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Old 02-17-2006, 11:35 AM   #1
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Restaurant Cook?

I was just wondering who here cooks at a restaurant or is a chef? I am, anyone else?

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Old 02-17-2006, 12:58 PM   #2
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Me! Hi! I am going to check out your website now!
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Old 02-17-2006, 01:53 PM   #3
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mY STEP FATHER(BEFORE HE DIED) was a gourmet chef and he was really good too... he also owned his own resturant as well... he is missed by so many :)
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Old 02-17-2006, 01:56 PM   #4
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private chef for a small clientele ; othewise I teach English
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Old 02-17-2006, 03:05 PM   #5
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Here here.
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Old 02-17-2006, 03:47 PM   #6
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just curious what kind of establishments do you cook at? what types of food does you resturant specialize in?(if any) any italian chefs among you all?
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Old 02-17-2006, 03:59 PM   #7
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French restaurant. When i started cooking, there was no better place to learn, it was one of the top restaurants in town with classically trained chef who taught me "the way" all food stems from French technique. Once you know the techniques and learn all the right habits (no shortcuts) you are on your way to creating your own style and being great. I love this type of cooking, yet I don't really eat at French restaurants, just cook there I have a lot of friends in the area cook at nice places, so I get spoiled going to nice restaurants and eating their food. For the people who love to cook, but have never done it in a restaurant, just let me tell you, it's not what you think. Sure it's fun, but also hellacious and VERY stressful. It is not easy. You either love it or hate it. It's definately not for the meek.
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Old 02-17-2006, 04:43 PM   #8
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*raises his hand.

I'm a cook at a country club. We're closed this month, so I get to stay home and play with new/different recipes in the kitchen.
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Old 02-17-2006, 04:47 PM   #9
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here is my menu, we change it seasonally

http://www.latourellememphis.com/menu.html
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Old 02-17-2006, 05:24 PM   #10
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I'm a Chef Tournant at the Four Seasons in Los Angeles. My last day there is at the end of this month. I'm moving back to Hawaii.
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Old 02-17-2006, 06:02 PM   #11
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Quote:
Originally Posted by Chef_Jimmy
here is my menu, we change it seasonally

http://www.latourellememphis.com/menu.html
I've seen your restaurant in the DiRoNa book. I used to work at a DiRoNa winner too: Bali-by-the-Sea at the Hilton Hawaiian Village:

http://www.hiltonhawaiianvillage.com...Menu7.2005.pdf
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Old 02-17-2006, 06:48 PM   #12
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Im with Chef Jimmy learning technique and good habits is key.I worked for a french chef for 11 years and learned so much at a ski area.I also worked at a variety of restaurants and high mountain lodges.
Now Im a private chef and like that the best.I have alot of freedom to make just about anything I want.
Im always learning. I believe you can not know everything about cooking/baking etc plus master all the cuisines all over the world in one life time.It never gets boring for me.
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Old 02-18-2006, 01:32 PM   #13
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FRENCH CHEF... thats wonderful :)
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Old 02-18-2006, 02:30 PM   #14
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I'm a Kitchen Manager/Chef at a high volume bar and grill. My background has been hotels/banquets, so I've cooked a little of everything through the years.
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Old 02-18-2006, 03:13 PM   #15
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I like bar and grills ;)
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Old 02-19-2006, 10:57 PM   #16
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I am a professional chef. I accepted my first Sous Chef job this weekend, and I am really excited.

I have worked in hotels most of my career and have experience in banquets and restaurant.
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Old 02-21-2006, 03:05 PM   #17
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I'm a pastry cook trying to become a pastry chef.
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Old 02-21-2006, 03:08 PM   #18
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Catering background here, for both big and small outfits; one small stint in a restaurant.
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