23 Burst results for "Sous Chef"
"sous chef" Discussed on Mother, May I Sleep With Podcast?
"I'm not gonna say it. Saved twenty twenty four us. But it's kind of it kind of gave us what joe exotic gave us. It gave us a minute. It gave us this. What we're doing right now. It gave us something. Yeah so what's your personal history with. Kfc a good question. i don't. I don't recall the last time i had kfc. And i'm i'm i'm guessing maybe in the nineties i do. I do remember as a child. Because i grew up pretty white trash and s o occasionally moms would bring home a bucket the kfc and in some sides. And i'd mess with it. I don't think. I don't think there's anything wrong with it. It's actually pretty good. If i go to the beach all i'll stop at the grocery store sometimes and i'll get a bag of chicken and like throat at my kids when they get hungry fried chicken. There's nothing wrong with fried chicken. Although in this was was it. Christmas eve having fried chicken on christmas eve. No i think that it was just a nice but you know. Fried chicken generally is great. I mean i think that it's my association with fried chicken that has given. kfc some leeway in my life. i remember that commercial pop up on. Tv my mom was dating a guy named tony at the time solitude. He was younger than my mom. I were to go home baseball cards. And i really liked tony like i could hang with tony. One of my mom's only boyfriends that. I really liked and i remember one time telling him tony. I wanna try. Kfc i saw it on tv. I wanna try it. And he drove my seven year. Old is down to kfc. He got the whole dinner. We came home. And i tasted that. Kfc for the first time in a hated it. I hated it. I didn't like the mashed potatoes poor consistency. It tasted bogus to me like. I actually come on. Yeah i would say the entire thing felt very fake and gross to me. So i've always disliked. Kfc because of that initial impression because who is easier to impress than a seven year old and fried chicken. Which is it's pretty savory. You know it's like not. No one's real bummed out. Eat a piece fried chicken at any level. No but the quality of the meat wasn't there for me. I was pleased. I was raised very purist when it comes to a lot of food like that right so i've ever had a positive association with it. Listen i tried to get out of doing this movie in every way. Could i was googling whether or not colonel sanders ever said the n. Word molly rui trying to get out of the colonel. Sanders definitely said the n. Word he's he was born in eighteen ninety and he's from kentucky.
"sous chef" Discussed on Bravo TV's Daily Dish
"On it. No matter what someone's always watching the Cama and that's that's how it usually is. That's the breakdown here in all fairness to Tom Tom came often eighty meter. So he had sous-chef he could go down any timing what he just had a sous chef. You know prep for with the cucumber like you have to take a break whenever you can get one because you're the sole shifts. On a bigger boat, you probably avoid bit. You might have a bit more structure in having time off in, generally keep a chef in the galley. Or time. Hours on a hundred percent dictated by guests, you'll just standing by you on a break, but if it's a miscommunication and that's what. He had radio saying WHO's going down malaria high but not Tom, and so it was it was just a giants communication in watching it go down. Was One of those things where you're like Oh God, this is such a like it just a misunderstanding and it was like it was it was.
"sous chef" Discussed on Overnight Drive
"Idea. Finally realize what just happened but Yeah I. Really. Really made the night is. Really! The quarantine experience as happening absent. Yeah, there was no way I would sell that the same way. That had to come directly from you. That's the only way this would work. ALL RIGHT COOL! Listen the skunk couch, everyone mark, thank you very much. I will get back to whatever wild shit you were up to. On the toilet. Awesome Yeah the texting descendants will. It is what it is all right. Great. I know idea. In my defense gave the guy five bucks. So full on can't breathe sitting on the ground in a public place like this people looking at you like why is this? I was just finding out about the crash because nobody really didn't really tell me all the details about the crash. Oh Yeah His grace Cause somebody some some praises ill. I mean the domino's guy seems like he's fine. You know it's all good. Yeah, now moment. Domino's too much. Trying to get domino's too much, although they called me the other day. What I didn't call him back on the what was wrong, hell? Is that about Dad's embarrassing? Always, really good customer. Kind help him out. Help Him. Help us I'm really curious as to what's about to happen here. This To be. Bad watching. This is. This. Are usually suicide girls. Yeah? Yeah. This appears to be a suicide girl eating Sushi as in the. Experience was a sous chef roxette Jesus. Wine. Creature next three a hand. This is how sean duty. Sandwich. The back seat is. This is how it sounded. Like a fucking Jaguar..
Crossing Borders: North Korean Food
"North Korea must be better known for its brutal regime than its feasts. Birth South Korea becoming more familiar with cuisine from northern neighbour. Thanks to escapees who brought their recipes with them across the border and that has inspired at least two one shift from Seoul to breach the peninsula's culinary divide more Nichols Jason Star the reports. The Restaurant Jinshan is located down a short flight of steps in what is known as a half basement. It's the kind of partially subterranean layer. That's meant to be a bomb shelter in case North Korea attacks. So maybe it's fitting that cuisine from above the border is what's on the menu here. Chinchillas head chef legion. Ho is prepping with his three sous chefs ahead of the dinner hours. I ask him what he's chopping up on the cutting board this spring onion. What kind of dishes would you use this in here at the restaurant reuse this spring on your for the Congress for one meal which is which is a signature dish? Which is come from This korea bottles of North Korean. Soy Sauce and Ginseng. Alcohol are on display in the restaurant and on a small table are four. North Korean cookbooks. That Lee somehow got his hands on south. Koreans aren't allowed to travel to the north. And there's no trade between the two Koreas. Lee gives me a tour of the kitchen hostage and we do like in monkeys Dumplings Mondays. Dumpling and also we do like sausage which is so we make Sunday in here. And we sting leap. Who's thirty-seven trained in New Zealand to cook Italian French and Spanish cuisine? He only learned to make South Korean dishes about a decade ago and has since published a cookbook solely says when Chin Chin's owner approached him about creating an entirely North Korean menu. He was ready for the challenge but there was just one problem. Oh actually I had no idea what it's like because I never tried in my life. I don't even know what it is and I never soon someplace who sells North Korean food. Every South Korean is familiar with at least one North Korean Dish Nang me on noodle served in an icy broths. But that's been around for decades. Lee wanted to offer more contemporary North Korean Fair. So he went looking for help. From North Korean refugees. There are about thirty three thousand. Who have defected to the south most within the past decade We budget most Korean lady a Refugee Yup. And she's sure how to do it when you started learning about North Korean cuisine. What surprised you about it. I actually surprised because insults growing food. We don't really make spring onion oil. Which is a day. Saute the Spring on an oil or really low hit to make it like oil flavor a spring spring onion flavor oil in South Korean food. We we would never do it in that way. And in South Korea they use a lot of chilis in every dishes is very spicy in South Korea. You can easily find food which is red. But it's quite hard to find red food in. North Korea and South Korean food is also a little bit sweeter than most great food because in North Korea. They are really hard to find sugar. His shoe is really expensive in those some of the items on. The menu are quintessential North Korean market meals. Like in Jogi which means artificial meet its ground soybeans and rice stuffed into Tofu skin. And there's a noodle dish called Noma Gook Soo that I as well as Lee had never seen in South Korea is that you cannot find. I never seen it. I never heard before and it's really hard to make that compete to Pasta Pasta flour. Egg Yolk This this noodle has potato such an flour and buckwheat and some soult like leaving associates will really make hot to make into fit texture. Lee explains that in globalized South Korea North Korean cuisine somehow seems more authentic and he thinks that's why his customers want to try it so those Korean is changing moody. I about food coach these days a lot of young people. They don't it much Korean food so they they like to eat like hamburgers places. Mexican food is big here and we love Chicken Fried Chicken. I think we love fried chicken more than anyone in the earth. Lease Korean customers aren't all from the southern half of the peninsula. He tells me that some North Korean defectors have dropped by to what North Korean customers. Tell you about the food here. Oh really liked it. They will really pull in those career so day and they will try it in your life. Artificial meat out of your. It's kind of ironic. That North Korean has to come all the way to South Korea to try food from their hometown. This one can't survive on artificial meat alone to help wash that down. Chin-chin has a very well-stocked Fridge. You have quite a beer refrigerator. Here with some selections from all around Asia so we have improved along McHugh. The Tae Dong River Veer puts this is not for sale. Just North Korean. Beer tastes good. No try the deployment life so so really just for show got just supposed to Lee says trying. North Korean beer is at the top of his list. If someday South Koreans are allowed to travel above the
