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Veal Stock - Page 3

post #31 of 42
8/28/08 at 1:20am
Quote:
Originally Posted by kwilkinson View Post
Sure. Here's a lesson my chef instructor taught me the first day.

Mashed potatoes: $2.95
Potato Puree: $4.95

Today we learned how to properly do a flambe, so I got to play with fire for 2 hours. that was pretty badass.

Hmm. I just want to check on this: mashed potatoes = potato puree. But you get to charge more if you call it a puree? Nice.
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post #32 of 42
8/28/08 at 1:24am
Quote:
Originally Posted by Margaret View Post
Man, was that fast! Weren't you just considering this, like, a month ago? Obviously not, but... seems like it. Good luck!
No, it was about 6 weeks ago when I first visited. It was a quick decision. I didn't have a lot of time to think, I just did what I felt was the best decision for me and for my future. I'd wanted to do it for a long-ass time before that, but had myself convinced that it wasn't a realistic career option. Once I realized that it could be, it was an easy decision. A lot of people would say that's stupid or wreckless, I'm sure, but only time will tell. At least now I can't say I regret not doing what I had dreamt of.
Quote:
Originally Posted by greekonomist View Post
Hmm. I just want to check on this: mashed potatoes = potato puree. But you get to charge more if you call it a puree? Nice.

That's what Chef Kang says. And this dude seems to know what he's talking about lol.
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post #33 of 42
8/28/08 at 2:09am
Quote:
Originally Posted by kwilkinson View Post
I'm all for it. But I've only made one stock in my life. You seem like the kind of guy who takes everything he's involved in pretty seriously, so I'm at a disadvantage. Bring it on though!~

If you're going to be a chef it's good to be as obsessive as Manton. I've read both of the Keller cookbooks and he seems a little like him. No shortcuts and attention to every step and detail in the cooking process.

Quote:
Originally Posted by kwilkinson View Post
No, it was about 6 weeks ago when I first visited. It was a quick decision. I didn't have a lot of time to think, I just did what I felt was the best decision for me and for my future. I'd wanted to do it for a long-ass time before that, but had myself convinced that it wasn't a realistic career option. Once I realized that it could be, it was an easy decision. A lot of people would say that's stupid or wreckless, I'm sure, but only time will tell. At least now I can't say I regret not doing what I had dreamt of.


That's what Chef Kang says. And this dude seems to know what he's talking about lol.

Good luck with cooking school btw. I've dreamed about cooking school but it doesn't make any sense for me because i don't like fish or seafood and there's both on every menu. :P
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post #34 of 42
8/28/08 at 2:22am
An ice cube of demi-glace is the shit.
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post #35 of 42
8/28/08 at 2:36am
Quote:
Originally Posted by GQgeek View Post
If you're going to be a chef it's good to be as obsessive as Manton. I've read both of the Keller cookbooks and he seems a little like him. No shortcuts and attention to every step and detail in the cooking process.

Good luck with cooking school btw. I've dreamed about cooking school but it doesn't make any sense for me because i don't like fish or seafood and there's both on every menu. :P

Thanks man. Detail is definitely an important thing. I have a few OCD tendencies, so that probably won't hurt.

Anyway, if you're the executive chef/owner, you get to make the menu
Although even in the first week there have been a few eye openers. I hate hate hate Gruyere cheese and we had to use it on a dish last week and then I even had to TASTE it (insert puking smiley). Kinda crazy to think that I'm not just cooking for myself anymore, but for the general public/ customers.
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post #36 of 42
8/28/08 at 10:34am
Quote:
Originally Posted by kwilkinson View Post
Today we learned how to properly do a flambe, so I got to play with fire for 2 hours. that was pretty badass.

