Member Stats

[psiren]

Name: Joanne (Jana, Joey, Jo)
Age: 40
Height: 5'5
Weight: 118 lbs (mostly boobs!)
Starsign: Cancer (with Sag. rising i think)
Eyes: Dark Brown
Hair: Ditto but dyed blonde, waist length
Resides: Suffolk but moving to London or Oxford soon.
Type: House (rented)
Job: Sales Exec
Sig. Other: Solomon Kane (Eric)
Kids: none

Other Shit: i love crystals/minerals,Clive Barker, Spike Milligan,Metaphysical stuff, volcanoes,hot weather,.
Hate: prejudice, animal cruelty,wind-up merchants,being skint, my current job,
i get stressed about stupid crap,i'm fairly insecure but working on it. i like helping people to feel better,i'm not sensible enough with money.i have Maori blood on my mom's side and Celtic Welsh on my dad's. i smoke too much. i go to the states 4 times a year to see Eric. Can't think of anything else...oh hell, ask Eric- he knows me better than anyone!
:rolleyes: :rolleyes: :rolleyes: :p

[bloodrayne]

Originally posted by Zero
*boy - i hope cheebs doesn't realize i'm not ACTUALLY a monkey. . . boy the feces would fly then!!!!*
:D

You're NOT?!...Awww...*is so disappointed...Begins to question the existence of Santa Claus, the Easter Bunny...and the living dead...*

[Posher778]

Originally posted by bloodrayne
You're NOT?!...Awww...*is so disappointed...Begins to question the existence of Santa Claus, the Easter Bunny...and the living dead...*

Living Dead? Santa? haha so childish. *pets easter bunny* mweeheehehe

[bloodrayne]

Originally posted by Posher778
Living Dead? Santa? haha so childish. *pets easter bunny* mweeheehehe

So...The Easter Bunny DOES exist?!.....Hey, gimme some o' that...*Rips off Easter Bunny's head*....Oops...sorry....*Tries to stick it back on*...It isn't working.....Uhh...Umm.....I didn't do it! :D

[Posher778]

Originally posted by bloodrayne
So...The Easter Bunny DOES exist?!.....Hey, gimme some o' that...*Rips off Easter Bunny's head*....Oops...sorry....*Tries to stick it back on*...It isn't working.....Uhh...Umm.....I didn't do it! :D

You.... WITCH! ah well *tosses mutilated bunny torso aside.

[bloodrayne]

Originally posted by Posher778
You.... WITCH! ah well *tosses mutilated bunny torso aside.

HEY!...You shouldn't waste...It's bad....*chomp*

[Posher778]

Originally posted by bloodrayne
HEY!...You shouldn't waste...It's bad....*chomp*

ewww you ate my childhood memories!

[Empress_Of_Drac]

First Name: Empress

Gender: Female
Age: 21

Astrological Sign: Aquarius

Hair- Color, length: Very Black(but I have a plan to put a red or gold highlights), Long and STRAIGHT

Height: 5'3

Residence: Cebu, Philippines

House, Apartment, or Other? House, am living with my PARENTS

Significant Other: BlueDevil

Status: Single(not yet married)

Occupation: Creative Writer/Customer Support Staff

Am a FORUM ADDICT.

[RavageRitual]

Originally posted by cheebacheeba
I don't think I underestimated you at all...ESPECIALLY if you got the job through family...I mean, of COURSE they're going to say you're good enough for it, the family IS the easy way to float into a job...I mean really, anyone can learn to cook a set menu...and I still think it's weird that you don't know how to spell restaurant.


Yeah it is. You didn't mention that you contacted suppliers, ordered/recieved/requisitioned stock, evaluated menu/sales outcomes, hired staff, designated allocations, planned menus...among other things that an executive chef does, so I'd assume that what you're doing is quite a bit different from an executive chef, if you really look at all that's involved.



+

So you were a sous chef three years into your training then?
I mean...the standard course setups are either
A: Full-Time over 18 months (but that's not you, that's me)
B: P/t apprenticeship over 4 years (so, why 5?)
You aren't a chef until your studies are COMPLETE, Any kind of chef, let alone second in charge, I'm just seeing inconsistancies in your story here....the title thing, that just bothers me, I mean, I'd hope that your fellow chefs (assuming there IS any, being a "5-star" restaurant and all, I'd imagine it's more than just 2 of you) wouldn't completely hate you, after all, the sous chef is on a higher pay rate than your standard chefs...I mean, I can't say I'd like it if somebody without proper qualification got a title, and pay rate that was innapropriate, in fact, I'm surprised you don't have people quitting left right and centre.
Now, I'm not doubting your cooking ability at all...especially if you've grown up in the culinary background. Some of the best cooks I've ever known have no formal training...however, they're cooks. A chef is a title not easily earned, and I myself would never allow anybody to refer to me as ANY kind of chef in a working capacity until I knew I'd undertaken all the required studies, testing, and hours of experience.
I think you're lucky, but it doesn't sit right with me, all the same.

So hey, while we're here...what courses of study did/are you undertaking?

ok....

I do agree with you about how anyone can learn a set menu. But where I work the menu changes often and we have specials, and different desserts all the time.

Out of all those things you mentioned that a Exacutive Chef , and Sous Chef does. The only thing you mentioned that I have ever done was menu changes, and contacting suppliers.

As for my school. This isnt college. This is a special school for high school students. I can take the school untill I graduate high school. Then I will be going onto college. Thats why I have been in it 5 yrs.

As for me being on a higher pay rate. Thats not true at all. I get payed the same as the line cooks.

So far in my 5 yrs of going to my Tech school. The main things I have been taught is.

The history of food and the development of cuisine. The evolution of cuisine from classical to California fusion. Which im sure you know all about.

classical cooking and current scientific theories and a good understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen.

Ive had Hands-on application of theory and techniques. Kitchen safety, knife skills, and preparation of sauces, soups, basic entrees, vegetables and starches.

They gave me hands-on experience in the operation of a restaurant. Where i did things like check averages, seating arrangements,menus, food production, cooking skills, meal expediting, cash control and employee scheduling.

I will admit to you though Cheeba, Im the worst baker and pastry person in the entire world.

Im really hoping this clears everything up. I really didnt want to cause all this confusion.

My questions for you cheeba...

Im sure you have heard of ServSafe. Have you taken and passed the ServSafe Test?

Are you currently going to school for culinary arts. If so where at.
And...
If you had to make a 5 course meal for someone you really needed to impress. What would you make. Im just intrested to see what youd do.

[Yellow Jacket]

First Name: Justin

Gender: Male (though still checking in on that)

Age: 14

Sign: Leo

Hair: Dirty blonde (though it turns orange/red when in the sunlight) and short

Height: ??? (probably about 5'8)

Weight: 130 pounds

Job: High School Student (freshman); owner of The Horror Movie Tournament (it feels like a job to me, and I love it)

Resides: Pennsylvania

Eyes: Hazel

Home: Trailer (I think it's a double-wide and it's quite nice to live in. And no, it doesn't have wheels)

Status: I have a girlfriend

Significant Other: Shana (if I understand this right)