Welcome to Chef John's digital Resume'
Healthy Recipes Here. BMD 12.21.17.xlsx
Healthy Recipes Here. BMD 12.21.17.xlsx
We are "Fixers".
What does it mean to be a fixer?
a: a person who intervenes to enable someone to circumvent the law or obtain a political favor
A: a person who adjusts matters or disputes by negotiation
"Never Forget" is an expression and political slogan used to urge others to remember the events surrounding a national tragedy, most notably the September 2011 attacks. On the web, the phrase has been used ironically to poke fun at news events that have been blown out of proportion, or to celebrate a variety of disappearing relics of the past.
Auguste Escoffier (born October 28, 1846, Villeneuve-Loubet, France died February 12, 1935, Monte-Carlo, Monaco) was a French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London. His name is synonymous with classical French cuisine (see grande cuisine).
Escoffier began his career at the age of 12, and, when he retired from the Carlton Hotel at the age of 74, he counted 62 years of active service, a span considered a record in his profession. The name of Escoffier became of worldwide repute when in 1890 he was given the direction of the kitchens of the newly opened Savoy Hotel, and he created the péche Melba (peach Melba) in honour of the famous singer Nellie Melba when she was staying therein1893. In 1899 he moved to the Carlton Hotel, where he was to build a fabulous reputation for haute cuisine during the next 23 years; on one occasion Emperor William II is reported to have said to Escoffier, “I am the emperor of Germany but you are the emperor of chefs.” In recognition of his services to the prestige of French cooking abroad, he was awarded the Legion of Honour in 1920 and made an officer of the order in 1928.
FI was founded by a group of safety professionals who saw a need for high-quality safety procedures. While maintaining affordability and transparent access. We have been committed to providing our customers with the best possible service and products, without compromising our Associate's safety.
Nous proposons une large gamme d'équipements de sécurité tels que des gants de coupe, des chaussures antidérapantes, une gestion des objets tranchants, etc. Tous nos produits sont
testés et certifiés pour respecter ou dépasser les normes de l'industrie.
We pride ourselves on exceptional customer service and our commitment to workplace safety. Our team of safety experts are always available to answer any questions you may have and help you find the right products for your needs.
Chinese Proverb
Lead pipes can be a source of lead in drinking water, which can be harmful to health. Lead can dissolve into water that stands in lead pipes and the concentration of lead depends on several factors, including how long the water has been standing, the condition of the pipe, the water temperature, water hardness and corrosion of faulty welds. Lead exposure can cause high blood pressure and brain, kidney and reproductive health issues in adults. Symptoms of lead poisoning include headaches, stomach cramps, constipation, muscle/joint pain, trouble sleeping, fatigue, irritability, and loss of sex drive. Most adults with lead poisoning don't look or feel sick.
Seafood: Fish have the highest levels of mercury, which can be caused by mercury absorption by smaller organisms, fish that consume these tiny organisms are high in mercury. Fish including king mackerel, marlin, orange roughie, shark, swordfish, tilefish, ahi tuna, and bigeye tuna retain heavy metals and pass them along to humans.
Asbestos is a naturally occurring fibrous mineral that's resistant to heat and corrosion. It's made up of long, thin crystals that are composed of microscopic fibrils. When asbestos is mishandled or abraded, these fibrils can be released into the air and inhaled. Asbestos-related diseases include cancers such as mesothelioma, lung cancer, ovarian cancer and bile duct cancer. They also include non-malignant diseases such as asbestosis and pleural plaques. Any amount of asbestos exposure can cause asbestos-related cancer. https://www.oracleasbestos.com/what-is-asbestos/what-does-asbestos-look-like/
Kudos to the good people at General Dynamics, GE, and The Culinary Institute of America.
www.cybermountainusa.com for career placement services!
The Italian poet Dante Alighieri is credited with the statement that "the hottest places in hell are reserved for those who during a time of moral crisis, remain neutral." In Dante's great tri-part poem, Paradiso, Purgatorio, and Inferno, the neutrals, those who in this world had never taken any side on any issue...
