| By Chefspike (Chefspike) on Thursday, February 27, 2003 - 02:10 pm: Edit |
Wonder why he didn't shoot the critic(s) first?
| By Chefmanny (Chefmanny) on Thursday, February 27, 2003 - 09:20 pm: Edit |
If he had any cojones he would have jumped in the fryer!!!!!
| By Sauce (Sauce) on Friday, February 28, 2003 - 10:04 am: Edit |
The "rub" is that he still had his Michalin 3 stars on his restaurant. Gault Millau shouldn't be a reason to "me dooner un brushing"( en francaise).
| By Mbw (Mbw) on Monday, March 03, 2003 - 11:03 am: Edit |
Poached eggs
http://www.mistersf.com/notorious/index.html?notpinecrest.htm
Speaking of shooting. Remember this??
| By Steve9389 (Steve9389) on Monday, March 03, 2003 - 12:06 pm: Edit |
Geez, and I thought I had a hard time with getting poached eggs right in Garde Manger class! 
| By Chefspike (Chefspike) on Tuesday, March 04, 2003 - 11:26 am: Edit |
where are peoples minds???
this makes the time i locked the chef in the freezer and went home, kids stuff.
I wonder how he's doing? I should send him a card.
something white, or snowy.........LOL.
I just can't see killing over food, or broads, or money. Now if someone f***ed with the dog Elwood, I'd bury them. Everything else is replaceable.
| By Chefmanny (Chefmanny) on Wednesday, March 05, 2003 - 08:51 am: Edit |
I see a song here somewhere.......I shot the Chef, but I swear it was in self defense...... The Chef, one day, he changed my day off so I shot, I shot him down......... but I didn't shoot the Sous!!!!!!
| By Chefmanny (Chefmanny) on Wednesday, March 05, 2003 - 08:52 am: Edit |
Hey Spike, do I have a future in music out in LA?????
| By Thebaker (Thebaker) on Saturday, March 08, 2003 - 07:11 pm: Edit |
Hey Spike how are you doing???
| By Chefspike (Chefspike) on Sunday, March 09, 2003 - 07:53 pm: Edit |
Manny I think you do!
Baker, let me tell ya how I've been...........
1-1/2 weeks ago I fell on a hockey ice blade, cut my thumb from the second knuckle down to the fatty part, all the way to the bone. had surgery this last fri. On the way to surgey, something flew in my eye and I scratched my cornia. Then I wake up on sun with a terrible headacke and during the night a black widow spider had bittem the top of my head. This is all on my right side.
Thats how my week has gone, how about yours?
| By Chefmanny (Chefmanny) on Monday, March 10, 2003 - 10:08 am: Edit |
How do you manage to fall on a hockey ice blade??? They are supposed to be facing the ice you know???
About the spider? Well I told you to stay away from those type of girls!!!!!!!!
Feel better and, stay away from the ice rink!!!!!!
Or use a blade guard!!!!!!
| By Steve9389 (Steve9389) on Monday, March 10, 2003 - 01:18 pm: Edit |
Manny, I thought you said blade guards are for wimps?
| By Chefmanny (Chefmanny) on Monday, March 10, 2003 - 01:34 pm: Edit |
He's a Pastry Chef, for God's sake give him a brake!!!!!
| By Steve9389 (Steve9389) on Tuesday, March 11, 2003 - 10:06 am: Edit |
Good point. One of my pastry instructors actually has me cut veggies for her because her knife skills are so poor. She went to Johnson & Wales and was never required to take one culinary class. My school just switched from a pastry certificate to an associate degree and requires pastry students to take CUL 101 and Garde Manger -- good move, IMO. I've gotten a lot out of my four pastry classes, and I think the same'll be true the other way around.
| By Chefmanny (Chefmanny) on Tuesday, March 11, 2003 - 07:39 pm: Edit |
Just when you think the Republicans have gone totally insane, you realize there is still another level of stupidity left:
House Admin. Chair Bob Ney (R-OH) ordered that "French fries" be renamed "freedom fries" on the
menus in the three House office buildings, and that "French toast" be renamed "freedom toast"
(release).
