Hello From NC

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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

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jacob burton
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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

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Jacobite
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Joined: 2011-06-20 19:10

G'day Seth. Nice to hear from you.

Jacobite's picture
Jacobite
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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
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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!

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labradors
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Joined: 2011-05-16 04:52

@Limey: Land shark.

Newest Forum Topics

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

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Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

Comments: 3

First, a quick intro, as I'm new to the forums.

Comments: 41