As kids they were not allowed to express themselves. As adults they bust loose. Barney Fife.
I got some Ghost pepper sauce , warnings on the label that it can kill your tastebuds literally as in permanent . Slip some in your mouthy neighbors grub . Should provide a days entertainment .
@retic1959 is a five-star chef. Low Country Boil is about as far as I can get.
Loved the story about life in a kitchen. I once told someone "I am a Career Truck Driver. If I did my job as well as you do yours, I would kill people." Needless to say that comment was not well received.
What ever happened to 'competence', and 'Doing a job you would sign your name to' ?
Good Morning Everyone. Slept in late, easing into coffee. Spent over an hour trying to find my Devil's Food Cake DIY recipe for e-liquid on the ECF yesterday. Probably need to download something to keep my favorites.
Have a Safe and Blessed Day
Loved the story about life in a kitchen. I once told someone "I am a Career Truck Driver. If I did my job as well as you do yours, I would kill people." Needless to say that comment was not well received.
What ever happened to 'competence', and 'Doing a job you would sign your name to' ?
Good Morning Everyone. Slept in late, easing into coffee. Spent over an hour trying to find my Devil's Food Cake DIY recipe for e-liquid on the ECF yesterday. Probably need to download something to keep my favorites.
Have a Safe and Blessed Day
alien bloodI got some Ghost pepper sauce , warnings on the label that it can kill your tastebuds literally as in permanent . Slip some in your mouthy neighbors grub . Should provide a days entertainment .
For the record (David): I put a 2-way splitter on my attic antenna feed. Have it hooked up to Tuner and TV now. Reception is exceptional for both. The tuner is integral to my surround sound receiver. I can see the dust flying off the tuner as I never had it hooked up to anything that provided good reception so it never got played. I have the option of playing it thru my SS speakers or my reconditioned 1977 BIC Formula 6 speakers. Have it piping thru my BICs now and cranking the crap out of it. Dust flying off the speakers too. Those bad boys always sounded fantastic. 12" subwoofer, 6" midrange, (2) tweeters, (2) super high frequency tweeters. Crisp!
Next: gotta try to hook the TV sound into the surround sound. I have a real cluster going on behind my equipment. After that: figure out what all them unused cables in the crawl are for, get them organized and labeled. Another cluster!
This is your fault for getting me fired up about my antenna. Always wanted to figure that damn thing out. I mean, 17+ years in the house. That's long enough.
Next: gotta try to hook the TV sound into the surround sound. I have a real cluster going on behind my equipment. After that: figure out what all them unused cables in the crawl are for, get them organized and labeled. Another cluster!
This is your fault for getting me fired up about my antenna. Always wanted to figure that damn thing out. I mean, 17+ years in the house. That's long enough.
Glad you enjoyed it . It's a crazy business , you have to totally commit to tolerate hectic 16 hour days in 140 degree heat , it's a wonder I never killed anyone when I think about it . Still it's a helluva feeling to set a goal like that and reach it , I'll admit I was kinda choked up when we did . I also taught and mentored people that were serious and wanted it . Lotta satisfaction in that too . I do miss doing that kinda work , I miss having the physical ability to do it as well . I will say I coulda put the cane I use to get around now to good use on a few waiters though .@retic1959 is a five-star chef. Low Country Boil is about as far as I can get.
Loved the story about life in a kitchen. I once told someone "I am a Career Truck Driver. If I did my job as well as you do yours, I would kill people." Needless to say that comment was not well received.
What ever happened to 'competence', and 'Doing a job you would sign your name to' ?
Good Morning Everyone. Slept in late, easing into coffee. Spent over an hour trying to find my Devil's Food Cake DIY recipe for e-liquid on the ECF yesterday. Probably need to download something to keep my favorites.
Have a Safe and Blessed Day
The business is also a lifestyle , work hard , play hard . I would meet crews from a lotta different restaurants at bars and eateries that catered to people in the industry after work . Lot's of networking takes place after hours as far as jobs and people looking to open new places . Anthony Bourdain nailed it in his book as far as the lifestyle goes , hate his politics but he was dead on the money if you enjoyed my story you'd like his book about the business .
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I didn't get to be an executive chef by being a nice guy . At one point I was sous chef / saucier in a 4 star Italian ristorante that was pushing for 5 stars . I was loud , blunt and vulgar . Gordon Ramsay would've blushed at some of the things I said . I spared no one , male or female . No time for BS , no room for errors on anyone's part , zero tolerance , shooting for perfection period . At one point a waiter from Algeria decided to give me grief , that was his first mistake , his second mistake was not getting the hell outta of the kitchen when I told him to , his third mistake was not running fast enough . I grabbed him by the collar and threw him through the screen door at the back of the kitchen . Actually took the whole door down frame and all , then told him he was fired and he better leave the property . Next morning the chef/owner asked me what happened to the door . Told him I threw a waiter through it . He just laughed and said ya gotta do what ya gotta do . Anyway we got the fifth star . The Chef called me in to the dining room , showed me the rating and the article also ranked me as the number one saucier in the city of New Orleans , best soups and sauces in the city . We cracked open a bottle of Dom Perignon and salut . Worth a screen door and a knot on a waiters head IMO .