Sneezing and coughing can spread germs onto surfaces either through the droplets released from the sneeze or cough itself or through germs from the sneeze or cough getting onto the hands, which then come into contact with surfaces and create fomites. The pathogens love warm, wet and dirty surfaces!
Spread of COVID-19 occurs via airborne particles and droplets. People who are infected with COVID can release particles and droplets of respiratory fluids that contain the SARS CoV-2 virus into the air when they exhale (e.g., quiet breathing, speaking, singing, exercise, coughing, sneezing).
I provide FREE COVID-19 classes for anybody in need.
Call 502-TEN-JOHN (It is Free)
What Does the Culinarians' Code Mean?
If you're interested in a career as a chef, you need to know about the Culinarians' Code. The Culinarians' Code offers guidelines for chefs to work ethically, in ways that honor the profession and that uplift other chefs. Understanding the Culinarian Code is essential for prospective chefs. Here is a guide to all ten parts of the Culinarian Code, so you can already begin applying it to your own burgeoning culinary career.
These guidelines offer advice on building positive connections that benefit the culinary world as a whole. Breaking into the culinary world is a challenge, and it's easier and better for everyone when chefs support one another. One of the best ways to support another chef is to share knowledge with other chefs and helping to create an environment of altruism and community.
Although some level of competition in any profession can be healthy, things can take a turn for the negative when people act selfishly, or actively hinder others' chances for success instead of trying to better themselves. Here, the Code addresses these issues, highlighting how conducting business honorably isn't just a matter of personal ethics, but something that benefits all chefs.
The kitchen is a high-stress workplace. One way to mitigate tension is to make sure that everyone treats everyone else with respect. Practicing fairness and courteousness helps ensure that even when tensions rise, everyone in the kitchen understands that there are no hard feelings.
Criticism is another difficult and sometimes necessary part of the job; everyone makes mistakes, and sometimes you need to point that out. It's essential to make sure that when you need to criticize someone, you do so in good faith, and not for petty or mercenary reasons.
Once again, community takes precedence in the code. Chefs should never act selfishly and should be prepared to perform any task they would ask another to do for them. The second pledge highlights the importance of fairness in dealing with conflict. The facts at hand should matter, not your personal opinions of the people who are disagreeing with one another. Finally, it's essential to understand that the culinary career is not a zero-sum game. Someone else's success doesn't detract for your own, and everyone deserves to be celebrated for their achievements.
The final guideline of the code acts as a sort of golden rule for the profession. Following this guideline makes following all the others easier. When in doubt, appealing to the better aspects of our nature is a good rule to live by, and striving for happiness instead of fostering resentment will make your workplace better and more productive.
All this water!
Just read it.
Just Read it.
Just Read it.
Consistent Safety
Analyze Hazards, Establish Control
Leading the effort at the Manned Spacecraft Center, now NASA’s Johnson Space Center in Houston, was Paul Lachance, former coordinator for the U.S. Air Force’s Quartermaster Food and Container Institute. That institute had just moved and become the U.S. Army Natick Laboratories, which NASA brought on board as a partner in developing food for the space program.
We can Help Keep Your Operation Running When the Unexpected Happens.
Breakthrough science has given researchers, clinicians, and patients new hope in the fight against cancer. With recent discoveries in immunotherapy treatments and an increased understanding of the immune system’s role in fighting disease, we are closer than ever before to transforming all cancers into curable diseases
"THE FISH WHO KEEPS HIS MOUTH SHUT, NEVER GETS CAUGHT."
Educated Chefs With Years Of Experience !
Who Can Cook!
No EX-Cons., Tattoos or Wierd People! If you need a hand, REACH OUT!
3411 Warner Avenue, Louisville, Kentucky 40207, United States
Today | Closed |
Do the right thing! Every time!
Copyright © 2023 Chef John All Rights Reserved. FE, DBA LIVING RECORD
Powered by GDTRFB INC.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.