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Posted: 6/8/2016 11:27:18 PM EDT
someone from the "what have you cooked today" thread said i should start a thread about high-volume cooking, so i am. i'll answer any questions i have answers to. welcome to my world.
staub cast iron. 
nearly empty dairy/meat walk-in. 
lots of oil for dressings and whatnot. 
plate room. 
some dick made a mess in one of my produce walk-is and didn't clean it up. thankfully i have a stewarding department to handle things like that. 
we make fresh juice and syrups for cocktails. no store-bought margarita mix for us. 
that thing in the back left corner is a potato peeler. 
steamers, kettle, tilt skillets. 
that band saw scares me. 
my small freezer. 
clusterfuck of a freezer. 
i got wood. 
i can fit 6 whole pigs and 8 hams in this bad by. 
scallops. a lot of them. 
eating in the kitchen. 
briskets. 
buffet. 
now those are steaks. 
tiger at work. 
we made a beach. 
party barge. 
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Posted: 6/8/2016 11:36:47 PM EDT
[#1]
Don't eat the tiger!
You must be hungry to have such a big kitchen. Can you make me a lamb chop bacon burger on sweet potato toast? |
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Posted: 6/8/2016 11:51:00 PM EDT
[#2]
That's a lot of equipment. Damn.
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Posted: 6/9/2016 12:12:12 AM EDT
[#3]
I'm sooooo hungry.
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Posted: 6/9/2016 12:31:38 AM EDT
[#4]
Quote HistoryQuoted:
Don't eat the tiger! You must be hungry to have such a big kitchen. Can you make me a lamb chop bacon burger on sweet potato toast? Probably, but it's late and I'm tired. |
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Posted: 6/9/2016 12:31:43 AM EDT
[#5]
NVM
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Posted: 6/9/2016 12:38:22 AM EDT
[#6]
That's badass. I'd like just one of many of those pieces of equipment.
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Posted: 6/9/2016 12:39:10 AM EDT
[#7]
Do you work in a hotel or on a cruise ship?
Does your tiger like pepper and hate cinnamon? |
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Posted: 6/9/2016 7:39:49 AM EDT
[#8]
Quote HistoryQuoted:
Do you work in a hotel or on a cruise ship? Does your tiger like pepper and hate cinnamon? There's a sign in the background of one of the pics that says "Diplomat Resort and Spa." It would explain the huge ass kitchen. That is some serious cooking. |
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Posted: 6/9/2016 12:21:05 PM EDT
[#9]
Quote HistoryQuoted:
There's a sign in the background of one of the pics that says "Diplomat Resort and Spa." It would explain the huge ass kitchen. That is some serious cooking. Quote HistoryQuoted:
Quoted:
Do you work in a hotel or on a cruise ship? Does your tiger like pepper and hate cinnamon? There's a sign in the background of one of the pics that says "Diplomat Resort and Spa." It would explain the huge ass kitchen. That is some serious cooking. correct. |
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Posted: 6/9/2016 12:22:51 PM EDT
[#10]
those steaks....
So hungry... |
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Posted: 6/9/2016 2:46:20 PM EDT
[#11]
63 day dry-aged prime ny strip, spiced parsnip puree, roasted carrots, brussels sprout radish salad w/ orange-sherry vinaigrette.
party at the landing. 
orange-miso cured bacon. 
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Posted: 6/9/2016 2:51:06 PM EDT
[#12]
peach smoked ribeye, roasted fingerlings, sauteed spinach, beet demi.
whole roasted red snapper. 
mojo pork pernil. 
orange bowl in the house. 
smoked italian sausage and brisket. 
pool party. 
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Posted: 6/9/2016 2:57:05 PM EDT
[#13]
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Posted: 6/9/2016 3:12:50 PM EDT
[#14]
Excellent!
Do you put beans in your chili? 
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Posted: 6/9/2016 3:28:57 PM EDT
[#15]
Quote HistoryQuoted:
Excellent! Do you put beans in your chili? no, and we don't use ground beef either. we buy whole flat irons and cube it. |
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Posted: 6/9/2016 3:51:19 PM EDT
[#16]
Holly shit... I saw a banana hammock !
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Posted: 6/9/2016 4:25:10 PM EDT
[#17]
Quote HistoryQuoted:
Holly shit... I saw a banana hammock ! yes, yes you did. |
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Posted: 6/9/2016 11:03:39 PM EDT
[#18]
I am impressed. Seriously. I don't ever want to cook for that many, but I wouldn't mind learning to cook for more than a handful of folks. My hat is off to you good sir.
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Posted: 6/10/2016 1:26:03 AM EDT
[#19]
desserts
go time. 
my chef decorating ginger bread cookies with some kids. 
my old banquet chef making fresh mozzarella to order. 
who wants prime rib? 
paella. 
the big ballroom. 
plate up. yours truly in the back with the beard. 
saucier and old banquet chef. 
south beach food and wine festival. 
cow legs. 
yours truly. watch the birdie. 
