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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 04-08-2013, 11:40 AM   #351
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Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.
If you are on an hourly wage, like myself, its pretty awesome, and its rarely going to be like that ALL the time. Its just when the heavy times hit. Working 9-8 or 10-9 is dope. Its the later big shifts that suck. 3-2 is no bueno. All these cooks talk about their 15-18 hour days all week have been reading too much kitchen confidential. Its not like it used to be. I did a 21 hour day followed by an 16 hour day once, but that was once haha.
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Old 04-08-2013, 12:40 PM   #352
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care to tell us more about your job. a lot of people asked why i don't go into cooking. they don't understand being a home cook versus a job is totally different. I have great respect to what you guys do. working the line is not easy.
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Old 04-08-2013, 01:37 PM   #353
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What would you like to know? I've worked in a few aspects. I've been a head chef on 2 occasions, sous chef on 3 occasions and chef de partie at a couple restaurants. Bartender once, but know nothing really about that. Cooked in some of the big chains to start out. I'm currently a silent partner of a small quick service restaurant back in edmonton as well, but don't bother with any day to day aspects as my partners were the ones with the idea and direction of the company. I just helped open it, and threw some cash in. I'd rather not get too in depth with where I worked on a public forum, and don't want to represent how I feel about places I've worked poorly, because I feel pretty poorly about how cooks in general are treated. Its a fun job, but you need thick skin for sure, and have to be able to wade through a lot of bullshit, because people blow smoke up your ass daily.
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Old 04-08-2013, 06:08 PM   #354
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Damn that pulled pork looks awsome

Anyone have any recomendations in making pulled pork in a slow cooker? Is it best to cook it in just water or a stock or should you put a rub on it and make some
Sort of BBQ sauce or sauce for it to cook in?
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Here's a basic slow cooker recipe. I added fresh garlic, homemade rub etc and made my own bbq sauce instead of using bottled stuff. Turned out great. Slow Cooker Pulled Pork Recipe - Allrecipes.com
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Old 04-08-2013, 06:14 PM   #355
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dat roast

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Old 04-08-2013, 08:41 PM   #356
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A few of the slow cooker recipes I've seen for pulled pork recommend browning the outside of the pork butt prior to tossing it in the slow cooker? Good idea?
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Old 04-08-2013, 08:50 PM   #357
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Definitely. The it will get a nice crust that really brings depth of flavour to it. Although I wouldn't bother with the slow cooker. Just slowly braise it in the oven at low temp and its a similar effect but can brown the uncovered part as it cooks. Cover it for the first few hours then uncover it and crank the heat.
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Old 04-08-2013, 11:27 PM   #358
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Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.




We should have a day at my place and just play.
Yea, would be pretty awesome - revscene cook meets LOL
gastronomy is a big interest to me (though I haven't caught up with it)
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Old 04-08-2013, 11:40 PM   #359
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care to tell us more about your job. a lot of people asked why i don't go into cooking. they don't understand being a home cook versus a job is totally different. I have great respect to what you guys do. working the line is not easy.
Yep; huge difference!
When I use to be at a fine dining restaurant near north Barnaby/Hastings, I'd work around 10-11 hours (6-7 for mise-en-place, 3 for dinner service 1-2 for shutting down) a day salary based ($ as opposed to $$$ in hotels), which would barely cover anything LOL. To be honest, cooking is really repetitive (as we look for consistency) and would eventually rotate stations roughly every 6-8 months. Standing a lot and...generally gotta keep your mouth shut for the 5-6 hours of service or else you get told to st*u by the chef. Don't want to continue on rambling about it but..all in all, no complaints; one of the toughest careers but really rewarding if excelled in it.
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Old 04-13-2013, 12:17 PM   #360
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first ever attempt at a pulled pork this morning. browned the shoulder in butter then rubbed it down with a mix of spices and seasonings, filled bottom of crock pot with onions and garlic and put about a cup and a half/2 cups of Beef stock mixed with hoisin, sriracha, garlic, seasonings, jalapenos, chilli powder and honey



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Old 04-13-2013, 09:35 PM   #361
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It's like, ya kidding me? Hands down best pulled pork I've ever had by a mile, Jesus






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Old 04-13-2013, 10:20 PM   #362
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Nice work.