"sous chef" Discussed on KIRO Radio 97.3 FM
"Today's first dinosaur the first and only dinosaur fossil ever found in Washington state was discovered on sous chef island back in twenty twelve hence the name the remains of the dinosaur believed to be related to the Tyrannosaurus rex now reside at the Burke museum where they sound pretty excited and thanks to a plucky group of to come a fourth graders a state lawmaker has re introduced a bill to make our official state dinosaur the bill made no progress last year but for a creature who's been waiting eighty million years for the honor what's one more year the bill is scheduled for a committee vote Friday so yes I love it so much first of all I like when anybody who is into something very specific is happy about that specific thing yes and then to have a group of fourth or you were just saying you knew about the goldfinch the state bird because of because you learned in the current grade exactly this kind of thing to have these kids be a part of this and maybe you know change something about state history I know it's a very small nation state history but but this will this could impact them for the rest of their lives yeah it's something important to a it's fun we have how many symbols we have we have a Pacific course front he's our official amphibian by the way I got into this you know that so we have a dinosaur or possibly does are good looking this whole whole list the Olympic marmots is are are endemic mammal not just any mammals are endemic ma'am not to be confused with the marine mammal which of course is the ark here's one thing in particular I love about this story and that is so much of the magic and mystery of childhood is later explained or debunked when you become an adult dinosaurs are one of the only exception yeah all right they're just as filled with mystery and majesty as ever you know thirty seven year old me or so seven year old me so I'm off for the story I can't see a negative angle here sometimes I like to put things but like as long as it doesn't cost like millions in government spending I think this is awesome and Hey if you're only going to have one dinosaur native to your land why not be a relative of the Tyrannosaurus rex only unfortunate part Erin is that it's called the sushi SRS yeah when you read it on a piece of paper it does look like sucky is for is that I doubt that now I know you are destroying the hopes and dreams of fourth graders in to come I will say I will say and this this I think proves the point that that that heather was making here is that when when you said it was a relative of of the Tyrannosaurus rex I got more excited I got about that I'm this is is this the only fossel that has been found in Washington state the only dinosaur fossil when now that has been found that's shocking to me with you again the mystery is just so perplexing an awesome because you have to assume that there are more somewhere deep the buried under the year Hannah is lousy with Diane is right how did it get here I have an answer for you I look this up so apparently during the time of the dinosaurs most of the beach town region was under water I'll be very few so we got a great I Mr explained thanks the most according to live signs dot com the most dinosaur fossils in the greatest variety of species have been found hiding in the desert sin badlands of North America China and Argentina because desert environments keep fossils from being covered in decaying at all either by Afaria when you come in it tells about more stuff that I thought was awesome when I was late okay a whole nother list of our state grass is the blue bunch we grab the Washington state grass the insect green governor dragonfly state stuff with heather by coming up next but for now we're gonna take a look at traffic brought to you by Michael Subaru of Bellevue Tracy cars go that's a mat breaking news for a driver so want to go over Stevens pass the a latest update to hand the email that I just received from a D. O. T. is the final portion of highway two between psychology and the Stevens has some it is open for all travelers crews worked all day to plow snow from the road clear debris.
Restaurant business is a labour of love
"A woman chef a New Orleans in United States has been telling you a news how the restaurant business business and cooking in particular has been a lifelong labor of love for her Roseanne Rosta. Kerr decided she wanted to be a chef at age fourteen and ultimately opened her own restaurant nine years ago she spoke to the International Labor Organization as part of a photography project to mark the the centenary of the establishment of the UN agency. The project called dignity at work. The American experience documents the working life of people across the the United States Kevin Cassidy the director of the Eiloz Office for the. US sat down with a following a busy shift at her restaurant. Red gravy in in New Orleans. We moved here in two thousand and ten my boyfriend and I and he gave up his law practice to down here and do this with me. I always wanted a restaurant some time I was ten years old. My mom had gone back to work. It was nineteen seventy two and prior to that it. It was a one income family. My father worked. My mother was home. Become you know the seventies you wanted things. It was time for the MOMS to go to work and she did. I had an older brother who was baseball. Football paper route all that that kept him out of the house younger sister that I had to come home and watch and get dinner started which I loved doing. I didn't mind at all. I used to watch Julia Child. And the galloping gourmet everybody else's watching bugs bunny and and and the other thing that's on but I learned how to make a rue when I was ten years old and I didn't even know what I was doing. I just knew that I could make Brown gravy. Maybe better than my mother. I knew that and it got to the point where I was giving my mother. The shopping list come. I'm too young too young to go to the market to give me this. Give me this this that and the other thing and they were coming home to meals that were you know they were good. I thought I was doing well and then when I wanted to go to cooking school in high school in Bergen County. They had a vocational high school. You could go to the public high school you go to a parochial high school or you go to the vocational school which was Bergen Tech and that was where I wanted to go. I knew I wanted to do when I was fourteen years old but they said No. You can't go no job for women. So I went to a parochial high school segregated from the boys which I didn't care for at all and that was the direction that I went when it came time to go to college. I asked again. Can I go to Johnson and Wales. Can I go to the culinary institute but my mom worked at Fairleigh Dickinson University Teaneck and as a result we could go to college college. They're for free so blue collar family. It's either we're going to spend money on the middle child to go to cooking school. Follow some pipe dream or we're all gonna go to fairly Dickinson and I went fairleigh Dickinson and I was going to be an English teacher. What can I do that gets me out of an office because I knew I didn't want to be in an office and I went to school to college for a semester and a half before I dropped out I had gotten engaged young when I was about nineteen years old and once my future husband and I had decided that so we were going to get married and I said well you know what. I don't want to be an English teacher. I know I don't WanNa do that so I quit. And I went to work for newspaper doing classified ads. We got married. We had our children. This is the mid eighties and in the late eighties early nineties when it was time for me to go back to work because my kids. We're old enough that they didn't need round the clock care and we could do daycare. I got a job at a company. Called Dak- I think it was called full working at the corporate kitchen of ups so's my first job as a professional cook. I live I mean the entire resume I said I had a catering business I said I did pies for the holidays