Flambees are so much nicer when you're expecting them. I had a dish go *surprise* flambe on me in front of Mrs. Thomas and it was sheer hell keeping my composure and making it look planned.
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post #37 of 42
8/28/08 at 11:57am
Quote:
Originally Posted by kwilkinson View Post
No, it was about 6 weeks ago when I first visited. It was a quick decision. I didn't have a lot of time to think, I just did what I felt was the best decision for me and for my future. I'd wanted to do it for a long-ass time before that, but had myself convinced that it wasn't a realistic career option. Once I realized that it could be, it was an easy decision. A lot of people would say that's stupid or wreckless, I'm sure, but only time will tell. At least now I can't say I regret not doing what I had dreamt of.
Congrats, dude. Best of luck with school, too. Try not to get fat. If this law thing doesn't work out: cooking school, here I come.
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post #38 of 42
8/28/08 at 1:08pm
what we do in the resto is clean the bones, make a dark stock (meaning roasted), then make the stock, called V1. strain, then reuse the bones to make another stock, this is called v2. in the end we combine them and reduce and this is our veal stock.
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post #39 of 42
8/28/08 at 4:51pm
Quote:
Originally Posted by DarkNWorn View Post
Congrats, dude. Best of luck with school, too. Try not to get fat.

If this law thing doesn't work out: cooking school, here I come.

Well actually, since he's learning how to cook - instead of buying at the MC - I would think that to be quite unlikely. You don't get fat on tasting stuff, and since he gets to learn all about nutrition - he'll probably become healthier because of it.

Kwilkinson, I am probably in the same field as you - second year. What are the job opportunities with what you study? Mine is more geared towards foodmarketing.
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post #40 of 42
8/29/08 at 1:27am
Quote:
Originally Posted by Kas View Post
Well actually, since he's learning how to cook - instead of buying at the MC - I would think that to be quite unlikely. You don't get fat on tasting stuff, and since he gets to learn all about nutrition - he'll probably become healthier because of it.

Kwilkinson, I am probably in the same field as you - second year. What are the job opportunities with what you study? Mine is more geared towards foodmarketing.

Job opportunities?
Work as a low level cook with a better chance at moving up the ladder more quickly than someone without the degree. But seriously, that's the main option.

Another would be that if you perhaps had your bachelor's in science or something you good be a molecular gastronomist. I studied history so I suppose I could learn to be a food historian.

My school is 100% culinary arts, with just a little bit of business management/cost control, that kind of thing. It's very specific and not the kind of thing that opens a million doors. It is with a world-renowned program, Le Cordon Bleu, so that will open a certain amount of doors. But like everything else, I assume, the only thing that matters is whether you can do the job well or not after you're done with school. I hope very much that I am able to.
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post #41 of 42
9/1/08 at 5:09am
Quote:
Originally Posted by kwilkinson View Post
Thanks man. Detail is definitely an important thing. I have a few OCD tendencies, so that probably won't hurt.

Anyway, if you're the executive chef/owner, you get to make the menu
Although even in the first week there have been a few eye openers. I hate hate hate Gruyere cheese and we had to use it on a dish last week and then I even had to TASTE it (insert puking smiley). Kinda crazy to think that I'm not just cooking for myself anymore, but for the general public/ customers.

Well, I think you can get away with not liking Gruyere cheese. Fish and seafood are big components of most menus at most good restaurants. I can't imagine getting to the executive chef level without having an appreciation for them. You definitely have to be able to taste your own dishes to say what's good or not.

Anyway, I'd definitely like to have a restaurant some day. My brother wants one too. My parents had a hotel with a restaurant on the roof and while it was a lot of work, I enjoyed working there. And on that note, the loss of the hotel still pisses me the fuck off. It really didn't have to happen. Bleh. =/
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post #42 of 42
9/1/08 at 5:12am
Quote:
Originally Posted by kwilkinson View Post
Job opportunities?
Work as a low level cook with a better chance at moving up the ladder more quickly than someone without the degree. But seriously, that's the main option.

Another would be that if you perhaps had your bachelor's in science or something you good be a molecular gastronomist. I studied history so I suppose I could learn to be a food historian.

My school is 100% culinary arts, with just a little bit of business management/cost control, that kind of thing. It's very specific and not the kind of thing that opens a million doors. It is with a world-renowned program, Le Cordon Bleu, so that will open a certain amount of doors. But like everything else, I assume, the only thing that matters is whether you can do the job well or not after you're done with school. I hope very much that I am able to.

One of the cool things it that you might be able to travel a lot after you're done school. A lot of chefs do.
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