+1,cook it right. I also hate when people think a med well means "oh well they probably wanted it well"Chefcallari wrote: ↑Sun Sep 24, 2017 8:05 amWhile I'm not a filet guy lol... I completely agree. I run into alot of cooks today that were TRAINED to under a steak...Saltydog wrote: ↑Fri Sep 22, 2017 12:37 pm I think it stems from being a filet guy. (It's what I like. No complaining.) I like it cooked a proper medium rare. I find most times it comes out under done. Because of the thickness and time it takes to cook, most cooks push it out early, not giving it a proper slow down or rest to bring the center of the steak up to proper temp.
I'll order a ribeye medium rare.
Why you ask?. The logic im told is " you can always bring it up if they don't like it"
........ Excuse me? Here's a novel idea......
COOK IT PERFECTLY FIRST GOD DAMN TIME! Lol
And rest the steak people...
Still waiting for the temp on the mythical "med rare plus" lol
#nomasmidrareplus
You know you're a chef when...
Re: You know you're a chef when...
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Re: You know you're a chef when...
"Better under than over!"Chefcallari wrote: ↑Sun Sep 24, 2017 8:05 amWhile I'm not a filet guy lol... I completely agree. I run into alot of cooks today that were TRAINED to under a steak...Saltydog wrote: ↑Fri Sep 22, 2017 12:37 pm I think it stems from being a filet guy. (It's what I like. No complaining.) I like it cooked a proper medium rare. I find most times it comes out under done. Because of the thickness and time it takes to cook, most cooks push it out early, not giving it a proper slow down or rest to bring the center of the steak up to proper temp.
I'll order a ribeye medium rare.
Why you ask?. The logic im told is " you can always bring it up if they don't like it"
........ Excuse me? Here's a novel idea......
COOK IT PERFECTLY FIRST GOD DAMN TIME! Lol
And rest the steak people...
Still waiting for the temp on the mythical "med rare plus" lol
#nomasmidrareplus
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Re: You know you're a chef when...
Cook it right.
99% of the time I take temps with a cake tester and my lip.
I can nail medium rare 99% of the time.
Let it rest... IF, IF, you do cook it under and your establishment serves it sliced you can flash it, but I highly frown on that.
99% of the time I take temps with a cake tester and my lip.
I can nail medium rare 99% of the time.
Let it rest... IF, IF, you do cook it under and your establishment serves it sliced you can flash it, but I highly frown on that.
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Re: You know you're a chef when...
You know your a chef when...
You see your new line cook very quickly and very silently dart out of the kitchen....
And you know you need to grab tape and bandages lol.
Like i told you guys I just opened the restaurant ( well .. Reopened on Tuesday because we were out of power all last week and lost everything lol) and I have this really bad ass ( but pretty green) female line cook.
So the other day she asked to borrow a knife. I recently picked up one of those artifex blue 2 240's seconds Mark was giving away for $25 just for such a scenario. I let her use it and told her to keep it dry.
The next day she needed a knife... And Just decided to reach into my bad and grab a knife to use with out asking......
No Bueno chica
Oh how the laws of the kitchen universe never seem to astound me Lol
She grabbed my Kohetsu blue 2 210... Which as you guys know is really damn thin and being it was Thursday... Mine was still pretty damn sharp...
She then proceeded to cut the right side of her pointer finger off... Through the nail... And sheepishly run to my bar manager to fix it with out me knowing lol.
I am chef... I see all lol
After I got her bandaged up let her know its bad juju to go into another cooks bag... And that the culinary gods had just smited her for her flagrant disrespect of the laws of kitchendom!
And that has she microchipped my edge on her finger... I would have been forced to take it off at the 3rd knuckle...
Kids these days...
You see your new line cook very quickly and very silently dart out of the kitchen....
And you know you need to grab tape and bandages lol.
Like i told you guys I just opened the restaurant ( well .. Reopened on Tuesday because we were out of power all last week and lost everything lol) and I have this really bad ass ( but pretty green) female line cook.
So the other day she asked to borrow a knife. I recently picked up one of those artifex blue 2 240's seconds Mark was giving away for $25 just for such a scenario. I let her use it and told her to keep it dry.
The next day she needed a knife... And Just decided to reach into my bad and grab a knife to use with out asking......
No Bueno chica
Oh how the laws of the kitchen universe never seem to astound me Lol
She grabbed my Kohetsu blue 2 210... Which as you guys know is really damn thin and being it was Thursday... Mine was still pretty damn sharp...
