GunStarHero Posted June 15, 2018 Share Posted June 15, 2018 So I've been a chef for about 5 years now, 2 of which while in Vegas. I have cooked in numerous restaurants and several kitchens out in Vegas at big casinos, including at a Gordon Ramsay restaurant. If anyone has any questions you'd like to ask a chef about food, the food industry, recipes, policies, etc. then ask away. I definitely don't know everything but I'll answer to the best of my ability. 5 Link to comment Share on other sites More sharing options...
DragonSinger Posted June 16, 2018 Share Posted June 16, 2018 What's the grossest thing a customer has asked you to make? Link to comment Share on other sites More sharing options...
GuyBeardmane Posted June 16, 2018 Share Posted June 16, 2018 You got any uuhhhhhhhhhhhhhhhh mozzarella sticks 1 1 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 1 hour ago, SorceressPol said: What's the grossest thing a customer has asked you to make? I think pan broiled gizzards with mayo drizzle is one of the more foul things I had to make. We served fried gizzards but there was a request for broiled gizzards with mayo on top. There have been other disgusting things but that was just vile. 1 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 22 minutes ago, GuyBeardmane said: You got any uuhhhhhhhhhhhhhhhh mozzarella sticks Nah but I got uhh BONELESS pizza. 1 Link to comment Share on other sites More sharing options...
DragonSinger Posted June 16, 2018 Share Posted June 16, 2018 3 minutes ago, GunStarHero said: I think pan broiled gizzards with mayo drizzle is one of the more foul things I had to make. We served fried gizzards but there was a request for broiled gizzards with mayo on top. There have been other disgusting things but that was just vile. Reading this answer while eating food with white sauces wasn't a great idea. Link to comment Share on other sites More sharing options...
scoobdog Posted June 16, 2018 Share Posted June 16, 2018 What's your favorite dish to prepare? Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 8 minutes ago, scoobdog said: What's your favorite dish to prepare? Oo! Chicken bacon berry pizza! Link to comment Share on other sites More sharing options...
scoobdog Posted June 16, 2018 Share Posted June 16, 2018 Just now, GunStarHero said: Oo! Chicken bacon berry pizza! What are the ingredients in that? Link to comment Share on other sites More sharing options...
stilgar Posted June 16, 2018 Share Posted June 16, 2018 Have you ever wanted to physically harm a costumer? Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 (edited) 1 hour ago, scoobdog said: What are the ingredients in that? You can go about this as you normally would with any generic pizza dough but the toppings are grilled chicken breast chunks, bacon, thinly sliced strawberries, and strawberry vinaigrette for your sauce and to drizzle. It's my favorite because it takes people by surprise and I often whip it out when people say you can't mess with traditional pizza toppings. Edited June 16, 2018 by GunStarHero Edit: Also put cheese on it in case that's not clear. Mozzarella works best imo. 2 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 4 minutes ago, stilgar said: Have you ever wanted to physically harm a costumer? Every day. 1 Link to comment Share on other sites More sharing options...
stilgar Posted June 16, 2018 Share Posted June 16, 2018 And that is why I never became a chef. Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 19 minutes ago, stilgar said: And that is why I never became a chef. I absolutely despise customers some days. Link to comment Share on other sites More sharing options...
scoobdog Posted June 16, 2018 Share Posted June 16, 2018 1 hour ago, GunStarHero said: You can go about this as you normally would with any generic pizza dough but the toppings are grilled chicken breast chunks, bacon, thinly sliced strawberries, and strawberry vinaigrette for your sauce and to drizzle. It's my favorite because it takes people by surprise and I often whip it out when people say you can't mess with traditional pizza toppings. Sounds positively delightful. A nice mix of sweet, tang, and bacon. Link to comment Share on other sites More sharing options...