but I knew how to do it. I just had to get my foot in the door. Four and it just so happened that it was a female chef who maybe wanted to give me a chance but she hired me and then I'm like okay. I got to talk talk. I need to walk the walk and within six months I was her sous chef so I pulled it off and we kept going. We worked together for a year at that particular account and it was a brand new kitchen. Everything was shining and sparkling and worked. And everything you wanted did there was three and four and then we lost that account because as is with corporate dining they're always bringing in new clients and you lose the accountant and you go work someplace else. So we went from this beautiful corporate kitchen of the United States Postal Service ups to ramp college. And I think the kitchen was five hundred years old. The Grease was certainly five hundred years old. The mice were five hundred years old and I took one step into that kitchen and Chinese and there wasn't anything everything was broken. The officers were small smell bad she left for another thing and they gave me the account. I'm running this account a year and a half after I first walked into the kitchen and managing a one point two million dollar recount. I have no idea what I'm doing. When it comes to the numbers I had to be taught how to take an inventory and I just kept moving up that ladder? I never wanted to stay with. They hired they hired me to make Tuna Salad Chicken Salad and Egg Salad and then from eleven o'clock until three o'clock work the Deli line making sandwiches for people some weird combinations. I mean there are people who put onions and mayonnaise and Salami the on the tuna sandwich. I've eaten some weird shit. I mean I had two babies. I know what it's like to eat somewhere you know. I'm trying to smile Lila. I'm preparing you all sandwich. The whole New York in May is now. I left that for a little while. I don't know how now honest you want me to be on this thing but I did leave the cooking industry for a little while to become New York. City's most vicious dominatrix and I did that. For about out. Five years I worked out of a studio in New York on twenty four while but I didn't like the commute and I didn't like sitting around and waiting to get picked. I don't like authority. And they don't like somebody to look at me and say no. No no I want somebody else so I went into business for myself and I turned the family basement sment into a dungeon slash studio told my kids never come downstairs and this is no place for you. A- and I continue to do that until nine eleven and then all the disposable income in New York dried up nobody wanted to spend money back on frivolity. If we might be going to war at any minute and I got the older I wasn't I wasn't young like the regular Dominatrix matrixes who were like twenty eight and do anything. I was in my late thirties at this so I did that for awhile while decided okay. I can't keep doing this. I'm too old. I'm certainly not GonNa just do anything these guys ask and I also wanted a lot of money. I was getting almost hundred dollars an hour to do this so talk about the lottery. I went back to work in the kitchen for half half of what I had been making eight years earlier but I very quickly work myself going back up again because I wasn't going to stay at that same level and by the time time I left to move here I moved here in two thousand ten. The last cooking job I had was the executive chef at the New York Stock Exchange won't and I left that to go to the county college of Morris to be the director of the account because I wanted to learn the back of the house a little bit. I want to learn the office. I knew how to cook. I knew how to
How Rachael Ray's 30-Minute Meals Were Born
"Let's I grew up working in the restaurant business so I went to work at the Sagamore managing their restaurants Gig right away my boss there Donna was my friend my very close friend to this day groceries it's a lot of state workers and students and a few generations so I figured if people were going to wait thirty minutes for a pizza they would spend thirty minutes such brilliant business people this is why you shouldn't drink in right like a business plan where I was working as the buyer right so we're we're sitting at the bar and we're like everything they cook and you know it's like a party atmosphere what do you think they'd spend we're as we go out on the selling floor and we sell them our customers we're going to have this cooking glass series food they buy all your prepared food out of the case every day so why don't you teach for your food so Donna came in was my sous chef and we started a three hour class therefore the recipes for that thanks you get five versions of once you learn how who is essentially a month of food that you could prepare for yourself and it was very successful bookseller would buy books because nobody knew who I was unless you lived in upstate New York so I ten thousand dollar check sell cookbooks in grocery bins price chopper
Hélène Darroze at the Connaught: Two-Michelin Star Restaurant Gets a Major Revamp
"The restaurant allender us at the casinos at historic hotel in Mayfair. The A two Michelin Star restaurant closed its doors earlier this year for full refurbishment and modernisation and it has just reopened after two months and how how much has changed. That's what we discussed with Helen when she visited me. Dory Oh studio one in fact two months while when the reshot shot because we changed a lot of things I we moved the kitchen. The kitchen is not in the same place. We moved everything you know what will we we used to have have a kitchen a- location the past. Reynoso one Marino's Owen sweet was everything was disconnected amongst the world kitchen of the not so we put everything together the Mauri the the hood section and the past three so and we move think and in place of the whole kitchen and now there is the chef's table so you can see everything moved and it was a big staff in fact so two months I think normally this kind of things should have been done inform- once but there are fifty to work on this refurbishment all day long and some night and during the weekend and we succeeded to do it in a short damn so what change in fact the dining room is a complete new dining room my icing you cannot recognize the other one you can and now we cannot even remember what what was the other one so the design up. Yovich is a new designer is that's not the one worked on the tawdry even years ago so is a French designer and we worked very closely together to bring a lot of elegance and immunity to this room so so that's what we try to do and and I can say that it's a completely new design ambiance and the yeah very different to each extent does the food change then whatever food after the I have my feelings of your food and that you cannot change from I started thirty years ago and and it will be like that all along my my chef life I will say and the philosophy is all about the product I am chef who always say that the story join the plate is not the chef but the product so I'm always think being a lot of attention to the product choose and I cook what I asked to. My sous chef is to be close down to the UK producer than we used to be. You know I'm French I came from and they came from or so from this region of France with she's the southwest and where we have amazing products Russell. It was easy for me to take the chicken from the southwest of France because it's all Michael checks tra- Dr Seuss chef now let's find the best of the chicken in the UK so and for many of the products like that I want to sauce my products from the UK restaurants ability to we have to be responsible on that and we have to work with what is around us and it doesn't make sense to bring taking crump from navision countries. You know we have a beautiful travelling in Scotland extra. Let's bring them and let them saw our Aristo said to work with the local product and producer and that's the objective is to have even if I also predicts still coming from myself and he goes that's my cultural
How Nine Zero One Salon Came to Be
