Comments on: The Entremetier http://www.milescollins.com/wordpress/the-entremetier Food - Photography & More Mon, 21 May 2012 20:00:27 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/the-entremetier#comment-37814 Fri, 06 May 2011 07:53:20 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-37814 Kaitlyn, Welcome to the site. Usually a vegetable chef is a junior ranking chef in a kitchen with seperate sections for meat, fish, desserts etc. He/she would be working towards the national cookery diploma so in general terms it would tend to be their first or second position after leaving school so experience isn't that important. What chefs like myself look for in a junior chef is someone who is hard working and willing to undertake less glamorous aspects of the job such as vegetable preperation. Some young chefs tend to have a poor attitude towards these sorts of tasks but they are an essential part of any working kitchen, Advancement opportunities are down to the individual's efforts, the more they apply themselves in the begining the quicker they can progress. It's easy to underestimate the job of vegetable chef but their work has a direct effect on the overall quality of the dining experience, there's little point having an amazing fish dish if the corresponding vegetables are poorly cooked. Good luck with your assignment. Kind regards Miles Kaitlyn,
Welcome to the site. Usually a vegetable chef is a junior ranking chef in a kitchen with seperate sections for meat, fish, desserts etc. He/she would be working towards the national cookery diploma so in general terms it would tend to be their first or second position after leaving school so experience isn’t that important.
What chefs like myself look for in a junior chef is someone who is hard working and willing to undertake less glamorous aspects of the job such as vegetable preperation. Some young chefs tend to have a poor attitude towards these sorts of tasks but they are an essential part of any working kitchen,
Advancement opportunities are down to the individual’s efforts, the more they apply themselves in the begining the quicker they can progress. It’s easy to underestimate the job of vegetable chef but their work has a direct effect on the overall quality of the dining experience, there’s little point having an amazing fish dish if the corresponding vegetables are poorly cooked.

Good luck with your assignment.
Kind regards
Miles

]]> by: Kaitlyn http://www.milescollins.com/wordpress/the-entremetier#comment-37805 Fri, 06 May 2011 02:34:27 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-37805 Hey, I'm doing a catering assignment, where I’ve been assigned to be a vegetable chef. I'm finding a tad bit hard that I can't find much information on this kitchen position, so I thought that I should ask you them: What are some of the expected duties of being a vegetable chef? Is there any education/experience requirements? Is there any advancement opportunities? What personal attributes necessary to be successful in this position? Thanks, Hey,
I’m doing a catering assignment, where I’ve been assigned to be a vegetable chef.
I’m finding a tad bit hard that I can’t find much information on this kitchen position, so I thought that I should ask you them:
What are some of the expected duties of being a vegetable chef?
Is there any education/experience requirements?
Is there any advancement opportunities?
What personal attributes necessary to be successful in this position?
Thanks,

]]> by: miles http://www.milescollins.com/wordpress/the-entremetier#comment-18322 Fri, 17 Jul 2009 21:40:28 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-18322 Simeon, Welcome to the site and thanks for your comment. I really believe that cooking vegetables should be given more credence than it gets, it is so fundamentally important. When I was an entremetier I concentrated on cooking the vegetables precisely to maximize their flavour and appearance. It really depends on wether the vegetables you are cooking are served as a side dish for a number of different main courses or individually paired with different meats and/or fish. Drop the wine and butter and go for lighter choices such as olive oils and vinaigrettes which are perfect for crisp green vegetables. Try tapenades, salsa verdes, Asian soy based dressings, different herbs etc. There are plenty of options but keep it simple and let the quality of the product do the talking. Miles Simeon,
Welcome to the site and thanks for your comment. I really believe that cooking vegetables should be given more credence than it gets, it is so fundamentally important.
When I was an entremetier I concentrated on cooking the vegetables precisely to maximize their flavour and appearance. It really depends on wether the vegetables you are cooking are served as a side dish for a number of different main courses or individually paired with different meats and/or fish.
Drop the wine and butter and go for lighter choices such as olive oils and vinaigrettes which are perfect for crisp green vegetables. Try tapenades, salsa verdes, Asian soy based dressings, different herbs etc. There are plenty of options but keep it simple and let the quality of the product do the talking.

