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Andrew Hutto

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Re: New Grad to fill Executive Chef position?

by Andrew Hutto » Thu May 09, 2013 9:00 pm

No. No chance of success. The best cooks ever come up through the dish room. Culinary grads ( unless they have done prior serious restaurant time) can' t cook their way out of a paper bag in a commercial kitchen. Passing your final exam with 30 minutes to prepare a meal for two, wearing a toque and having a chef coat with your name on it mean very little.
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Ryan Rogers

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Re: New Grad to fill Executive Chef position?

by Ryan Rogers » Fri May 10, 2013 9:34 am

Andrew Hutto wrote:No. No chance of success. The best cooks ever come up through the dish room. Culinary grads ( unless they have done prior serious restaurant time) can' t cook their way out of a paper bag in a commercial kitchen. Passing your final exam with 30 minutes to prepare a meal for two, wearing a toque and having a chef coat with your name on it mean very little.

Ding ding ding.
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Royals Hot Chicken
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Axel Cooper

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Re: New Grad to fill Executive Chef position?

by Axel Cooper » Fri May 10, 2013 9:06 pm

I always had to laugh when everyone ran out of towels on a Saturday night and then went to each of their stashes. Once every one produced the load of towels stashed away, low and behold, enough towels to make it through. It's a scam I tell you.
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Jayson L

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Re: New Grad to fill Executive Chef position?

by Jayson L » Thu May 16, 2013 1:29 am

half empty / half full

... consider an alternate point of view. Not having read the position posting; nor knowing anything of the Principal(s) (experience, concept, needs, plans,et al); Id like to offer two observations.

First:
What if the pricipal(s) (owner/operator) do/does have their act together - at the very least - from the position posting will have a stack of applications filled with real "go-getters" ... who probably aren't focused on limitations; unjaded by current market statistics and who are full of energy. All of the things the Operator(s) is/are currently feeling.

Second:
Only when speaking of Louisville are the circumstances of my first observation completely irrelevant. Why? Because regardless of the Operator(s) merit - Louisvillle's community of proven and capable Chefs (especially knowing the consequence on a noobs future this could be if results are negative) would ever allow a noob to go unmentored and/or unsupported.

The cohesive feedback/support system the Chefs of Louisville rally behind each others operations is organic and rules beyond any organizational governance. Some of the best feedback/advice Ive EVER recieved has come from said community, and moreover, from individuals contributing to this thread. The position posting, regardless of the merit behind it, represents an opportunity for all of you to continue showing the world what makes the foodie community of Louisville trully unique.

so... good idea / bad idea : half empty / half full

despite the 100% accuracy of everyones additions to the thread (haha - the things we learned to love & in-turn learned to live for) new ops = +1 for Louisville. ...No better place to cut your. teeth.
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Rich S

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Re: New Grad to fill Executive Chef position?

by Rich S » Mon May 12, 2014 4:12 pm

I believe the Red Yeti brewpub in Jeffersonville was the restaurant being discussed here, so I thought it was interesting that they just posted this on Facebook:

We are pleased to announce the addition of chef Michael Bowe to our team. Chef Michael is a classically trained Certified Chef de Cuisine with over 18 years of culinary experience. He has been Executive Chef for a number of notable upscale restaurants, notably, Huntington Prime in Huntington, WV and most recently Z's Oyster Bar and Steakhouse. We have no words to express our excitement for what is about to come out of our kitchen. Look for a preview at 'Taste of Jeffersonville' on May 15th at Kye's. Stay tuned for more news very soon.

In any case, Red Yeti says it plans to open soon, although I'm unclear on whether they'll be brewing their own beer from the start.
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Robin Garr

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Re: New Grad to fill Executive Chef position?

by Robin Garr » Mon May 12, 2014 4:27 pm

Rich S wrote:I believe the Red Yeti brewpub in Jeffersonville was the restaurant being discussed here, so I thought it was interesting that they just posted this on Facebook:

Thanks for the update, Rich! Interesting that it's been almost exactly a year since the original discussion.
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Andrew Hutto

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Re: New Grad to fill Executive Chef position?

by Andrew Hutto » Wed May 14, 2014 9:48 am

Just revisited this thread after a long time. Disclosure of the towel stash is tantamount to a magician sharing a trick.
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Alison Hanover

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Re: New Grad to fill Executive Chef position?

by Alison Hanover » Fri May 16, 2014 11:43 am

Upon reading this I immediately went and created a towel stash!! Thanks Stephen, don;t know why I hadn't thought of this!!
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Dan Thomas

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Re: New Grad to fill Executive Chef position?

by Dan Thomas » Fri May 16, 2014 10:23 pm

As a glass half empty naysayer, I just want go on record that I want Chef Michael and every one at Red Yeti, to prove me wrong! Good Luck with your much anticipated opening! As a born and bred Hoosier from those parts, I'm very much looking forward to checking out what they have to offer :D
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