"Did you two meet and how did nine zero one come to be because obviously we don't need to get into every damn don't do that because thank. They run a very successful business together. That's you know something bit. Everybody's not everybody but that's that's really bad ass. So how did it happen. Where did we meet. Did we meet here school. Did we meet at the Chateau by the pool was a story ladies. We met assisting together right. After beat goes actually my first job out of beauty school was Fred Segal Beauty Nikki not so much the second and she started working there months before I did and so we're both newbies at the same time and we had a cut foils every single hour of the hour of the day next main highlight and then you have to cut cut down your refers when you're a waiter and you have to liberal silverware when you're sous-chef and you have to chop onions for nine hours acquiesce honey. Do's cutting foils foils onions. Yes that is exactly what we did forever and we bonded like literally really instantly really really right. Now I mean right away right away and then you worked yourselves up the ranks than I got fired I. I was there for what you do. You did a good job and her boss was like felt threatened and I knew this movie I love that God at that time. I didn't love it right back. It's like fuck you but you knew that's why right okay because we knew like instant yeah. I was like right after it was crazy anyhow so I got fire so I was forced to move on from that Seagal and then naturally I wanted ended my friend to come with me. Fred Segal has very strict strong education training program that I was fortunate enough to do eleven out of twelve all of haircuts. I didn't get to do the last one but Nikki was like. I'm going to finish my last one allies. Yes yeah get that education yeah and then you're like. Let's do now we went to we went so long. Kush Salon I beg them. Please please hire me. I don't need to be an assist Sistani more. Please let me be a stylus. I promise you I'll be great. Somehow I talked her into hiring me for that and it worked out great and then as soon as I got here too said you gotta bring over a friend she came over as well and then we stayed there for about a year and a half and win over to Ken Paves Salon win over to pave salon for about three years and I know that name he's done light on the cards. Yeah he's got you. He used to be like Jessica. Simpson's best asked Fred what it is honey honey. You know demographic goes early two thousands. That's who I remember so she was like he was being at that tyrod. Hi We were like in the spot which was good yeah it was good and then and then you became spot mainly we did did but we don't know we've really we weren't trying to be that right which which became that if you try. I too hard you're not cool. We just opened up a slot and literally to keep it real. We want people to like. Come have an have fun listening. Good music have a glass arose. Zeh Work with all of our friends only hire our friends only hire awesome people I mean my sister was a front desk. My best friend from sixth grade was a manager like literally we hire. Hire your cousin so you want to invite all the cool people art and oddly enough. We were actually just talking about it like literally twenty minutes ago and and our friends sent us a picture of a salon in Dublin called zero one same exact font. WHOA Z. Spelled spelled out the fuck. Are you kidding me and this is probably one of twelve salons overseas because when we were starting our business. Do you want to global global trademark our national. We don't pay for global minerals like fuck now. Is there natch Butte in Ireland because I did the same thing like American yeah interesting Krasikov Global Work. You know what they say. The higher you climb stronger the wind yeah ah no it's great good for them. I hope they're doing good. Maybe they got some extra business out. Of course they
"sous chef" Discussed on KROQ 106.7FM
"But there's another this to that is really and I just think on I I put it under unfair which is that with the demands that babies poured on mom I you just watch what happens is that the baby puts a of vacuum tube up to the mom soldier hurts socking it out the what is asked of women is extraordinary and then we also want them to go on the high level professionals and be perfectly be regulated emotionally and feel great and rested in half by Kalecki I mean it and they look hot and look great it's just I when you had with the back the way the babies deplete literally physically through the feeding and emotionally in terms of the demand for a tune might and is that our job is to run interference and try to give the does much as we possibly can so the mom can read yeah and maybe our same time I know he's Jensen couldn't wait to ditch paternity leave and come back to work outside okay and I'm a great sous chef is what I say number is babies are Dicks to women and I will give everything about babies are kind of decks I want to ask one more important question and I don't remember if this staffer here at K. rock consented to his name being used so I won't use it but we had somebody in a conversation this week who said I did not fall in love with my child the moment I laid eyes on him as my wife did I have grown to be just as in love but it wasn't an automatic instinctual thing when I first saw the kid is that unusual for a father for you today all but anyway no no you you here's the other part that we don't talk about which is that motivational system that is triggered in the female at the first sight and smell of the baby that makes that woman unable to be away from the child to make it painful to be away they have to fight in order to go to work and the whole time they're preoccupied about I got to get back I want to get back I can't wait and that is a motivational system that's activated in women and it's sometimes activated in man and may not be as powerful this is very patchouli on the kid.
"sous chef" Discussed on KROQ 106.7FM
"But there's another this to that is really and I just think on I I put it under unfair which is that with the demands that babies poured on mom I you just watch what happens is that the baby puts a a vacuum tube up to the mom soldiers start socking it out the what is asked of women is extraordinary and then we also want them to go out and be high level professionals and be perfectly be regulated emotionally and feel great and rested in half by Kalecki I mean it looks hot and look great it's just I when you had with the back the way the babies deplete literally physically through the feeding and emotionally in terms of the demand for a tune might and is that our job is to run interference and try to give the does much as we possibly can to the mom can read yeah maybe our same time I know he's Jensen couldn't wait to ditch paternity leave and come back to work I thought IT okay and I'm a great sous chef is what I say number is babies are Dicks to women and I will give everything about babies are kind of decks alley yeah you give everything to them that that and and do its selflessly and you do it without a note there without even seeming to think about it and hats off the I I it's where why I think the thing ran a body is superior I want to ask one more important question and I don't remember if this staffer here at K. rock consented to his name being used so I won't use it but we had somebody in a conversation this week who said I did not fall in love with my child the moment I laid eyes on him as my wife did I have grown to be just as in love but it was in an automatic instinctual thing when I first saw the kid is that unusual for a father for you today all but anyway no no you you here's the other point that we don't talk about which is that motivational system that is triggered in the female at the first sight and smell of the baby that makes that woman unable to be away from the child to make it painful to be away they have to fight in order to go to work and the whole time they're preoccupied about I got to get back I want to get back I can't wait and that is a motivational system that's activated in women and it's sometimes activated in man and may not be as powerful this is very patchouli on a kid I couldn't get away from my kids Fastenal your home I like the model.
"sous chef" Discussed on KMOX News Radio 1120
"Now is jammed back to what's floors, and because of it well have another traffic update at six forty from the steeple traffic center became lakes forecast for this opening day. There was a little fog this morning. But for the rest of the day, it will be milder and cloudy around first pitch for sixty two degrees. And then we'll hit a high of sixty five and then partly cloudy tonight, the low of forty nine right now, it's cloudy and fifty two degrees downtown at the arch. Cable news time is six thirty one. In the news is. Sponsored by Slough care the physician group of Saint Louis university. Hungary Bush stadiums executive sous chef Norman Taylor offering free burgers to fans who are camped out in yesterday's rain for opening day. Taylor says each year brings new items at the concession stands. We have own staff. Six ships all of them are salary other than a certified. So we have a little fun between Simpson who can come up with the bis. Knicks bist great idea this year. He says the pizza is in house instead of by Papa John's and there's also the new Budweiser burger bar. And if you want to go straight to the barbecue poll pork nachos. You can find those that stand one oh nine so let me ask a question. Have you ever bought a ticket to a game only to realize that your printer doesn't work or in my case is out of ink or in Michael's case? You don't even have a printer at home. Well, the cardinals are going all digital this year a lot we're finding a lot of people have that same problem. So this is why we one of the reasons why we moved to that to make it more secure. And you know, so people that don't have a printer ink or paper. They do not have to use that anymore. Carrie, Emerson director of sales says your tickets will be inside the MLB ballpark.
