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 TheFish
Shakedown Street
Registered: 10/07/03
Posts: 400
Last seen: 7 days, 53 minutes
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 Current Executive or Sous Chefs
#8321775 - 04/24/08 12:55 AM (5 months, 16 days ago) |
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I was curious as to how many of you are currently accessing oyster mushrooms through your current purveyor. I see a lot of posts relating to oyster mushroom growth, and the offering of these mushrooms to local restaurants, but we access these mushrooms easily in VA Beach through Dave and Dee's.
I am interested to see if these mushrooms are rare in some areas of the U.S. If so, I feel gifted to prep cremini's, white buttons, oyster, and shitake mushrooms on a regular basis.
Give your experiences with certain gourmet mushrooms. I've always wanted to experience a grilled black trumpet, but I'm fresh to this career as a young chef, and I love to talk about food. Especially mushrooms.
Much love.
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"Comes a time when the blind man takes your hand,
Says, 'Don't you see?'
Gotta make it somehow on the dreams you still believe.
Don't give it up.
You got an empty cup only love can fill."
Jerry Garcia
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skateordont
I'm just a rockn roll clown
Registered: 12/06/07
Posts: 120
Loc: Victoria, BC
Last seen: 3 days, 2 hours
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Re: Current Executive or Sous Chefs [Re: TheFish]
#8321830 - 04/24/08 01:34 AM (5 months, 16 days ago) |
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"the mushroom man"... A friendly, longhaired/bearded young guy named Dan, shows up whenever mushrooms are in season, or in winter with frozen bus bins of chantrelles. Never had the balls to ask him about psilocybes, though I'm sure he must have a few bus bins full 
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JK!
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 danknugz81
spiralingdownward
Registered: 02/22/08
Posts: 771
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Re: Current Executive or Sous Chefs [Re: skateordont]
#8322291 - 04/24/08 08:27 AM (5 months, 16 days ago) |
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they werent hard to find when i was working as a sous chef. i left that place in november though, so i havent been dealing with purveyors for about 5-6 months. we used Keany Produce and Hearn and Kirkwood for produce and they usually had a good selection of exotic mushrooms. anything you cant get fresh, you can always get dried.
cooking is a great career if you enjoy it. i loved cooking, but i hated working in a kitchen environment. its fun, but very frustrating at the same time. are you working in fine dining or casual? that makes a big difference too.
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danknugz81
spiralingdownward
Registered: 02/22/08
Posts: 771
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Re: Current Executive or Sous Chefs [Re: skateordont]
#8322295 - 04/24/08 08:32 AM (5 months, 16 days ago) |
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Quote:
skateordont said:
"the mushroom man"... A friendly, longhaired/bearded young guy named Dan, shows up whenever mushrooms are in season, or in winter with frozen bus bins of chantrelles. Never had the balls to ask him about psilocybes, though I'm sure he must have a few bus bins full
those are the kinds of vendors i like to deal with personally. unfortunately when i was a sous chef i worked for a corporation who was more concerned with kickbacks from purveyors than on the quality of the produce that was coming in. even if i could get better product from an independent farmer for a cheaper price, it didnt matter to them.
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TheFish
Shakedown Street
Registered: 10/07/03
Posts: 400
Last seen: 7 days, 53 minutes
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Re: Current Executive or Sous Chefs [Re: danknugz81]
#8322938 - 04/24/08 12:12 PM (5 months, 16 days ago) |
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Quote:
danknugz81 said:
Are you working in fine dining or casual? that makes a big difference too.
I'm working in a privately owned wine bar and bistro with an average plate price of $22. In my few years in the industry, I understand the hectic stressors that you speak of. I feel as though this career has turned me into an alcoholic, so I'm desperately trying to secure a management position to get off the line.
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"Comes a time when the blind man takes your hand,
Says, 'Don't you see?'
Gotta make it somehow on the dreams you still believe.
Don't give it up.
You got an empty cup only love can fill."
Jerry Garcia
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deadheadjpc2000
Blade
Registered: 02/27/06
Posts: 1,276
Loc: Emerald Triangle, U.S.A.
Last seen: 2 months, 24 days
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Re: Current Executive or Sous Chefs [Re: TheFish]
#8323031 - 04/24/08 12:50 PM (5 months, 16 days ago) |
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20+ years in food-service...the last 10 years was spent running smaller places, but have 6 years as Sous-Chef of country-club.
