restaurantjourney.blogspot.com

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Saturday, June 14, 2008. Dr T: Good to see you again. Your blood results just came in this morning. RG: Geoff, before you proceed with this conversation, just tell me one important detail - should I take up additional life insurance policies? Dr T: Don’t worry so much! RG: I can’t help it… I’m 25% fat and 75% cynic. Dr T: OK, everything’s pretty much in the normal range except your cholesterol. It’s almost double the acceptable average! Dr T: Start your diet tomorrow. This is mainly due to repetitive kni...

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Saturday, June 14, 2008. Dr T: Good to see you again. Your blood results just came in this morning. RG: Geoff, before you proceed with this conversation, just tell me one important detail - should I take up additional life insurance policies? Dr T: Don’t worry so much! RG: I can’t help it… I’m 25% fat and 75% cynic. Dr T: OK, everything’s pretty much in the normal range except your cholesterol. It’s almost double the acceptable average! Dr T: Start your diet tomorrow. This is mainly due to repetitive kni...

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Restaurant Girl | restaurantjourney.blogspot.com Reviews

https://restaurantjourney.blogspot.com

Saturday, June 14, 2008. Dr T: Good to see you again. Your blood results just came in this morning. RG: Geoff, before you proceed with this conversation, just tell me one important detail - should I take up additional life insurance policies? Dr T: Don’t worry so much! RG: I can’t help it… I’m 25% fat and 75% cynic. Dr T: OK, everything’s pretty much in the normal range except your cholesterol. It’s almost double the acceptable average! Dr T: Start your diet tomorrow. This is mainly due to repetitive kni...

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restaurantjourney.blogspot.com

1

Restaurant Girl: April 2008

http://restaurantjourney.blogspot.com/2008_04_01_archive.html

Friday, April 25, 2008. Feminine Female Chefs: A Dying Breed. Do you realise why there are so few female chefs (not including patisserie)? It boils down to the physical work and how the commercial kitchen is really designed for the average male. Each chef has a single dry towel to function as your kitchen glove, wipe up smears from plated food, clear your bench space and clean your knife. No one will take you seriously with a kitchen glove. Wednesday, April 16, 2008. Those who can't cook, criticise.

2

Restaurant Girl: March 2008

http://restaurantjourney.blogspot.com/2008_03_01_archive.html

Sunday, March 30, 2008. Take it like a man, Small Fry! Most professional cooks still evaluate meats by their “feel” and by the way their juices flow:. Bleu meat – cooked at the surface, but just warmed within, remains relatively unchanged – soft to the touch, like the muscle between thumb and forefinger when it’s completely relaxed, with little or no coloured juice (some colourless fat may melt out). Medium-done meat - whose connective-tissue collagen has shrunk, is more firm – like the thumb-foref...

3

Restaurant Girl: February 2008

http://restaurantjourney.blogspot.com/2008_02_01_archive.html

Saturday, February 23, 2008. Monday, February 18, 2008. The scars bring out the brute in me. 8221; I was already under so much pressure trying to cook through the orders and just lost it. I asked her what my name was and she didn’t get it right, so I told her and said, “So don’t you forget MY NAME, you fucking high school dropout! 8221; She’s been nicer to me ever since. Saturday, February 16, 2008. Originally uploaded by mirvettium. For more examples from our photo shoot, go here. For the love of L'oeuf.

4

Restaurant Girl: January 2008

http://restaurantjourney.blogspot.com/2008_01_01_archive.html

Thursday, January 31, 2008. The Business Man vs The Artist: "What is this? And would you like to upsize your meal? 8221; I truly feel his pain. I think that when he leaves (I am pretty sure that he will eventually) and open up his own restaurant, he is one of those chefs to watch closely. The poultry suppliers tried to screw us over today following Tuesday’s debacle on the lukewarm meats. He claimed that the meats were not frozen because they just slaughtered the birds that morning and sent it ...Besides...

5

Restaurant Girl: January 2005

http://restaurantjourney.blogspot.com/2005_01_01_archive.html

Saturday, January 29, 2005. Technical Notes of the Fridge. It’s good that I work during the daytime because that’s when the deliveries (food and linen) and repairmen come in so you learn a lot of the practical things that you can apply to save money down the track. For example, the sous chef noticed that some of the meats felt lukewarm and deduced that the food was probably left in the sun so he called the supplier and returned the meats immediately. Sunday, January 23, 2005. January appears to be the wo...

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Saturday, June 14, 2008. Dr T: Good to see you again. Your blood results just came in this morning. RG: Geoff, before you proceed with this conversation, just tell me one important detail - should I take up additional life insurance policies? Dr T: Don’t worry so much! RG: I can’t help it… I’m 25% fat and 75% cynic. Dr T: OK, everything’s pretty much in the normal range except your cholesterol. It’s almost double the acceptable average! Dr T: Start your diet tomorrow. This is mainly due to repetitive kni...

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