"sous chef" Discussed on Reality TV RHAP-ups: Reality TV Podcasts
"So I I like seeing them I did think it's funny that Eddie as happiness, and he gives us big cheese. Ball grand? I'm sure that made Kurt happy as well. Yeah. Maybe there's more to these choices though. I mean, Brandon gets wealth. And he does I don't know exactly his financial situa-. He's a air to a candy fortune. Yeah. He's he's former he's like air to a candy factory. And he does he's a private chef. So I feel like they're just in. They talk about this. How it does represent togetherness? He did seem like when he wasn't, you know, making fun of waffle gate or getting frustrated at Meany. He does seem like someone who had this raucous energy to bring everyone together. Brian is health. I don't know seems like he's a fit dues clean and sober. I mean, that's true sober. Yeah. Is also the tallest guy in country. I do love the irony that Adrian picks health considering the health that she was in when Brian was eliminated. Yeah. Kurt Kurt remarked on that and said the irony about Adrian picking Brian as a spud chef because he was an expert. I think he meant sous-chef because he was an ex correct is reeking its havoc on our podcast. This episode was in pissed class when he wrote this about Adrian picking Brian as a sous chef because he was an expert on pork is that she was sent below deck sick during the judges table where he went home for cooking, pork. Someone should have told her Kurt says. Yeah, that's true. She doesn't have missing out on the one time. And they said, hey, dude, you really eft up your, pork, you're going home. And she's like, you know, what I thought of. And I thought pork Brian. That's guy who never screws it up, especially not standing in a hot tub. I like the double edged sword here. Right. Because there are you pick for ingredients. But you also can pick for who the person is that you want to work with. And we heard about David and the Portuguese background that he has. And we know from what Graham was talking about. Or just facts that Macau itself has. Heavy Portuguese influence so with picking first Michelle says like I wanted the David's Portuguese influence on this dish. She probably liked the ingredients as well. But Adrian talking about ginger, and Brian and pork Sarah talks about Eddie and happiness. We don't really here. But the sneaky thing Hayley was apparently Kelsey knew that Brandon had this Asian food background. Yeah. I mean, we didn't hear about that. Did we guess that's because we spent so much time in the beginning not learning these amazing people. But I do remember that the one challenge he was actually very close to winning was an episode two quick five or he made. It was the gale pregnancy challenge where he made a Korean barbecue bogey bowl. And so if does feel like he is works best in that realm, though. I don't know how I don't know if Kelsey is just been like a silent observer taking Noah's of these tenants of everyone's personalities, but good on her for pointing that out because it ends up helping get her the win. It is interesting. How this? This episode really showcased some of these chefs really relying on their sous chefs for things and it worked for them were against them looking at you Eric getting just into try your food. And he insists that it's it's fine. It doesn't need more spice cut to Pama trying the food and saying it's not spicy enough. I do say as much as we mock Adrian for picking Brian hammer home for pork. Michelle picks David for knowing Portuguese. When he went home cooking meal that reminds him Portugal..
Former 'Top Chef' contestant Fatima Ali dies from cancer at 29
"Eight forty a top chef contestant with connections to New York City has died of a rare form of bone cancer. Fatima Halley was the fan favorite on season. Fifteen. She was just. Just twenty nine years old born in Pakistan. She studied it New York state's culinary institute of America Ali worked at New York City's cafe Centro than became the youngest executive sous. Chef at Macy's Stella thirty four then executive sous chef at LA Fonda, they'll soul top chefs Fatima Ali dead at
"sous chef" Discussed on Here's The Thing
"He did what he was calling garbage dinners and taking the parts of vegetables and meat that everyone Chuck's because that's not the pretty part. And you know, we don't need to stem. So the broccoli or we don't need the, you know, I mean he was giving away Moyer. Oh, well, I mean, if you're a chef and a sous chef and you're chopping up the broccoli, and you just take the floor ads, and that's part that you're going to be bad. You donate to the com-. Yes. Exactly. And so now these dinners, oh, all these chef's came, and they created dinners only out of the parts that weren't pretty rescued fruit. And it was fantastic. You know, the idea now, I think for now and forever is zero waste and we can't afford it as as a planet Nutro beef production as one of the two or three culprits. That's clobbering. Exactly. They're cutting everything down to graze beef cattle, but describe your childhood and food in your childhood, your family, your home. It wasn't like. We always had cousins and other people everyone would come to our house. So we had the house where people would you would crash. He was businessman and coming from a culturally Jewish household. Not a religious Jewish household. It was really about food is Italian, and I think jus are very food focused, and so everyone cook to union was just you and your brother, and my sister laughed when I was still young she got out of there. She ran. But the only thing she could make when she left for Swedish meatballs. I remember. My brother went away to college, and he came back, and he was like I have to make my Bisham mill sauce for you. And you know in he was so excited about it. And my mother always if you told my mother you like something she wouldn't make it again. But if you told her, you know, you didn't she sort of experiment further. I don't I don't really know why. But and you know, I was really indulge. My mother would make me something else. If I didn't like what she was making. And that's probably why I was picky too. 'cause I got what I wanted, but she would make things like banana, Meatloaf..
"sous chef" Discussed on Mad Influence
"They they might be known for three to five dishes happened from the ages of twenty six to thirty five almost everyone. And I dare anyone to do the same thing and plotted out you're gonna see a correlation of data that all suggests that it's around that time and what happens at that moment in someone's life. Right. I think that's very telling you mean, it's before they get settled in before they wisdom. Okay. I is wisdom stopped in innovation at some point. You. Wow. Yeah. That is depressing though because wisdom should be somebody. That's well. Wisdom should be something that's gained it is gained. But I also logic. Wisdom is something. That is always, you know, the common denominator as to what happens in life, right and through experience. Wisdom is experienced. You realize that certain things are gonna work and certain things aren't and for me when I see it. It's like, and I've talked to other chefs when they are in their sort of later twenties, and they for the most part don't know enough, but they believe in themselves. So so fiercely that they don't think that any ideas a bad idea. Right. And and because of that naievety, they believe that they're going to try something so reckless and so possibly stupid that anyone with more wisdom would never have attempted it, and the thing is what I really believe strongly about is when you are able to try to do something like. That when the odds are stacked against, you know, getting this is obviously me projecting my own life in so many ways was. Everyone's going to tell you what's going to work, not work. But until you actually know, and I believe like so fiercely in this is that when you fail. You don't really know if it's a failure. You're not self aware. It's almost like scarring new dimension in reality right in your weight. Everyone wants to edit in their head, right? And I say this a lot to younger to some of my sous chef's when they make a dish. I just happened the other day as prep for noodle bar. Someone was making a cabbage dish. And I just was like make it a delicious sauteed cabbage dish in the version that I was given and taste and he's been slaving away. At this dish was ripping spicy. It was like muddled it at rice cakes. It was like seventeen different things. And I was like what version is this? Honestly, he's like probably like forty right? And like if you mapped all of these versions out was it worth it is that you're asking, no. As like, how many of those did you just edit out in your head? And how many do you actually physically do because you you're saying forty, but I doubt you actually this is version forty one point. Oh, right. I bet you this is version three. Right. Right. And he's like, yeah. And I'm like dude you have to understand in your head. When you're getting something if you have the current verte by the time, you get to like version, forty one in your head you're so far removed from where you actually started to be that you don't it's like it's like telephone game in your own brain, at least creatively, and it becomes his warp fucking thing. And I was like so often you forget that you might have to go back to ground zero to start again. And it was like this dish that you're making is not even remotely based on cabbage. You've lost the cabinet shit. And all I'm trying to say is like don't edit in your head..