"The French Embassy in Washington had no immediate comment, except to say that french fries
actually come from Belgium" (AP).
| By Chefmanny (Chefmanny) on Tuesday, March 11, 2003 - 07:45 pm: Edit |
Secretary Defense Donald Rumsfeld apologized today
for referring to France and Germany as an "Axis of
Weasels."
"I'm sorry about that Axis of Weasels remark," said Mr.Rumsfeld.
"I didn't mean to dredge up the history France and
Germany share of pathetic compliance with ruthless dictators."
The Defense Secretary said he was "way out of bounds" with the comments. "I should have known better than to remind people that these
two nations--which live in freedom thanks only to the righteous might of America, Britain and their allies--that these nations are morally and politically bankrupt, and have failed to learn the lessons of history," he said. "It really was an inappropriate thing to say--you
know, the Axis of Weasels thing.
I really should not have called them the Axis of
Weasels. I think it's the 'Weasels' part that was most offensive...you know, when I said that
France and Germany form an Axis of Weasels. Of course, I'm so sorry."
The Defense Secretary continued, "I want it to be
known that no other man holds the weasel in as high a regard as I do, and I'll be the first to point out the crucial role this noble creature plays in our
ecosystem. I went way over
the line comparing the weasel to a bunch of rude,
unwashed, leftist Euroweenie
surrender monkeys who change their underwear once a month whether they need to or not.
And I just did it again, didn't I? I just insulted the monkeys.
I'm quitting while I'm ahead."
| By Chefspike (Chefspike) on Saturday, March 15, 2003 - 08:43 pm: Edit |
well...........I just got out of the hospital, and it was not a spider(first doctor) it was/is Shingles(third and correct doctor). In my right eye and on my face, right side. I don't think I've experienced pain like THAT before.
Now I just need to get over the monster face.
Oh and my knife skills are just fine. Something else they don't teach the youngens!.....
Go Red Wings!!!
| By Chefspike (Chefspike) on Saturday, March 15, 2003 - 08:51 pm: Edit |
Manny, and Steve......
I just can't defend myself good right now 'cause I got one good hand and one good eye.
but don't think i'll forget that "blade guard whimp, pastry chef sissy knife skills thing whachacallit talk......I'll be back. "
(when everything is working better. LOL.)
| By Steve9389 (Steve9389) on Saturday, March 15, 2003 - 10:09 pm: Edit |
Shingles?!? I've never had it, but as a medical writer I know enough about it to know it hurts like hell. I hope you feel better soon.
BTW, I've got a tryout Friday at a restaurant where I hope to do my extern. It's a pretty good upscale brewpub (www.flatlanders.com) that seats 470 and turns twice on the weekends. Pretty excited and just as nervous.
| By Chefhdan (Chefhdan) on Sunday, March 16, 2003 - 10:59 am: Edit |
I had to look it up;
What is Shingles?
Shingles is an infection caused by the varicella-zoster virus, which is the virus that causes chickenpox. Shingles occurs in people who have had chickenpox and represents a reactivation of the dormant varicella-zoster virus. The disease generally affects the elderly, although it occasionally occurs in younger and/or immunodeficient individuals. The first sign is usually a tingling feeling, itchiness, or stabbing pain on the skin. After a few days, a rash appears as a band or patch of raised dots on the side of the trunk or face. The rash develops into small, fluid-filled blisters which begin to dry out and crust over within several days. When the rash is at its peak, symptoms can range from mild itching to extreme and intense pain. Contact with a person with shingles may cause chickenpox (but not shingles) in someone who has never had chickenpox before.