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Posted: 6/10/2016 12:10:57 PM EDT
[#20]
Yes please, one of everything sir! (cooking/kitchen goods & food items both)
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Posted: 6/10/2016 2:08:39 PM EDT
[#21]
Very cool thread!
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Posted: 6/10/2016 10:25:15 PM EDT
[#22]
Quote HistoryQuoted:
Very cool thread! its a pretty cool job. so far i've cooked for the rnc/cruz/kasich/trump, tampa bay buccaneers, clemson tigers football team, miami dolphins/dan marino/don shula/larry csonka, darius rucker, barry gibb. next week the dnc is in the house. |
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Posted: 6/11/2016 4:05:16 AM EDT
[#23]
Great looking ribeyes.
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Posted: 6/11/2016 11:01:35 AM EDT
[#24]
Quote HistoryQuoted:
its a pretty cool job. so far i've cooked for the rnc/cruz/kasich/trump, tampa bay buccaneers, clemson tigers football team, miami dolphins/dan marino/don shula/larry csonka, darius rucker, barry gibb. next week the dnc is in the house. Quote HistoryQuoted:
Quoted:
Very cool thread! its a pretty cool job. so far i've cooked for the rnc/cruz/kasich/trump, tampa bay buccaneers, clemson tigers football team, miami dolphins/dan marino/don shula/larry csonka, darius rucker, barry gibb. next week the dnc is in the house. They need some "Secret Sauce" added to the ingredient list. 
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Posted: 6/11/2016 3:53:12 PM EDT
[#25]
Quote HistoryQuoted:
They need some "Secret Sauce" added to the ingredient list.
Quote HistoryQuoted:
Quoted:
Quoted:
Very cool thread! its a pretty cool job. so far i've cooked for the rnc/cruz/kasich/trump, tampa bay buccaneers, clemson tigers football team, miami dolphins/dan marino/don shula/larry csonka, darius rucker, barry gibb. next week the dnc is in the house. They need some "Secret Sauce" added to the ingredient list.
Not with the secret service standing over my shoulder. |
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Posted: 6/12/2016 4:26:38 PM EDT
[#26]
Quote HistoryQuoted: next week the dnc is in the house. |
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Posted: 6/12/2016 4:48:26 PM EDT
[#27]
Quote HistoryQuoted:
Do they tend to want different menu items? Quote HistoryQuoted:
Quoted:
next week the dnc is in the house. their plated dinner for 1000 on saturday is pretty standard. |
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Posted: 6/12/2016 5:54:37 PM EDT
[#28]
Quote HistoryQuoted: their plated dinner for 1000 on saturday is pretty standard. Quote HistoryQuoted: Quoted: Quoted: next week the dnc is in the house. their plated dinner for 1000 on saturday is pretty standard. |
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Posted: 6/13/2016 5:50:35 PM EDT
[#29]
Damn thats a big kitchen. I just left my job as a line cook at a country club. Our normal night was more like 40-50 people, so the kitchen was a lot smaller. I already miss working there but the chef was such an asshole and they wouldn't give me a raise that I felt like I needed to stay.
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Posted: 6/14/2016 1:17:26 AM EDT
[#30]
Quote HistoryQuoted:
Damn thats a big kitchen. I just left my job as a line cook at a country club. Our normal night was more like 40-50 people, so the kitchen was a lot smaller. I already miss working there but the chef was such an asshole and they wouldn't give me a raise that I felt like I needed to stay. I actually have 3 kitchens, but they're all pretty damn big. |
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Posted: 10/8/2016 3:23:50 AM EDT
[#31]
Smoked chicken wings
Fancy shit 
More fancy shit 
Ribs 
Dry-aging cooler 
Smoked whole hog 
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Posted: 10/8/2016 4:10:20 AM EDT
[#32]
Cool thread...interesting pics
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Posted: 10/8/2016 4:16:34 AM EDT
[#33]
Sweet butter!!! I bet you have a ton of fun in that kitchen!
Some day, I'd love to do some work in a place like that. Thanks for the post & pics. SS EDIT: I sooo wish we were neighbors..... |
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Posted: 10/8/2016 4:58:27 AM EDT
[#34]
The most I've ever done at one time is about 40 butts, 10 briskets and 30 racks of ribs. I can't even imagine the coordination involved to pull of what you do. That is some serious cooking right there.
