chef4cook

You really should try the scrapple. Ask for it thick and crisp on the outside.

I am a Washingtonian and I've eaten "Scrapple" since I was tiny! I love it. I usually have it with Syrup, Eggs and/or Hotcakes. I like mine thick and very crisp. For me that's the only way to eat it.

I can understand both points of view. I know as a Chef I will always try to accomodate a guest (Baring the ridiculous) and I think they should have at least come up with a larger glass for Joe. I am afraid I understand the restaurants viewas well, that if others see that someone is being allowed to drink from a "Reserved" glass that could start a stampede. It's happened to me while doing "Special" menus, someone will ask oh! can I have that and then get nasty when they find they cannot.

I read those articles as well and found nothing very interesting. I did like the sentence about the meatballs being colored with food red dye! I didn't realize that red dye was popular in food?

You bet I do! Do you have any Idea how much I hate working for someone else? I prefer being in control of my day. I make the decisions and I take the flack if they are wrong. Sure it can be costly, and sure it can be a pain in the ass sometimes, but if it's worth doing isn't that usually the case? I love the restaurant business and can't wait until I have my shot.

Just to set the record Straight.....The Coeur De Lion was serving "Pan Seared Natural Sea Scallops with Tiny Green Lentils Salad and Sherry Gastrique"! Chef Tony Spagnoli Chef The Coeur De Lion Restaurant

LINE COOK NEEDED: Experienced Line cook needed for established restaurant near DC Convention Center. 3-5 Years experience in fine dining and must be able to prove it on the line. Culinary Grads A+. Must be Flexible and able to take direction. Clean,Neat,Organized and on time are essential. Only career minded individuals need apply. Metro Accessible. F/T-P/T. Competetive Wages. Benefits available. Chef Tony at:202.414.0507

I had the sad misfortune of dining at "Elevation Burger" tonight. I had read all the positive reviews on DR and decided to give it a try since I live so close. I wish I hadn't! As I walked through the door I could feel my apprehension building when I noticed zit faced teenagers behind the line. Not that there's anything wrong with that. At say McDonalds where there is a standardized method of cooking. However these guy's (and one young lady) were cooking on there own unsupervised. And to me that spelled disaster. And I was correct. I got a Phat Burger, Fries and a Chocolate shake. My shake was full of Ice crystals, salt and pepper had not touched my burger and the fries were so thin that the were cold by the time they were at my table. Not to mention the smell of burnt olive oil wreaked in the place. My dining companion ordered the 1/2 and 1/2 and threw 1/2 of it away. I would say the highlight of my misadventure was leaving. Five Guy's rules!!!!!! the next time I yearn for a Burger they'll get my money!

For me "On Cooking" is a can't live without. If I need info on a technique or process I grab "On Cooking". It was my main text in cooking school and I have found that no matter how much I learn or how long I stay in the restaurant biz I always go back to this book to refresh.

I love fresh pasta also and when I make mine I use "tipo oo" flour. I love how light my pasta turns out. I will handcut pappardelle and then I put a bit of a twist on a classic bolognese. I do a duck bolognese and it has always done very well for me. chef4cook

Thanks for your input!

Has anyone eaten at this restaurant lately or,has anyone cooked in the kitchen. I'm seeking opinions on the food or working conditions.

[color=blue Not in any specific order: Foie gras polenta with porcini mushrooms Whole roasted chicken with root veg. Shrimp risotto Linguine w/garlic,chilies and butter Duck fat roasted fingerling potatoes Duck,Goose,poussin,quail DBL Whopper w/cheese Favorite cooking method: Braising

Hello DC!, I recently relocated back to the DC Metro area. I am seeking a "Fine dining" restaurant that is looking for a talented Chef. I have 10 years in the restaurant biz. The past 7 years as Executive Chef. I'm a "WORKING" Chef. So if anyone has any leads I would appreciate it greatly. Thanks. chef4cook