Posted by thecheflife on 02/24/2015 · 6 Comments
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 →
Filed under On-Site · Tagged with Back of House, BC, boh, British Columbia, Canada, cook, foh, front of house, Gratuity, Industry, No Tip, Ontario, Restaurant, Serve, Tip, Tipping, tips
Posted by thecheflife on 04/18/2014 · 4 Comments
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 →
Filed under Personal, So You Want to Be a Chef... · Tagged with Chef, cook, Cooking, Cooks, First Sous Chef Job, hard work, Letter, Letter to Myself, Letters to a Young Chef, Management, Restaurant, Sous Chef, Team Leader
Posted by thecheflife on 11/26/2013 · Leave a Comment
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 →
Filed under On-Site, Recipes · Tagged with Chef, Chicken, Chicken Liver, cook, Duck, Duck Liver, honey, Liver, Offal, Onion, Pate, Pepper, Red Wine, Restaurant, Salt, Thyme
Posted by thecheflife on 09/11/2013 · Leave a Comment
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 →
Filed under On-Site, So You Want to Be a Chef... · Tagged with Chef, cook, Dish Bitch, Dish Pit, Dish Washer, Dishie, Dishies, foh, front of house, hard work, hard worker, Pit Pig, Restaurant, Sautee Pan, server, spatula, tong, tongs, whisk
Posted by thecheflife on 06/19/2013 · 5 Comments
Last week I wrote about the families adventure to Munshaw’s Bistro in Flesherton. In the preamble I mentioned we had first attempted to go to a restaurant that Jessica and I were considering to cater our wedding. Well this weekend we successfully accomplished that at the Flying Chestnut! Located in Eugenia (look it up), this … Continue reading →
Filed under Restaurant Reviews · Tagged with asparagus, Baked Fish, Baked Trout, Banana, Basil, Bruschetta, Chestnut, Chocoloate Mousse, Coleslaw, Country, Country Restaurant, Cream Cheese, Cream Corn, Creamed Corn, Dill, Duchesse Potatoes, Eugenia, Fiddleheads, Flank Steak, Flesherton, Fresh, Fresh baked, Fresh Baked Bread, fresh bread, Ginger, Goat Cheese, Lake Trout, Local Goat Cheese, Macerated Strawberries, Mushroom Risotto, Perrier, Pork, Pot Stickers, Puff Pastry, ratatouille, Restaurant, Restaurant Review, Review, Risotto, Roasted Garlic, Roasted Garlic Mash, Smoked Salmon, Sweet and Sour, The Flying Chestnut, The Flying Chestnut Kitchen, trout, Wild Rice Risotto, Wine, Yellow Tomatoes
Posted by thecheflife on 04/25/2013 · 4 Comments
I know what everyone is thinking. Pudding? Of course it’s easy, I pour it out of a box. Of course this is true, but it is also true that you can make your own pudding from scratch almost as easily, with the benefits being many. First of all, you have the flexibility to do anything, … Continue reading →
Filed under Off-Site, On-Site, Recipes, Technique · Tagged with Chai, chocolate, Chocolate Pudding, Cream, Dessert, How to Make Pudding, Milk, Mint Chocolate, Orange Creamsicle, Pudding, Pudding From Scratch, Pudding Recipe, Restaurant, Vanilla Bean
Posted by thecheflife on 04/17/2013 · 5 Comments
Today I started my new job! I didn’t write a prep list, but during the menu meeting I took lots of notes on the print out!
Posted by thecheflife on 03/28/2013 · Leave a Comment
Filed under On-Site · Tagged with 3D, breakfast, Chef, chef breakfast, croutons, Dating a Chef, fresh bread, fried bread, fried chicken, goose fat, honey, mackerel, offset spatula, peanut butter, Prep, Prep List, Restaurant, tuile