She then proceeded to cut the right side of her pointer finger off... Through the nail... And sheepishly run to my bar manager to fix it with out me knowing lol.
I am chef... I see all lol
After I got her bandaged up let her know its bad juju to go into another cooks bag... And that the culinary gods had just smited her for her flagrant disrespect of the laws of kitchendom!
And that has she microchipped my edge on her finger... I would have been forced to take it off at the 3rd knuckle...
Kids these days...
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Re: You know you're a chef when...
Oh man... Thats french steak cookery 101 brother.Nmiller21k wrote: ↑Sun Sep 24, 2017 8:53 pm Cook it right.
99% of the time I take temps with a cake tester and my lip.
I can nail medium rare 99% of the time.
Let it rest... IF, IF, you do cook it under and your establishment serves it sliced you can flash it, but I highly frown on that.
Ive spend most my career in French kitchens and it drives me nuts!
29 God damn hours to make a sauce....
But they can't cook a steak to save there lives!
They just sear it... Slice it.. Finish in the Sally!
I feel like doing the same to them!
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Re: You know you're a chef when...
'Chefcallari wrote: ↑Mon Sep 25, 2017 8:27 amOh man... Thats french steak cookery 101 brother.Nmiller21k wrote: ↑Sun Sep 24, 2017 8:53 pm Cook it right.
99% of the time I take temps with a cake tester and my lip.
I can nail medium rare 99% of the time.
Let it rest... IF, IF, you do cook it under and your establishment serves it sliced you can flash it, but I highly frown on that.
Ive spend most my career in French kitchens and it drives me nuts!
29 God damn hours to make a sauce....
But they can't cook a steak to save there lives!
They just sear it... Slice it.. Finish in the Sally!
I feel like doing the same to them!
Yeah but that 29 hour sauce... is insane!
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Re: You know you're a chef when...
Oh dont get me wrong... Once you have REAL demi glace... Changes your life... But ill never understand the philosophy of "great sauce great dish"...Nmiller21k wrote: ↑Mon Sep 25, 2017 5:25 pm'Chefcallari wrote: ↑Mon Sep 25, 2017 8:27 amOh man... Thats french steak cookery 101 brother.Nmiller21k wrote: ↑Sun Sep 24, 2017 8:53 pm Cook it right.
99% of the time I take temps with a cake tester and my lip.
I can nail medium rare 99% of the time.
Let it rest... IF, IF, you do cook it under and your establishment serves it sliced you can flash it, but I highly frown on that.
Ive spend most my career in French kitchens and it drives me nuts!
29 God damn hours to make a sauce....
But they can't cook a steak to save there lives!
They just sear it... Slice it.. Finish in the Sally!
I feel like doing the same to them!
Yeah but that 29 hour sauce... is insane!
Every component matters man...
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Re: You know you're a chef when...
Yes everyone does on a dish, every component should be able to stand alone.
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Re: You know you're a chef when...
You know you're a chef when...
You cant listen to "Cats in the Cradle" without second guessing what the fuck your doing.
You cant fall asleep until 3 am ever.
You kind of like the searing feeling of an oven rack burn.
You know when your cut requires
stiches and if you have time to get them or you need to glove up and finish what you were doing.
You don't have to were a Skull Cap/Hat any more.
You work the pass.
You look forward to a 60 hour week but know that your probably working many more hours
You rarely see your family.
You spend your day off with your head in cookbooks.
You can tell if a random person you see is a professional cook by looking at his arms
your
Regardless of the work, pay, hours or sacrifice you wouldn't do another job.
You cant listen to "Cats in the Cradle" without second guessing what the fuck your doing.
You cant fall asleep until 3 am ever.
You kind of like the searing feeling of an oven rack burn.
You know when your cut requires
stiches and if you have time to get them or you need to glove up and finish what you were doing.
You don't have to were a Skull Cap/Hat any more.
You work the pass.
You look forward to a 60 hour week but know that your probably working many more hours
You rarely see your family.
You spend your day off with your head in cookbooks.
You can tell if a random person you see is a professional cook by looking at his arms
your
Regardless of the work, pay, hours or sacrifice you wouldn't do another job.
Re: You know you're a chef when...
This thread has been awesome . Imagine if we could all get together in Marks new lounge for some good times ...
