tag:blogger.com,1999:blog-15618562.comments2019-12-25T10:58:45.198-05:00A Day in the Life of a ChefChef Bradleyhttp://www.blogger.com/profile/09264083256263855257noreply@blogger.comBlogger44125tag: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-62036332784021780112014-08-10T17:47:23.397-05:002014-08-10T17:47:23.397-05:00Amazing!Amazing!Carlahttps://www.blogger.com/profile/11767310213137518719noreply@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-73643055654604188812012-01-09T15:56:10.615-05:002012-01-09T15:56:10.615-05:00Wonder if the students would like my porcupine mea...Wonder if the students would like my porcupine meatballs ?? Donna and the dog HATE them !! lolAnonymousnoreply@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-21007526874966606452011-10-18T08:13:33.742-05:002011-10-18T08:13:33.742-05:00Just awesome Chef! I can almost taste that head
ch...Just awesome Chef! I can almost taste that head<br />cheese through the screen.Leslie Rae Mosierhttps://www.blogger.com/profile/17229914663784016405noreply@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-62792969707230183822011-03-03T14:31:17.221-05:002011-03-03T14:31:17.221-05:00Mark, thank you SO much for your comments. I would...Mark, thank you SO much for your comments. I would like to discuss the issues you are having with our new menu. Let me buy you a beer and try to make it right. You can shoot me your email or phone number through my contact info. <br /><br />Thanks again for your valuable feedback!Chef Bradleyhttps://www.blogger.com/profile/09264083256263855257noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-78678601132522310622011-03-03T11:19:07.698-05:002011-03-03T11:19:07.698-05:00I am one of the people that was not satisfied by t...I am one of the people that was not satisfied by the new menu. This is not because I am impossible to please, but because your old menu was, in my opinion, much better. The dishes your restaurant used to serve were original, full of flavor and unique to the area. My in-laws would drive two hours down to the lake just to have your seafood combo and jalapeno mac and cheese. When I looked at the new menu I was saddened more than anything, but my wife and I were determined to try it. We have not been back since and what used to be our number two restaurant (KIllington's) is now where we dine.<br /><br />I hope your new menu finds the success you are hoping for and that your restaurant continues to thrives.Anonymoushttps://www.blogger.com/profile/02111818575592829998noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-85392650177666623382010-12-27T12:30:26.425-05:002010-12-27T12:30:26.425-05:00That rabbit confit sounds awesome! Please post you...That rabbit confit sounds awesome! Please post your results. :)Chef Bradleyhttps://www.blogger.com/profile/09264083256263855257noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-2472795795641987022010-12-26T14:12:19.560-05:002010-12-26T14:12:19.560-05:00Thanks so much for the response! I think I will gi...Thanks so much for the response! I think I will give the Presto cooker a try (now I know what hubby can get me for my upcoming birthday!). In the mean time, I just cooked a 5-lb. grass-fed standing rib roast for Christmas dinner yesterday in the ghetto-est of ghetto sous vide set-ups. I filled my giant (8+ gallon) canner with 135 degree water, set it on the stove, straddling two burners on the second lowest setting. The roast went in a garden-variety ziploc with some marinade, then I slowly lowered it into a pot of water to get the air out, closed the bag, and let it sit in the fridge for a few hours while I got the stove burner settings just exactly right to keep the canner temperature steady (via a thermometer in the water).<br /><br />I trapped the bagged roast between the top and bottom of the wire cage that holds mason jars in the canner, to keep the bag from floating up, and cooked it for 6 hours at 135 F before searing the heck out of it in a smoking cast-iron skillet. <br /><br />The roast got rave reviews all around, and I don't think they were just being polite. :-)<br /><br />I was so excited about the results that I've got a rabbit confit (brined rabbit pieces in bags with salt, pepper and garlic powder, along with a few tablespoons of lard to surround the meat) in the canner right now, cooking for 10 hours at a steady 175 F. I'm amazed at how easy it is to keep the temperature inside a five-degree range when you use a huge amount of water. Hurray for thermal mass, eh?Deer Run Stableshttps://www.blogger.com/profile/10973264014681572641noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-3224633576819973592010-12-19T23:55:41.792-05:002010-12-19T23:55:41.792-05:00I'll try to answer your questions:
I know th...I'll try to answer your questions: <br /><br />I know the Presto will go as low as 135F and stay at that temp pretty steady. The only problem I have is evaporation. After adding more water, I have to wait a few minutes for it to come back to proper temp. As far as I can tell, it will only hit 350F, prefect for frying, but too much for sous vide. <br /><br /><br />I clipped an instant read thermo on it to help me maintain temp. Once it comes to the temp I want, its pretty steady and not necesary to keep it on there. I just keep it clipped on for conveneince. <br /><br />I use it with the lid off but hadnt tried it with the lid on. I guess that would eliminate most of the evavoration. Ill have to try that and see for myself. If/ when you try it, please let me know how it went.Chef Bradleyhttps://www.blogger.com/profile/09264083256263855257noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-89751653678871719892010-12-17T17:53:41.644-05:002010-12-17T17:53:41.644-05:00This is exactly the information I've been look...This is exactly the information I've been looking for! Can you answer some questions for me? First, what is the temperature range (low to high) of the heating control unit on the Presto Multi-Cooker? I can't seem to find the low temperature listed anywhere on the web. Second, you said you bought a thermometer to monitor the temperature-- was that just for "quality control" purposes? Did the actual temperature deviate significantly from the temperature you set with the heater control unit on the cooker? And, finally, did you cook with the cooker's lid on or off, and if the lid was on, did you have to alter it to accommodate the hose for the aquarium bubbler or the thermometer? Thanks in advance for any help you can give-- I've got a freezer full of <a href="http://deer-run-farm.com/grass-fed-beef/" rel="nofollow">grass fed beef</a>, and I've vowed to put together a ghetto sous vide machine before I cook any of the high-end cuts.Deer Run Stableshttps://www.blogger.com/profile/10973264014681572641noreply@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-85768537609085238592010-05-10T23:53:29.138-05:002010-05-10T23:53:29.138-05:00I’m really impressed with your article. Cool in lo...I’m really impressed with your article. Cool in looks informative in Material<br /><a href="http://skylinecollege.com/bba" rel="nofollow">bba india</a>Skyline Collegehttps://www.blogger.com/profile/11080980258957198269noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-89682336624792438552010-03-20T17:24:56.127-05:002010-03-20T17:24:56.127-05:00Some of the nicest food you've done bro! I li...Some of the nicest food you've done bro! I like this menu a lot. The pork and scallop dishes look especially edible!Randy Pagehttps://www.blogger.com/profile/00805427955733865654noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-61345292520071787052010-03-04T14:32:33.479-05:002010-03-04T14:32:33.479-05:00Gazpacho has real eye appeal!Gazpacho has real eye appeal!Garlicpbohttps://www.blogger.com/profile/12695732785957314822noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-1098751153765422302009-11-12T00:09:14.447-05:002009-11-12T00:09:14.447-05:00Seems like the biggest problem I always have with ...Seems like the biggest problem I always have with pasta is that it needs more sauce...more sauce...and more sauce. Thinking about quitting making pasta altogether. Frogs' legs are delicate. They shouldn't be "brown", but I'm interested in the idea of adding soy sauce to flour. Might play with that. We used to make vinaigrettes for entrees at the 4 Star Fromagerie that were like mayonnaise, emulsified with reduced stock. Yummy. Screw those guys "vinaigrette should be clear". You'll always be a gold to me! :) Nice job bro'!Randy Pagehttps://www.blogger.com/profile/00805427955733865654noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-31764132955793756722009-11-10T22:39:36.007-05:002009-11-10T22:39:36.007-05:00Thanks for the link here about on how to carve a t...Thanks for the link here about on <a href="http://shopturkeydeepfryer.com/How-to-Carve-a-Turkey.html/" rel="nofollow"><b>how to carve a turkey</b></a>. I appreciate the ideas and tips you share here. This is very helpful. Nice post!Tintinhttps://www.blogger.com/profile/17074789842132012724noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-44792435818222660402009-09-29T04:18:24.422-05:002009-09-29T04:18:24.422-05:00Nice menu chef. Where is the wine choice that was ...Nice menu <a href="http://www.chefsworld.net" rel="nofollow">chef</a>. Where is the wine choice that was paired with the courses.Unknownhttps://www.blogger.com/profile/05252976049128839460noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-17787641426185763992009-09-18T22:00:38.940-05:002009-09-18T22:00:38.940-05:00I could eat the hell out of that corn dog. Heck, ...I could eat the hell out of that corn dog. Heck, I could eat the hell out of anything...I haven't eaten in 3 days.Randy Pagehttps://www.blogger.com/profile/00805427955733865654noreply@blogger.comtag:blogger.com,1999:blog-15618562.post-14558727373435310982009-06-26T14:13:18.388-05:002009-06-26T14:13:18.388-05:00The only thing missing were the mules and wild chi...The only thing missing were the mules and wild chickens running around! ?!<br /><br />you really don t know south america...Insidehttps://www.blogger.com/profile/17612361748657599229noreply@blogger.com