hey chef what ya got cooking

monday oct 27 no lunch special but did a roasted red pepper creme' soup and a minestrone

thought though i would take some pics of the regular menu items this is our spinach salad

DSC04572.jpg


will take others as i remember kinda hard at lunch to take pics :P
 
no probs with the comment on the wall cleaning as we do a weekly clean here on the kitchen and the only problem with whisking a red oiled sauce is the stuff sometimes goes everywhere

and for a non profit low price catering job im not going to spend my time making cheesecake from scratch as they could not afford it so yeh the cheesecake is a brought in but the sauces and accompanyment to top it i made

thats sort of one of the only draw backs with operating a foodservice here at the university students only have so much that they can spend so i try my best

my trusty old hot plate you see the pot on has been with me for many many years and it shows it in battle wear the black stuff wont come off as its just carbon but yeh the walls an household stove get a regular washing down i was kinda messy on sat putting the sauce together and sort of got a few sprays with the whisk

it has been said never trust a skinny chef i say never trust a spotlessly clean chef
 
Sorry Chef..but that whole kitchen area looks disgusting and foul. And folks preparing dishes without hairnets on..and kids at that. Disgusting.
 
hello that whole kitchen area is at their facility friend not my kitchen and guess what not one hair in the food

that is a kitchen site in the performing arts center not my kitchen i have been tryin to get them to sign on with my as thier house caterer so that i can revamp their outdated outmoded kitchen they recently went through a change in their board an now seem interested in having me redo it as a commercial kitchen but im not going to place my equipment without a signed deal of exclusivity but im also not going to turn down the chance to keep my foot in the door for what could be a very lucretive catering site

and if you have an issue with my daughter helping to put some stuff on a cheesecake thats ok but the people from the facility sure did not

you know what they say about opinions every one has one
 
thats not how the thread reads....especially about your "hot plate"....it all reads "filth".
 
tell you what you go into any commercial kitchen and find me a pot thats been used for over 7 years and take a look at the bottom or outside it dont look spotless friend cause having been used that long it shows signs of wear but the inside of the pot is clean and last time i checked people dont eat off of the hotplate

but as i said everyone has their opinion

think what you will
 
no problem..visit any health conscious establishment in our area...what you display is disgusting....and repulsive...
 
hmmm it would seem that the mod who joined stez in attacking my chef abilities in chat has thought to join it here thats your call buddy

think what you will
 
this will be my last post in addressing your huge concerns over the cleanliness of my kitchen

perhaps you should go work a shift or two in the midst of a rush take a camera an take some pics of the state of the kitchen and notice one thing there is this universal law called entropy that says things go from order to disorder so it is with kitchen which looks great but messes happen when making stuff yes messes

said messes being cleaned up when the cooking job is over

now for your information the yucky kitchen you see my daughter in is a very outdated outmoded kitchen in its looks but trust me its good enough to be given a clean bill of health by the saskatchewan health inspectors who are not the easiest people to deal with and though it may not look the most modern in its interior i assure you it is clean

now since its a non profit arts facility they have not really had the money to update the kitchen ask anyone in the arts how their budget is, yet i have been working with them for the past six years basically donating my time to them to help them stay alive and now after five years of telling them that i can update the kitchen for them they have expressed great interest due to a change in management structure where the new moderator for the facility comes from THE HOTEL SASKATCHEWAN http://www.hotelsask.com/?p=theclub so maybe the person in charge knows the value of what i been offering for the past four years so maybe this filthy kitchen you so judge based on a few pictures might just actually look a bit better when the spring time rolls around

so go ahead judge me all you want buddy but ask any chef or cook what his kitchen looks like in the midst of a seating or preparation for example the oven door in the one picture guess what happens when you spill a liquid on a door at 300 degrees it burns on , or when you happen to whisk some of your oil rich bruschetta sauce out of the pot hmmmm spatter time

oh and as one final thought for you feel free to contact cj katz
http://www.savourlife.ca/access/DesktopDefault.aspx feel free to ask her all the ? you want about chef james scott and for your information the rams function on her webpage is one i was invited to not bad for a filthy chef eh
 
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