I have worked under prolly 20 differnt chefs, meeting countless others at food shows, or just networking( foodies hang with other foodies). I would have to say that, although many were Very Talented, 90% of them had substance abuse problems. Myself included. Work in a restaurant= access to all kinds of items, almost without exception.
To work in the kitchen, you have to love food, and the peeps you work with. The money is on the floor.
Peace
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danknugz81
spiralingdownward
Registered: 02/22/08
Posts: 771
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Re: Current Executive or Sous Chefs [Re: TheFish]
#8323158 - 04/24/08 01:31 PM (5 months, 16 days ago) |
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Quote:
TheFish said:
Quote:
danknugz81 said:
Are you working in fine dining or casual? that makes a big difference too.
I'm working in a privately owned wine bar and bistro with an average plate price of $22. In my few years in the industry, I understand the hectic stressors that you speak of. I feel as though this career has turned me into an alcoholic, so I'm desperately trying to secure a management position to get off the line.
when i was a line cook, i wanted to be mgmt
when i was mgmt, i wanted to be a line cook
both jobs suck in different ways.. once you get into mgmt be prepared to eat shit sandwiches 3 meals a day.
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 Brainiac
Ghost
Registered: 04/29/06
Posts: 8,697
Loc: I will know,when I'm ther...
Last seen: 23 seconds
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Re: Current Executive or Sous Chefs [Re: danknugz81]
#8323237 - 04/24/08 01:57 PM (5 months, 16 days ago) |
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When I worked as a line cook it a nice 4 1/2 star hotel.All they cared about the profit.(I would get yell it for putting on a new set of gloves.After working with meat. I told them whats going to to be more the .6 set of gloves or a $6,000 lawsuit) But with out the customer, you have no profit....
Edited by Brainiac (04/24/08 02:10 PM)
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Madtowntripper
Sun-Beams out of Cucumbers
Registered: 03/06/03
Posts: 12,857
Last seen: 7 hours, 5 minutes
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Re: Current Executive or Sous Chefs [Re: Brainiac]
#8323363 - 04/24/08 02:47 PM (5 months, 16 days ago) |
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I can't imagine working at a restaurant. I love food like nobodies business and I'm a decent cook.
But every time I see it or hear someone talks about it just sounds like some kind of terrible hell-broth of unhappiness. I mean, most people I know who are cooks enjoy doing it, but at the same time they say it's ridiculously stressful and nasty work.
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Brainiac
Ghost
Registered: 04/29/06
Posts: 8,697
Loc: I will know,when I'm ther...
Last seen: 23 seconds
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It's fun.. If you don't mind have no real life,other then work..
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I'm dyslexia, so get the fuck over it. "Ardet Nec Consumitur" (burned but not destroyed) People shouldn't be afraid of it's government.The government should be afraid of it's people..
Spores I need
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danknugz81
spiralingdownward
Registered: 02/22/08
Posts: 771
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Re: Current Executive or Sous Chefs [Re: Brainiac]
#8324059 - 04/24/08 06:03 PM (5 months, 16 days ago) |
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Quote:
Brainiac said:
It's fun.. If you don't mind have no real life,other then work..
yeah basically. no life and the pay does not justify the amount of work required. its a career you have to be truly passionate about. when my passion for the job died, i got the fuck out. my entire career as a cook lasted about 6 years in which time i made it to the level of sous chef making $38k a year - not bad, but not great considering most people hired straight out of college make more than that. so now im back in school and glad to be out of the kitchen.
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TheFish
Shakedown Street
Registered: 10/07/03
Posts: 400
Last seen: 7 days, 53 minutes
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Re: Current Executive or Sous Chefs [Re: danknugz81]
#8325549 - 04/25/08 12:17 AM (5 months, 15 days ago) |
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I'm fortunate enough to have a fiance that's looking into chemical engineering with an entrance salary of 500k+. Both of our lives are hectic with one of us an entry level line cook, and the other recieving 8-10hrs of sleep every week.
I'm looking forward to brighter days a decade down the road. We're both deadheads with respect for nature and fungus. Even though we constantly struggle with what we do, we find time to ourselves to get in touch with what is naturally around us, and that makes our work worth the time and effort.
Love to you all.
--------------------
"Comes a time when the blind man takes your hand,
Says, 'Don't you see?'
Gotta make it somehow on the dreams you still believe.
Don't give it up.
You got an empty cup only love can fill."
