tag:blogger.com,1999:blog-15618562.post3978217703689304406..comments2019-12-25T10:58:45.198-05:00Comments on A Day in the Life of a Chef: My upcoming Certified Executive Chef (CEC) testChef Bradleyhttp://www.blogger.com/profile/09264083256263855257noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-15618562.post-3111387338980449042015-02-08T23:19:24.621-05:002015-02-08T23:19:24.621-05:00Sounds like fun!!! A Chance Life!!!Sounds like fun!!! A Chance Life!!!Anonymoushttps://www.blogger.com/profile/17604623693384810848noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-72246318816928964852014-04-30T19:54:41.241-05:002014-04-30T19:54:41.241-05:00Greeting Chef Bradley and Chefs,
Can you please t...Greeting Chef Bradley and Chefs,<br /><br />Can you please tell me if fabrication of salmon required? CEC practical does not mention of fabrication the only thing it mentioned was to provide a 10 oz salmon filet. Please reply since I have been looking for the answer and so far came up with a zero. Did your brought in a 10 oz filet of salmon? <br /><br />Thank you Chef,<br /><br />MichaelAnonymoushttps://www.blogger.com/profile/04433593251461373549noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-72007356731363747382013-03-12T14:15:29.478-05:002013-03-12T14:15:29.478-05:00How did you use and prepare your artichoke?How did you use and prepare your artichoke?Anonymoushttps://www.blogger.com/profile/16998998204501393072noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-30449516634688032182011-11-30T08:24:23.625-05:002011-11-30T08:24:23.625-05:00Chef "Thrill", I appreciate your feedbac...Chef "Thrill", I appreciate your feedback. Thank you. Love the nick name too, anonymity is the key to a proper rant. <br /><br />Everyone is entitled to their opinions and you have stated yours, albeit with an uncomfortable amount of spelling errors. <br /><br />If you took a moment to read further, or to even read other articles on this web site, you would have noticed that I mentioned my personal pride of the CEC accomplishment. The blog was more of a rant than a bitch session. It WAS a gruling process, but FUN and well worth it. Spending all that time and money WAS a bit discouraging and, to be honest, over priced. (on a side note - My CCC certification was more difficult than my CEC and much more cost effective.)<br /><br />With the new "Pro Chef" certification, our CECs may and could become useless, which again, is very discouraging. You should look it up and be concerned. <br /><br />Thank you again for your feedback.Chef Bradleyhttps://www.blogger.com/profile/09264083256263855257noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-6509895694990901832011-11-29T20:40:33.766-05:002011-11-29T20:40:33.766-05:00Bradley,
Why are you whining?! If it were eas...Bradley,<br /> Why are you whining?! If it were easy then everyone would be certified! I don't know who you worked with in the past or how much you pissed your previuous employers off, but mine were happy i was taken the test and glad to sign it for me! you made it sound like it was this horendous, grueling process! Oh... by the way, it is there job to pick apart your food and fine the flaws! Again, THIS IS A TEST FOR CERTIFICATION, and if it were easy then everyone would be certified!!!I'm pretty damn proud to be certified! I guess your not????Chef "Thrill"https://www.blogger.com/profile/09123027032155995904noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-29708129058745612132011-10-16T01:21:20.569-05:002011-10-16T01:21:20.569-05:00Nice job man, I failed the F$%^(@! test today. M...Nice job man, I failed the F$%^(@! test today. My food was amazing and those bitches (judges) decided that I couldn't julienne a leek and my brunoise red peppers were'nt fucking perfect!!! 25 fucking years in this buisness, Executive Chef for 13 of them and today I made great food and worked totally clean and those cunts said my veg cuts were off!!! well fuck them, I guess after all these years I just don't really care about a perfectly cubical dice. There are bigger fish to fry. I make money for my employer. I have run kitchens for the last decade that grose over 8-10m a year. I have served 4 presidents and tons of celeberties. I spent over 600.00 on praticeing and day of. one of my lobsters died and I woke my dad up in the morning to get me another one. I say the ACF is nuts. I am going to take the test again and give them Denny's 4 componante plate. this was my loosing menu. Oh I forgot, the ACF needs a STARCH on the entree plate!!! dont' really knoe why but I just didn't do it. Just didn't think it needed it. WHATEVER - here comes DENNY'S<br /><br />Seafood Duo<br />Poached salmon, lobster potatoes<br />Veal stock reduction<br />1. mashed potatoes potatoes, claw meat, mascarpone, heavy cream, butter, salt, pepper<br />2. Lobster meat with julienne leeks - butter, season<br />3. Poached salmon – fennel, onion, leek, orange, butter, white wine, garlic, bay leaves, salt, pepper<br />4. Veal stock reduction – monte au beurre – squeeze lemon<br />5. Gremlata<br />6. Fennel frawn leaves<br />7. Chefanade tarragon<br /><br /><br /><br /><br /><br />Harvest Salad<br />Winter lettuces, balsamic pear, beets, Cambozola cheese<br />Almonds, port wine syrup, orange vinaigrette<br />1. Roasted red and yellow beets – 5 slices each – season, OO, orange zest<br />2. Glazed almonds<br />3. Pomomgrante kearnals <br />4. Large julienne, spinach, bibb lettuce, endive & radicchio – season, toss with orange vinaigrette<br />5. Balsamic poached pear<br />a. Cambozola cheese<br />b. Finely julienne apples and brunoise red peppers – toss with vinaigrette - chives<br />6. Port wine syrup<br />7. Green herb oil <br />8. Flower petals – 4 ea purple, pink, red, yellow<br /><br /><br /><br /><br /><br />Truffle Stuffed Chicken<br />Black truffle, mushroom, apricot<br />Cider Madeira glace, vegetable mélange<br />1. Stuffed chicken breast - sliced<br />2. Forcemeat - shallots, garlic, mushrooms, <br />3. bacon, dried apricot, dark meat, thyme, sage, salt, pepper<br />4. Black truffles and picked thyme and sage under skin<br />5. Cider Madeira glace – thicken – butter, chives<br />6. Veg –carrot, yellow pepper, brussel sprout, tomatoes, artichokes – butter, garlic, parsley<br />7. Dried tomato ringChef Greghttps://www.blogger.com/profile/01219594539551199417noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-7757695877243714852010-09-06T08:47:38.096-05:002010-09-06T08:47:38.096-05:00Rick, the only pointers I would have is to practic...Rick, the only pointers I would have is to practice, stay organized and work clean. The judges will love you. Good luck!Chef Bradleyhttps://www.blogger.com/profile/09264083256263855257noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-21785992057830907292010-08-21T16:17:36.248-05:002010-08-21T16:17:36.248-05:00Chef, congradulations....
I'm taking the ACF ...Chef, congradulations....<br /><br />I'm taking the ACF CEC Practical next month in Miami.....Any pointers?<br /><br />Thanks!<br /><br />RickRickhttps://www.blogger.com/profile/07924839361027866412noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-48895350247256046152009-06-17T09:01:20.916-05:002009-06-17T09:01:20.916-05:00Haha, I guess I am the one person who reads your b...Haha, I guess I am the one person who reads your blog!Driver8https://www.blogger.com/profile/01548063950270579611noreply@blogger.com