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BREAKFAST OF CHAMPIONS # 60 – “Fruit, Milk And Some Interesting Reading”


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Dear Friends,
while today’s featured breakfast might not warrant a post of its own, I think the accompanying article by Jeremy Taylor, which appeared in  THEFW, will make some interesting reading for my non-professional readers, as well as for my many young cooks and chef- colleagues, who are lucky enough to have entered our beloved profession decades after most of the practices described in this article have been abandoned (at least some of them, in some places).
I don’t want to go into the details and the opinion I nurture about these practices, but those who know me will understand that I believe in most of them to this day 🙂  😦
As for the breakfast on this page, it might not be an example of culinary craft and/or art, but it certainly is an example of the beauty of some of the culinary bounty that is easily available to most of us in its original, God-given state, it’s richness, beauty, and simple awesomeness 🙂
(I know, that was a bit of an awkward sentence, but it just felt good to express the joy that comes to my mind when looking at these pics).
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast Of Champions  on  ChefsOpinion
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“Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral

Thanks to Bloomington, Indiana and America’s desire to stuff their faces like these are the last days of the Roman Empire the job title of chef has grown in stature and prestige.

But before you become a chef, you have to work your way through the kitchen. Farm Bloomington, a restaurant in Bloomington, Indiana, figured there would be so many applicants with culinary stars in their eyes for their line cook position that they posted a Craigslist ad with 44 intricately detailed job requirements.

They include “Only answer ‘yes, chef’ or ‘oui, chef’ and “Always show up to work, even if you are sick as a dog. Let the chef see that you’re really sick and send you home.”

If taken separately, the requirements are overbearing but not necessarily unreasonable. But when you read them all together it offers a horrifying peak inside the id of the restaurant industry.

Harry Shaffer, the general manager of Farm Bloomington, has admitted the ad was posted in haste by a sous chef and the restaurant quickly took it down.

However you can’t really ever erase something from the internet. You can see the entire list that should make any wannabe Food Network star reconsider their path below.

Farm Bloomington Menu

COMMENTS:
Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral | http://thefw.com/ridiculously-demanding-craigslist-ad-for-line-cook-goes-viral/?trackback=tsmclip

To enjoy the full impact of this article, click on the link to the original post just above this line and scroll to the bottom of the article to read 120 comments, of which the majority is quite entertaining and not a few are very funny 🙂
Cheers !
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Most Cooks Start Like Him, Only A Few Get To That Point……..

 

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Click on the picture to see a wonderful, inspiring video……
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Image: Sam Griner

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Oh Dear – Is This The End Of The Chefs Profession ? !

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Image property of enjoymedia

🙂 🙂 🙂  Click Picture to see the End of the End 🙂 🙂 🙂

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# 1000 !!! (ChefsOpinion’s Post # One-Thousand)

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Dear Friends,
I would like to thank all my readers for being loyal followers of ChefsOpinion for the past four years.
When I started this blog, I was a very different, happier man. My wife Maria was still alive, I was still active and successful in the profession I had chosen more than four decades earlier, and I was still living the good life 🙂
But alas, in 2013 my life took a turn for the worse and all I had to keep me going was my dear Bella and my love for cooking. (And eating).
From that point of view, Bella and ChefsOpinion was what kept me alive and kicking 🙂
Originally, (before the downward spiral of my life), the idea was to build this blog into a professional website and make a living doing so. But I found out soon enough that I did not have the motivation, nor the drive, to build another business from scratch again.
So, after a bit of adjusting, ChefsOpinion became my  Culinary Diary.
The reward for spending lot’s of $, time and effort to produce my “Diary” is in my knowledge that I am able to entertain and inspire so many people with my food. Between my direct subscribers, the web-search results and mostly by my fellow linkedin hospitality-professionals, ChefsOpinion has now anywhere from 200 to 2000 hits a day. This is even more remarkable when you realize that most of the dishes I publish are down to earth, “real food” items, which are prepared for the purpose of being enjoyed as good-tasting, enjoyable and easy to re-create meals, not some fancy, over-styled concoction which solely exists to look pretty, as do so many (if not most) of the food-pics you’ll find nowadays on the internet, in books and in magazines.
My pictures are taken free-hand (no tripod or special lighting), with a $100 point and shoot camera. As for my writing, I usually do it at around 3.00 am when it’s quiet and Bella is asleep. No fancy proof readers, no quest to write in a never before seen witty style. If professional photography and professional essays are what you are looking for, ChefsOpinion is not it.
If, however, you are interested and maybe even passionate about food that comes from the heart and can be re-created and enjoyed day after day by you and your loved ones – welcome again to my humble publication.
I am also happy to report that my private life has started to normalize and I am enjoying life as much as possible, even without Maria by my side; but Maria is in my daily thoughts and prayers forever and I will never cease to love her 🙂
So, dear friends, I hope that I can entertain you with my blog for years to come and I hope to see you down the road when it is time to celebrate Post # 2000 🙂
Hans.
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Bon Appetit !   Life is Good !
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P.S.
If you have not subscribed yet, today is a great day to do so – and to tell your friends to do the same 🙂  Thanks !
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My ChefsOpinion About New York Times Food Critic Pete Wells Recently Published Devastating Review Of Thomas Keller’s Manhattan Restaurant Per Se

