Voice of the Restaurant Industry
Of all the issues that one can single out for criticism in a ‘professional’ kitchen, the topic that irks me the most is the misuse of equipment. I’m not talking about the occasional sheet pan drafted into use as a deep fryer cover; it’s the wholesale misapplication and underutilization of the tools of the trade that gets to me.
Rolling-pin-tenderizer-users aside, who’s responsible for (not) training people this way?
I won’t mention the patently dangerous,…
ContinueAdded by Joe Ferri on May 31, 2011 at 3:36am — No Comments
Here's a few Comments on "Hell's Kitchen"....from my Facebook Page 7-22-09
Added by Patti on July 22, 2009 at 7:57am — 4 Comments
Hell Kitchen 5/28
If you want different results, stop doing the same old things
I've been getting into the new show Kitchen Nightmares lately. Regardless of what you think of the show, Gordon Ramsay's vulgar tone, or the editing, it does have a few lessons. The main thing that I've taken out of the show is that the definition of crazy is doing the same thing over and over because…
ContinueAdded by Sean Stefan on January 4, 2008 at 8:00am — 3 Comments
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