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Posted: 10/8/2016 4:33:29 PM EDT
[#35]
Quote HistoryQuoted:
The most I've ever done at one time is about 40 butts, 10 briskets and 30 racks of ribs. I can't even imagine the coordination involved to pull of what you do. That is some serious cooking right there. I did 150# of brisket flats earlier this week and I had room for about another 90-100#. The coordination is important, we still have meetings and paperwork to deal with on top of the whole cooking stuff. |
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Posted: 10/8/2016 7:32:18 PM EDT
[#36]
Nice! Where did you school?
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Posted: 10/8/2016 7:50:18 PM EDT
[#37]
Do you feel like cooking when you get home
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Posted: 10/8/2016 7:50:26 PM EDT
[#38]
How many people does it take to run a kitchen that size?
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Posted: 10/8/2016 10:35:28 PM EDT
[#39]
Quote HistoryQuoted:
Nice! Where did you school? johnson and wales. |
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Posted: 10/8/2016 10:35:47 PM EDT
[#40]
Quote HistoryQuoted:
Do you feel like cooking when you get home almost never. |
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Posted: 10/8/2016 10:37:44 PM EDT
[#41]
Quote HistoryQuoted:
How many people does it take to run a kitchen that size? i currently have 11 cooks in the hot kitchen and 12 in the cold kitchen. |
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Posted: 10/9/2016 11:45:36 AM EDT
[#42]
Are you in charge of it all?
Buddy of mine was head/executive whatever for a ritzy place in Georgia and was knocking down a hell of a nice living. Like retire in his early 30s kind of nice living. Would imagine that job has it's hughs and lows. Highs being able to tickle the taste buds of some first tier ladyfolk, I always figured the way to a woman's heart is through her stomach if you cook for her. |
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Posted: 10/9/2016 3:54:49 PM EDT
[#43]
Quote HistoryQuoted:
Are you in charge of it all? Buddy of mine was head/executive whatever for a ritzy place in Georgia and was knocking down a hell of a nice living. Like retire in his early 30s kind of nice living. Would imagine that job has it's hughs and lows. Highs being able to tickle the taste buds of some first tier ladyfolk, I always figured the way to a woman's heart is through her stomach if you cook for her. I am the #2. |
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Posted: 10/9/2016 4:40:42 PM EDT
[#44]
What was your worst kitchen disaster ?
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Posted: 10/10/2016 12:29:19 AM EDT
[#45]
Quote HistoryQuoted:
What was your worst kitchen disaster ? Personally? One time I left a pan of osso bucco in the oven overnight. The cooking liquid was the best ever, but the shanks had absolutely zero flavor. |
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Posted: 10/10/2016 9:15:07 AM EDT
[#46]
Quote HistoryQuoted: Personally? One time I left a pan of osso bucco in the oven overnight. The cooking liquid was the best ever, but the shanks had absolutely zero flavor. Quote HistoryQuoted: Quoted: What was your worst kitchen disaster ? Personally? One time I left a pan of osso bucco in the oven overnight. The cooking liquid was the best ever, but the shanks had absolutely zero flavor. |
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Posted: 10/14/2016 11:52:53 PM EDT
[#47]
Quote HistoryQuoted:
That's not so bad. I was thinking more along the lines of something going wrong at work. Or maybe some mistake that could have ruined an event but you managed to save it. I don't there has to be some crazy behind the scenes story. I just know from being self employed that "shit happens"
Quote HistoryQuoted:
Quoted:
Quoted:
What was your worst kitchen disaster ? Personally? One time I left a pan of osso bucco in the oven overnight. The cooking liquid was the best ever, but the shanks had absolutely zero flavor.
Shit happens all the time, but as long as it doesn't affect the client and guests, it's generally not too bad. In my position you always have to have a plan B and a plan C in case something happens. Being able to think on your feet while potentially over a million dollars is on the line is a must. |
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Posted: 10/15/2016 12:09:48 AM EDT
[#48]
Respect!
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Posted: 10/19/2016 10:51:23 AM EDT
[#49]
wow, that is a truly impressive set up. I love the kitchen at the restaurant I'm currently at but I have no illusions about it being a true high volume kitchen, 200 people a night and keeps us very busy.
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Posted: 10/21/2016 12:18:51 AM EDT
[#50]
Quote HistoryQuoted:
wow, that is a truly impressive set up. I love the kitchen at the restaurant I'm currently at but I have no illusions about it being a true high volume kitchen, 200 people a night and keeps us very busy. It's just very different. 200 covers for a restaurant, depending on the menu and kitchen design, can be difficult. I have no desire to work in a restaurant kitchen anymore. I get a lot of satisfaction out of high end, high volume cooking. Like next Friday we'll be doing a plated dinner for 500 that includes sous vide butter-poached lobster and NY strip. And the amount of money I get to spend on food can be staggering, until you do the math and see how much money is actually brought in. The bean counters just finished our budget and forecast for next year. We're looking at bringing in $55 million in F&B for my department. |
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