I am truly happy for you having enjoyed such success. And I stand corrected: men are jerks to work with too.
I knew two executive chefs back in the day. One was telling me about the struggle to open his fine dining inn a couple miles from my house in the remote hills of PA. After listing all the risks and the fears he had, he said, “I had to do it though. I can’t work for other chefs. Seriously. Chefs are a…
…s.”Or, as kids they were groomed to believe that they were “special” and “unique” like little “snowflakes” — and then social media elevated their opinions and gave them a wider platform to spew from. Their families and friends are just glad for the time they spend harassing others instead of them.
Glad you enjoyed it . It's a crazy business , you have to totally commit to tolerate hectic 16 hour days in 140 degree heat , it's a wonder I never killed anyone when I think about it . Still it's a helluva feeling to set a goal like that and reach it , I'll admit I was kinda choked up when we did . I also taught and mentored people that were serious and wanted it . Lotta satisfaction in that too . I do miss doing that kinda work , I miss having the physical ability to do it as well . I will say I coulda put the cane I use to get around now to good use on a few waiters though .
If you were to write such a book, I’d be first in line to buy it and read it.
Your teaching and mentoring could continue. And you are cyberpals with a decent writer/editor with layout skills to help you self-publish. Such ventures don’t usually make a ton of money, but it sure would be satisfying for you.
I could tell ya a lot more about my Algerian battering ram but not on this forum . He thought he could gain some kinda machismo points by taking on the person he identified as having the strongest will there , if he could dominate me he could get over on anyone else that worked there . Said as much to another waiter . Some kinda weird North African BS or just plain stupid and nut's , take your pick . It was an epic failure for him and quite enjoyable for me . Yup I can enjoy being an SOB if the end results are worth it . There's more to that story but I can't repeat it . I don't know about that chef you knew but working with other chef's is how you gain knowledge , a simple fry cook can have a great idea that he could benefit from , gotta be a damd fool not to take advantage of everything at your disposal . sorry but that's a poor example of a chef , that boy probably had other issues .I am truly happy for you having enjoyed such success. And I stand corrected: men are jerks to work with too.
I knew two executive chefs back in the day. One was telling me about the struggle to open his fine dining inn a couple miles from my house in the remote hills of PA. After listing all the risks and the fears he had, he said, “I had to do it though. I can’t work for other chefs. Seriously. Chefs are a…
There’s probably several psychological factors. Some people simply like to spew to elevate their egos. Perhaps to cover how inept they really are.Or, as kids they were groomed to believe that they were “special” and “unique” like little “snowflakes” — and then social media elevated their opinions and gave them a wider platform to spew from. Their families and friends are just glad for the time they spend harassing others instead of them.
All I know is the lady is distraught enough to post a lookout notice for her cat. Why does anyone think she is in a frame of mind to listen to lectures about everything she does wrong? It’s laughable on one hand and maddening on the other.
Totally agree. People think they “know” and just have to fix everyone else. It’s all about ego.
Far better to be kind. And far better to be helpful. If you can’t do either, be quiet and stay out of it.
I recently rewatched “Wicked Tuna” and one of the captains had a saying, “Silence is golden… but duct tape is silver.”
Very insightful of you! I wanted to be supportive of him and his wife, who I was acquainted with, so I dined there — once. He did not live up to his sense of his own talent. Good quality ingredients, but to my palate, they were not treated with the love they deserved. Everything tasted bland. At that time, I hadn’t experienced the wonder of spices or techniques for building flavor. My palate was fairly limited and I tended to be overjoyed with just a decent steak. But I didn’t enjoy his food at all and never went back.
I wonder if for their entire lives they were told how smart they were, how very special they were and to speak their minds. They never learned self-restraint.
Kinda what Lori was surmising. Taught to be more special than what they are. They also lack compassion. I read the post from this lady and I instantly felt bad for her. Others instantly feel nasty for her. I don’t get it.
Thank's for the offer LA . I could never write a recipe book for various reasons . I worked with another chef that was a close friend for a few months while the restaurant I worked at was being renovated . I did soups and gumbo's for him since that's my forte . When it came time for me to go back to the other job he asked for my gumbo recipe and I wrote it down to the best of my ability . He then handed it off to his sous chef to do . I got a phone call from him swearing I screwed him over on the recipe , ...... me off because I felt he should have known me better than that . I went back and walked him through it step by step and made him eat his words . Some things just can't be explained but shown . I'm also too damd stubborn to accept anything with regards to my food as being less than it should be .If you were to write such a book, I’d be first in line to buy it and read it.
