- Producer13/04/2017The Paddle IncidentThere are a few “life changing” episodes or incidents that we all experience, unfortunately rarely, throughout our lives; Incidents that cause us to grow, to change, to alter our perceptions, to switch our direction; they inspire us, motivate...
Comments15/04/2017 #12 Randall Burns#10 Thank You @Paul Walters, I appreciate your mention of Anthony Bourdain. Here is a very short post that illustrates my perception of him;
https://www.linkedin.com/pulse/acknowledgement-appreciation-chef-anthony-bourdain-randy-burns15/04/2017 #11 Lisa 🐝 Gallagher@Randall Burns, I love your stories! So down to earth and relatable even though I'm not a chef. He sure did teach you a lesson the hard way but I'm glad you were able to look back and appreciate it. So sad that he died in a car accident with new things on the horizon (just hearing of the car accident made me feel sad). Be assured he's smiling down on you and poking others in a gentle manner with his paddle saying, 'Look, look... he's learned so much, I'm proud of him."15/04/2017 #8 Anonymous@Randall Burns . This is a great post. The idea of how a person moves in the workplace resonates with me. I have seen it in a number of them. Movement in a cowshed a 5:00am. The line "Me, I'm just a lawnmower - you can tell me by the way I walk." from "I know what I like" by Genesis resonated with me for the same reason.14/04/2017 #1 Don 🐝 Kerr@Randall Burns So grateful that my paddle incidents have been so much more pacific. Strikes me (no pun intended) that not even Gordon Ramsay could get away with that shit these days but the kitchen is a different place. I've always been a fan of Anthony Bourdain - well, his writing anyway - and in those brief moments of sobriety he too could be 'motivating' and 'mentoring'. Great story Randall. Thanks for tagging me specifically. When I operated my own dessert catering business in the early to mid '80s the only person around whom I could paddle was myself which mercifully didn't happen too often!
- Producer27/03/2017"The Truffle Incident"It’s 1985; I’m living in Toronto, a culinary and cosmopolitan metropolis. I’m a cook, (Chef de Partie position), at a fine dining French restaurant and I’m enjoying it, Cooking great food and constantly learning on a daily basis. The restaurant...
Comments28/03/2017 #11 Randall Burns#5 Food porn @Lisa 🐝 Gallagher, LMAO!!! Thank you so much for your feedback, I can't think of a better compliment. :-) I'm in Northern Alberta, unfortunately I'm not familiar with any restaurants in the cities that you mention but I'm sure that fresh truffles will present themselves to you one day
- Producer25/03/2017"Zen and the Art of "Bomber" Cleaning"I leave “the line”, the peak of service is over, and the adrenaline is still coursing through my veins. It is loud, the “hum” of the kitchen, pans hitting the stove, oven doors opening and closing, buzzers and timers chiming away, the fryers loud...
Comments29/03/2017 #4 Randall Burns#3 LMAO! @Dean Owen , well I am working on something, actually have quite a bit written. I love the title that you propose and will credit you if I use it. I will have something coming up soon in the same vein as Bourdain's writing, will let you know when I post it. Here's a very short read that will give you an insight as to my perspective of Anthony Bourdain;
Thanks for stopping in and commenting, I appreciate it25/03/2017 #1 Ken BoddieAfter-service wash and scrub, uniquely described as an enlightening experience. Scouring, rubbing and wiping down those Behemoth Bombers sounds like the Battle of the Somme is replayed every night, Randall. Never will I again complain about doing the washing up ..... until next time I leave my wallet at home, that is. 👨🏻🍳
- Producer05/03/2017"Stress!" The dynamics in a professional kitchen“…Fear is the mind killer…” (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”) “The Dream”“The sweat is pouring off of me, stinging my eyes, trickling down my back, the soaked polyester uniform I’m wearing is sticking to my skin; my...