"sous chef" Discussed on TalkRadio 630 KHOW
"And how you lucked out here out to get chef Cheeto, I dunno. I dunno. Somebody must be looking over me. Dario? He commands let me tell you something. This man knows his stuff. He's put a lot of input in tonight. This. French toast were doing the appetizers the capris -i are deep fried veggies. And all that kind of stuff are phenomenal. And he's got a lot of you know, as a lot of input on it. But it just we're having fun. We're having fun. I always have fun doing this stuff. Yeah. Folks here at the studio kitchen, Colorado, and you've jumped into your kind of is sous-chef tonight. Well, yeah. You know, the thing is I have to be a sous chef because this man here's going to be with the players. He's going to be doing the players golf. The masters. Got invited the master some Kito tells we here let me give you this microphone. I'm just gonna reach over. There's the voices have Tieto Tieto. Let's take a second here and talk about first of all executive chef in Las Delicias. Yep. You do a great job there. But a world traveler chef about some of the places where you've actually had the privilege to cook. Been pretty much everywhere around the country who is open Kentucky, Derby all star games. NFL basketball. Anything all the sports rounded off. Yes. This one was I love golf, and I mean, you can just see my face right now. It's all excited, but just thinking about it that I'll be there for the first time I've been trying to get there for fourteen years and today at the Email some pretty. Get a yellow chef's jacket winner there. Degreen jagged. We gotta work on that. We got to work on. Let's do that Ritchie. Here's the thing about chef. Tito, the first of all young man, very his whole life ahead of hell. My shoes are older than I am. I'm looking in the rear view mirror. Else? But he he I know he's got the future ahead of him. But modest guy extremely Royce term to pull thing Cheeto tells about this and that yeah. Yeah. Very refreshingly home. That's fine. And I love traveling. I low work in those big events being part of something huge like this. This is huge for Denver. All right. That's why I love being part of this proper this. Yeah. Chef's perspective. Here. It is. Have you worked with many gluten free product travelling around doing a lot of the events. I mean, you got all these allergic. Yeah. Allergic to black pepper. I mean, I ran into that one in all but Louis free everything. So in your estimation because you had opportunity to use gluten free things tonight. What do you think of the product, man? I I told richest walk them like this is good. And it looks good the product it looks. It looks great product packaging. Jen. I mean, he just kicked it up a notch. Never thought I'd say the John, but you got a good looking package. The first thing I noticed about you. Oh, man. Being a part of this. Jeff Cheeto arial right there. John as we go back to you, John the owner.
"sous chef" Discussed on The Dan Patrick Show
"We have open kitchen and my apron would cover up a shirt, but meet Friday hat would be very, very, very cool. They could take care of that. But Joe, what's a sous chef? Do. I'm the number two and considering, but you know, considering these only two of us in the kitchen, I am at the bottom of the pecking order, but to a very French fancy way of saying the assistant number two. Sometimes in a larger restaurant he can take over, you know, they basically like a backup quarterback if necessary. But But you you got on. is it almost like you prepare the the person to be operated on, you do all the prep work, and then you know, the chef comes in star comes in and you know, then he takes over. Is that sort of what happens here? It's a, it's a really good point. Dan, I might have to have a conversation with my. Stay on hold Joe and all have to it as or Morio send you some meat Friday gear. Thank you. Yes. Fritzy sound like a chef clipboard you hold the strain or what? What are you like? Wiser on what's one of the setup for the backup? Cook. Very dismissive of a sushi and a little bit. Oh my gosh. Sous chefs are no joke. Do you like being in a restaurant where you see the kitchen working? Do you like that? Because I went to, I went to dinner last week and I was they positioned us. We are seated at the bar area, but you could see right into the kitchen, and it's fascinating. You know that they, you know everything that's going on. Yes. Yes, people are working yet. I like that. Yeah, yeah, yeah. For do you wanna see the chaos, or if someone like wipes their nose for a split second or someone drops thing, you could see something accident for split-second doesn't seem like a big deal, but now you're not hungry anymore. What was the restaurant where the guy got arrested for spitting in somebody's fooling because the New York Mets as ball field salt l. no, he didn't. He worked for the Tigers. Yes, yes. It was a commerical park and they got the guy on video spit on pizzas, something like that, and they caught it, caught him in the act of doing that. And I think he is it a felony it. I think he's gonna go to jail over it. Does that sound right? That seems harsh, like what are you in for the I spit murders, armed robbery, spit on pizza..
"sous chef" Discussed on WNYC 93.9 FM
"Who have worked with Jeff UD attorney rod Rosenstein doubt that he would have secretly recorded President Trump. I can't imagine a circumstance where he seriously suggested wearing a wire and dealing with the president complete coverage of the deputy attorney general coming right up plus the challenges African American homeowners face after hurricanes and Maine Senator Susan Collins is used to being the key vote on big issues. So how will she vote on bread Kavanagh will hazard against after news headlines? Live from NPR news in Washington. I'm Jack Speer Christine. Blasi Ford's lawyers continue to negotiate with the Senate Judiciary committee about possible testimony next week, but as NPR's Scott detro- explains top Republicans found increasingly ready to vote for judge Brad Kavanagh, regardless of what four tells lawmakers about his alleged sexual assault involving her in high school sports lawyers have said she'll testify about her claim that Cavanaugh assaulted her in high school, but only under certain conditions. According to a Senate Republican source GOP committee, staff view, some affords demands is quote, non starters that includes the committee calling other witnesses and having Cavanaugh testify before she does Ford also wants to delay the hearing which is currently scheduled for Monday still top Republicans are sounding like they aren't taking Ford's allegations. Seriously, majority leader Mitch McConnell spoke to the values voter summit this morning. But here's what I want to tell you. And a very near future. Judge Cavanaugh will be on United States Supreme court and President Trump question. Four to count on Twitter, urging the Senate to quote, take the vote Scott detro- NPR news after a stinging rejection from the European Union yesterday UK Prime Minister Theresa may struck a defiant tone, saying she would never bow certain EU demands on Brexit NPR's Frank Langfitt has more from London. Do you suggested the U K create a border between Northern Ireland which is part of the United Kingdom and the rest of the country Mesa that would violate her nation sovereignty. It is something I will never agree to indeed in my judgment. It is something no British Prime minister would ever agree to. It's the e you believe I will they are making a fundamental mistake with you having rejected May's Brexit plan. The prime minister said the ball was now in Brussels court. She needs to hear alternatives. The use set a deadline of mid October for Brexit withdrawal agreement if that fails. Kingdom could crash out of the European Union. Frank Langfitt, NPR news, London. Rescuers used boats and special military vehicles to save upwards of one hundred people from a town in southeastern North Carolina. That's been hit by floodwaters after rains from hurricane Florence caused a Levy to burst North Carolina. Governor ROY Cooper news conference today. Praised the rescuers saying in many areas, flood waters continue to rise the damage to our state is devastating. And it's still occurring as we speak. We don't yet know the full extent of the damage, and we won't know until the waters recede groupers calling for a special session of the legislature in October to begin dealing with hurricane Florence relief won't trade organization arbitrators planning to step into a years old trade dispute brought by China over US anti-dumping measures officials say the arbitration was triggered automatically after the you're subjected to request by Beijing to retaliate against the US. On Wall Street. The Dow is up eighty six points. This is NPR and you're listening to WNYC in New York at seven oh