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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15 min to go

for thoes about to rock, happy new year!!!
double check your meis! LISTEN UP! WALKING IN... FIRE!!!

the naked begger chef

the only thing that is contestant is change. time in the kitchen flies! not hours but years. i have been cooking now for over 18 years i have over 60,000 hours in service. at this time a year ago i was the sous chef at well respected fine dinning restaurant serving Dover sole at $55 a plate, making demi, stocks, Bearnaise, breaking down veal & lamb racks, checking in the fish that fedex just dropped off from honalulu, writing the daily specials, portioning the foie gras for the app special, do we need more chive oil? because it takes forever to strain, double checking everyones station cause i know better than to ask if thier ready then 2 hours into service your bailing them out of the weeds while keeping your end up. don't get me wrong i'll help anyone who is getting pounded it just pisses me off when its from lack of prep from a lazy cook. my job is hard enough without some dick cheese fubaring my night because he or she insert excuse here anyway i digress. its very hard to blogg for a chef when every story reminds me of more stories, anyway that was a year ago. now im the executive chef of the crazy horse mens clubs 3 clubs eastside, westside and downtown. 3 different kitchens 2 of them have not been open for about 2 years ( let the cleaning begin) a year ago sous chef of a zagat rated restaurant cunsidered by many as the best in town a fine dinning instatution for 30 years working on the same stove that michael symon, wolfgang puck, mike haus and carl himself cooked on a year later..... chef in the house of naked beggers.