Comments19/04/2017 #8 Randall BurnsThanks for the feedback @Harvey Lloyd, much appreciated. You're right regarding the difference between a "Stressed atmosphere" and a "Performance atmosphere". The emphasis in the kitchen is on "Team work" which helps diffuse the stress, (or "perceived stress"), as well as moving the focal point of "who is at fault" to "how can we perform better, collectively". Ultimately the "Team" is greater than the sum of the parts. As I always say it is up to the Chef, manager to cultivate this atmosphere in the workplace, (Yes we are ALL in some sort of "kitchen"). I can't really say for other workplaces but in the kitchen "Leading by example" is one of the most effective ways of accomplishing this, and other goals.18/04/2017 #7 Harvey LloydWow this is packed with insight! I have saved this one for further osmosis. I would add that there is huge difference between a performance atmosphere and a stressed atmosphere. A stressed atmosphere seems to linger on the point of who is at fault while performance is measuring the growth of the individual. Consequences should always be performance related and not personal.
Good stuff, thanks for your thoughts, we are all in some sort of kiktchen.05/03/2017 #1 Ali 🐝 Anani, Brand Ambassador @beBeeThis buzz is a must read and I thank @Randall Burns for writing such a wonderful article. Your buzz burns with reality, but you learnt how not to stress yourself. The other day I wrote a buzz on creativity in the Kitchen, and now you show a great creativity how not to burn out and burn what w do in the kitchen. This is one of the best buzzes I have read on stress. I share proudly.
- Producer04/03/2017Running "The Gauntlet" to becoming a "Chef"There's been many discussions lately regarding the "shortcomings" of our industry, the flaws in our educational systems, the general downward spiral of the caliber of "Cooks" and cooking techniques, on various threads and posts. I would like to look...
Comments15/04/2017 #14 Randall BurnsHaHa! @Raquel G. great to hear from you, we do need more Chefs here. Thank you for your best wishes, I appreciate it. Hoping you have a good service as well!
If you're feeling the stress try this on for size;
https://www.bebee.com/producer/@randall-burns/stress-the-dynamics-in-a-professional-kitchen15/04/2017 #13 AnonymousHello Randall, I feel like "Running the Gauntlet" very often. I am working in a "open" kitchen here in Madrid, so it means that everyboby is staring at me every service. The owner said that is part of our "transparent image ", but for me I feel like I am entertaining customers, like in a show. I love my profession but I realize that many people think that feading others is an easy job. Sorry to disappoint them,but it's a huge responsability. I wish you good services for today!. Keep in touch.05/03/2017 #10 Randall Burns#9 Thank You Wayne, Too funny as I just posted an article about "Stress" including a couple of pics of Chef Ramsey. Yes that has been a discussion on other threads regarding how "reality" cooking shows are actually "bending the reality" of kitchens, it is a rude awakening for many people. Most of these celebrity Chefs are well accomplished but have spent years in the kitchen working their way up, it does take a while.05/03/2017 #9 Wayne YoshidaWelcome to beBee, Randall. And thanks to @John White, MBA for sharing this post. I wonder if this "issue" is being stirred up by all those cooking / chef reality TV competitions put on by Gordon Ramsay and others? Talk about high stress environments. Lots of yelling and sweating, for sure.
I'm looking forward to seeing your posts about the "other side" of a restaurant.04/03/2017 #3 Paul "Pablo" Croubalian#1 First off . . . Welcome to the Swarm, Chef Randall.
This comment is actually in response to @Lisa 🐝 Gallagher's comment.
Randal is a real Chef. I ran a much different gauntlet, the world of business. Going to culinary school was a bucket list thing.
Even my culinary school internships were mostly in offices when they learned of my business background and my knack for creating saleable, profitable recipes.
I spent more time on cost-control and process-management than actual cooking. It pissed me off to no end.
I had no intention of ever working as a Chef. Then I saw a restaurant for sale. . .
I turned it around and sold it off. I have no intention of repeating the process, but, hey, you never know.
There's much more to being a chef than cooking. If anything, cooking is the easy part.