André Toulon Posted June 16, 2018 Share Posted June 16, 2018 3 hours ago, GunStarHero said: I think pan broiled gizzards with mayo drizzle is one of the more foul things I had to make. We served fried gizzards but there was a request for broiled gizzards with mayo on top. There have been other disgusting things but that was just vile. Not sure about the mayo thing, but I've eaten many a broiled gizzard in my life. When I short ordered at a lil' cajun shop back home there was one dude who ordered our seafood platter....Which is fried, but wanted the food grilled. Everyone in the kitchen just derped, so I made it since I grill seafood almost exclusively. Have you ever met Ramsey.....Or even if you didn't "meet" him, has he ever been on site? Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 40 minutes ago, scoobdog said: Sounds positively delightful. A nice mix of sweet, tang, and bacon. It's really tasty! I prefer to do a thicker crust myself. 1 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 17 minutes ago, Buddyroe360 said: Not sure about the mayo thing, but I've eaten many a broiled gizzard in my life. When I short ordered at a lil' cajun shop back home there was one dude who ordered our seafood platter....Which is fried, but wanted the food grilled. Everyone in the kitchen just derped, so I made it since I grill seafood almost exclusively. Have you ever met Ramsey.....Or even if you didn't "meet" him, has he ever been on site? The person that actually went to broil it just put the gizzards on some foil onto a totally flat pan and cooked it for less time than I would have. Not personally a fan of gizzards (but maybe I haven't met the right one yet) but looking back that was just an amalgamation of mistakes. Albeit the customer seemed to enjoy it, so whatever. But the thought of squishy little gizzards that were cooked incorrectly and then covered in mayo left a bad impression on me. No I have never met Ramsay. Former coworker has, though, but that doesn't really count, but he does swing by from time to time. At any rate I declined to stay there. Pay wasn't much better for the commute and traffic (in and out of the restaurant). 1 Link to comment Share on other sites More sharing options...
André Toulon Posted June 16, 2018 Share Posted June 16, 2018 Any shady or creepy shit happening in the underbelly of the chef game......Like it's Vegas, does the mob rent out any freezers, lol. I kid, but that little cajun shop I worked at doubled as a dope spot. Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 1 hour ago, Buddyroe360 said: Any shady or creepy shit happening in the underbelly of the chef game......Like it's Vegas, does the mob rent out any freezers, lol. I kid, but that little cajun shop I worked at doubled as a dope spot. I wouldn't be surprised about the freezer lol There are some things I've learned since being in Vegas but I'm not certain they don't apply elsewhere, as well. Don't accept free food or drink offers out here. It's to get you in the door and if you think you're being slick and just going to get the freebie then bounce then you are sorely mistaken. Often times they will tax you or add gratuity to your bill. Generally all brunches are bad ideas with previous few exceptions. Brunches are common, especially on Sunday, partly because it's a "blow out" or "dump" day. You are almost exclusively paying for old food and things that expire very soon. You might be ok with that but bare in mind lots of people think brunch is a great deal when in reality it's a ploy to clear the storage lockers and serve soon to be spoiled food. Even things like the hollandaise sauce is likely from the Monday before and is not even remotely fresh. Advertised prices are rarely actually available to you. Instead it gets you inside and to sign up for a players card to put down your info in exchange for a trivial food discount and some free slot play. A good example is advertising the highest player card discount for the high rollers but giving you a smaller discount because you start as a base player. You'd have to invest to get that discount and price. Your server, waiter, etc gets minimum wage plus their tips. You do not need to tip big. You will be encouraged to do so even made to feel bad especially if you win anything. Some of my servers regularly make more than I do. Coming to a restaurant as soon as it opens usually means you're getting old food. Left overs that can be saved are used immediately upon opening. And if it's slow then you're getting food that has been sitting for potentially hours. This is true for most restaurants in general, not just Vegas. Do not buy from fresh markets or from snack vendors in or around The Strip and the casinos themselves. You'll be paying $5 for a bottle of water. Instead find places like the ABC Stores which litter the Valley. They sell bottled water for 50 cents and snacks and souvenirs for dirt cheap. Fremont is covered in them whereas The Strip has them scattered between the big properties. Just fill up and bring a bag with you to hold your goodies. 3 Link to comment Share on other sites More sharing options...
André Toulon Posted June 16, 2018 Share Posted June 16, 2018 I went to brunch at some casino my sister had a player's card for....It was free and I tried lox for the first time.....Having never had it before, I guess I don't know if it was fresh. We also had lunch at some place that had sushi on a conveyor belt....I only felt screwed a few times though. Once when I ordered room service at the Tropicana.....a cold sandwich with a pickle and chips was $25 and I still had to tip the dude. I mean it was my sister's money, but I thought I would have been better off walking to some fast food joint. This was my first time there so I was scared to go too far from the Casino. The other time was at PF Changs......It was like $30 for ribs....I thought I was gonna get a half slab or some shit....Instead, I got this. Link to comment Share on other sites More sharing options...
Raptorpat Posted June 16, 2018 Share Posted June 16, 2018 4 hours ago, GunStarHero said: Your server, waiter, etc gets minimum wage plus their tips. You do not need to tip big. You will be encouraged to do so even made to feel bad especially if you win anything. Some of my servers regularly make more than I do. There is a big debate in NY because the governor is trying to muscle through an elimination of the "tipped worker minimum wage" which is about two third or three quarters of the actual minimum wage (the thought being that tips not only cover the difference, but surpass the actual minimum wage itself). It's quite a nasty debate and the restaurant sector has mobilized the entire industry, including the tipped wage workers themselves, against a change. Link to comment Share on other sites More sharing options...
