Do professional job recruiters still exist? Or is your job search limited to a job board posting?

I recall a time when you could go to a job recruiter and they would walk you through the entire process of landing your next job.

There was personal attention given to your job preferences and criteria for you next position. The recruiter took the time to understand who you are and what you really wanted.

The positions that were available were normally those that were not on any job board but they were handpicked for you and then presented to you and discussed and prioritized to fit your preferences.

Ummmm… does this no longer happen?

Wait before you continue reading this is not a knock on the entire industry just a cross section of people I have spoken to and based on some of my own experiences.

It seems that there is a disconnect from the human side of recruiting.

• There are some recruiters that never get back to you not even to say we have received your resume. 
• There are some that just direct you to a job board on their website.
• There are some that get you into an interview and then you never hear back from them as to what happened.
• There are some recruiting sites that will post so many jobs in one week however will not respond to to direct emails for more specific details about the job

Most of the time people that are looking for a job are not just tire kickers. They are actually looking for a new position so they can pay bills, support their families, live life and just generally exist in society.

So why is this not seen by the people that are posting jobs that will help them do something about that?

I have spoken to several people with wide ranging experiences at a recent mixer and they all said that they applied for a job that was posted on a job board. It was the same job they all applied for and the experience levels of the applicants ranged from just meeting the requirements to well exceeding the requirements of the position listed.

After one month none of the people that applied heard anything back about the position. A month later the same position was posted again on another job board and still again no response to the applicants.   

We just looked at each other and wondered why. Poor customer service, lack of caring, not a real position posting, resume building by the company to see how many they can keep on file for that just in case moment.

So many theories no real answers.

With so much technology and so many ways to communicate with people in the current times we live in why are so few places that are supposed to be there for guidance and support eerily nonexistent?

Has anyone else experienced this? Why do you think it happens?

What is Mise en place???

Often times when I'm not in the kitchen I still use kitchen terms. For some people they are unsure what I'm referring to and what they need to do. 
I love to help people understand the kitchen world so here is a term that so many people have heard before however don't truly understand what it means.

First off what is it???
Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place."

Sounds good right well lets look at the real reason it is important in a kitchen.

When we talk about cooking the most important thing is to be prepared. This preparation takes many forms through the entire process. 

Making sure you have all of you ingredients for shopping
Making sure you have all of the necessary equipment for cooking 
Making sure you have the proper cuts of all items you are serving so they cook evenly 
Making sure you have the right plates for the items you are cooking

Mise en place is a process that can make your entire meal a breeze to get through. 

Making sure your cuts are even and uniform is a part of the Mise process. This will will ensure that the items that you are cooking will for the most part be done at the same time. 

Don't stop there Mise out your entire meal. 

Put everything on one tray and make sure that you have all that you need to execute the menu flawlessly. 

Mise help you to remain focused on the tasks at hand and you will know what you have and what you need long before you start cooking. 

All in all Mise en place is a great way to stay organize.

Beef Short Ribs White Rice and Broccoli

The only thing that breaks a kitchen is not being prepared.

Pan Seared Chicken and Shrimp in a Roasted Peanut and Thai Bird Chile Sauce with Jasmine Rice.

Cleanse VS Detox

Before we begin here is my disclaimer....

*Always seek the advice of a trained health professional with any questions you may have regarding a medical condition and before seeking or starting any treatment. Any information received from this article is not intended to diagnose, treat, or cure any illness sickness or disease. 

This article is for informational purposes only.

Many people ask me Chef “What can I do to lose weight and keep it off?

The answer might be as simple as starting from within.  In order for your body to process food properly your digestive system must be in order.  

Body toxins, impacted food and intestinal parasites may be the cause of your body being unable to process food and remove toxins properly.

Two things that can help your body begin the process of properly processing internal issues are a body detoxification and colonic system (colon cleanser).

Utilization of these systems will allow your body to get back on track thereby making it easier to process foods and pass toxins through your body.

The difference between a Body Detoxification and a Colonic System (Colon Cleanser)

A body detox is for when you want to remove toxins from your bloodstream. It is simply a filter for the blood and will remove some of them from your system over time. 

Once the detox has been started it enters the bloodstream and liver and removes toxins and other blood impurities from your system; such as heavy metals, including lead and mercury, as well as many other toxins while detoxifying the blood, the liver, kidneys and other organs.

A colon cleanser works with your intestines and digestive system to cleanse the colon of toxic waste. It is used to gently remove impacted matter from your intestines. 

It uses fiber based products to help you in essence scrub the walls of your intestines of parasites that have developed in your intestines because of the food we eat. Using a colon cleanser will remove waste in your intestines.

