Tip Out is the Key

Tip Out is the Key

Recently there has been much activity and discussion on 13 Ways to Piss Off the Back of House, and it appears that the majority of conversation has revolved around the kitchen getting tipped out. For those outside the industry, it is common for servers to give some of their tips to the back of house people … Continue reading

To School or Not to School

Recently one of my readers, Kimberly (check out what she’s doing on her blog), requested my experience with culinary school. In the industry more and more people are getting a formal education. That being said, there are certainly still those who have attended the school of hard knocks. It is a rare industry where education … Continue reading

If I Had Only Known

Night Before Culinary School Started

Dear Greg, It is me, you, from the future. It is 2012, you have been out of school for less than a year and already you have been offered your first job as Sous Chef! Great work, you deserve it. You proved yourself by showing up at day one ready to go, taking initiative, working … Continue reading

Duck Liver Paté

Duck Liver Pate

Offal is definitely a passion of mine, as you can see in my previous post titled You Eat Meat, Right?. This Duck Liver Pate is a pretty good introduction to the taste of liver. The thyme and red wine give the pate a great nose, the honey makes it nice and sweet, and the smooth … Continue reading

Ode to the Dishies

Dish Pit

The dishies. Dishwasher, hey boy, you there, dish bitch, pit pig, etc. This post is to honour all of the dish washers out there who bust their ass every night. By far, the dish washer is the most overworked, underpaid and unappreciated employee in a restaurant. Beyond this, their job is very difficult to do, … Continue reading