four. I'm Jamie Floyd Bergen county sheriff Michael so Dino resigned today after making a series of racist remarks that provoked outrage in a recording provided to WNYC sow Dino was heard making disparaging remarks about African Americans and the state attorney general who is a member of the sick faith. The former sheriff originally refused to step down. But WNYC's Matt cat says the pressure. Became overwhelming. He not only had the governor demanding his resignation, but every major official in the state denouncing him. He had reporters sticking out his house and offices, and then he had direct pressure from the attorney general Gerber gray wall department chief Kevin Pell will take over the sheriff's office until governor Murphy appoints, an interim sheriff city officials warn if the project to replace a one and a half mile stretch of the Brooklyn queens expressway does not start soon. The road maybe come on safe for large vehicles within about eight years. Robert Cole year is the deputy Commissioner of bridges very difficult to just say, okay. The heavy trucks. Get off basically have to say, okay, all trucks. Get all the department of transportation is hoping to drum up support for a plan to build a temporary elevated roadway in Brooklyn heights during construction which they say would save two years. The project is estimated to cost four billion dollars. The city will hold a Q and A with the public next. Thursday, and the Metropolitan Museum of art is planning to let the Frick collection. Use the bro you're building as a temporary exhibition space, the med has been leasing the building from the Whitney to showcase its modern and contemporary art collection under the new plan. It would move that art back to its Fifth Avenue building and would lease to the Royal Air would sublease the boy air building to the Frick while that institutions building undergoes renovations the Fricke would begin programming at three air in late twenty twenty after getting the necessary public approvals will try to help you keep it all straight. Currently it's seventy two degrees on Fifth Avenue at seven. Oh, six. Support for NPR comes from gobble a meal kit company that delivers semi prepped meals to be finished at home in fifteen minutes with one pan, gobble sous. Chefs do the prep work like chopping and marinating. This week's menu is at gobble dot com slash NPR. This is all things considered from NPR news. I'm Ari Shapiro, and Mary Louise Kelley did the number two official at the Justice department propose secretly taping. President Trump in the White House that is the explosive headline of the story. The New York Times broke today the times further reports that rod Rosenstein deputy attorney general suggested recruiting cabinet members to invoke the twenty fifth amendment to remove the president from office Rosenstein has put out a statement calling the report quote inaccurate and factually incorrect. Michael Schmidt is one of two reporters who broke the story for the times. And he's on the line. Hey, mike. How are you? We are glad to have you on. And I and I want you to start giving us a little bit more detail on what exactly your reporting Rosenstein did. So we are reporting about a period of time between the firing of Kim Komi in may of twenty seventeen in the appointment of Bob Muller in that time rod Rosenstein was thrust into the spotlight. He was being criticized for his role in helping fire Comey. He was under pressure to appoint a special counsel because there are questions about why the president had done this and in that period of time he had discussions with law enforcement officials about different measures. He was considering taking one of them invoking the trying to find others to help invoke the twenty fifth amendment the way of ousting the president and the other one about wearing a wire to record his conversations with the breath, and for the record did hear did he not ever actually do any of this. Well, there's no indication that we have. And we story that he did wear a wire that there is no that did not happen. Well, we we're trying to capture here until the story of the different measures that folks were considering in this period of time as extraordinary period of time and the Justice was under enormous amount of pressure, and Rosenstein, who would only been a US attorney up until that point had never been a true national political figure in the sense that he wasn't the Trump administration was trying to figure out how to open up an investigation and the president can you share detail on which members of the cabinet. He was allegedly trying to Oregon. To the senior FBI official at the time that he believed he could recruit Jeff Sessions, the attorney general and John Kelly, then the secretary of the department homeland security today White House chief of staff to go along with this. I want to push you on your sourcing, especially in light of Rosenstein denial. Your report relies on anonymous sources, none of whom if I'm reading it. Right. Had firsthand knowledge. Well. You know, talking about anonymous sources, and as we like to call them unnamed sources because they're not anonymous to us. Is a difficult thing for us to do it this way what gives you confidence in their accounts and their motives, if none of them actually witnessed the conversations that you're reporting Rosenstein, had I don't think we say in the story that there's no firsthand co-ceo. We explain that. So, but I understand your question. I think people describing the episodes were briefed on the events or who read memos written about them. The the folks that we talked to for this story had been familiar with what was going on in this period of time. There had been memos. That were created about them that were circulated at the FBI that meme that memorialize the different events and we got specific details that contradicted. The Justice department explanation for this. The Justice department said that Rosenstein made this comment sarcastically when we went back and did more reporting. What happened was is that was asked specifically in the meeting whether he was kidding. And he said he was. Not and he came up with the idea of a raise the idea of wiring up FBI agents who are going to be interviewed to be the next director and real quick in a sentence. What's the significance of this? It shows the enormous stress. The Justice department was under in the aftermath of the Komi firing is they undertook what was ultimately the incredibly massive decision to appoint. Bob Muller is a special counsel as Michael Schmidt of the New York Times, Mike. Thanks very much. Thanks, man. And now, we're joined by NPR national Justice. Correspondent Carrie Johnson. Hi Carey you followed Rosenstein for years since he was the US attorney in Baltimore is this account in character for him. Well, he's really not known as being a brazen are Mercurio guy. It's true. He was very shaken after the firing of FBI director Jim Komi last year. That's when his memo criticizing Comey was cited as justification by the White House Rosenstein push back on that at the time. Remember, the president went on to tell NBC news. He fired combing because of the Russia thing now that whole episode is a central part of the ongoing special counsel inquiry. And of course, rod Rosenstein is the one who appointed the special counsel last year. And now you've been speaking with people close to Rosenstein today. What are you hearing got? Old for guy named Jim trustee. Former prosecutor who's known rod Rosenstein for fifteen years. Here's his reaction. I can't imagine a circumstance where he seriously suggested wearing a wire and dealing with the president indeed one person in the room for the conversation reported by the times is telling reporters Rosenstein made that remark, but it was Sar casting that it was like a dark joke or black humor Preet Berrara, the US attorney in New York. Former US attorney New York tweeted that jokes about wearing people up in prosecutor circles are as communist knock knock jokes and s for stirring up conversation about the twenty fifth amendment. Jim trustee says rod Rosenstein, a good lawyer who once wanted to be a judge the twenty fifth amendment is reserved for cases, where the president is totally incapacitated. Jim Christie says and I also don't doubt moment that rod knows that whatever you think President Trump, we're nowhere close to a situation where you can legitimately suggests the twenty fifth amendment is to kick in and what has the reaction been from people close to the White House. Are you it's been? Fast and furious, the president's son Donald Trump junior tweeted almost immediately after this time story came out that he was shocked. Oh, who are we kidding at? This point junior said no one is shocked that these guys would do anything in their power to undermine Donald Trump and Laura Ingram. The Fox News.