Miles

]]> by: Simeon http://www.milescollins.com/wordpress/the-entremetier#comment-18314 Fri, 17 Jul 2009 16:19:09 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-18314 hey Unfortunately I am currently a dreaded veg chef, or entremetier as I also prefer to call myself. And I totally agree with everything you said. I could use some help... I'm bored I want some new ideas for my veg. If i blanch off one more asparagus and finish it with some sous vide carrots finish with reduced white and butter I'm going to freak. Any ideas? I've looked and there doesn't seem to be alot of resources on the subject. Who cares about veg? thanks. SImeon hey

Unfortunately I am currently a dreaded veg chef, or entremetier as I also prefer to call myself. And I totally agree with everything you said. I could use some help… I’m bored I want some new ideas for my veg. If i blanch off one more asparagus and finish it with some sous vide carrots finish with reduced white and butter I’m going to freak. Any ideas? I’ve looked and there doesn’t seem to be alot of resources on the subject. Who cares about veg?

thanks.
SImeon

]]> by: miles http://www.milescollins.com/wordpress/the-entremetier#comment-2753 Sat, 12 Apr 2008 15:20:15 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-2753 Ronald, Thankyou for your comment, I think cooking and chefs have become so popular now that it is important for people and especially young ones considering a career in catering to understand what it is really like. Thankyou for visiting the site and taking the time to comment. Miles Ronald,
Thankyou for your comment, I think cooking and chefs have become so popular now that it is important for people and especially young ones considering a career in catering to understand what it is really like.
Thankyou for visiting the site and taking the time to comment.
Miles

]]> by: ronald http://www.milescollins.com/wordpress/the-entremetier#comment-2749 Sat, 12 Apr 2008 14:41:29 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-2749 very good post. i really see the passion for cooking here. i'm a struggling cook & very eager to hone my skills. very inspirational & give others insight in the kitchen field. very good post. i really see the passion for cooking here. i’m a struggling cook & very eager to hone my skills. very inspirational & give others insight in the kitchen field.

]]> by: Rod http://www.milescollins.com/wordpress/the-entremetier#comment-479 Sat, 13 Oct 2007 18:09:29 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-479 It all sounds like hard work to me shudder ... Rod It all sounds like hard work to me
shudder …
Rod

]]> by: miles http://www.milescollins.com/wordpress/the-entremetier#comment-478 Sat, 13 Oct 2007 16:00:09 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-478 Christine, I personally don't get tips but the kitchen get a share which is taxed. Another incentive brought in by the labour government, the party of the people. Miles Christine,
I personally don’t get tips but the kitchen get a share which is taxed. Another incentive brought in by the labour government, the party of the people.
Miles

]]> by: miles http://www.milescollins.com/wordpress/the-entremetier#comment-477 Sat, 13 Oct 2007 15:58:14 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-477 Cid, re job application, don't call us...! The idea behind these posts is to give an idea of what it is really like in hotel and restaurant kitchens without the gloss of ghost writers and publishers. Miles Cid,
re job application, don’t call us…!
The idea behind these posts is to give an idea of what it is really like in hotel and restaurant kitchens without the gloss of ghost writers and publishers.
Miles

]]> by: Christine http://www.milescollins.com/wordpress/the-entremetier#comment-476 Sat, 13 Oct 2007 14:55:19 +0000 http://www.milescollins.com/wordpress/the-entremetier#comment-476 Miles, I don't think I could hack it! Thank you for your wonderful insight stories. I hope that the tips left in the restaurants filter also through to kitchen staff. They seem to need all the encouragement that they can get. Miles,
I don’t think I could hack it! Thank you for your wonderful insight stories. I hope that the tips left in the restaurants filter also through to kitchen staff. They seem to need all the encouragement that they can get.

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