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Posted at April 28, 2012, 11:04 pm: Since July I have been out of the kitchen. I decided it was time to learn more about the FOH and I wanted to learn about casual dining so I took a job as a Floor Manager at a casual concept restaurant with a live fire theme-BBQ theme (kind of a Texas Roadhouse kind of place). It has been a great learning experience and I really enjoy actually dealing with the customers (most of the time) and spending time behind the bar creating new cocktails, but I do have to admit that at times I really miss the kitchen. And I really miss doing all the cool food I was trained to do, but Wanda (my wife) is thrilled. Since I don't cook for a living, at the moment, I have been spending a lot more time in the kitchen at home. Last night I made a Pork Loin Roast on the BBQ, smoked over Hickory nut shells and served with Sauteed Mustard Greens with Garlic and Bacon and a Spring Vegetable Ragout consisting of Morels, Ramps, Asparagus, and Green Onions simmered in a Tarragon Cream sauce. While this morning it was Herb (from my herb garden) and White Cheddar Omelets with Sauteed Morels (dredged in flour and fried in bacon fat) and Toast (along with some of our homemade jams, Pink grapefruit marmalade and Spicy Jalapeno Raspberry Jam). I keep this up and she won't ever let me take another Chef job!!!! Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Wow Pete! It'd be great to hear how you transitioned and what percepti...Wanda was managing the club while I was cooking. [/quote] I keep this up and she won't ever let me take another Chef jo... Other Topics of Chef Talk:Food that 'pops'flying with shrooms Bon Appetit Cinnamon filling for bread Hi Times through the line.... Serving Cheese 30 minute reception Newbie Indoor herbs? need immediate help with spaghetti sauce Buying cookbooks? Use the link to Amazon! Hello from Germany Newbie says hello Bakery Name What is CheeseCake? Cookie Dough Help Needed Chef Adam in San Francisco Entree Quantity Help Can anyone give me some advice? Anyone familiar with le Gourmet Chef tri ply? Best Brand jfb1060 My style is so yesterday :( Have you met Chris? Old Bay Health Dept and Farmer's Markets Old Blodgett 1/2 conv oven door problem Need recipe for chocolate mousse World Pastry Forum 2006 anybody going? seeking a solid, reputable externship Berghoff Knives Kitchen Aid Mixer Madness Biscotti I'm New! cake recipe for special diet? ice cream stabilizer Hello All EVOO vs. Butter Help an amateur with dinner tonight? Tilapia problems :) Hello My First Menu - Review and Discussion guava duff Homemade Bread vs Commerical Bread all clad comparision Financier |