Ginguy Posted June 16, 2018 Share Posted June 16, 2018 So, I got a dirty look and scolded by a friend because I made Hollandaise with regular (albeit unsalted) butter instead of clarifying it. Just curious what you think, because she insisted that I change my heathen ways. Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 6 hours ago, Buddyroe360 said: I went to brunch at some casino my sister had a player's card for....It was free and I tried lox for the first time.....Having never had it before, I guess I don't know if it was fresh. We also had lunch at some place that had sushi on a conveyor belt....I only felt screwed a few times though. Once when I ordered room service at the Tropicana.....a cold sandwich with a pickle and chips was $25 and I still had to tip the dude. I mean it was my sister's money, but I thought I would have been better off walking to some fast food joint. This was my first time there so I was scared to go too far from the Casino. The other time was at PF Changs......It was like $30 for ribs....I thought I was gonna get a half slab or some shit....Instead, I got this. Sometimes you get something nice at a brunch. We serve fresh ox tail during ours but on the flipside almost everything else is old. Even the fast food places by The Strip are overpriced but they are worlds cheaper than any thing inside the casinos. I always just go a ways off The Strip for food if I'm out there for the day. There's a Burger King by The Stratosphere that is the same price as any other one in town so tbh I hit them up for a quick meal. Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 3 hours ago, Adminderaptorpat said: There is a big debate in NY because the governor is trying to muscle through an elimination of the "tipped worker minimum wage" which is about two third or three quarters of the actual minimum wage (the thought being that tips not only cover the difference, but surpass the actual minimum wage itself). It's quite a nasty debate and the restaurant sector has mobilized the entire industry, including the tipped wage workers themselves, against a change. Yea it's a pretty crazy situation. When I lived in Texas I worked at places where the servers wage was $2/hour or so. A pittance, really. The tips were imperative for servers out there. But here it's about $8/hour and they will easily make $100+ most nights even at smaller locations. I currently work off The Strip and put busiest night is nothing compared to a typical day on The Strip. Even so, the waiters can make several hundred dollars in tips on a good night, plus their wages. I'm not saying dont tip them, but don't feel bad if you don't tip much. Link to comment Share on other sites More sharing options...
GunStarHero Posted June 16, 2018 Author Share Posted June 16, 2018 42 minutes ago, Ginguy said: So, I got a dirty look and scolded by a friend because I made Hollandaise with regular (albeit unsalted) butter instead of clarifying it. Just curious what you think, because she insisted that I change my heathen ways. So your butter in hollandaise doesn't have to be clarified, but most variations of the sauce will call for it and nearly all restaurants will use clarified butter. It will taste less greasy (or be cleaner as some chefs say). At the very least your butter should be soft and room temperature. Hollandaise is easily the trickiest of the mother sauces in French cuisine because it can be seemingly temperamental if you make a slight error, causing your batch to be ruined. I call it the little bitch egg sauce for that reason. I would recommend clarifying it but it comes down to personal preference. It's not unheard of to use unclarified butter but a lot of people will fight you tooth and nail over it. It will taste different regardless and have a different consistency and thickness if you do not use clarified butter. 2 Link to comment Share on other sites More sharing options...
Ginguy Posted June 16, 2018 Share Posted June 16, 2018 1 hour ago, GunStarHero said: So your butter in hollandaise doesn't have to be clarified, but most variations of the sauce will call for it and nearly all restaurants will use clarified butter. It will taste less greasy (or be cleaner as some chefs say). At the very least your butter should be soft and room temperature. Hollandaise is easily the trickiest of the mother sauces in French cuisine because it can be seemingly temperamental if you make a slight error, causing your batch to be ruined. I call it the little bitch egg sauce for that reason. I would recommend clarifying it but it comes down to personal preference. It's not unheard of to use unclarified butter but a lot of people will fight you tooth and nail over it. It will taste different regardless and have a different consistency and thickness if you do not use clarified butter. I learned how to make it in a kitchen, so I'll bet the butter was clarified as it was sitting in a metal pan next to the flat top. Clarified butter has a shelf life of forever give or take a week, so it makes sense in that regard, but I've never noticed a real difference with my being lazy about not clarifying it. I do admit to cheating though by adding 1/16 tsp of mustard powder to my hollandaise to help prevent breaking. I also don't use a double-boiler, I make it in a saucier over direct heat. (Yeah, I'm pretty much a lost cause, but at least I don't add heavy cream ) Link to comment Share on other sites More sharing options...