Jerry Garcia
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Brainiac
Ghost
Registered: 04/29/06
Posts: 8,697
Loc: I will know,when I'm ther...
Last seen: 23 seconds
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Re: Current Executive or Sous Chefs [Re: TheFish]
#8325765 - 04/25/08 01:56 AM (5 months, 15 days ago) |
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Seven years ago, I had this real asshole of Sous Chef.So about a two weeks ago, I see this asshole as a trash man... 
Edited by Brainiac (04/25/08 02:03 AM)
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TheCow
Registered: 10/28/02
Posts: 4,637
Last seen: 3 months, 5 days
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Re: Current Executive or Sous Chefs [Re: TheFish]
#8326420 - 04/25/08 10:13 AM (5 months, 15 days ago) |
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Quote:
TheFish said:
I'm fortunate enough to have a fiance that's looking into chemical engineering with an entrance salary of 500k+. Both of our lives are hectic with one of us an entry level line cook, and the other recieving 8-10hrs of sleep every week.
I'm looking forward to brighter days a decade down the road. We're both deadheads with respect for nature and fungus. Even though we constantly struggle with what we do, we find time to ourselves to get in touch with what is naturally around us, and that makes our work worth the time and effort.
Love to you all.
You mean 50k+? I know several chemical engineers, what field is she going into? Im sure my friends would like some knowledge on whey they are gettin an order of magnitude less
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A3eyedfish
mycophile
Registered: 05/06/99
Posts: 1,248
Loc: Wut some people Call Par...
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Re: Current Executive or Sous Chefs [Re: TheCow]
#8328644 - 04/25/08 09:37 PM (5 months, 14 days ago) |
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There isn't anyone local growing gourmet mushrooms here, some chefs i have worked with have ordered them from wahshington & had oysters shipped.
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Shroomgobbler
Beginner
Registered: 05/25/06
Posts: 104
Loc: Washington
Last seen: 1 month, 17 days
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Re: Current Executive or Sous Chefs [Re: A3eyedfish]
#8336107 - 04/27/08 11:01 PM (5 months, 12 days ago) |
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all the unhappy line cooks and restaraunt people need to look into hotels and catering. i work tues - sat mornings, 40-45hrs a week, off by 3pm, make more than any other sous-chef i've met (or other sous jobs i've applied for), and have a pretty low-stress environment 8 months out of the year. If you plan well enough you'll never have to bust your ass super-hard the way you do on the line, and profit margins are much larger here. catering is the way to go, i'll never go back to the line.
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Light the doobie till it glows like a ruby
After which they couldn't find the villain like Scooby.
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Brainiac
Ghost
Registered: 04/29/06
Posts: 8,697
Loc: I will know,when I'm ther...
Last seen: 23 seconds
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Re: Current Executive or Sous Chefs [Re: Shroomgobbler]
#8336132 - 04/27/08 11:10 PM (5 months, 12 days ago) |
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When, I worked at a 4 1/2 star hotel with a restaurant in it. I did every then from dish washing to working the raw bar.Right out of high school, at the age 18-22....They all have there ups and downs..
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I'm dyslexia, so get the fuck over it. "Ardet Nec Consumitur" (burned but not destroyed) People shouldn't be afraid of it's government.The government should be afraid of it's people..
Spores I need
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,531
Loc: city of funk
Last seen: 6 minutes, 13 seconds
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Re: Current Executive or Sous Chefs [Re: Brainiac]
#8363612 - 05/04/08 11:50 PM (5 months, 5 days ago) |
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we buy oyster's, from a local distributor for about 15-20$ a pound I believe wet, they are nice clusters of grey oysters. Nothing fancy, wild oysters smell much much better then cultivated oysters, I'll be supplying my boss with porcini's, blewits and chanterelles threwout the summer.
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dont worry, only fools worry
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
didG
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,531
Loc: city of funk
Last seen: 6 minutes, 13 seconds
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Quote:
Madtowntripper said:
But every time I see it or hear someone talks about it just sounds like some kind of terrible hell-broth of unhappiness. I mean, most people I know who are cooks enjoy doing it, but at the same time they say it's ridiculously stressful and nasty work.
I don't understand how you can't say that about anything in life, the sweet wouldn't nearly be as sweet without the sour, and thats just a fact of living. I made a profession out of cooking, and I love it. I go to work with a passion, and its the best thing that ever happened to me.
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dont worry, only fools worry
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
didG
Edited by snoot (05/04/08 11:54 PM)
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