, jerk seasoning, lime juice, bacon, fresh thyme, brown sugar, scotch bonnet chilli peppers, red paprikas, a dash of dark rum and, of course, sliced up plantains. This gets served with traditional Jamaican rice and peas.
Whilst that is going I'll also be making a Broccoli and Stilton Soup, the key ingredients setting aside from normal recipes being nutmeg and chicken stock.
A couple of days ago I made another concoction of mine, which is a massive mince stew pot. This contains beef mince, juniper berries, all manner of herbs, chillis, whole button mushrooms, sliced up aubergines, red wine, pepper corns, tomatoes, black eye beans and all cooked together for hours. Served with crusty bread, it provides one hearty, yummy meal.
Mr. Blonde
Dr. techn.
My cooking skills are in the opinion of the guests very good. I am usually too busy (or lazy) to make something more complicated than pasta/gratins or ramen during the weeks. But during football season, in Christmas time and on my and my brother´s birthday we will take over the kitchen and cook for up to 12 or more people. I might say that not only cooking skills are required but also a load of talent for organisation. But having guests coming and enjoying what you make is really great. I don´t make sweets or cakes, though.
El Justo
Deity
warpus
Sommerswerd asked me to change this
I love to cook and would beat anyone here in an Iron Chef style competition.
Unless the secret ingredient was octopus or something.
Unless the secret ingredient was octopus or something.
wicshade
crazy, militant farmer
ive cooked food my entire life, the thing i love about food the most is there is always something new and exciting to try.
i don't have many specealty dishes but i do have a flare for garde mange cuisine, with good ingreidients i can make some godd pestos and salsas.
i don't have one reciepe i follow i almost always cook something new and different, though not always delicous.
the food i like to cook the most is pork, veil, and i also raise rabbits, wich is a much hard meat to cook, but not like game or anything.(squirrel is surprisingly very good it is not gamey at all IMO)
i don't have many specealty dishes but i do have a flare for garde mange cuisine, with good ingreidients i can make some godd pestos and salsas.
i don't have one reciepe i follow i almost always cook something new and different, though not always delicous.
the food i like to cook the most is pork, veil, and i also raise rabbits, wich is a much hard meat to cook, but not like game or anything.(squirrel is surprisingly very good it is not gamey at all IMO)
CaptainF
The Professional Poster
Damnit Rambu, you just made me hella hungry.
Anyway, my cooking experience is pretty limited, but I do know how to make some mean chicken and bean burritos. My signature thing is to sprinkle some onions on top with the cheese so that the sumptuous onion flavor soaks into the burritos. I've gotten great responses for this.
Serve it with hot Basmati rice and a salad, and you've got yourself my ideal supper.
Tank_Guy#3
Lion of Lehistan
If by cook you mean throwing in the oven various frozen pizzas, cooking pasta occasionally, and tossing a steak or some chicken breasts on the grill and coating them with barbacue sauce afterwards, then absolutely I cook. If not, oh well.