Depending on what you want to do there are two different products, a colon cleaner and a detoxifier. There are some systems that contain both but that requires a lot of pills, charcoal and other items be ingested to have the dual affect required.

A detox system will not make you pass solid waste more. Likely it will act as a diuretic (passing more liquid through your body then solid waste) 

So when starting to make changes to your health make sure you go out with the old before you start to go in with the new. 

Have you ever used either one? 

Did one work better for you than the other? 

Share your experiences...

Restaurant Review: HK Dim Sum Houston

Located in the China town section of Houston @ 9889 Bellaire Blvd, Houston, TX 77036 Phone Number 713.777.7029 in a strip mall teaming with places to eat is HK Dim Sum

Let me start by saying everyone I have asked about Dim Sum in Houston has recommended this place. They all had the same caveat be prepared to wait.

So when I went on a Sunday I was prepared to do just that.

Dim Sum for those that don’t know is here we go

Dim Sum

ˌdim ˈsəm/

noun

1.     a Chinese dish of small steamed or fried savory dumplings containing various fillings, served as a snack or main course.

The above while accurate is an over simplification of the entire process and sheer delight that well prepared dim sum can bring to your life.

There are so many variations to choose from and it’s hard to find a favorite or one type to stick to. 

Here is a short list of some of the dumplings you can find at HK Dim Sum.

Steamed Shrimp Dumpling

Steamed Shrimp & Pork Dumplings

Steamed Shrimp Dumpling

Steamed Shrimp & Pork Dumplings

Steamed Chicken Feet

Steamed Pork Spare Ribs

Shrimp & Vegetable Dumpling

Steamed Mixed Meat Dumpling

Beef Triple with Ginger & Onion

Steam Sticky Rice W/ Mixed Meat in Lotus Leaf

Steamed Bean Curd Shoot

Steamed Beef Balls

Beef Rib with Black Pepper

Curry Squid Curry Mung Fish

Steamed Seafood Dumpling

Steamed Beef Dumpling

Steamed Mushroom Chicken Hum

Steamed B.b.q Pork Hum

Steamed Custarel Cream Bun

Steamed Red Bean Bun

Steamed Egg Cake

Beef Mixed Triple With Tornip

Steamed Tornip Cake

Steamed Taro Cake

Sticky Rice

Chinese Sausage & Chicken Rice

Steamed Chicken Feet & Pork Ribs Rice

Steamed Egg & Beef Rice

Chinese Broccoli W/ Oyster Sauce

Pan Fried Pork Dumpling

Birds Nest Shrimp Ball

Fried Shrimp Puff W/ Mayonnaise

Crispy Shrimp Roll

Fried Dumpling Filled W/ Meat

 We… the culinary enthusiast and myself had a small sampling from the list above.

The place is very nice inside very tight on space but accommodations are there for you be able to sit and not be on top of the table next to you.

When you arrive be sure you tell them how many people in your party at that time you will receive a number and then wait for your table. Don’t stray far if they come outside and call your number and you do not respond its NEXT and you have to make a plea as to why the next table should be yours.

Once seated be sure to get the hot tea it is so flavorful and really warms you up inside no matter what the temperature is outside it feels good to drink.

The menu is broken out by section and you can pretty much find everything you are looking for if its not Dim Sum there are noodle dishes, rice and meat dishes in addition to a good variety of seafood.

You will get what looks like a score card to place your order

Items are marked by the number the size something in Chinese and the description.

Simply mark the corresponding number with the number of items you want and sit back and let the fun begin.

The items here are fresh and delicious and they have a wide variety to choose from.

The décor is more get you in and out and not the grand lavish Dim Sum Palaces like most of us have been to.

The wait staff is friendly and right there to make sure you have all you need.

This place stays busy to be sure you are ready to wait a few minutes before you are seated.

Overall:

Clean, Friendly Service, Great Selection

Will be back for sure

What’s on the menu? New Family Menu Ideas and More

I get the question all the time “Hey Chef Jay what’s cooking?” people often times have food in the freezer but they are tired of cooking the same old thing every night and their family wants something different. 

I love my Mother she is a wonderful person and is always there for me. That aside I have to say that I have had chicken so many ways that when I was younger I thought I was going to grow feathers. I love you Mom!!!! 

It’s not really about the type of food you eat but how you prepare it and what you add to the dish to give it a new twist that your family will love. Really Mom I love you!!!!

Each week I will put together some family menu ideas that hopefully will give you some new recipe ideas on reinventing the classic dishes you have been cooking.

The menus will be broken down with shopping list and variations that you can use to spice up dinner.

So when you are asked the question what’s for dinner? I hope I can give you a new answer. 

If there are menu ideas that you want please send me a note and let me know I will add it to my weekly posting. 

