Hello From NC

9 posts / 0 new
Last post
Anonymous's picture
Anonymous
Hello From NC

Greetings
Just a quick "hello" I'm so happy I found the podcast and this website a couple months ago it really helped me get my passion for cooking back. I spent 10 years as kitchen manager at my last job and it had me pretty burnt out and thinking I wanted to get out of the industry. Good news is I start a new Kitchen Manager job in 2 weeks I can't wait to see what the future holds at the new restaurant an Irish Pub which will be a nice change from the Coastal Maine Seafood restaurants I've been cooking in for the last 16 years. I'm excited to learn from everyone here and to find people with similar passion and interest in great food!

Seth

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Hey Seth, welcome to Stella Culinary!

This industry can get the best of you sometimes, but it's always important to try and remember why you fell in love with cooking in the first place. A change of venue can do wonders, as well as networking with like minded people who are passionate about food and fight the same battles you do. You've come to the right place.

Good luck with the new gig and please keep us up to date.

Jacob

Jacobite's picture
Jacobite
Offline
Joined: 2011-06-20 19:10

G'day Seth. Nice to hear from you.

Jacobite's picture
Jacobite
Offline
Joined: 2011-06-20 19:10

G'day Seth. Nice to meet you.

Anonymous's picture
chefsprocket

Thanks guys very glad to be here!

Zalbar's picture
Zalbar
Offline
Joined: 2011-05-16 06:20

hey Seth, good to meet you. Hope to hear some fun stories soon!

Anonymous's picture
Wisconsin Limey

Sprockets was a great skit on SNL.  welcome!

http://www.youtube.com/watch?v=QHZR9SA5pOg

Anonymous's picture
chefsprocket

Thanks Zalbar this Industry sure is a breeding ground for crazy stories never a dull moment!
LOL Limey I had forgotten about that! One of my old food service reps started calling me that several years ago and it just kinda stuck!

labradors's picture
labradors
Offline
Joined: 2011-05-16 04:52

@Limey: Land shark.

Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15