Apprenticeships in the Culinary Field

The Eggbeater Blog authored by Shuna Lydon (http://eggbeater.typepad.com/shuna/) has some great perspective on apprenticeships and what culinary school is all about.  A lot of real world advice for people “just starting out”.  It isn’t as glamorous as T.V. makes it out to be and it seems now that “Celebrity” Chefs are a dime a dozen. 

I recently took on a cook who might be classified as someone “just starting out”.  I really felt that he wanted to improve himself in the field and learn some finer techniques.  He has **BASIC** skills, but with a strong desire to learn and a positive attitude.  He mentioned that cooking to him was a hobby up until now.

Okay, let me be real.  Cooking requires dedication.  Pure and simple.  You can pretend to be dedicated, but when you call in sick after just a month on a Friday night sighting stomach discomfort and that you will be okay the next day, don’t expect to still be on the schedule.  Folks, either you are in it or you are not.  And, as it turns out, drinking was the cause of this discomfort and a decision was made to not work. 

Check out Shuna’s blog.  It’s fun and insightful.  I am reading it more as it helps me articulate better to would-be “just starting outers”.

Sous Vide Rogue Creamery Blue Cheese

With blue cheese creme brulee and raspberry caviar.

Mother’s Day Action

We tried setting up the thermal circulator on the line for the first time for Mother’s day so we could heat sous vide foods back up to order.  It worked really well…

                                                                                                          

More Evidence. Is Fine Dining Dead?

Happy Mother’s Day to My Mom

Happy Mother’s day to my Mom.  The one who taught me to never give up and, yes, I can do it.  The one who taught me balance and perspective.  The one who taught me compassion.  The one who taught me to love and care.  The one who taught me that little steps can make a big difference.  The one who taught me to love unconditionally.  The one who taught me perseverance.  The one who taught  me value in humanity.  The one who helped make me what I am today and confidence in what I can be tomorrow.  Whether she realizes it or not, it’s all of these things that make me proud to be who I am today and proud to be her son.

Happy Mother’s Day, Mom. 

 

THE STATS:

Brunch (Cooked to order)  572

Dinner 152

Total:  724!!

Shift start:  6:30am

Shift end:  9:00pm

Total Hours:  13.5

Total number of support staff in kitchen:  16

Total staff:  43

Thanks to everyone for helping make this day a HUGE success.  Good job!

Farm to Fork Dinners Coming!

Farm Dinners Celebrating Southern Oregon’s Farmers, Wineries & Local Food Artisans.  This is something that cannot be missed.  Our friends at Farm to Fork (www.farmtoforkevents.com) have put together a fabulous series of dinners for this summer season.  The opening event is Saturday June 5th at the Salant Family Ranch.  The series will then conclude Saturday November 6th at Dunbar Farms.  There are currently 7 dinners planned and it’s anticipated that they will sell out soon.  Visit http://farmtoforkevents.com/dinners/2010-schedule for details.

Now Accepting Applications for Culinary Externship Positions.

We offer:

  • an environment of trust that encourages curiosity and freedom
  • identify and agree to goals and measures and then hold yourself accountable for achieving them
  • constant evaluation of current market to stay ahead of the curve and deliver breakthrough results
  • common sence approach to management and development that maximizes achievement
  • flexibility to meet your needs as well as the restaurant’s
  • Strong mentorship program that allows direct access to creative chef with a desire to achieve
  • Hands on working environment that encompasses all phases of breakfast, lunch, dinner and catering operations.

 

If this sounds like something you would like to be a part of, please contact me directly.  If you know someone who may be interested, please pass this information along.  Thanks and here’s to a great season!

“Oregon Snow Peas”

In FULL effect!

What kind of deliciousness will we come  up with these?

New Chicken Dish

Sous Vide Chicken with Linguisa and Caramelized Fennel Risotto, Toasted Garlic-Saffron Broth and Smoked Paprika Oil

What The Ingredients Look Like

Here’s some shots of what the ingredients used for Molecular Gastronomy look like…

 

%d bloggers like this: