culinarians needed for downtown mansion.

[petack]

hey,

i am running the kitchen at the lougheed house and i am in need of some cooks who have fine dining experience and who are capable of being left alone and produce extremely fresh quality food. we do a canadian menu with local ingredients and organic meats and dairy and the whole kit. also looking for pastry chef.

we offer free downtown parking, huge fucking tips like never seen before, kitchen gets 50% of function grats. last friday we did 108 and got over a grand on tips for the kitchen alone.

this is a chance of a life time for someone who is passionate about food and wants to learn. must be able to work in extremely hot and small kitchen.

if you are interested or know someone who might be. please send your resume.

phone: 410-9288 fax: 410-9289 email: petacked@gmail.com

also could use people for on-call positions as servers. bussers. dishwasher....

ask for chef.

thanks.

www.lougheedhouse.com

[le' Chaud Karl]

What are the hours? I have worked in serveral different kitchens and have 7 years in the food industry. Perhaps you could pm some more details.

[petack]

the hours? well...from sun up until sun down 7 days a week. if you send resume or You get in touch with me, then ill let you know more. if you have a decent resume you might a call back, if you aint worth my time i wont give you details until i know who i doing business with. but from asking what are the hours first and bragging you have a whole 7 years experience wont give you far with me.

if ur looking for a challenge, u know the drill.

Chef petack

[isum]

Who owns the Lougheed house? Vetol?
Is JP still working their?

[petack]

if you wanna technical, the queen owns the house. witold is the restaurant proprietor. jp...hahaha you are funny. what a tool. i am still trying to clean up after his fucking messy bad habits...good thing he went back to the poor red door bistro after being let go. ive been running the kitchen since NYE

[Dragonfly]

While I don't cook at that level, I would gladly submit myself as a guinea pig to try whatever new creations you'd like to test out. I have a good palette

[WyldThyng]

Is JP Jason? I used to know a Jason there... wouldn't surprise me if he was a total tool. He sucked as a boyfriend, too

If you didn't get my PM, I'll talk to you in a couple of months when I'm allowed to put equal weight on both feet. I can't do anything that involves a lot of walking around right now. Gotsta stick with the desk jockey stuff.

Which sucks, because I'd *kill* to be back in the kitchen under your tutelage again.

[le' Chaud Karl]

the hours? well...from sun up until sun down 7 days a week. if you send resume or You get in touch with me, then ill let you know more. if you have a decent resume you might a call back, if you aint worth my time i wont give you details until i know who i doing business with. but from asking what are the hours first and bragging you have a whole 7 years experience wont give you far with me.

if ur looking for a challenge, u know the drill.

Chef petack

Hey I suppose asking questions about a job you posted on subtutious was way out of line. And shit letting you know I know my way around a kitchen was plain wrong of me. I do know the drill I have dealt with pompus ass chefs for much of my career.

[petack]

hey kelly . i got ur meesages, sorry to busy to return phone calls. get in touch with me when you get better, always looking for good helpers.

ok, dude, if you wanna cook for the best with the best of the best, get in touch with me. we have fresh vegetables garden with fresh herbs and edible flowers, everything is "organic" and locally grown. will have 3 restaurant this fall so that means a lot of opportunities and hours and good fucking tips. 1800$ in just over a month of work. try to beat that for kitchen tips, now if i would have staff i would pay them but it's all mine bitches.

also looking for a pastry chef and servers.

so far i have cooked for peter lougheed 3 times and on wednesday the prime minister is coming over for dinner....so who have all cooked for? that is the clientele we cook for. the old and rich of calgary and dignitaries from around the globe. stampede season is looking crazy busy, 10 parties average a day so far. the hours will be crazy and the money will flow like crazy!

anyway, if you are somehow interested and i think taking the time to reply to my bullshit messages is enough to be interested or at least curious. i would send your resume to me or phone to book an appointment and when you see the house you will understand.

chef

[Mr. B]

this is by no means a shot at this thread or anyone in it but it got me thinking....

Fine dinning has always boggled my mind in that the value associated with culinary expertise does not jive with food's fundamental usage. When it's all said and done, it all has the same value when it reaches the toilet.

And if you have problems with my train of thought take this into consideration: After Stephen Harper eats at whatever posh eatery he decides, his shit isn't worth anything more than my own when I eat at home.

[WyldThyng]

In the meantime, though, it reaches a few different places.

Your tastebuds. It excites them, or it bores them, or it's somewhere in the middle. How's the texture? How are the nuances of flavor? Is the food fresh?

Your digestive system. Heartburn? Tummyache? Or pleasant passage?

Your body in general: nutrients, chemicals/pesticides, etc. etc.

Do I think some of it's all in one's head? Totally. I think "organic is better" is a crock. I do, however, wish I had time to bake bread from scratch, make my own pasta, what have you. And the more raw materials you have to deal with, the more it costs. A good marketing scheme helps

Mr.B., the appeal for me lies in working with Yan and expanding my knowledge in the area of food services, not working in a fine dining establishment. That having been said, without Yan's backing, I probably wouldn't stand a CHANCE at being in a fine dining establishment (due to lack of experience and/or schooling - the enthusiasm, brains and potential to learn, I *do* have.). When I worked with him before, I worked in a suburban bar'n'grill type place, and it was just awesome. I miss it. I'd be knocking his door down if it weren't for the fact that my surgeon says "strictly sedentary" is the order of the day, and a food prep staffer isn't of much use when they're not allowed to stand up for long periods of time.

Karl, Yan's a good guy and he'd be a good boss. He was a GREAT boss, and I'd have had years of experience as of now, except that my full-time job fell through and I had to take another one with a conflicting schedule. Unfortunately, one cannot live on part-time dishpig pay alone

Yes, he'll crack the whip. But that means he'll put out awesome product. When I lived with him, he got calls for jobs all the time despite already being content with the one he had. People were ready to pick him up at the drop of a hat.

Anyway. This is something I will be signing up for once I have the physical capacity and the hours available. You won't regret it if you do too.

[isum]

Fine dinning has always boggled my mind in that the value associated with culinary expertise does not jive with food's fundamental usage. When it's all said and done, it all has the same value when it reaches the toilet.

Its about tasting the food. And the wine.



Hey Petack is your girlfriend the marvelous marbles who makes magnificent mousses? (said in a little kids voice)

[Mr. B]

I guess its a world of greatness that beans and cornbread could never compare.

[dancebaby]

this is by no means a shot at this thread or anyone in it but it got me thinking....

Fine dinning has always boggled my mind in that the value associated with culinary expertise does not jive with food's fundamental usage. When it's all said and done, it all has the same value when it reaches the toilet.

And if you have problems with my train of thought take this into consideration: After Stephen Harper eats at whatever posh eatery he decides, his shit isn't worth anything more than my own when I eat at home.

i felt the same way until we went to a couple of fine-dining establishments here in calgary and in seoul. the sensual pleasure of tasting a dish that is artfully prepared by a skilled chef and complemented by the perfect wine, is an experience everyone should have at least once in their lifetime.

[Schlectron]

this is by no means a shot at this thread or anyone in it but it got me thinking....

Fine dinning has always boggled my mind in that the value associated with culinary expertise does not jive with food's fundamental usage. When it's all said and done, it all has the same value when it reaches the toilet.

And if you have problems with my train of thought take this into consideration: After Stephen Harper eats at whatever posh eatery he decides, his shit isn't worth anything more than my own when I eat at home.

i felt the same way until we went to a couple of fine-dining establishments here in calgary and in seoul. the sensual pleasure of tasting a dish that is artfully prepared by a skilled chef and complemented by the perfect wine, is an experience everyone should have at least once in their lifetime.

I would say, generally, avoid fine dining in Calgary. For the money you would spend eating out here regularly you could start saving for a gastronomic vacation to someplace like New York, Chicago or San Fransisco. My experience with so called fine dining establishments in Calgary have left me seriously disappointed, from the unexceptional food to the completely unsophisticated service. It's sad really, because I love to eat out and now since moving to Calgary I have to wait for vacations to get my fill of dining experience. I am heading to Chicago in May and I just got my reservations for Grant Achatz's restaurant Alinea. The odd thing about eating at places like this is you almost always get your dinner reservations before you book your flight, otherwise you will never get in.

Mr. B, in defense of fine dining, look up molecular gastronomy. It should provide you with an idea of where the leaders in contemporary cuisine are heading. I see cuisine as an art form, not unlike painting or music, in that there are a world of people doing it, but scattered throughout the world there are a handful of individuals who are truly exceptional at it. In terms of cuisine, these individuals are great artists and all you have to do is submit your palette to their creativity and imagination. But what would art be without science, in order to be competitive, many of top chef's have begun to explore aspects of cooking previously left unexplored and using equipment that wouldn't be out of place in a lab. One doesn't go in the restaurants of the top chefs, look at a menu, and choose each course they will be eating. Instead, the menu provides you with different configurations of courses for the evening, it can be a nine course meal or even up to a twenty one course meal, with some variations to suit your needs. You don't go to these restaurants before your evening begins, dinner is your evening, and can last for up to six hours. If dinner has been successful, then the amount on the receipt will be the furthest thing from your mind.

Yes, I like food.