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Don't know about Italian...but **** their Crab Cakes are Unbelievable...and there's a Pit Beef place thats off the charts...

Casa Di Macho's ain't got nothing on Casa Di CaneinOrlandio's....

As much as Sardenians I guess....Lol

Not disagreeing...and I've eaten & worked at High end Italian Rests....but I can only Speak for myself, knowing the Trade like I do...But a $25 Plate of Pasta Pomodoro at a High end Italian Rest, can easily be obtained at some Mom & Pop Italian Restaurants for $12-$14 and more often than not...

Don't like it F-Boy??...Then Break Camp Faqquit....

It's a tough line of work....From the Broilerman...to the Saute man...to the Deep fry man....ESPECIALLY the saute station....6-8 eyes going at once is a MFer...Worst job in a kitchen might very well be Pots and Pans....Jesus....Lol...Pots have to soak...and Saute pans have to be scrubbed quickly...

Look Man....I have the upmost respect for short order cooks...Hardest Cook job there is...I even hired a few Waffle House cooks in my day...those Dudes Rock it without any ticket in front of them...Lol...Line Cooks in Higher priced restaurants/Fine cuisine have more time to get their product...

Lol....Been there...I now just oversee back of the House operations...Can CaneinOrlando jump on a Line till this day??...Absolutely...but I became burnt out many yrs ago....I grew up in a family of Chefs and restaurantuers...but I finally had to say enough was enough yrs ago...I worked with some...

I'm all about Al Dente...Not because I don't like Fresh Pasta...but because you can control the firmness...The restaurants that charge $24 for a plate of Pasta Pomodoro should be ashamed of themselves...Ive been to Scarpettas (Scott Conent from the food Networks restaurants) and looked at his...

Waste is the single worst thing a restaurant has to endure...Your food cost should NEVER exceed 15%....The restaurant group I work for has been alittle Lax in that Dept...and it ****es me off..another reason I'm retiring next yr...Nobody wants to pay (chefs..Linecooks..etc) what their...

Sysco is the Boss in Fl....All the Large Restaurants...All the Theme Parks use them extensively....Their Salesmen are for the most part amazingly trained..

With Italian Restaurants its tricky...1st...it depends on how much Prep work they are staffed to do...Most larger Italian Restaurants that are well staffed will Break down entire Legs of Veal themselves...Trim Tenderloins themselves...etc....The smaller ones will get their Veal and Tenderloins...

No....(but I'm familiar with them) most of the food companies I've dealt with were Sysco and Italian Speciality companies....Sysco pretty much has a stranglehold on the market in Fl....thing with Sysco....they only deal with HUGE orders...They're not coming to a small Mom and Pops restaurant...

Its for making Mashed Potatoes silky smooth....Has perforations on bottom...and a hand crank....I used it extensively for yrs in kitchens...

I use San Marzano at home...I also tbroughout my career have used Fresh Roma Tomatoes...Make an X on end of tomatoes...Then add tomatoes to boiling water for 30secs...strain them into ice bath to stop cooking...you then can peel them easily (because of X cut, like petals on a flower) slice in...

As far as Meatballs...CaneinOrlando uses 2 parts Ground Chuck...One part Sweet Ground Italian Sausage...You can absolutely use 1 part Ground Veal as well ( but considering the astronomical price) its not a necessity.... I also will NOT use Progresso Bread crumbs or any store bought brand....All...

My Meat sauce is like my Moms...Italian Sweet Sausage...Pork Ribs that have been baked 3/4 of the way thrown into sauce (Bone and all)...Meatballs...and Ground Chuck cooked....once sauce is done...Bones can be retrieved with Tongs....

Bolognese is tough for a beginner...If your Alfredo breaks thats on you...Lol....Hollandaise is MUCH easier to break...But CaneinOrlando knows all the secrets to fix a broken Hollandaise easily...same for a Bernaise sauce, which is the same as a Hollandaise but with Tarragon reduction whisked in...

Pasta Dishes to start...Marinara...Alfredo...Primavera....etc... Bolognese sauce is alittle tougher....Even Clam sauce is relatively easy for a novice... There are some excellent Italian cookbooks on the market with step by step instructions....always remember to salt your Pasta water...

It's not Rustic Italian....Ive never made it...and I've chefed in Italian Rests since 82