Nawezaje kujisajili kama chef? Nnina BBQ point ya pork nzuri Geita mjini
Nawezaje kujisajili kama chef? Nnina BBQ point ya pork nzuri Geita mjiniRead less
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You have got to be a troll! Either that or bat shit crazy…or ignorant. Lets go on the assumption that you are an innocent that watches way to many “cooking” shows. Turn off the TV…do a simple search on Quora and ...Read more
You have got to be a troll! Either that or bat shit crazy…or ignorant.
Lets go on the assumption that you are an innocent that watches way to many “cooking” shows. Turn off the TV…do a simple search on Quora and you will find a host of issues that we have. Then start nosing around blogs and see what the cooks are complaining about…and trust me, it is not about having to much money to spend.
Lets say you do the culinary school thing and have a passion for it (but I see no passion in your comment). You get an internship somewhere (and you might luck out and get a paying one) where you probably be just a low payed cook. Once you are done with this you get to head off and try and get a job that will pay just above min wage. Congratulations! This is probably the next couple of years of your life.
Seeing that you are making crap pay you will be most likely working two jobs…stressful jobs…with a group of guys and gals who tend to live on the edge of society, they tend to drink, drugs are more common than not, they work the same hours as you and have more experience so you will be fighting constantly to prove yourself. Chances are you will be working under chefs that are egomaniacs, burnt out, perfectionist or a crap cocktail of the three. But luckily you will be working holidays and weekends (if you aren’t that probably means you kinda suck at your job and you need to work harder).
And the putrid cherry on this shit Sunday? If you are working in a decent restaurant you will watch servers who have worked a four hour shift walk with more money than you have made in the past two 9 to 10 hour days. If you are lucky and good enough and working in a great restaurant there will be times where they are walking with more than you made in that past two weeks!
During this time there will be cuts and burns, slipping and busting your ass on a wet floor, exhaustion, stress, fights (hopefully only verbal but I have had to step between two cooks threatening each other with their knives) all happening in a small tight area that reaks of the same food you have been cooking for weeks. The line is always hot and the prep kitchen is always cold and organizing the walk in freezer is a bitter experience.
But now you have put in your time and worked your way up from grunt to the line, from the line to the lead line, there onto the sous and now you are officially the CHEF! And you did it quickly! Only 8 years! Now you command a pay of thirty to eighty thousand a year (depending on where you are at). This is a whole new level and it is not romantic at all.
Do your recon…this is not a job for someone that does not have passion. If you are just looking for a living while you make your way through college or a point in your life cooking is not a bad thing, then you can annoy us when you walk into our spot and say “Oh…I know what is going on…I was a chef for three years” and we will realize that you were a cook and probably listen to you babble and then get back to work.
But, if there is passion that I missed, this is a hell of a great way to make a living!Read less
CHEF whenever we hear the word, we love to create an image where you are the Head One with white dress in Five Star Hotel… Some of the Advertisements portray an image of CHEF as a pretty Classy Job… Suddenly ...Read more
CHEF whenever we hear the word, we love to create an image where you are the Head One with white dress in Five Star Hotel… Some of the Advertisements portray an image of CHEF as a pretty Classy Job… Suddenly we think about taking it as a Career..
In simple words, have you seen your mom in Kitchen daily for most of the time? How much she feel exhausted at the end of the day.. Just cooking for you 2–3 people of a family.. But when you are ready to eat, instantly you pointing out the taste.. you advise which ingredients are more, which items she must prepare etc etc…
The reality is somewhat like that but the levels are bit tougher… Where you are the mother restuarant and customers are the unknown whom you will never see in you life.. So someone will point out your dishes like you are his/her enemy… And there is no attachment; your pay completely depends upon your food. Unless you are extremely passionate about cooking, don’t go for it.. First of all, Chef’s don’t have a particular shift; salary completely depends upon the Business unless you are extremely lucky to join a 3-5 Star Hotel. With this job, you will completely forget about eating because these costly dishes you will never get to taste as you are tasting it regularly.. So you will miss out the amazing food in your life..
Be aware; be safe not a CHEF unless you are liking it…
But Once you become Chef & if you become a reputable one, believe me you can be a part of one of the Royal Hotels in the World. People will love you like a star; and fall for the magic of your fingers… You can start own channel, can write your own book of recipe… Then Sky will be the limit.. But before going into the trap, be safe (CHEF)Read less
Two dishes are commonly known as the most difficult tests for a world class chef: That’s right; the stuff you’ve served at home countless times. Why soup and eggs? They are so simple, and that’s exactly why they are so ...Read more
Two dishes are commonly known as the most difficult tests for a world class chef:
That’s right; the stuff you’ve served at home countless times.
Why soup and eggs? They are so simple, and that’s exactly why they are so difficult.
There is no way to cover up a mistake or a mis-step. There is no where to run and no other ingredients to hide behind. There is precisely one way to do it correctly and millions of ways to mess it up irreversibly.
You may think “I cook that all the time,” but really most people don’t really make these things from scratch (canned soup doesn’t count as “cooking”), and most people do a horrible job of making eggs at home.
If your boiled eggs look like this:
you’re doing it wrong…
Properly boiled eggs look like these:
(Shown top to bottom: hard boiled, soft boiled, and runny-soft boiled)
That little gray/green ring around the yolk means it’s over-cooked and now you’ve dried out the yolk to the consistency of chalk.
Making perfectly cooked eggs is hard… most people just don’t know what properly cooked eggs look or taste like so they don’t realize when they do it wrong.
PS: Because I’ve had to repeat this in the comments…
1) Eggs means eggs in general; not just boiled eggs. Different chefs use different egg dishes as a measuring stick. Gordon Ramsey makes every new chef he hires cook him scrambled eggs, Wolfgang Puck and Thomas Keller prefer omelettes, etc… I used boiled eggs as an example because there is a visually obvious way to show when they have been badly burnt; the grey/green ring around the yolk.
2) No, a properly cooked boiled egg does not mean it has to be “soft” or “runny” or “under cooked.” A properly cooked egg can be “hard boiled;” which means it is fully set (no jelly like liquids inside). It’s just relatively difficult to get to “hard boiled” without accidentally over cooking and burning the eggs. Most home cooks/restaurants lack the knowledge, skill, or time required to do it correctly. Apparently as a result, a sizable number of people have started to incorrectly assume that an egg has to be burnt beyond recognition (aka cooked till that grey ring appears) in order to be “hard boiled.” However, nothing could be further from the truth.
Just like a steak, eggs can be correctly cooked to a range of “doneness.” If you like your steak well done or your eggs hard boiled that’s fine. There’s nothing wrong with that and it’s a perfectly valid request. However, just like a charred lump of crumbling ashes is not the same as a “well done” steak, a boiled egg with a grey/green ring around the yolk is not the same as a “hard boiled” egg.
3) Because some people asked; I personally started to steam my “boiled” eggs. I found it to be a more consistent and slightly forgiving process that requires less active attention.
I used this method as a baseline and tweaked it a bit to my needs:Read less