This is an interactive posting…  

Sample Menu Item #1
Frank and Bean Casserole with Flaky Biscuits 

Shopping list #1
1 pack favorite franks 
8 oz shredded cheddar cheese 
8 oz pepper jack cheese (optional) 
1 16 oz can Honey Beans 
1 container flaky biscuits 

Sample Menu Item #2
Fresh Fruit Cup 

Shopping List #2 
Apples 
Chunk pineapple 
Strawberries 
Kiwis 
Bananas 
Lemon 
Low calorie sweetener 

Sample Menu Item #3
Citrus Herb Chicken with Roasted Potatoes and Seasonal Vegetables 

Shopping List #3 
1 Whole Chicken 
Thyme 
Butter 
Pepper 
Poultry Seasoning 
Lemon 
Orange 
Lime 
Red Potatoes 
Italian Seasoning 
Olive Oil 
Bag of frozen mixed vegetables 

Are you still with me...??? 

Here is the interactive part. I can post recipes for each of the items or I can let you use the items anyway you want; and create your own version of the dish.

OR if you comment on the post that you want the recipe I will post it.

If you make your own dish using the ingredients I listed please share what you did with the rest of us. Its all about new ideas for your food.

OK let’s give this a try and see what happens next. 

Food, Recipes, Fun and more Food

This is my blog...

There are not many blogs like it....

Because it is my blog... LOL OK enough with the movie references

I will be blogging about my food experiences, recipes, fun food info and nothing all to serious so please enjoy.

If there is something you want me to post please let me know recipes, dinner ideas anything having to do with culinary is open for discussion.

Thanks for tuning in...

Back to the Basics: Building a Better Pantry Misc Tools (Part Three)

People ask me all the time what are the best tools for me to have in my pantry so I can create wonderful meals? The answer is always the same “Cooking is an art if you don’t have the right tools your creation will not come out the way you want it to.”

So my question to them is what are you trying to prepare? You can’t have every tool in your pantry to start off with so what are some of your basic dishes so we can start with basic tools.

Cooking more effectively comes from having the most effective tools to do the job. There is a term in the kitchen the right tool for the right job.

Please keep in mind that you don’t have to go out and purchase everything that is listed. The items I will go over are suggestions and not required to create wonderful dishes you will be proud of.

Let’s begin:

This part we will take a look at Miscellaneous Kitchen Tools 

• Miscellaneous Kitchen Tools
• Measuring Cups and Spoons

• Essential to and recipe these come in Dry measure and wet measure. Wet measure cups should be heat resistant and the dry measure cups should be able to give you a level cup of any ingredient

• Rubber Spatula

• Used for scraping the sides of bowls down this tool will make sure you get every bit out of you mixing bowl, pot or measuring cup

• Offset Spatula

• Used for frosting cakes this tool allows you to get an even layer of frosting on the surface of the item you are working with

• Fish Spatula

• Flexible and thin this tool helps you to turn fish in your sauté pan

• Regular Spatula

• Common spatula used to flip burgers and turn eggs versatile and useful in the kitchen

• Thermometer

• Instant Read- used to tell you the temp of any item instant read thermometers will give you control over cooking temperatures of all your items
• Candy- used to read the temperature of items such as sugar this tool allows you to monitor the stages that your product is going through so it can be utilized at the right time in the cooking process
• Infrared- these are used to take the surface temperature of an item. They use infrared technology to display the temperature.
• Probe thermometers- are found in ovens it allows you to monitor the internal temperature of your item in the oven. Some ovens will automatically turn off when a preset internal temp has been reached

• Mandoline
• Spoons
• Slotted
• Wooden
• Ladles
• Metal Spoons
• Serving Spoons
• Soup Spoons
• Whisks
• Balloon
• Wire
• Sauce
• First Aid
• Burn Ointment
• Band aids
• Rubber Gloves
• ***Do not use butter on a burn***
• Kitchen Sheers for cutting bone, twine and parchment
• Needle nose pliers for removing fish bones
• Rolling Pin
• Mixers
• Stand Mixer
• Hand Mixer
• Blender
• Spice Grinder
• Colanders / Sifters
• Large Bowl Metal / Plastic
• Medium Bowl Metal / Plastic
• Mesh Strainers
• Fine Sieves Chinois
• Flour Sifter

• Bake ware
• Roasting Pans
• Sheet Pans
• Silpat Silicone Baking Sheets
• Cupcake Pan
• Muffin Pans
• Cake Pans
• Spring form Pans
• Loaf Pans
• Box Grater
• Kitchen Timer
• Kitchen Scale
• Juicer
• Skewers
• Metal
• Wood
• Kitchen Long Stem Lighter
• Hand Can Opener
• Corkscrew

Back to the Basics: Building a Better Pantry Knives (Part Two)

People ask me all the time what are the best tools for me to have in my pantry so I can create wonderful meals? The answer is always the same “Cooking is an art if you don’t have the right tools your creation will not come out the way you want it to.”

