 Mother sauces? Stocks?
I have owned and operated successfully now for over 3 years. I am extremely hands on, got a wonderful staff, know my food, liq, labor costs and have a good understanding of my business which I care passionately about.
To give you an idea of my commitment on top of regular day business I expo 5 nights a week, know when the reduction is scorched, know when the shanks are bang on, know when the batter needs more beer etc etc.
The question I have is...where do I start in learning fundamentals of being a chef?
Should I concentrate on the mother sauces and knowing them like the back of my hand? Stocks? Confits?
I work in the business 80 hours a week and don't have the time to start in school. I have the experience on my doorstep and they have ideas but thought I would ask a larger audience to get your opinion.
Do you have any advice?
It would be much appreciated.
Thank you kindly. |