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You are a chef in a hotel and you manage a kitchen. You need to purchase?

Nov 30, 2008 by jasprit t | Posted in Cooking & Recipes

You are a chef in a hotel and you manage a kitchen. You need to purchase
a meat slicer, Design a relevant document and complete it with required
details.

work out
1. required usage volume. this will determine the quality / sturdiness of your slicer
2. call a restaurant supplier to get quotes
3. look at Ebay or 2nd hand, there are always places that replace equipment or refurb.
4. look at your budget
check to see that the slicer you are choosing does not need any different power outlet than the one you have in your kitchen.
buy it.

The Blindfolded Chef, A Human Slicer Dicer

Chef Garde Manger demonstrations key points on how to select a quality knife, sharpen, proper grip, safety, what the other hand should do and how ...

Chef's Choice Premium Electric Food Slicer with 2 Blades

Buy Now: www.hsn.com Keep your kitchen a cut above the rest with this sleek Electric Meat Slicer from Chef's Choice. With plenty of power to ...

Professional Electric Food Slicer by Chef's Choice | International ...

by JT Hats

Providing nearly restaurant-level quality in a machine that fits the average kitchen, the Chef's Choice 667 almost doubles the capacity of the average home food slicer. One-hundred-eighty watts of high torque power spins the ten-inch diameter stainless steel blade. Together those two features allow slicing of large hams, roasts and other over-sized items far too big for most home slicing systems to handle.

The large carriage tilts towards the blade for better control of the cutting process, tipping heavier items into the slicer automatically. Ball bearing table slides keep the slicing table working smoothly even with a full load. Plexiglass shields keep fingers out of the danger zones without blocking view of the work, and interlocking safety switches prevent accidental starts.

The Chef's Choice 667 includes professional level features like a built-in sharpening system that hones the blade while still on the machine, and a lifting system that lets users remove the heavy cutting blade for cleaning without risking fingers on the cutting edge. A tool included with the slicer screws to the face of the blade for secure and safe handling of what can be an awkward and dangerous piece of equipment. It's not something you want to drop, and with the lifter tool, you won't.

Plan where you'll install this hefty chunk of good equipment before you buy it. At 20 by 14 by 14 inches, and requiring working room around that, the Chef's Choice 667 needs space. Since it weighs nearly 30 pounds, many chefs will want the slicer in a permanent location.

Source: Professional Electric Food Slicer by Chef's Choice | International ...

shelterrific » Blog Archive » reality tv test kitchen: my ...

by Mary T

I spent last Sunday at the local Sur La Table with about 500 eager Pacific Northwestern foodies. We were all there to audition for infamous Chef Gordon Ramsay ’s new reality show, MasterChef . The new show is billed as a Top Chef for home cooks, rather than restaurant chefs, so I thought I’d give it a go.

First step: the 12-page application. This almost thwarted my aspirations right off the bat. “How would people describe your negative traits?” Um, that was a fun jaunt into self-discovery!

Second step: I was told to bring a single serving of a dish that “expresses who you are as a cook” and that can be served at room temperature, plus a photo of that dish. Now, this was more inspiring. After a few days of meticulously testing in my kitchen and forcing my friends and family to taste test, I was happy with my creation: a wintry Dungeness crab salad with shaved brussels sprouts, caramelized leeks, fennel, and blood orange, seasoned with a hint of fennel frond and tarragon. I thought it was delicious — the sweetness of the crab meat augmented by the licorice-y fennel, earthy leeks, and bright citrus. I hoped the judges would think so, too.

Is auditioning for MasterChef anything like American Idol? How delicious is Megan’s crab salad recipe? Tune in — we mean, click the link! — to read more.

On audition day — thankfully dry for January in Seattle — I showed up as instructed at 11 a.m. sharp…and was stunned to see the line already wrapped around the store. People were clutching their mini-coolers anxiously, some showing off their tattoos, some wearing ballgowns (!), all hoping — just like me — to get a chance to be on a new show. We had a long time to think about it. After six hours of standing in the queue, a lot of us hopefuls had really bonded. We were swapping photos, sharing food stories and recipes, forming rhetorical alliances in the competition, and having a great time in spite of our collective nervousness. I even exchanged a few phone numbers, eager to meet again over future meals.

Read more...