So my question to them is what are you trying to prepare? You can’t have every tool in your pantry to start off with so what are some of your basic dishes so we can start with basic tools.

Cooking more effectively comes from having the most effective tools to do the job. There is a term in the kitchen the right tool for the right job.

Please keep in mind that you don’t have to go out and purchase everything that is listed. The items I will go over are suggestions and not required to create wonderful dishes you will be proud of.

Knives: There are many different types of knives available on the market the thing you must take in to account is how the knife feels in your hand. You don't want a knife that is to heavy or to light or does not fit in your had the right way. Knives are the most important tools in your culinary arsenal. The literally help you to shape and form the meal.

Lets look at a few different types

Knives

• Chefs Knife
•        The most common and most versatile tool used in food preparation from 6”, 9”, 12” or more these knifes are often used to cut chop and dice items for our recipes

• Paring Knife
• This 2-3” knife is used for smaller jobs. Its small tip and easy to control size makes it perfect for small jobs like peeling vegetables

•  Serrated Knife or Bread

•      Used for breads and rolls they are good because they do not apply unneeded pressure that flattens the item you are cutting

•  Filet Knife

• From fish to chicken to lamb this knife will help you get close to the bone and not cut the meat. Flexible and thin this knife will reduce waste when cleaning meat off of a bone

•  Boning Knife

• Hard and sharp this knife is used to cut through joints, bone, muscle and other connective tissue

•  Sharpening Stone

• This water based or oil based stone will allow you to grind down the edge of your knife so you can get that sharp clean cut you need

•  Honing Steel

• This hardened grooved rod is used to align the blade of your knife between sharpening. After usage the blade of your knife will get out of alignment. Use the Honing Steel to bring the edge back to life between sharpening

•  Y-Peeler / Vegetable Peeler

• This tool allows you to shave thin layers off of fruits and vegetables and even chocolate blocks and cheese

If you have any questions please post them in the comments section thank you

Back to the Basics: Building a Better Pantry Pots and Pans (Part One)

People ask me all the time what are the best tools for me to have in my pantry so I can create wonderful meals? The answer is always the same “Cooking is an art if you don’t have the right tools your creation will not come out the way you want it to.”

So my question to them is what are you trying to prepare? You can’t have every tool in your pantry to start off with so what are some of your basic dishes so we can start with basic tools.

Cooking more effectively comes from having the most effective tools to do the job. There is a term in the kitchen the right tool for the right job.

Please keep in mind that you don’t have to go out and purchase everything that is listed. The items I will go over are suggestions and not required to create wonderful dishes you will be proud of.

Let’s begin:

Pots and Pans range in shape and size and can be made from: Aluminum, anodized aluminum, cast iron, copper and stainless steel.

Some type of pots and pans are:

Stock Pot (1)

• Normally a round and deep pot with handles on both side and a lid used for making stock and soups
• Make sure that your pot has a nice thick base so it does not burn while on the stove for long periods of time

Frying Pan (2)

• Used for frying, searing, and browning foods. It has no lid and can be up to 12” in diameter has one handle
• Non stick pots are most versatile in the kitchen they allow for even browning of most items
• Be sure to use non stick utensils to preserve the coating on the pan

Sauce Pot (2)

• Used for making sauces and reducing liquids these pots serve many duties in the kitchen. They have a long handle on one side and normally come with a lid
• They are great for cooking vegetables rice and oatmeal plus homemade cocoa  

Sauté Pan (1)

• Is shallow and has no lid used to quickly brown items. This pot has one handle
• Make sure the pot is not to heavy you want to be able to move it easily around the stovetop as cooking

Dutch Oven (1)

• Comes in many sizes and is used for braising and stewing and long slow cooking methods
• Make sure the pot the lid is tight fitting this is what helps the Dutch oven to work effectively

Cast Iron Pan (1)

• Formally the only pan in many kitchens. Know for its ability to retain heat; cast iron pans are available In all shapes and sizes

Roasting Pan (1)

• This heavy pan is great for all your large items that have to be cooked in the oven or on the stove top.
• Some come with racks and lids
• Make sure that you have an internal thermometer or oven probe when using a roasting pan. It will allow you to have an accurate reading on the item you are cooking

Sauté Pan (1)

• Is shallow and has no lid used to quickly brown items. This pot has one handle
• Make sure the pot is not heavy you want to be able to move it around the stove when cooking