http://www.amyglaze.com/one-cook-for-sa/?utm_source=rss&utm_medium=rss&utm_campaign=one-cook-for-sa 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 01:43:26 +0000 hourly 1 https://wordpress.org/?v=6.7.2 http://www.amyglaze.com/one-cook-for-sa/#comment-5260 Mon, 01 Dec 2008 10:54:46 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5260 japanwoodworker.com
this site is awesome, go to the kitchen tab.
the store is local, in alameda,one of the best around !!Of course they deliver….

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5259 Mon, 01 Dec 2008 10:47:42 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5259 I feel your pain. I quit my job in the electrical trade and attended cordon bleu sf in ’05 also! The more famous and known restaurant and chef we work for, the lesser the pay , but the better it looks on the resume, (so they can “stick’ it to ya’!) So to speak. I did my externship at Wolfgang Puck’s Postrio. Over the past three years I’ve worked the lines at Masa’s, Aqua, Farallon, Epic Roasthouse, and Kuleto Estate in St. Helena. The sacrifice in pay has been worth the education and training and development in speed and technique and palette development and, and, and….I would say our sacrifices are still not over. Now trying to work a little smarter than harder…been pulling away from the line and doing independent catering gigs with Albert Schilling(world class chocolatier) and Jan Birnbaum( Paul Prudhomme protege). Also starting my own catering company here too. I can make in one party what it would normally take two weeks to make on a line. But you can’t take away that experience you get on the line, you know!!Just with the economy being “down” not as many people are throwing parties so it really helps to know the right people….

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5258 Mon, 06 Oct 2008 17:21:42 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5258 What restaurant are you working in?

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5257 Thu, 02 Oct 2008 08:32:48 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5257 Can you make a video on sharping your knifes. I simply cannot get a knife sharp with a stone. I lack confidence. What are you cooking? John

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5256 Tue, 30 Sep 2008 22:48:43 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5256 Congratulations!!! I’m so glad you got the job. Glad to hear that all is well in NYC. Miss you!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5255 Mon, 29 Sep 2008 21:17:45 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5255 I’m way late with this, but congratulations! I know you’ll be successful.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5254 Sun, 28 Sep 2008 00:07:01 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5254 Congrats Amy, I am curious about your position but gathering from your hints, your pedigree and your aspirations, I have an idea per se of where you might have landed…As someone who probably shares your mentality, I will try to convey the truth that I am still grappling with; often what a job doesn’t pay in monetary funds it makes up for in experiences and adventure, just think of your tutelage, at its very primal core, a day-to-day sweat equity in a constant source of stimulation and growth…These experiences always pay out for ‘us’ in the end…Whether or not we get wealthy will remain to be seen, but we will undoubtedly be ‘rich’…
GKC

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5253 Sat, 27 Sep 2008 13:49:57 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5253 Thanks for the update and the fast forward material in the comments a couple of posts back. Thomas Keller in the same building is pretty exciting, but I like SAS idea of your hosting your own Food Network show, you already have some videos ready to go…exciting times for you, woo hoo, new york are you ready!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5252 Thu, 25 Sep 2008 14:52:42 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5252 If you happen to go to Korin, check out the Masamoto VG Virgin Carbon knives. That’s what I switched to after my LCB Wustofs (I know your pain). The Masamotos are great knives and not overly expensive. Good Luck.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5251 Tue, 23 Sep 2008 20:40:32 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5251 Congrats Ms Glaze! Hang in there… as my old roomy said, “the money will come”… Get into what you’re doing… Het

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5250 Tue, 23 Sep 2008 19:09:05 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5250 Well, there is that book “Do What You Love and the Money Will Follow.” I hope that will turn out to be true. Why some people make so much more money than others is really one of life’s unsolved mysteries for me. I do hope the job turns out to be just the start of many good things for you!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5249 Tue, 23 Sep 2008 17:23:04 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5249 Wishing you the very best you go go girl friend !

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5248 Tue, 23 Sep 2008 11:22:32 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5248 Because we love it, we are willing to take paycuts that seem ridiculous, work 16 hour days to make ends meet and torture our bodies with the intense physicality of the job. I wouldn’t trade it for the world.
Best of luck to you in your new endeavour ~ I spent a heady week in New York last month eating amazing food at amazing restaurants.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5247 Tue, 23 Sep 2008 10:08:57 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5247 From the Food Network site:
Think you have what it takes to host your own show on Food Network? Email your name, contact information and why you should be considered for next season’s competition to NFNS5@foodnetwork.com.
Go for it – we’ll all vote for you! But if you win, can I help name your show??? :>

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5246 Tue, 23 Sep 2008 08:07:53 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5246 Congratulations!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5245 Tue, 23 Sep 2008 04:03:14 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5245 I love staying updated on what you love! Continue the joy and successes!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5244 Tue, 23 Sep 2008 01:43:47 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5244 One word, Glestain. Amazing knives. Oh, were are you working.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5243 Mon, 22 Sep 2008 15:35:50 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5243 Congratulations!! It might take a wee bit of time but I know you’ll be at the top of the NY payscale in no time. Just keep networking and blowing your horn… isn’t that what the best New Yorkers do?

