I was a corperate chef before 9/11 and carried my knife roll on board as well as carry on. Now it would be baggage check and hope nothing is missing/stolen! Freedom sucks...............
I believe what chefb is saying is that the items on the menu are numbered and the kitchen has a board with the menu and numbers also.
Let me use Hamburgers as an example.
A hamburger would be #1.
A cheeseburger would be a #1...
Sorry but I do not remember your older post but let me be the first to say congrats. Keep growing and keep learning as in this biz it never ends. At your age and experience (mine also) it is great to learn and network with other...
Yep the above 2 posts got it dialed in. I was in your situation at that age and the chef was pretty much having me run the kitchen while he enjoyed outside endeavors. The owners noticed that I was the one doing the work and as I...
Perhaps you should start practicing that slappp. For real though you need a label gun that you can print the name of the dressing and adhere to the bottle. It just might work. Good luck, Doug
Thanks for the input BDL, I think I will be happy. As far as my staff the kitchen has the usual white handle Sysco knives with most having the usual bent tips from steam pan removal. I do have one cook who seems very trainable so I...
OK so I got rushed by my state worker into submitting my items for approval by the state so I went with an on-line restaurant supply store and the best sharpener they had was the chefs choice 3 slot of which I asked for the best one...
Well here is an update on what I submitted to the state for my needs. I submitted all of my requests from one company called Tundra which is an on-line restaurant supply store. First one is the Globe 13" nine speed heavy duty...
I can also add that those salary ranges also depend upon location. From my own experience the difference between Reno Nevada were I used to live and my current location here in Eugene Oregon is about 8 to 15 thousand...
This was a small assisted living facility of 40 apartments of which I averaged about 140 meals a day. My budgeted hours were 90 per week including mine. I was basically chief cook and bottle washer. This area here in Oregon realy...