Your teaching and mentoring could continue. And you are cyberpals with a decent writer/editor with layout skills to help you self-publish. Such ventures don’t usually make a ton of money, but it sure would be satisfying for you.
IE the holy trinity of cajun and creole food , onions , celery and green peppers . Simple yes ? Ever notice the difference in any of those when there's too much rain fall or drought conditions . I have for my entire career and I adjust whatever I'm doing accordingly . Same thing for fresh herbs in regards to strength , sometimes they require adjustments as to when they're added , they don't stand up to extended cooking times as well as dry herbs which also vary in potency . Fresh basil has a totally different profile from the dry product , try explaining the difference and what adjustments are required . Garlic changes flavor with the the size of the cut. It goes on and on . I could never tell you what color to cook a roux to for gumbo or etoufee , it continues to cook after you remove it from the heat , show you , yes absolutely , tell you , nope . I won't lower my standards , I'm sitting on a lot of history as well with the old creole haute cuisine recipe's as well , I have too much respect to ....... any of it . .... chef stuff ? Yup but it's what made me tick for most of my life . Ok end of ramble .
Thank's for the offer LA . I could never write a recipe book for various reasons . I worked with another chef that was a close friend for a few months while the restaurant I worked at was being renovated . I did soups and gumbo's for him since that's my forte . When it came time for me to go back to the other job he asked for my gumbo recipe and I wrote it down to the best of my ability . He then handed it off to his sous chef to do . I got a phone call from him swearing I screwed him over on the recipe , ...... me off because I felt he should have known me better than that . I went back and walked him through it step by step and made him eat his words . Some things just can't be explained but shown . I'm also too damd stubborn to accept anything with regards to my food as being less than it should be .
IE the holy trinity of cajun and creole food , onions , celery and green peppers . Simple yes ? Ever notice the difference in any of those when there's too much rain fall or drought conditions . I have for my entire career and I adjust whatever I'm doing accordingly . Same thing for fresh herbs in regards to strength , sometimes they require adjustments as to when they're added , they don't stand up to extended cooking times as well as dry herbs which also vary in potency . Fresh basil has a totally different profile from the dry product , try explaining the difference and what adjustments are required . Garlic changes flavor with the the size of the cut. It goes on and on . I could never tell you what color to cook a roux to for gumbo or etoufee , it continues to cook after you remove it from the heat , show you , yes absolutely , tell you , nope . I won't lower my standards , I'm sitting on a lot of history as well with the old creole haute cuisine recipe's as well , I have too much respect to ....... any of it . .... chef stuff ? Yup but it's what made me tick for most of my life . Ok end of ramble .
All of which is what makes you a great chef. It’s more than you being too damn stubborn, or even .... about the details. Those are qualities that tell me you love the art of food. The process. The exceptional results you get when you understand the details like these. I only have very limited knowledge and experience, and yet the feeling I get from taking the time and making something that others find delicious — well, that can’t be put into words.
As for recipes, for that I’d haul azz down to NOLA with a video camera and I’d edit it all into master classes and we’d both make a mint.
I was thinking more of a behind the scenes look into the life of a true chef. That’s the book I’d buy.
I don’t own recipe books. I get recipes and ideas from online, then go mad scientist on them. I’ve learned Korean home dishes from J’s mom: white kimchi, mandu, and sautéed eggplant (just this weekend). Learning by watching and tasting is the best!
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I’m just talking and dreaming here though. Now and then I get to thinking how many good, talented folks I’ve known, here on ECF included. All the life we’ve lived and things we’ve learned. Seems a dang shame to not be able to share it more. Might help the world out a little bit.
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His palate was the culprit . Some people just don't have it including the Italian chef I mentioned . He spoke 6 languages fluently and has a tremendous amount of knowledge about food but his cooking was usually a disaster , he couldn't make the adjustments I mentioned and many times he came and got me to correct his mistakes . Now his mama was a totally different story , she came from Capri to visit for a few months and knew two words of english . You try was the two words when she was handing you cookies or cake or the real deal italian pizza , she was awesome and I put on some pounds when she was there .
Hell the president of the chef's association here had to ask me how to make my cajun rice pilaf . When I told him he refused to accept my explanation , nope just couldn't be according to him but he still couldn't do it . Basic chemistry and balancing . How do you balance the sugars from carmelized carrots and onions and peppers . Simple you balance sweet with sour or in this case acid , Tabasco , the vinegar in it balanced the pilaf . He would not wrap his head around that . Sound like something that chef you knew would do because he couldn't learn from others ?
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