Comments for Sous Survivor

Comment on Been Workin by soussurvivor

soussurvivor — Mon, 30 Nov 2009 18:07:49 +0000

Thanks. Work is great. Justin is the man. Super creative and totally open to ideas and such. I wish I knew he was eating dinner, I woulda tried to send out some extras…. Hope your thanksgiving service went well, man what a day to work in a kitchen..

Comment on Been Workin by bluechefs

bluechefs — Wed, 25 Nov 2009 06:50:23 +0000

Looks great, my chef ate there last week and loved it. How is it working with Bogle? I’ll try to hit u up the next time we are in NY for dinner. Keep posting the food and experiences!!!!! Fall salad looks awesome.

Comment on For Sale by soussurvivor

soussurvivor — Fri, 06 Nov 2009 12:56:04 +0000

SOLD!

Comment on End of one chapter, start of another by justforfood

justforfood — Sat, 31 Oct 2009 17:48:07 +0000

GILT is awesome…. you are going to have fun certainly…..Please post some pictures ….

Comment on End of one chapter, start of another by soussurvivor

soussurvivor — Thu, 29 Oct 2009 02:04:51 +0000

Yeah, the tables are annoyingly high, but its a sweet place to work. Ill try to update as I can.

Comment on End of one chapter, start of another by bluechefs

bluechefs — Tue, 27 Oct 2009 05:05:49 +0000

Awesome move, we want pictures and insight into the kitchen of Gilt. Bogle is the man.

Comment on End of one chapter, start of another by The Gourmet Pig

The Gourmet Pig — Mon, 26 Oct 2009 02:30:28 +0000

Ooh, I almost worked there. Love that restaurant. Counters for tall people like me! Love it.

Enjoy.

Comment on Mugaritz Meal by adey

adey — Wed, 30 Sep 2009 16:56:08 +0000

It’s been a while now could you possibly give me the recipe for the chocolate bubbles on the “vanity”? I just can’t get it right.
Best
Adey

Comment on Mugaritz Meal by soussurvivor

soussurvivor — Tue, 22 Sep 2009 22:38:18 +0000

yeah 200 a month should be more than enough. you get 2 meals a day at work. then factor in the weekend expenses. good luck man.

Comment on Mugaritz Meal by ruben

ruben — Tue, 22 Sep 2009 20:56:30 +0000

hey I was reading above that you´ll do fine with 200 euros a month but thats for what, just to hang up? could you be more specific please, im going to mugaritz in a few days to do my stage but i dont know how much money should i take thanks!!!

Comment on Jose Andres: “The Bizarre” by Tomato Season, finally « Sous Survivor

Tomato Season, finally « Sous Survivor — Sun, 23 Aug 2009 22:35:31 +0000

[...] Tomato Season, finally Well, it has been awhile sine I last posted, but I have been working like a dog. Waking up at 6 and working until 6 or 7 is not that different from a regular kitchen workday in terms of hours but the labor is really different. You get dirtier. You smell. Not like garlic, or a fryer, but like chicken poop. Or tomatoes. Speaking of tomatoes, late blight has been a huge issue. Almost every other farmer who Ive met since being up here has lost them. We spray our tomatoes with copper (yes its an organic practice) which keeps the spores off/away. So until that time, Im enjoying my brandywines, of which I just got a 29.6oz tomato, green zebras, purple cherokees, san marzanos, and wapsipinicon peach tomatoes. Gazpacho has been a mainstay when its hot, and jose andres has a bitchin recipe/ratio (too bad it wasnt served at “the Bazaar”)…. [...]

Comment on About by soussurvivor

soussurvivor — Sat, 22 Aug 2009 15:04:19 +0000

I emailed them and asked them to email me an application. I knew nobody there, but i did know a couple people who had staged previously who gave me insight before i left. So just ask em for an application, they should be accepting people for the fall; but be forewarned, this is the end of the busy season, so they might be rolling with a smaller crew. good luck and thanks for reading, ill be posting more frequently; just been really busy..!