Now that I know what it is, I guess I can say that I'm sorry to hear you didn't get bit by that spider. LOL Seriously, though glad you're back on your feet HDAN
| By Chefspike (Chefspike) on Sunday, March 16, 2003 - 08:35 pm: Edit |
yes, thats what my right side of my face looks like, well around my eye at least.
but its getting better.
and i'm not elderly,(47).
| By Chefmanny (Chefmanny) on Monday, March 17, 2003 - 12:44 am: Edit |
And I thought it was something you put on the roof!!!!!!!!
| By Chefspike (Chefspike) on Monday, March 17, 2003 - 06:54 pm: Edit |
it makes you feel like you feel off the roof!
LOL.
God Bless America, and all Americans.
| By Chefspike (Chefspike) on Monday, March 17, 2003 - 06:58 pm: Edit |
Well steve whats happening with that interview?
oh and thank you everyone for your well wishes.
| By Chefrev (Chefrev) on Monday, March 17, 2003 - 08:10 pm: Edit |
Spike
Just wanted to say I missed your posts. It was WAY too quiet here lately. Hope you're on the mend and back to your old self soon.
| By Chefspike (Chefspike) on Tuesday, March 18, 2003 - 11:24 am: Edit |
thanks.........i think.
still looking for space in simi valley, cal.
still looking to start that biz.
oh hey that injury and illness did do something good, got me to stop smoking.
i can't believe how much time i put into that.
| By Steve9389 (Steve9389) on Tuesday, March 18, 2003 - 01:56 pm: Edit |
You know, Spike, I'm not a smoker but I've heard that same thing from several friends who've quit. Besides the cost, health problems, social stigma, etc., they all say it just consumes a lot of one's life.
The tryout I'm talking about is this Friday -- this is a different place than the first one I talked about. That place and I reached an impasse on money. They didn't want to pay me any, and I wanted some. Not a problem at this new place.
| By Corey (Corey) on Tuesday, March 18, 2003 - 03:27 pm: Edit |
me neither, I only smoke when I'm on fire....
| By Chefhdan (Chefhdan) on Wednesday, March 19, 2003 - 01:47 pm: Edit |
Hear, Hear,
today is 24 days without a cigarette and just this nasty gum to take it's place.
I figure the gum has probbably saved the lives of a few waitrons & lesser cooks though.
| By Chefrev (Chefrev) on Wednesday, March 19, 2003 - 04:19 pm: Edit |
Oh well, I guess that gum is worth a try despite that.
Congrats on quitting! Wish I could.
| By Chefspike (Chefspike) on Thursday, March 20, 2003 - 11:32 am: Edit |
yes!...congrats on quitting.
i've had a few slips, but never give up, never quit.
steve, good luck with your interveiw.
i hope that they realize just how valueable you can be to them.
i'm still in simi and heading back to LA for some needed r&r.
be back on line by the weekend.
go red wings.
| By Chefspike (Chefspike) on Saturday, March 22, 2003 - 12:51 am: Edit |
Oooo-day.....
Oh Oooo-day?
wheres ohday?
has anyone seen him?
you know, saddams son.
maybes its Odu.
maybe he still hiding behind his daddys as*
I can't believe they would give him an out, to some african beach.
Odu!?.......
maybe hes in a buffet line in flor-e-da?
Manny, you seen Odu, Oday, whatever?
| By Flattop (Flattop) on Saturday, March 22, 2003 - 07:51 pm: Edit |
http://64.21.37.2/~jlittle/image_content/45I6lI3IlIdude.jpg
| By Chefspike (Chefspike) on Saturday, March 22, 2003 - 09:38 pm: Edit |
thats funny.thanks.
| By Chefspike (Chefspike) on Sunday, March 23, 2003 - 12:32 am: Edit |
How do you stop a Iraq tank?
Shoot the guy pushing it.
How do you get the Iraq army to quit fighting and surrender?