That's the beauty of slow cooker pulled pork as well, get up 30 mins early for work, toss everything in and have a delicious meal when you get home.
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Old 04-14-2013, 12:00 AM   #363
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i think it's really cool that some of your guys are giving us inputs. people don't understand doing something for fun versus working on the line is totally different. You are right, you stnad there for hours on end and you hvae to work with perfect timing to ensure the other parts of the dish is incorporated properly. people are good to judge but when it comes down to cooking, it's totally different.
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Old 04-14-2013, 05:42 PM   #364
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Simple meal tonight, but my god these ribs were tender.
Ribs with garlic redskin mash, and a mickeys.
Ribs rubbed with smoked paprika, crushed garlic, brown sugar, salt, black pepper, cayenne. Braised on a bed of mirepoix, then finished roasted with homemade bbq.
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Old 04-14-2013, 08:51 PM   #365
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Dinner was pizza



For the sauce I made a spinach pesto with roasted sun flower seeds. Toppings were beef sausage, caramelized onion, crimini mushrooms, tiny bit of shredded pepperoni and chèvre. Drizzled with roasted garlic oil and black fig balsamic reduction.

Haha totally forgot to toss on the grape tomatoes before I cooked it so just ate em as I had the pizza
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Old 04-16-2013, 02:12 PM   #366
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Moderately healthy dinner yesterday.
Arugula and spinach salad with shaved shallot and roasted cherry tomatoes. Burnt lemon vinaigrette.
Seared steelhead trout with a light citrus beurre blanc.
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Old 04-16-2013, 02:24 PM   #367
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Moderately healthy dinner yesterday.
Probably healthier than 90% of what people post in the "Last place you ate" thread.
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Old 04-16-2013, 03:32 PM   #368
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All these cooks talk about their 15-18 hour days all week have been reading too much kitchen confidential. Its not like it used to be. I did a 21 hour day followed by an 16 hour day once, but that was once haha.
Maybe not 15-18 hour, but my wife has worked at a number of fine dining restaurants, and her shifts would frequently be ~2-12 or 3-1.

So even though 10 hours isn't too crazy, I found that the fact that it's the latter half of the day really screws you over, unless all of your friends are also chefs.

Working 10 hours a day from M-F, 8-6 is completely different than working W-Sun, 3-1AM, even though its the same amount of time..
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Old 04-16-2013, 06:05 PM   #369
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How does one get paid for that amount of time? Is it typically a set salary + tips or are you paid for your hours worked + overtime + tips?

(Sorry for the noob question - I have no experience in the restaurant industry unless McDonald's counts.)
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Old 04-16-2013, 06:27 PM   #370
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For a lot of places it's a day wage, which ends up working out to minimum wage or less + tips. Any place with a proper business plan pays hourly like a normal job though or offers appropriate day wages or salaries. All depends on the place and position, but some places are embarrassing about the way they treat staff in order to offer "learning experience"
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Old 04-20-2013, 10:02 PM   #371
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japanese style braised pork belly with daikon



Korean inspired chicken with glutinous rice soup



Dessert was baked apple, cinnamon, and pecans
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Old 04-21-2013, 11:12 AM   #372
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First go at baked Finnish pancakes... delicious!

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Old 04-24-2013, 11:14 PM   #373
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Chocolate Protein Greek Yogurt Pudding
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Old 04-25-2013, 04:00 PM   #374
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For a lot of places it's a day wage, which ends up working out to minimum wage or less + tips. Any place with a proper business plan pays hourly like a normal job though or offers appropriate day wages or salaries. All depends on the place and position, but some places are embarrassing about the way they treat staff in order to offer "learning experience"
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Hahahahhah yep, "learning experience" = underpay workers. Though as a cook we may think this is an excellent idea but for others with "bigger" bills to pay - they usually stay with hotels as compensation + benefits will be fine enough.
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Old 04-28-2013, 12:43 AM   #375
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enough said








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