Hello! I'm Chef Kevin!

[cristylp]

Re: Hello! I'm Chef Kevin!

Welcome to the board, Kevin!

[Korelis]

Re: Hello! I'm Chef Kevin!

Welcome Kevin! I am sure I could learn a lot from you. So how about you help me learn to cook some good food and I will keep your computer going so you can see us on ADBB!

Please feel free to join us in the STAC forums. That is where those us who have been on atkins a 2nd or more times hang out!

[Outback Jess]

Re: Hello! I'm Chef Kevin!

Ribeyes RULE....Hey Kevin, loved your insights already...just like a chef, trying to bring flavor to the situation!!!! You will be fun to have around. Good luck in the kitchens...Hey your feet are gonna feel better and better and better....there are amazing days ahead!

[Heidi3]

Re: Hello! I'm Chef Kevin!

HI Chef Kevin ..welcome!!! My son is also a top graduate of a very good West Coast Culinary school and put on 50lbs while he was training! I also gained weight and we spent a lot of time arguing about the way I cook!!!! Can you imagine him knowing more than me about food
It is good to have you here and I just wanted to comment on your comments if I may!!!

I see, a clever rule that I didn't read...
Chefs must share recipes...
hmmmm, I will share what I can.

Tips that I live by:
1. Butter goes in everything.
Italian chefs always talk about olive oil, but trust me, when you aren't looking, they are putting butter in everything. That's a real life restaurant trick. I use flavored butters (compound butters) on meats, steaks, atkins bars (yuck).


.... on this one you guys need to try adding butter to Italian!!!! I remember every wonderful Italian chef I have even known tossing butter into olive oil or butter in to pasta sauce ...and I do this as well ...now my secret it outed darn it!!!!

2. Instead of using onions in everything, try shallots.
The flavor is almost a cross of onion and garlic in a way. Hard to descibe in words. But trust me, restaurants use them by the boat loads. It's why my food doesn't taste like home cooking.

YES YES YES YES!!!!! and cook them down!!!!!! (sorry I know you are a chef..I am not and you do not by any means need my validation... but as the mother of one I am entitled to offer it )

3. Avoid chain restaurants.
Chains tend to buy things premade or they make them in central kitchens and ship them to the restaurants. A buddy of mine is looking for a chef gig and he took a part time job at a big chain (without naming it, they are named after a day of the week that starts with F). This place even buys green peppers pre-sliced. Of course to keep them fresh they put chemicals on them.

OK NOW I LOVE YOU!...lets not mention bleach water ok?

4. Learn how to braise
It's one of the hottest trends in upscale restaurants. Braised veal shanks are big money items (Also called Osso Bucco). The technique is easy. quickly brown your meat, then place in an oven proof pan and cook in a liquid. You can take tougher (cheaper) cuts and make them fit for a king! Plus you tend to cook more this way, so you have multiple meals.

Ok now the boy is talking about Braising....omg ......

Feel free to ask me questions. I really do love to talk about food!

HONEY YOU ARE NOT ALONE IN THIS WELCOME but we need to talk about this Spam thing?

[Chef Kevin]

Re: Hello! I'm Chef Kevin!

Yeah. I rank Spam right there with Hamburger Helper and fake mashed potatoes.....

It's just a fun word to say!

[cristylp]

Re: Hello! I'm Chef Kevin!

I'm saying this really really quietly... but I like spam fried nice and crispy... LOL !

[Chef Kevin]

Re: Hello! I'm Chef Kevin!

When I was in Hawaii on a vacation, Spam was EVERYWHERE! There are restaurants that feature it!
Now that is a horror movie for a chef.....

[Desertthorn]

Re: Hello! I'm Chef Kevin!

I'm saying this really really quietly... but I like spam fried nice and crispy... LOL !

You what!!! Hey gang Cristylp likes Spam. Chistylp likes Spam

See you should whisper like this!
Just kidding you kid. Actually my husband bought some spam and it sat in the cubboard for months cause I really didn't know what to do with it. Finally I fried it up and while it was nothing that I would eat on a regular basis, I can see that if we had a disaster and I was on my 5th day without food, I might be inclined to eat the stuff.

[cristylp]

Re: Hello! I'm Chef Kevin!

You what!!! Hey gang Cristylp likes Spam. Chistylp likes Spam

See you should whisper like this!
Just kidding you kid. Actually my husband bought some spam and it sat in the cubboard for months cause I really didn't know what to do with it. Finally I fried it up and while it was nothing that I would eat on a regular basis, I can see that if we had a disaster and I was on my 5th day without food, I might be inclined to eat the stuff.

LOL LOL!! I used to eat it fried like that with lettuce, tomato and mayo. But only on the rare occasion... I swear! LOL

[rayard singh]

Re: Hello! I'm Chef Kevin!

welcome,
Ive been on atkins for 3 weeks today and i feel great already!
I am a food technologist ( currently doing beverages at pepsi though) so if you want to shoot the breeze about food anytime, drop me a line.
keep it up.

EDIT

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