Recent Posts

Teaching at Culinary Schools / Do you love being a Chef and now you want to teach?

this is what i really want to do right now, not really like chef instructor, more of assistant chef instructor first coz i just graduated so i know i still have a lot to learn – from experience :)

Cooking / Are you offering pairings on your menu? What do these look like?

Let’s face it: a vast majority of customers is more than happy if a professional chef or maitre is guiding them through the food and wine menu. And especially when it comes to pairing, most people feel completely inadequate. As blacksheep is saying: it’s great for the check average. But we should also not forget: this can really enhance peoples dining experience! ….if staff knows what they are talking about…

Sustainability / Sustainable Table: Eat Local (and sustainable!)

Hey,

The topic of sustainability is one of my passions-I am not saying that “everything must be” sustainable because I do not not think that is100% achievable BUT that does not mean people should not try and or display an awareness.

I really like the analogy F.L.O.S.S. [Fresh, Local, Organic, Seasonal and Sustainable] and value anyone who uses any of those “ingredients”. The aim is to employ local people, to purchase “where possible” local produce –especially if a tourist could see this produce journey from a farmers market to the table-this demonstrates local pride.

I am also passionate regarding the local independent v’s the chains topic I feel this is interwoven with the sustainability-there is no greater sustainability than that of a community. Because of my beliefs on this matter I am proud to be part of this campaign and promote it at any opportunity,

http://www.indiegogo.com/foodtrekker

It is sad to consider that if we do not support the local/independents before too long the chains will rise to such an extent that in the future we will only have standardized food type products being served to the paying consumer.

Employment / Starting up a small business

This is great!

I am sure that calorie awareness will be very important! My recommendation: design and display some calorie calculated (and mouthwatering) menu cards. If you get gym-people to see that you can cater their nutritional needs, I am sure they will order.

As a sampler offer your butternut cake—which hopefully does not contain 2000 calories a piece. Otherwise I would just take orders—no sampling! It is hellish hard to pull off!

And don’t make it ‘cheap’, like most people when they start up: once you have set a price, it’s hard to get off it….

Good luck!

Time Off / How can you tell if you're talking to a fellow chef?

when you shake their hand and you can feel the callous on the index finger from holding of

 the chef’s knife

Culinary Equipment & Apparel / What is the best kind of shoe to wear?

The MOST COMFORTABLE shoes anywhere are called Sketcher’s shape ups work shoes with leather uppers. Non-Slip soles! I wear these for 12 hrs at a time. Nothing better I guarantee you!

Employment / Starting up a small business

Hey fellow chefs I had my workout with my personal trainer and he comment on how much the other trainers enjoyed my red velvet hazelnut buttercream cake. He made a comment that I should advertise and have a small sampler at the gym with business cards so if anyone is interested they can contact me to work parties. The better idea he had was to make my own menu with what I can make and have pictures with calorie counts plus prices. This is an idea he had even though I want to have my own business but I guess this is a small step in the right direction.

Cooking / Are you offering pairings on your menu? What do these look like?

Pairing is a great practice which will increase your check averages. It is very important to pair correctly though. Make sure your servers are educated on the wine/beer/cordial.

Cooking / I need help :)

@Matt12: Just wondering how it went?

Culinary Equipment & Apparel / Do you use your own knives at work?

Thanks Campuschef. Can I borrow your motorcycle? I haven’t ridden in yrs!