So, although I am culinary school trained, I am not a gauntlet-running chef. FYI: Chef means chief in French. No staff = no "chef."04/03/2017 #1 Lisa 🐝 GallagherHi @Randall Burns, welcome to beBee! Interesting first buzz! I love to cook but I could not imagine being a Chef. It has to be very stressful if you work in a busy Restaurant but as you said, fullfilling too! cc; @Paul "Pablo" Croubalian could probably relate to this :))
- Producer10/01/2017Alcachofas confitadas mi sesgo atribucionalLo prometido es deuda, aquí te dejo Javier 🐝 beBee el artículo sobre las alcachofas, espero que la disfrutes.Chef koketoCreo que la mayoría sabe cómo son las alcachofas confitadas, pero y ¿mi sesgo atribucional? Me explicaré, en la medida de lo...
Comments11/01/2017 #14 Irene 🐝 Rodriguez EscolarPuésa aparte de la receta de la alcachofa, a mí me atrapaste en la forma en que escribes, y al entrar en tu blog me encantó el homenaje a Cimarrón, tanto que lo he colgado en el muro, mis condolencias. En cuanto tenga tiempo me alimento el intelecto con tus recetas.11/01/2017 #12 Jorge Hernández Alonso#11 Es una gran opción Aitor, te propongo varias opciones:
a. Potaje gallego. http://koketo.es/pote-gallego
b. Potaje asturiano. http://koketo.es/potaje-asturiano
c. Potaje de cuaresma http://koketo.es/potaje-sacro-vigila-al-pote-cuaresma-y-azote
d. Potaje de mar y montaña http://koketo.es/potaje-mar-y-montana
e. Potaje marinero http://koketo.es/portfolio/guiso-marinero-con-garbanzos
- 08/01/2017Comforting stuffed cabbage rolls with lentils & quinoa! A whole food plant-based complete meal recipe by Connoisseurus Veg.Quinoa & Lentil Stuffed Vegan Cabbage Rolls - Connoisseurus Vegwww.connoisseurusveg.com These stuffed vegan cabbage rolls are made with leaves of steamed cabbage wrapped around a smoky mixture of quinoa and lentils, baked in tomato...
- 16/12/2016@Pascal Derrien does this look familiar? I made this Irish Lemon Pudding tart tonight.. this is photo from the recipe. My tart looked almost identical and it was delicious.
- Producer03/12/2016Pisto Manchego (English & Español)Pictures taken by myself // Foto propiaToday has been a cooking day and I have prepared one of my favorite dishes.Pisto Manchego, also known simply as pisto, is a traditional dish of Spanish cuisine consisting of a fry of various vegetables from the...
Comments04/12/2016 #23 Lisa 🐝 Gallagher#21 Maybe I will take some photos if I can remember! Thanks @Mamen 🐝 Delgado, my daughter will be making a few dishes too... she's turning out to be an awesome cook. Food has always been a big part of our family get togethers. Laughter, love and food make a great combo!!
- Producer28/10/2016Chef Turns Invasive Species Into Delicious SushiCreator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of...
Comments29/11/2016 #3 Lisa 🐝 Gallagher#2 You raised some great points @Ken Boddie. I'd love to know if @Antoine 🐝 Prager has been a patron of Miya's Sushi? Like you, if the chef is highly knowledgeable and has return customers who rave over the food, I might be willing to try it but the Chef would have to have a good reputation. I would never be as daring as Andrew Zimmern LOL!28/11/2016 #2 Ken Boddie#1 Thanks for the tag, Lisa. The older I get, the more willing I am to try alternative foods, but only after research and/or a convincing argument from the chef. Bu Lai certainly sounds very convincing in the video, but I have to wonder if I would be game to try something on a menu of which I have no prior knowledge. Begs the question, what sort of marketing does he do in order to get patrons to his restaurant and, in particular, to taste his stranger food items? How about you, Antoine? Do you have any knowledge of the workings of this restaurant, and have you actually been to Miya's Sushi?28/11/2016 #1 Lisa 🐝 GallagherThis was extremely interesting @Antoine 🐝 Prager! I have eaten almost raw venison before, it's very tasty... the key, how it's marinated, then just seared for about 1 min on each side. As for flies and wax worms, I think the Chef could count me out. Ok, I might try them... might, it would depend how they were presented in front of me and someone else would have to try them with me haha. The soup he made on the boat with the seaweed, Yum! I wonder if @Dean Owen and @Ken Boddie would try the worms or flies?
