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What Manton Learned at Culinary School Today

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Jan 4, 2009.

  1. Virginia Dandy

    Virginia Dandy Senior member

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    I only worked in a restaurant once and have absolutely no desire ever to do so again - but this is cool and, I suppose, a logical progression from the courses you were taking.

    How would you describe the restaurant, and how did you choose it for your once per week outing?

    What did you tell the restaurant? Do they know you're a hobbyist (no offense intended)? Is that an apt word for what you're doing? Did you tell them you're considering a change in career or something in order to get in the door?

    edit - just saw your post immediately above. So this is a career switch? Will you be ordering a bespoke toque?
     
  2. Manton

    Manton Senior member Dubiously Honored

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    it's a classic French restaurant and let's just say they are used to volunteers.

    I am not switching careers, no way no how. But some of the people in there are switchers and a few of them can be rather sanctimonious about it, as if they had given up all their worldly posessions to go to Angola with the Peace Corps.
     
  3. Virginia Dandy

    Virginia Dandy Senior member

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    Well, that's a relief.

    Seeing you take a job where it's impossible to wear CBD to work would just not compute - kind of like MJ playing minor league baseball.
     
  4. Manton

    Manton Senior member Dubiously Honored

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    Restaurants actually must be licensed to use sous vide machines, at least in New York. The only exception is for poaching eggs.
     
  5. nmprisons

    nmprisons Senior member

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    Restaurants actually must be licensed to use sous vide machines, at least in New York. The only exception is for poaching eggs.

    Same is true for ice cream makers . . . and many of the city's best restaurants don't have one (a license that is, they still have the equipment despite the rule).
     
  6. coolpapa

    coolpapa Senior member

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    Thanks for posting, this is really interesting.
     
  7. kwilkinson

    kwilkinson Senior member

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    I welcome you with open arms, Manton. If you ever need a stage in bumfuck, Illinois, you've got my number.
     
  8. GQgeek

    GQgeek Senior member

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    damn, manton. That's dedication. [​IMG] I know damned well I couldn't hack it in a commercial kitchen.
     
  9. willpower

    willpower Senior member

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    You must be sore and beat after work.
     
  10. scientific

    scientific Senior member

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    wow just saw this thread for the first time. really impressive stuff
     
  11. eg1

    eg1 Senior member

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    Good for you. How long do you think you will be able to stand the once-a-week gig?
     
  12. edinatlanta

    edinatlanta Senior member

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    Why you working at the kitchen?
     
  13. otc

    otc Senior member

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    How'd you manage to get in there once a week?

    It seems like most places would only hire part time help several days a week (since otherwise it can take ages to get someone trained)
     
  14. GQgeek

    GQgeek Senior member

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    How'd you manage to get in there once a week?

    Because manton is awesome, that's how.
     
  15. Manton

    Manton Senior member Dubiously Honored

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    It helps that I am not getting paid. In fact, I would say it is essential.
     
  16. jpeirpont

    jpeirpont Senior member

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    I am a huge fish fan/eater, and I never felt the aversion that apparently many here have.

    it doesn't help that outside of big cities, the white fish I see the vast majority of time in stores is the muddy tasting tilapia (it must be soaked in buttermilk for a bit to get rid of that off taste). Perhaps people assume that because it's everywhere, it's a popular fish. And becasue it's popular, it must be good, but tilapia (IMO) really isn't a great tasting fish.


    I seriously despise Tilapia.
     
  17. foodguy

    foodguy Senior member

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    it's not just tilapia, though that is a common fish. catfish, "striped bass" (not the saltwater one, the farmed hybrid) ... basically any farmed fish can have that moldy, pool-bottom taste if the farmers aren't really careful about maintenance.
     
  18. GQgeek

    GQgeek Senior member

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    I seriously despise Tilapia.

    I don't even like the name. I'd never even heard of it before reading about it here on SF...
     

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