hey chef what ya got cooking

chef..you posted the pics...on a public forum..which asks for comments..good or bad...sorry if you were not happy with my posts.

But what you posted and talked about is not what I want to see when I visit an establishment. My son is a chef by the way...at a local establishment.

I know his standards on cleanliness....and they are not exhibited in the photos you presented and bragged about.
 
I agree with Bob. As far as the burnt on carbon on the bottom of the pan some biological washing powder and some lemon will get that right off for you. I learned that from Kim Woodburn and Aggie Mckenzie who are two people that are well respected in the area of cleanliness.
 
what is with you people what im talkin about is during the rush of preparing food messes happen ask your son who is a chef about the spotless cleanliness of the kitchen line during a dinner rush

my god you people with your accusatory nature of things have you ever worked in a high volume kitchen have you ever worked cleaning up after cooking dinnner for 200 or so people

even if you watch gordon ramsays hells kitchen you will see that all is not spotless during the rush take a look at the amount of dishes there are after service or for that matter watch as someone happens to make a spill

go ahead ask your son about what things are like in the middle of rush when it goes from few menus open to 50 open to 20 in line at the door on the reserve list cause the restaurant is full ask any cook during the time that they are cooking do they stop to make things spotless and shiny clean or do they get the food out

how sad you seem to think you are qualified to malign me as a chef an restauranteur all cause of a few pictures of an area that seems to have gotten dirty due to my cooking a tomato based sauce at a fast pace

and if a few crumbs from a cheesecake crust on a counter constitute filth i pity your maid oh i dont mind negative comments but coming on a thread im doing and saying my food would make people puke and my food is disgusting well like i said we are all entitled to our own opinions and yours are yours but so are the peoples opinions at the non profit theatre who seemed to enjoy their meals

i would suggest you go work a shift in the restaurant your son works at on a busy friday or saturday night an see how spotless the place is in the midst of a rush or would you like me to email gordon ramsays communication liason with whom i spoke about possibly getting a spot on the show hells kitchen

get real till you have actually spent time in the fires of a commercial kitchen during a few dinner rushes and survived to laugh at it all over a beer your comments on my validity as a chef mean nothing nor do your scathing viewpoints of my kitchens cleanliness based from what you see in a few pictures taken during the midst of preparing a catering meal for approx 75 people and trust me i had more food that i took pictures of just did not want to overload the thread with repitition

so until you actually have some real life commercial kitchen experince under your belt your validity to me is nil
 
or lets try a little restaurant math take my outlet here going into lunch at 11 am the till reads 130$ at 2pm the till reads $565 so how many orders did three people process during that time whilst the average item a sm soup is $2.50 while those who are doing the full deal usually ticket out between $6.50/ to $9.00/ so tell me during that time beyond cleaning what absolutely needs to be cleaned when a spill or mess happens so as to keep from any cross contamination, hmmm beyond that type of surface cleaning nothing much but when the rush of people dies down what kind of cleaning goes on, go ahead ask your son please ask him if this is not the way things go during a rush when you are processing between 3-6 orders non stop for the time frame between 11:30 am and 1:30pm and the half hour of 11-11:30 is spent making sure you have everything on the short list done and the half hour between 1:30 and 2 pm is making sure that you have the war zone all cleared and loaded for the next shift and the time between 2-3:30 is spent mopping up and cleaning up to make sure that acceptable standards of health requirements are met

well let me tell you thats on the average about 100 or more sometimes 150 things that are made for people at a very fast pace now just because i chose to come here to take this place in a university campus does not void my years of being a chef it actually grants me a killer food service spot where i can put together a franchise concept that will run in days ahead with me being here say 2-3 hours a day while i set up other food businesses such as my recently acquired catering facility the regina rugby club and dont be fooled by the name as its a perfect venue that seats 150 comfortably and it has a fully decked out kitchen to which im placing a bakers convection oven so as to maximize its utility again a very wonderful place considering the development that has started construction just 2 minutes drive called harbour landing where 550+ workers and some 60 sub contractor companies will be building a killer subdivision for the next 5 years i suppose that those kind of people would eat lots of breakfast or have a need to eat off a lunch truck that would come their way , or what of the 8 catering functions i have thus lined up ranging from $16/ plate for basic meat an potatoes to the one i just set up tonight for $25/ person for #75 people for a upscale beef dinner but no there would be no reason why i as a chef would choose to shut down my restaurant to take the university no

if your son keeps a spotless line at all time he must either work with one hell of a support staff that can clean up behind him at all times or his place must not get that busy

go ahead take a look at a mcdonalds during a time when they are in the weeds or any other fast food place for that matter take a look at the law of entropy at work there as the dither that is taking place makes a nice mess but also watch as when the rush cools down like a any good kitchen does the clean mode kicks into gear

ill tell you this anyone who has spent time working in a commercial kitchen is much more understanding of this aspect of the real world of what it takes to make a kitchen work than those who get their ideas from taking some cooking lessons or from watching a few cooking shows
 
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hey chef, i understand you but on another note, i have a question to ask. Do sales reps ever come to your restuaraunt and try to sell you products? my mom was wondering this because she was thinking of opening a restuaraunt
 
I fully understand what happens during a rush in a busy kitchen I have worked in several higher end places but this is food that you did not have to prepare in a rush this is food that you were catering and therefore should have had most of it done by the time you arrived at your venue. Maybe you should have gave yourself a little more time to prepare the food, if in fact all that mess did come from that one night of cooking, which I am not satisfied that it did.
 
regarding the food, great stuff.

Before doing what i do now, i worked for 2 of the most respected restaurants in Montreal. These were very high end Italian restaurants, that would turn over 150+ people 2-3 times a night. I worked both in the dining room and in the kitchen.

And let me tell you, when you got 15 tickets in front of you and everyone's trying to coordinate to get things out at a respectable time so customers don't walk out on you, you try your best, and you never comprimise the quality of the food, but, your work station does get a little messy.

It's normal... It happens, and it's so hard to dicipline yourself into keeping your station spotless when you're in the middle of a rush.

Sometimes an old kitchen may look dirty regardless of how long you're on your hands and knees scrubbing the place. Old furniture, old appliances, old paint, etc etc.
Also, those pots and pans, as was explained, have been used day in and day out. Even though they're cleaned very often, it doesn't mean they'll look brand new. I don't think the place looks "dirty"... Actually, in chef's defense, why would he post images of a dirty kitchen that would comprimise his reputation?


Anyway, that's my opinion...

I'm getting hungry.
 
Oh last comment for chef...

Coming from a very traditional italian household, my mom would KILL me if she saw me squeezing garlic out of a tube!!! lol... There are some things I need to use fresh, and garlic is def. one of them ...

:D
 
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