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A dish served in an egg shell at Thomas Keller's Per Se. Credit Rob Kim Getty Images for Starwood Preferred Guest

A dish served in an egg shell at Thomas Keller’s Per Se.
Credit Rob Kim Getty Images for Starwood Preferred Guest

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New York Times  food critic Pete Wells recently published a devastating review of Thomas Keller’s Manhattan restaurant Per Se.
While I personally respect professionals like Thomas Keller for their skills, media savvy and good luck, NOBODY is infallible.
And please,  never forget the other thousands of equally great chefs around the world who serve equally great food (at least) on a daily basis without being recognized on the monumental scale that some (very few) other chefs have had the good fortune to receive. Not for nothing, the saying goes – “The higher they fly, the deeper they fall”
Remember, there are only a handful of artists in any medium whose work will command millions, while an ocean of others will produce innumerable masterpieces which will wither unrecognized and are never seen by more than a handful of lucky patrons. The same goes for food, service and other masterpieces of our hospitality industry.
Those of us who don’t make it big will just have to suck it up and take the reward to which we are accustomed best – a decent salary (mostly) and the happy faces of our guest’s on their way out 🙂
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And yes, sometimes, even the best of us screw up and we need to be told about it in order to be able to make corrections !
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Read more: http://www.mensjournal.com/food-drink/chefs-restaurants/american-fine-dining-isnt-for-you-per-se-20160115#ixzz3xj4XDwH7

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I have just posted a review of this article on my FB site, which resulted in the following comment :
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Larry Campbell :
“Haters… I believe this is an art and some of us are better then others. Don’t hate respect.”
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To which I replied :
“To be a great chef means you are a top craftsman, not an artist.
Our professional label is “COOK”. Chef is a title.
While it is nice to be admired in ones profession, one should not lose sight of reality. Fine dining, at any level is just food, service and environment elevated to the next level. Not magic – just professionals doing their job. The point is that so few folks nowadays have any idea what good food, great service and sublime dining-environment is and are therefore fascinated with the new element of their dining experience and thereby mistake that for extraordinary quality 😦
Food like this has been served in restaurants around the world for ages. Most Americans have never been exposed to any high quality dining experience and are therefore smitten with old hats.
This is not to take away from Per Se and especially not from Thomas Keller, but great dining has been around forever and will continue in thousands of restaurants around the word.
Ballyhoo and/or crappy reviews will not change that.
Gourmets, Bon Vivants and Hospitality-Professionals will make sure that superb dining experiences will live-on, no matter if they are the “In” thing of the moment or not ……..”
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Comments Welcome 🙂
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Merry Christmas, Happy Holidays And A Wonderful New Year

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Dear Friends, 

As 2015 draws to a close I would like to thank you all to have spend
time with me on ChefsOpinion during this eventful 2015.
I wish you all the most happy holidays and a healthy, happy and prosperous 2016,
filled with love and  goodness.

