Watermelon sorbet

Just blend up some seedless watermelon with alittle white grape juice & honey (to taste) a Pinchot salt put in the ice cream maker and


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Beesustainable.com

Anyone looking to help with our lost bee population should go to www.beesustainable.com
Chefs garden in Ohio is putting aside land for bee keeping please check it out most people don't relize the importance of bees and food. The latest reports say we have lost about a 1/3 of the bee population (they don't know why) that's about 30 billion bees


-- Post From My iPhone

iPhone rules

Alright now that I have my iPhone I should be able to blog again. I was going to buy a new lap top for the kitchen because it is impossable to get anythig done when u are stuck in the kitchen all day. I would finish my shift and still have 1 or more hours of work to do on the computer, check and send e-mails check pricing market reports update the menu web site blah blah blah so I was looking, then while on vacation in Fla I read an article in the NY Times about iPhones and blackberries and how they are being used by more and more chefs so I call the brother in law mr dineomite and get some insider info (he has the iphone )then Im hanging with a group of restaurant people at the bar in ft lauderdale and I bring up the subject and bam everyone starts pulling out thier phones how they work what they use them for, the time they save, hell some guys have thier entire menu in pictures on the phone needless to say I scrapped the laptop idea and drove right to AT&T for an iPhone. I'm hooked now I recomend it to any chef ( who still is on the line 80% of the time) u clip board chefs don't need it ..... U got that clip board after all. Anyway it's been great and im still getting used to it. there arr alot of apps that are handy for work, kitchen related specific or overall buisness blah blah blah.... iPhone rules!!!!!


-- Post From My iPhone

Test

Let's see if this app works



-- Post From My iPhone

the things they say

i was carrying a pot of soup through the kitchen when a former employee came around the corner making me do a quick change in direction that caused the soup to slosh up and hit me in the chest nothing bad but enough for me to yell SHIT!!! she asked what happened ??? i said i just spilled hot soup on me! "oh... so whats the soup"

when Obama took the oath of office today one of the girls ask "whats his name again"

the other day the naked bartender told me she took a shrimp cocktail out and one of the beggars ask what kind of drink it was to which she replied its not a drink honey this is the shrimp cocktail u ordered.

the best one so far has to be when a naked beggar ask the manager for the day off
her reason " i was double gang banged in the ass last night and i just don't feel so good can i go home" i have heard some strange ones before but that one just kills me.

things to talk about while cleaning the oven hood

top ten movie villains

my list-
1. deniro - cape fear
2. javier bardem - no country for old men
3. clancy brown - highlander
4. kathy bates - misery
5. jack - the shinning
6. anthony hopkins - silence of the lambs
7. ralph fiennes - Schindler's list
8. daniel day lewis - gangs of new york
9. glenn close - fatal attraction
10. michael madison - reservoir dogs

the naked begger list

1. heath ledger - batman
2. nick cage - face off
3. aliens - aliens
4. sherrif of notingham - robin hood
5. agent smith - matrix
6. shark - jaws
7. jason , freddy , chucky ect...

no mercy for the wicked

this is the time of year when most people think life in the kitchen gets slow and easy. the holiday push is over. new years eve the last big night until Feb 14Th (this year on a sat ) you might think its lazy days till then but what most people don't know is when sales are down you have to cut your labor and being salary you stay and the line cooks go home. juggling that with your money hungry crew can become just as stressful as the weeks during the holidays when u worry that you don't have enough staff to handle the rush. the first week is not bad you reward your big guns with a first out or night off but that only last about a week. after all there is a reason they are the big guns. this is also the time of year you instantly you go into marketing mode, how are we going to get people through the door? what special will keep them coming in? when everybody else is thinking the same thing. most places cut back slash labor cut cost this usually means cut in quality
i say nay!!! you should attack the slowness step up your game and make the guests feel even more loyal to what you offer.get your crew involved tell them what you are thinking and why. i think people will still go out in this economy they just wont do so as frivolously they will think about their choices,and i want to be that choice! so if you are about to cut cut and cut some more thank you cutting is the easy way, a monkey could make that call. i say be inventive don't do two for Tuesdays because everyone else is (again the monkey)create, have fun lead!!!! if not i love you your a spineless hack and you make me look like a genius.




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