Feed them.
| By Steve9389 (Steve9389) on Sunday, March 23, 2003 - 10:15 pm: Edit |
Well, Spike and all, I survived my first night on the line with all 10 digits intact and a complete lack of third degree burns. I must have done well enough since I got the gig. The first thing I did after leaving the restaurant was to stop at Barnes & Noble and pick up a set of Spanish-language CDs -- I was the only English speaker on the line (the chef is an English speaker, though).
Fortunately, it's a very friendly and patient bunch, and by the halfway point of the shift I had most everything at my station (pantry and fry) pretty well down pat. The guy working it with me and I managed to cobble together a mix of Spanish and English that got the job done. Since there was a Friday fish fry special, I spent a lot of time throwing filets into the fryer, along with lots of ceasars and the six entree salads on the menu.
Overall, it was a good thing. Next week, when I'm a little more familiar with everything, it'll be even better.
| By Flattop (Flattop) on Monday, March 24, 2003 - 02:30 am: Edit |
Fun stuff ain't it Steve! Did ya get high off of the rush?
| By Chefhdan (Chefhdan) on Monday, March 24, 2003 - 06:26 am: Edit |
Steve,
Good luck with the spanish CD's. I never had good luck learing from them. I developed a relationship instead with some of the spanish crew and we worked to learn 5 words a day in each others language. Start with stuff in the coolers & storerooms first, vegetable names etc. this should help you learn the language you'll need a bit faster because, "vamanose vato! est neseccita apio aqui, will go a lot farther than Pardon senor, donde esta la banjo? Several years later my spanish is FAR from pretty but is highly effective in the kitchen.
| By Chefspike (Chefspike) on Monday, March 24, 2003 - 10:33 am: Edit |
congrats steve, was it what you thought it would be?
wish i was smart enough to learn a different language.
always wanted to learn french.
God bless America.
| By Steve9389 (Steve9389) on Monday, March 24, 2003 - 11:32 am: Edit |
It was a blast, and I loved the rush. That's where the language barrier most showed itself, though. Under normal circumstances, the guy calling out the orders (one of the two grill guys) typically calls them out in English, but when things get crazy he slips into Spanish. I managed by running over to look at the tickets when I was unsure.
| By Chefhdan (Chefhdan) on Monday, March 24, 2003 - 02:29 pm: Edit |
Four years of French in high school & now all I'd like is to sound less ignorant when I'm speaking spanish
| By Steve9389 (Steve9389) on Monday, March 24, 2003 - 03:12 pm: Edit |
Yeah, and here's the funny thing. My school is affiliated with Le Cordon Bleu, and at LCB direction coming from Paris they've stopped offering Spanish and started offering French. Speaking of the real world ...
| By Flattop (Flattop) on Monday, March 24, 2003 - 06:36 pm: Edit |
I hear her ya Steve, I was the same way(still am). I'm taking conversional spainish this fall and maybe some russian. We are getting a lot of Russian immigrents here in Denver who are working in the kitchens in increasing numbers.
| By Ladycake (Ladycake) on Tuesday, March 25, 2003 - 12:00 pm: Edit |
Russian immigrants? That surprises me. We have mega hispanic in California (who would have guessed?) No French at all in the restaurants, except food references. It is getting to be nearly mandatory to speak Some Spanish though. Good luck to you, Steve!
| By Chefrev (Chefrev) on Wednesday, April 30, 2003 - 11:18 pm: Edit |
Okay, I know this is an ancient post that went far afield from its original topic, but has anyone read the latest Food Arts article by Bryan Miller about that French chef, Bernard Loiseau, who shot himself?
In it, Miller cites a letter written by a group of French chefs and leaders from culinary organiztions that basically said that the media was not to blame for the chef's death.
The rest of the article quoted everyone from a psychiatrist to one of Loiseau's pall bearers. They all said that losing a star would NOT have driven this chef to suicide; that there must have been a deeper reason why he chose to end his own life.
Business is business. No matter how passionate we are about our profession its not worth dying over. Obviously something else was going on in this man's life. It's a tragedy that he saw no other way out. But Gault Millau did not kill him. He did.