Recent content by mikel33

Well, as an update.... I am not yet on the line.. They have started me at alley coordinator. I make sure everything is correct on the plates, add sauces, call for service, etc. It's fairly easy, and I'm able to watch the line do their thing... which, btw, is not really much at all. Yes...

They actually have started serving fresh fish now... (at least my red lobster): Atlantic Salmon, Tilapia, Rainbow Trout, Cod, Mahi-Mahi, and North-Atlantic Haddock. They offer a choice of grilled, broiled or blackened for each.. So as far as fresh goes.. I think they are starting to catch on...

I hope so! As far as a first job.

Yes, that was one of the first things I told them.

Please don't give me a gullibility test.. you're kidding........ right?

gulp! Haha, like I said, I have the passion, just hope I can handle the heat! lol

I think I asked my question wrong.. What I meant to ask was, in a live 3 pound lobster, how much of the 3 pounds is the tail? But thanks for the reply, it was also useful!

That look great! I've had raw scallop before, but never to that extent. Where is your restaurant?

Hello! I have never cooked in a professional kitchen before, but have a real passion for food and cooking. I may have a job at Red Lobster as a line cook, but I have no idea what to expect! Can someone please tell me how tough this will be? How much stress, etc. I guess I am a bit nervous...

Hello, I realize that this is a very hard question to answer, but can someone please give me an approximate ratio for body to tail meat? For example, how much of a 3lb lobster is the tail? A pound maybe? If possible, for both spiny and Maine lobsters. Thank!