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The Best from me to all of you,
Hans Susser
(Soupi)

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merry-christmas-happy-new-year
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HOSPITALITY21’S TOP 10 CHEF BLOGS

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Dear Friends,
It is with pride and happiness that I can announce another inclusion of “ChefsOpinion” into a ” Best Of ” list by a prestigious hospitality publication, “Hospitality 21
To read the article and to find out more about the other inductees, click the link below:
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HOSPITALITY21’S TOP 10 CHEF BLOGS
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Thank you Hospitality 21 and all friends, readers and subscribers of ChefsOpinion .
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Bon Appetit !   Life is Good !
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Chef Hans Susser

Chef Hans Susser

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Product Review – Accord Foods Inc.

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Guilin/China

Guilin/China


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Dear  Friends,

While I often get free product samples and requests for product reviews, in order to stick to my motto of  “Real Food & Real Opinions”, I blog very seldom about the products I receive. The simple reason for this is that I want to keep my independence and that I don’t want to review products I don’t like and cannot endorse wholeheartedly.
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This time I received samples from “Accord Foods Inc.”, labeled
Chor’s Food USA” and  “Tso Hin Kee“,
which I am happy to write about and inform you of my tasting experience.
I tasted the sauces first by itself, then with plain pasta, then with plain rice. I believe this set-up allows me to judge each item as close as possible to its actual use.
I then tasted the soup first without added chili oil, then with chili oil.
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My rating system is as follows:
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*   One Star : No way, Jose
**   Two Star : yeah, maybe
***   Three Star : OK
****   Four Star : Very Good
*****   Five Star : Superb, best I’ve had
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These are the items I sampled :
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Black Bean Chile Sauce

Black Bean Chile Sauce   *****

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Oyster Sauce

Oyster Sauce   *****

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Prune Sweet Sauce

Prune Sweet Sauce  * * * * *

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Guilin Style Chile Sauce

Guilin Style Chile Sauce   * * * * *

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Conclusion :
These items are by far the best of its kind I have encountered, both in appearance and, most important, in flavor. The soup base is the very best I have encountered of any soup base, beef, chicken or vegetable – not salty, with no artificial taste and with perfect color.
As I mentioned earlier, I have no gain from my product reviews and aim to be as objective as possible, but this stuff is just the best of its kind I have encountered. Bravo “Accord Foods Inc.
Accord Foods Inc.” will definitely   be a staple of my pantry if I am able to purchase them in my area (Hint/hint, “Accord Foods Inc.” :-).
I am also looking forward to review the rest of their product line in the near future.
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Bon Appetit !   Life is Good !
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Click to check-out the beauty of  Guilin
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DOWNLOADABLE SEPTEMBER CALENDAR – US EDITION AND INTERNATIONAL EDITION

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Downloadable Monthly Desktop Calendar, US Edition and International Edition
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To display the calendar on your computer screen :
> download the calendar of your choice to your desktop,
> right-click on the image,
> choose the option that says, “Set as Desktop Background / Wallpaper”, (exact wording will depend on the browser you use).

If the image does not fit your desktop background neatly, you may have to go to your preference panel :
> Control Panel
> Display
> Desktop) and choose “Fit to screen” as the display mode of your background image, or choose another size if you prefer that the calendar does not fill the whole screen-
(Mac users will have to use different commands to the same effect).

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Click here for  “FRISÉE SALAD, COPPA HAM & GORGONZOLA CHEESE
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September 2015 International Edition (Starts Monday) :
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September Calendar Intern. ChefsOpinion
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September 2015 US Edition (Starts Sunday, Incl. Holidays):
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September Calendar US ChefsOpinion
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What features of restaurants and hotels have almost completely vanished? A trip down memory lane….

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The following are but a few of the comforts and luxuries that made great restaurants and hotels of the past such wonderful places to frequent (besides the food and drinks of course) :-).
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(All comments from QUORA :
http://www.quora.com/What-features-of-restaurants-and-hotels-have-almost-completely-vanished)
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Jonas Mikka Luster, trimethylxanthine addict

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Michael Forrest Jones, Beechmont Hotels Corporation