Posts by BillyG60

In the Last Restaurant That I worked at as Exec, I saved a Ton of money by having a properly trained staff. Not only is food not wasted, the quality and consistancy of the food will be better also. I tied in a bonus for my cooks with...

I have had some good eats since moving here. Spice in Midtown, Taka Sushi Cafe (former Sushi chef at Bluepoint), Aria, Rainwater the list goes on. I am actually thinking about applying at a couple of them because I really misss...

Well it has been a while sinc I last posted, so here is whats up with me. Got ACF Certified as a Sous Chef in early June. Relocated to Atlanta in June and took a position as Sous Chef for a Catering company that does coporate and...

well, I am SERIOUSLY consedering taking a position as the EXEC Chef at a catering company that caters to coporate jets and those private jets of the rich and famous. I will be running a brand new kitchen--2 months old- that has a...

Nutrition for Foodservice and Culinary Professionals by Drummond and Brefere 4th edition. This is the one we use in school and the ACF Exam I just took had a lot of questions on it from this book. Billy

I will aslo say that sanitation is an absoulute must. Set up a HACCP system and follow it religiously. Lots of ice (small crushed variety) I will be willing to bet that 75% of what you sell will be oysters on the half shell!! I...

I think you need to look at what are you popular items and which ones are not. Find out what is not selling and take it off the menu to free up space for something else that will make money. I actually have to start doing this next...

Yes---and no. I would say a combination of several, including The Art and Science New Pro chef 7th edition On Cooking (my personal fave) Pro cooking 4th edition Sauces--classical and contemporary sauce making CIA'S Gardemange...

Well If I would have spelled it corect. Hors D'oeuvre ;-) Outside the work!! top of page 412 in "The Art And Science of Culinary Preparation" It was a loooong night tonight. Billy

Took my ACF Sous chef exam and I must say, it was alittle harder than I thought. I passed with a 74 but was kinda shocked I didn't do better. Any way I took a year worth of studying 5 books while also taking classes. Now all I need...