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5242 Mon, 22 Sep 2008 13:33:21 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5242 Congratulations Amy – you’re so fortunate to be doing what you love. Here’s wishing you all the success in the world, both professional and financial!
Cheers.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5241 Mon, 22 Sep 2008 12:20:42 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5241 You could work as a waitress a couple nights a week. They make tons of money and it’s mostly CASH.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5240 Mon, 22 Sep 2008 12:00:10 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5240 Félicitations! I’m at work on the martini…

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5239 Mon, 22 Sep 2008 11:53:21 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5239 It sounds trite to say this, but hardly anyone gets the job they really, really, really want in life. So go for it. The money will work out.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5238 Mon, 22 Sep 2008 02:02:30 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5238 Japanese are a painful addiction, but prices on entry level knives are not that bad.
Nenohi, Masanobu, Hattori, Aritsugu and so on are the Ferrari’s of knives and the price shows it at $300 to $500 for a 9 inch chefs.
Misono, Togiharu, Suisin Inox Western-Style are great entry level knives. They go for around $150 for 9.4 inch Gyutou (chefs knife).
All of them are so far above the Wusthofs in terms of edge holding(not having to use a steel), weight(super light) and ability to take a truly sharp edge it is almost funny. and I believe Korin still gives a 10% discount to professional cooks.
http://www.korin.com
Be careful full carbon blades are not stainless and will rust if not properly taken care of.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5237 Sun, 21 Sep 2008 22:36:14 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5237 Fantastic news. Can’t wait to hear about your experiences and new recipes. I can’t imagine the staff will be quite so colourful as the one back in Paris. I’m going to miss your swearing in French. But, then again, the New Yorkers are notorious for being rude, so perhaps there is some potential there after all.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5236 Sun, 21 Sep 2008 21:28:04 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5236 I love Misono knives. They have a Molybdenum Steel Line that is pretty affordable. The have western style handles that I prefer and hold a ridiculous edge.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5235 Sun, 21 Sep 2008 18:50:09 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5235 Diego – Thanks for all your help so far in giving me the DL on the restaurants in town! I’ve heard about Korin and it’s not too far from me. And I heard it is super expensive. But I hate my knives right now. Wusthof are terrible for professional cooks and frankly I’m not in love with Global either. I think I’m finally going to invest in some serious Japanese quality knives. Got any favs?!?!
Susan – I’ve always loved my chocolate bitter sweet!!
Adele – Thank you! Feels a little more like a acid flashback right now and less like a dream 😉
Martha – Merci Bien!
Robert – Love your blog, and kudos to you for going for it.
Bob – Merci Bien Bob! Hopefully Rachel Ray will retire soon and I can replace her 😉

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5234 Sun, 21 Sep 2008 14:59:40 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5234 Alas, low pay is the reality of the business -unless you do every thing that you possibly can to promote yourself. Even the big name chefs don’t make much from any one specific endeavor. But coalesce respectable incomes from many and diverse sources.
But you knew that, and I’m suspect that within a half decade you will be on your way to being a brand and be totally financially okay. At least I hope so. Bonne chance!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5233 Sun, 21 Sep 2008 14:55:24 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5233 Congrat’s on taking the leap of faith!
I bounced out of retail 2 years ago to go back into something more artistic, then got “reorganized” out of my full-time Arts Admin position a few months ago. These days I’m trying to make it as a freelance writer. Money is NOT flowing, but life is certainly better.
I hope it works for you, too!

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5232 Sun, 21 Sep 2008 14:46:15 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5232 Congratulations! I hope you enjoy every minute of it 😀

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5231 Sun, 21 Sep 2008 14:37:40 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5231 Congratulations – it won’t be easy BUT it will be worth it.
Best of Luck.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5230 Sun, 21 Sep 2008 13:36:31 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5230 Congratulations!
Cheesy as it might sound, you inspire me. You’re living my dream.

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5229 Sun, 21 Sep 2008 13:10:14 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5229 congrats Amy! I wonder where your working hehe…about the knife thing check out Korin. It’s a great knife shop downtown and they sharpen knives. Just don’t bring too much money or you’ll leave broke
Korin – 57 Warren Street

]]> http://www.amyglaze.com/one-cook-for-sa/#comment-5228 Sun, 21 Sep 2008 12:51:45 +0000 http://www.mrsglaze.com/2008/09/20/one-cook-for-sa/#comment-5228 Congrats on the new job! It may be tough for a while, but very fulfilling. Remember, we’re supposed to suffer for our “art”. The rewards will surely be sweet!

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