- Producer12/10/2016Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
Comments12/10/2016 #7 Wayne Yoshida#2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.
Share some of your recipies!12/10/2016 #1 Lisa 🐝 Gallagher@Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
- Producer08/10/2016Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did, however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...
Comments09/10/2016 #3 Lisa 🐝 Gallagher#2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.09/10/2016 #2 Dean OwenWhat a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
- 01/08/2016Japan ups its Kit Kat game with liquid nitrogenmashable.com Frozen nitrogen Kit Kats are exactly what you didn't know you were missing this...
- Producer11/06/2016Shish Taouk with Everybody Garlic Sauce The EZ WayIn Turkish, “shish” means skewer or stick. “ Taouk ” means chicken. So, shish taouk means “Chicken on a stick.” Shish Touk sounds fancier.I don’t use skewers or sticks when I make it. If you prefer it skewered, knock yourself out. Either way...
Comments12/06/2016 #9 Paul "Pablo" Croubalian#7 Actually, @Pamela 🐝 Williams, I made this often on my road to 60 pounds of weight loss. Sub out the oil for water, the yogurt (which I didn't mention should be plain) for the lo-cal version, double up the lemon, and stick to breasts. Low calorie and yummy. Forget about the garlic sauce, but you can sub low-calorie mayo and a sh!tload of garlic12/06/2016 #7 Pamela 🐝 WilliamsThought! don't temp those fasting Chef Paul! It should be a commandment :-) but this does look good. Yesterday was 'scrounge' night, eating up leftovers before hitting the grocery today. I'm ready for a real meal...may have to try to talk my son-in-law to making this dish! #512/06/2016 #4 Dean OwenOh I could devour the plate in the picture right now. Is it me or do I get the feeling that they market Middle Eastern food in the U.S. as usually Turkish food, and not Lebanese, Iranian, Egyptian etc like in England for example. Either way, Iranian food & Lebanese food are my favourite. Your recipe for "Turkish yakitori" looks amazing Paul-sensei ! I would like a chili-sauce with that.11/06/2016 #2 Paul "Pablo" Croubalian#1 LOL, well, my wife saw me writing this post and said, "Great idea!" So she invited everyone for a bar-b-que. Side note re: deboning chicken thighs... I just deboned 18 in 33 minutes. It's pretty quick to do. We'll be eating at 8:30 GMT-4... think you can get here in time?
- 12/05/2016Así es la mejor chef del mundowww.expansion.com Es carismática, moderna, sonriente y autodidacta; además, se ha convertido en el estandarte de la cocina femenina en el mundo. Desde esta...
- 23/04/2016How Chefs can make More Money Bloggingwww.erikchristianjohnson.com Are you working your tail off as a Chef and rarely seeing the outside world? I was, and here’s How Chefs can make More Money...
- 05/04/2016Cupid’s Ice Cream Sandwiches: #DelishPlanCupid's Ice Cream Sandwiches - DelishPlanwww.delishplan.com These fancy delicious heart-shaped ice cream sandwiches are great for Valentine's Day. Check out the step-by-step guide on how to make...
- 28/02/2016Chef Moonugoo.gl I am Chef Moonu and I am the author of the website chefmoonu.com. I realized that these web sites were being published by regular people and that anyone could do it if they wanted to! My recipes range from "hearty, full-family fare" to...
- 21/02/2016When it is worth planning a vacation on the other side of the world just because you managed to reserve a table!