Party at CKTG HQ!!!
Party at CKTG HQ!!!
Re: You know you're a chef when...
*Looks at bank account*
*looks at the two year old*
So close.
-C-
Re: You know you're a chef when...
My wife and I watch Cooks vs. Cons and literally guess based on forearm and hand burns.loco_food_guy wrote: ↑Tue Sep 26, 2017 1:22 pm You know you're a chef when...
You rarely see your family.
You can tell if a random person you see is a professional cook by looking at his arms
-C-
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Re: You know you're a chef when...
So many scars...
So much cussing....
So much whisky....
Mark would kick us out so fast...
And then god help the nearest town watering hole....
Re: You know you're a chef when...
When you forget what it's like to wake-up without a hangover.
When you forget what it's like not to be stoned.
When you inventory your cigarettes before work.
When after your divorce you realize there's no sense trying again.
When you begin to hate cooking.........anything.
When you quit drinking and smoking and realize you should have done it years ago.
When you treat your Sous Chef like the son you never had.
When you finally realize you can change people's lives.
When you can count the number of cooks who will kill for you.
When you finally realize it wasn't all for nothing.
What can I say?
Peace and mis.
When you forget what it's like not to be stoned.
When you inventory your cigarettes before work.
When after your divorce you realize there's no sense trying again.
When you begin to hate cooking.........anything.
When you quit drinking and smoking and realize you should have done it years ago.
When you treat your Sous Chef like the son you never had.
When you finally realize you can change people's lives.
When you can count the number of cooks who will kill for you.
When you finally realize it wasn't all for nothing.
What can I say?
Peace and mis.
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Re: You know you're a chef when...
..... Your waitress could be a playboy bunny but the second she comes back on a friday night at 7:30 and says
"Is our salmon fresh or frozen?"
...... You wanna drag a rusty saw blade across her throat
"Is our salmon fresh or frozen?"
...... You wanna drag a rusty saw blade across her throat
Re: You know you're a chef when...
... you prefer to be known as a great cook.
... the concept of dining at a buffet makes you shudder
... your diet regularly manages to contain a spectrum of both the highest quality food (foie, caviar, truffles, etc.) and you still have your favorite 3 minute (spicy miso chicken) ramen.
... alcohol is a food group and also usually dinner.
... you work nights and you really lose the concept of time.
... you don't understand how people can be both in bed before 5 am and wake up after 9.
... the concept of dining at a buffet makes you shudder
... your diet regularly manages to contain a spectrum of both the highest quality food (foie, caviar, truffles, etc.) and you still have your favorite 3 minute (spicy miso chicken) ramen.
... alcohol is a food group and also usually dinner.
... you work nights and you really lose the concept of time.
... you don't understand how people can be both in bed before 5 am and wake up after 9.
-C-
Re: You know you're a chef when...
Your not lying.
It one of the super powers you develop after running kitchens for some time.
Can't find something in the walk in?
I'll make it magically appear at eye level right in front of you.
Think I didn't see that f****** up and you try to hide it?
I saw it. And now I'm in a ridicule and mock you for the rest of the shift.
I know when one of my Cooks was fighting with his/her girlfriend or boyfriend two days ago.
I know when they're going to ask me for money in advance.
I know just by looking at the line or the dish pit what kind of day it was and what they need or didn't do right.
I know where everything is in every square inch of my Universe.
And:
-------------
There's a million different "you know your a chef/cook" lines. Every one of them is wonderful.
One of my favorite observations is what I'm out and about in the free world amongst the civilians and I see someone doing the cooks shuffle and call them out
"hey! Your a cook!
It's that smooth lanky strut of someone who's used to being on their feet endlessly in kitchen clogs on slick and dangerous surfaces in tight traffic.
To the untrained eye it looks like the lazy broken movement of an old cripple.
to the experienced eye it an economy of motion that is like a coiled spring ready to dance and sprint at a moment's notice. But also beat down....lol.
You do this long enough it doesn't matter if you're wearing dress shoes or flip-flops....
It becomes waaaaay to natural.
And honestly, I feel weird wearing human clothing most of the time. Much rather be in Dickies checks and Birkenstock clogs even on my days off.
And NEVER leave the house without at least one sharpie......
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Re: You know you're a chef when...
Don't know if this will disgust half of you, but what about when you go to sleep in your work clothes, then wake up and go directly to work in the same clothes. Done this several times
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