GunStarHero Posted June 17, 2018 Author Share Posted June 17, 2018 9 hours ago, Ginguy said: I learned how to make it in a kitchen, so I'll bet the butter was clarified as it was sitting in a metal pan next to the flat top. Clarified butter has a shelf life of forever give or take a week, so it makes sense in that regard, but I've never noticed a real difference with my being lazy about not clarifying it. I do admit to cheating though by adding 1/16 tsp of mustard powder to my hollandaise to help prevent breaking. I also don't use a double-boiler, I make it in a saucier over direct heat. (Yeah, I'm pretty much a lost cause, but at least I don't add heavy cream ) You're not a lost cause. In fact, I have worked with people that do not deserve the title of chef that are much more of a lost cause. Like a sous chef that thinks you make cocktail sauce less spicy/hot by adding water. Or an executive chef that doesn't have a recipe book and blurts out random ingredients (and no other info about them) when asked how to make something because, as it turns out, that fool can't even cook to begin with. Link to comment Share on other sites More sharing options...
Chapinator_X Posted June 17, 2018 Share Posted June 17, 2018 What's your opinion on people who order well-done steaks? Link to comment Share on other sites More sharing options...
EmpressAngel Posted June 17, 2018 Share Posted June 17, 2018 What's the grossest thing you've seen in a kitchen? Link to comment Share on other sites More sharing options...
GunStarHero Posted June 17, 2018 Author Share Posted June 17, 2018 50 minutes ago, imchapp.in said: What's your opinion on people who order well-done steaks? Fucking heathens. It pains me to ever serve well-done steaks. No real point in seasoning the meat cause it's gonna taste like shit regardless. Also obligatory: 3 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 17, 2018 Author Share Posted June 17, 2018 21 minutes ago, EmpressAngel said: What's the grossest thing you've seen in a kitchen? Neglected grease traps are disgusting. Rancid meat can be pretty bad, too. In Texas I once saw a meat locker that had broken down and the food had spoiled, so the aroma was awful, but the worst bit was the dead rat that appeared to have eaten some of the spoiled food and died almost immediately after. I have also come across a container of fryer oil that wasn't sealed and should have been disposed of ages ago. There were two dead field mice inside. 1 Link to comment Share on other sites More sharing options...
Ginguy Posted June 17, 2018 Share Posted June 17, 2018 16 hours ago, GunStarHero said: You're not a lost cause. In fact, I have worked with people that do not deserve the title of chef that are much more of a lost cause. Like a sous chef that thinks you make cocktail sauce less spicy/hot by adding water. Or an executive chef that doesn't have a recipe book and blurts out random ingredients (and no other info about them) when asked how to make something because, as it turns out, that fool can't even cook to begin with. Thanks, now I don't feel so bad. Horseradish is cooled down with acid, like vinegar or lemon juice, in the same way that mustard is correct? You're on your own with the random ingredient thing, but I think that is usually the sign of an arrogant ass trying to create "fusion cuisine" by doing stupid shit like combining dried shrimp with chocolate mousse and turnip greens.... Link to comment Share on other sites More sharing options...
GunStarHero Posted June 17, 2018 Author Share Posted June 17, 2018 20 minutes ago, Ginguy said: Thanks, now I don't feel so bad. Horseradish is cooled down with acid, like vinegar or lemon juice, in the same way that mustard is correct? You're on your own with the random ingredient thing, but I think that is usually the sign of an arrogant ass trying to create "fusion cuisine" by doing stupid shit like combining dried shrimp with chocolate mousse and turnip greens.... There are numerous ways to cool down Horseradish and the like. You can use an acid, but likewise you can roast it over a medium heat for a minute or so and cook out some of the spiciness. Some things can be cooled by simply leaving them out, uncovered. And there's always sour cream if you prefer that. He's more of an idiot that doesn't know what he's doing and acts arrogant because he still has his job. As an aside, I actually specialize in fusion cuisine lol 1 Link to comment Share on other sites More sharing options...
Ginguy Posted June 18, 2018 Share Posted June 18, 2018 Alright, I guess I gotta ask, what would you make with dried shrimp, chocolate mousse and turnip greens? Link to comment Share on other sites More sharing options...
GunStarHero Posted June 18, 2018 Author Share Posted June 18, 2018 3 hours ago, Ginguy said: Alright, I guess I gotta ask, what would you make with dried shrimp, chocolate mousse and turnip greens? If all that is for the same dish then I wouldnt make anything. I am not confident I could make a recipe that would be even remotely good with those ingredients. I have heard of using white chocolate with shrimp but even then I am not sure I can whip anything up that wouldnt be disgusting. Link to comment Share on other sites More sharing options...
