Friday, July 1, 2011
Thursday, June 23, 2011
Wednesday, May 25, 2011
Friday, May 20, 2011
Monday, May 2, 2011
Saturday, March 19, 2011
Saturday, February 26, 2011
Videos and Forums
I will be posting all videos at saltyskitchenknives.com from now on. The site also contains a rudimentary message board that you can communicate on. If it becomes popular I may upgrade at a later date. There will be no vendor categories on the site. Vendors may participate but if I see any marketing going on I will ban them. I will rule with an iron fist.
I no longer participate at knifeforums.com.
I no longer participate at knifeforums.com.
Friday, February 18, 2011
Random (got to write something)
I read a comment from a fresh line cook in one of the forums I hang out in. He said he started as a dishwasher in 09 and moved up to line cook five months later. He loves the job and wants to learn, etc. A very eager young man.
It made me think, when did I start as a dishwasher? It was 1974 and I have been in professional kitchens ever since.
Just sayin.
It made me think, when did I start as a dishwasher? It was 1974 and I have been in professional kitchens ever since.
Just sayin.
Tuesday, January 18, 2011
Salty's Kitchen Immersion
Would you like to improve you kitchen skills?
Would you like to feel what it's like working in a professional kitchen?
Would you like to learn how to expertly sharpen your knives?
I am offering an opportunity to experience all of the above and more.
Salty's Kitchen Immersion
Knife Maintenance
You'll start your day at 9:00am with a tour and sharpening session. The length of the session depends on the participants interest level. This is an opportunity to have one on one instruction for as much time needed.
Early lunch
(Nothing fancy we eat what's convenient)
Menu planning and meat fabrication
Practical skills reinforcement
Fish fabrication
At this time we'll be ready for service. The participant has the option of staying for service and assisting on a cook's station or calling it a day. This option will include dinner and beverages after the shift. (Ordering off the menu)
Of course there is a cost. I'm not going to put up with a novice on my wing all day for nothing. E-mail me at salty@saltyskitchen.com for details.
When it's time to work, we work. When it's time to play, we play. You'll do both in Salty's Kitchen. The immersion is limited to two people at a time maximum. The only reason is to allow couples and friends to attend together. Otherwise this is a solo experience.
Immersions are held on Saturdays. We wouldn't want to do it on a slow day would we?
We can assist you with local accommodations.
Extended weekend immersions are also available.
Would you like to feel what it's like working in a professional kitchen?
Would you like to learn how to expertly sharpen your knives?
I am offering an opportunity to experience all of the above and more.
Salty's Kitchen Immersion
Knife Maintenance
You'll start your day at 9:00am with a tour and sharpening session. The length of the session depends on the participants interest level. This is an opportunity to have one on one instruction for as much time needed.
Early lunch
(Nothing fancy we eat what's convenient)
Menu planning and meat fabrication
Practical skills reinforcement
Fish fabrication
At this time we'll be ready for service. The participant has the option of staying for service and assisting on a cook's station or calling it a day. This option will include dinner and beverages after the shift. (Ordering off the menu)
Of course there is a cost. I'm not going to put up with a novice on my wing all day for nothing. E-mail me at salty@saltyskitchen.com for details.
When it's time to work, we work. When it's time to play, we play. You'll do both in Salty's Kitchen. The immersion is limited to two people at a time maximum. The only reason is to allow couples and friends to attend together. Otherwise this is a solo experience.
Immersions are held on Saturdays. We wouldn't want to do it on a slow day would we?
We can assist you with local accommodations.
Extended weekend immersions are also available.
Wednesday, January 5, 2011
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