"sous chef" Discussed on High and Mighty
"Counter. You order your food just like a waiter. A server, can't live nearby staffing. The thing. The thing that opened my eyes to this, the most was walking to the train one day in Brooklyn at night. I lived like a half mile from the train, and I happened just like sometimes you just sync up with someone who's walking same, locate walking next to guy for couple blocks, Latino guy that I knew because he worked at house of pizza and cows zone around the block for me. And I happen to know him because I here. Zones changed, but those fucking things and we're walking, we start talking. I'm like, oh, man. Like, yeah, I gotta head up into the city and we just start talking about and he's going back to like northern Bronx, which is like southern Westchester. Yeah, via the subway to work in a tiny neighborhood in Carol, like in red hook, Carroll gardens as as a as a pizza in. Yeah. So he's going like an hour and fifteen minutes from the one end of not New York's at one end of the city boroughs included to the other end of the city to work as a and I'm like in my head and Mike, what about this neighborhood that I can barely afford to live in as a working MTV actor. And I'm like, this is fucking crazy. So then I start asking a lot of the guys who I know like the servers and like, 'cause I bartended at one of the bars air and a lot of my friends where the servers. So I started asking the Latino sushi chef guys, all the all the cooks and stuff like, where do you live? Where do you live? Just insane. Like neighborhoods aren't even good commutes where it's like, I know that's four trains for you to get here to be a sous chef at a Mexican restaurant. You probably on that commute pass, one hundred Mexican restaurants and that just stresses me out so much. It's like if you can only get that job and you can only afford this place, what else are you going to? Do you ever talked to lift driver Uber driver out here and see where they? Yeah, from Cucamonga Orange County towns. I've never heard of someone who's lifelong New Yorker. I've always I, I'm from here Pennsylvania Lancaster, Pennsylvania, that I know that you're aware. Duarte go Rivera where the fucking renaissance fair is. I know about that is that that's near the car at four thirty AM or what. Commute all around all day, adding to traffic and stuff all along for ease of people who wanna just get high to go to the arc light. You don't wanna drive really pointing out myself and then they have to drive home in our. Yeah, they're making x. it's brutal. So transit is important. Sorry. Imagine if you write if you. Wanna densify Santa Monica, but you can live on the expo all the way out east. Yeah, that would be nice. And then you can just be like I a bartender in Santa Monica, but I don't need a car I can live in this cheaper neighborhood. Right, and have an easy commute to get rid of the parking requirements that we had if more people were using transit. Right? But the thing that transit is very expensive to build. Obviously, we've got the purple line that we're extending along Wilshire boulevard. Yes, that's the one Wilshire in Lana gays, where that big construction's been long time. That's where it's going. We were allocated some federal money for that that now the Trump administration is withhold. So is Obama was going out. He signed the checks, not the checks, but these will come. But now like we're starting construction that we haven't paid for because because Trump is not paying for these things anyway. One, a cheap alternative..
"sous chef" Discussed on This Week in Tech
"The caribbean extended holiday holiday greg fair also here for the packet pushers network it's getting late i know it's so we're gonna we're going to hurry and get you home don't do that much fun i'll tell you what i cook for dinner the other night we've been having so much fun you know we're big blue apron users we usually do two or three blue apron menus week and oh i made what i'm there's a barbecue wings recipe that is so so good it's just mouthwatering good and then what did i make the other day it's just so much fun blue apron is the number one fresh ingredient recipe delivery service in the country they you don't have to worry about meal planning you get straight to cooking with blue apron you know at the end of the day you don't really want to plan shop and cook but what if you went home all the it's like you had a sous chef all the ingredients you needed were there beautiful to just perfect all ready to go all you have to do is get out the pan and cook them by the way they're very sensitive about they they often reuse pants was it we cook the other day that was so good lisa oh the kung pao chicken was amazing it even had a little kung pao pep the really hot chinese peppers in there oh so good and so that's a perfect example you know i if if i bought a box of chinese peppers i would use it once and then have a box in my fridge for the rest of my life but it comes with one it's perfect just you need a little t teaspoons soy's that's what you get you get exactly the ingredients you need to make the recipe and it's fun to i've made that that one with the rahman bowl i made that michael that he didn't eat the hardboiled egg but.
"sous chef" Discussed on Radio Cherry Bombe
"Not preachy and everything like that it's there's definitely been some mistakes that have made along the way like everyone but there's always behind every opportunity if you go through that door there's going to be other opportunities and there's so many cool things to experience and i think it's also really important as a coming up in the road defined chefs to work for that you really wanna learn from it that you really don't just take job because this place pays a dollar more or because that one's closer to your house or you know for other reasons i think it's if you truly want to do this for your career like finding those chefs and seeking out jobs at places that you want to work out and just don't take no for an answer i'm going to work at this place who are those people for you that's funny because i give this advice and then i don't know i think that i actually the person i learned the most from to start was for beaumont mellon in arizona and i don't i didn't know it before i worked for him that i wanted to work for him as much as i did i actually just didn't event with him two weeks ago nirvana food and wine it was really fun but he just really inspired me here's the first chef i worked for these a lot of asian flavors he let me have some little freedoms in the kitchen at a young age and let me start learning sort of the path to becoming a sous chef and learning purchasing all the sort of things and he just like to have fun in the kitchen and i think the chef i had worked for right before him that i will leave nameless was kind of the opposite and didn't have fun in the kitchen and screamed at everybody all the time so i think it was for me this kind of finding the type of chefs that i wanted work for the type of kitchens i wanted to be in and i definitely went kind of back and forth on that through the rest of my path but was always happier in kitchens that felt more comfortable to me how you said like anybody mates.
"sous chef" Discussed on Bon Appetit Foodcast
"I could barely say aloud the words that i was being called if i repeated them i would be calling myself that revealing my sexuality for the first time finally when i was twelve i transferred to a new school district where i didn't know anyone he was my madonna bray of light kabbalah moment time to rebrand i changed the way i dress i tamed my thick black hair i became a master at hiding my sexuality by the time i finished high school i had already worked in three restaurants including shape knees at the time there was a sous chef at the cafe upstairs who was gay he was calm and quiet and strong and he was an exceptional cook there was no tolerance for dismissive or negative behavior toward anyone for their gender sexuality or race i remember man line cook being fired after saying to women who was interning just sit over there and look pretty shape knees showed me that kitchen was a place where i could belong that is to this day the only restaurant kitchen i've worked in alongside another out gay man on the line while the restaurants cooked at were male lead they weren't exactly environment setting courage to come out but i liked being part of a team working toward a common goal we are all there to make food that was delicious as possible i liked wearing a uniform but more than anything i liked feeling for the first time that i was being judged on my skills and nothing else.