André Toulon Posted June 18, 2018 Share Posted June 18, 2018 Seafood and sweets are an abomination no matter what you do. 1 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 18, 2018 Author Share Posted June 18, 2018 7 minutes ago, Buddyroe360 said: Seafood and sweets are an abomination no matter what you do. Pretty much. The white chocolate was morsels being used with a white wine sauce. Never had it. Wouldn't have it. But I have heard of it. Link to comment Share on other sites More sharing options...
bnmjy Posted June 18, 2018 Share Posted June 18, 2018 What's your favorite and least favorite cuisines? What cuisines do you think are overrated and underrated? Link to comment Share on other sites More sharing options...
GunStarHero Posted June 18, 2018 Author Share Posted June 18, 2018 1 hour ago, bnmjy said: What's your favorite and least favorite cuisines? What cuisines do you think are overrated and underrated? Italian and Japanese are my favorites, if I am being broad. Not a fan or a lot of English food, with precious few exceptions. Iceland has some pretty foul stuff, too. I think Arab cuisine is criminally underrated. Creole food isn't so much underrated as it is done incorrectly and I'd like to see more authentic Creole cuisine. As for overrated, I'd say just the bevy of faux ethnic foods seen here in the US. Not to say everyone gets it wrong, but some of the most bland food I have ever eaten is from an American cook trying to emulate some other countries cuisine. 3 Link to comment Share on other sites More sharing options...
Ginguy Posted June 18, 2018 Share Posted June 18, 2018 16 hours ago, Buddyroe360 said: Seafood and sweets are an abomination no matter what you do. Gravlax.... Link to comment Share on other sites More sharing options...
André Toulon Posted June 18, 2018 Share Posted June 18, 2018 (edited) 5 minutes ago, Ginguy said: Gravlax.... " Nordic dish consisting of raw salmon, cured in salt, sugar, and dill." No thanks, I'll just have the fried skunk anus on wheat, pls Edited June 18, 2018 by Buddyroe360 Link to comment Share on other sites More sharing options...
Ginguy Posted June 18, 2018 Share Posted June 18, 2018 You don't know what you're missing. It's literally like salmon bacon. Link to comment Share on other sites More sharing options...
scoobdog Posted June 18, 2018 Share Posted June 18, 2018 Okay, new question: what would you rather watch... "Iron Chef" or "Diners, Drive-Ins, and Dives"? Link to comment Share on other sites More sharing options...
bnmjy Posted June 18, 2018 Share Posted June 18, 2018 2 hours ago, GunStarHero said: Not a fan or a lot of English food, with precious few exceptions. Not to say everyone gets it wrong, but some of the most bland food I have ever eaten is from an American cook trying to emulate some other countries cuisine. Do elaborate a bit more. I think English cuisine is the most underrated. I really wish meat pies were more popular in America. Link to comment Share on other sites More sharing options...
GunStarHero Posted June 18, 2018 Author Share Posted June 18, 2018 24 minutes ago, scoobdog said: Okay, new question: what would you rather watch... "Iron Chef" or "Diners, Drive-Ins, and Dives"? Iron Chef. 1 Link to comment Share on other sites More sharing options...
GunStarHero Posted June 18, 2018 Author Share Posted June 18, 2018 Just now, bnmjy said: Do elaborate a bit more. I think English cuisine is the most underrated. I really wish meat pies were more popular in America. Just boring food imo. Again as I said, there's some good stuff but I generally dont veer towards English food. Never been to England though so take that with a grain of salt. 1 Link to comment Share on other sites More sharing options...
jackiemarie90 Posted June 30, 2018 Share Posted June 30, 2018 What is your favorite buffet? And also budget restaurant close to the strip? Link to comment Share on other sites More sharing options...
GunStarHero Posted September 2, 2018 Author Share Posted September 2, 2018 On 6/30/2018 at 1:56 AM, jackiemarie90 said: What is your favorite buffet? And also budget restaurant close to the strip? Sorry I missed this! On The Strip, the Caesar's Palace buffet is good, though pricey. (I have heard great things for the Sterling Brunch as well, but it is $100 per person). Off The Strip, generally any Station Casino buffet is good, Green Valley Ranch being the best of the bunch. Budget restaurant near The Strip, barring Burger King cause it's so cheap lol, Boston Pizza is pretty good and not horribly expensive. A lot of stuff is super pricey on The Strip, though. Even fast food. 1 Link to comment Share on other sites More sharing options...
Mr Owl Posted September 2, 2018 Share Posted September 2, 2018 Best way too not waste the fat off steak? Reusing if possible Link to comment Share on other sites More sharing options...
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