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Posts by Jim Berman

A lot of people use ChefTec. I am part and partial to the ordering platform my company provides with our ordering system. Totalllllllly not trying to be biased, just stating my experience. Check with your broadline distributor; they should have a platform that can help you.
@harrisonh - thank you! I am glad you liked it!!   Wow, @panini! What a great time you had. They say adventures suck when you are having them; I am sure the running around was tough at the time, but what a great memory. Not too many people can talk about the errands they did for Miles Davis, Lou Reed and David Bowie.   Here are some more pics. I didn't want to bore with too many in the article, so I held back. I shot a bunch!         This is the inside...
I would imagine U2 would have some serious demands, given the size of their productions. I can only imagine. Lots of farm-friendly food and local supplies rolling into the kitchen. There are only a handful of veg-heads on the entire touring crew, so it didn't really hamper the menu construction much. I was actually a little surprised at the carnivorous ways.   Glad you liked the pics. Over the course of 5 hours, I shot nearly 500 frames. So much to see!
Last week, I had the opportunity to go backstage with Dega Catering and the Dave Matthews Band at their 2-day stop at the waterfront in Camden, NJ. Before the band palyed to a capacity audience of 25,000 each night, I got to spend some time with the crew that feeds the band.   Get the full scoop on how their menus are made, the crew that call Dave family and the farms that feed the band here:...
That's a tough pickle, @Fantality. One aspect of a career is the level of pleasure you have or seek from what you do. And the other piece you need to weigh is the money. There is not some subversive virtue to working like a pauper simply to feel good. Bills still need to get paid. You still need to eat. So, money can certainly be an overwhelming deciding factor to determining which path you follow. Weight the pros and cons, look at your satisfaction in the work you do and...
  It's a rite of passage. When the intention isn't with malice or pointed, it is a way to talk. Of course, when customers are around, blue talk is taboo. Sometimes, a little punch of colorful talk can break the tension. 
Hi, Tom! Welcome to ChefTalk. Glad you have found the resources here to be useful. Look forward to learning more about your background as a chef in the UK. Again, a warm welcome!
Thanks, @summer57 for that menu item. I work for a food distribution company, and I have been tasked with how to potentially use the green variety. Thanks for sharing!
Welcome, @Capricciosa! Great to have you here. There are plenty of bakers here for you to exchange ideas and to whom you can share your knowledge. Interesting that you say you "can't see myself doing anything else." So true for so many of our field. The hours can be daunting, the workload can be overwhelming, the demands can be truly painful, alas it is a path from which many of us won't stray.  Again, welcome! 
@JTWTTaylor Welcome aboard! Food trucks are such a hot area in our industry! Your cautious, careful and calculated move into the field sounds like the right path. Your financial background is key! So many restaurants fail not because of poor food, but mismanagement of numbers. Certainly, a good demographic study and offering the right product are essential for success. Please keep us posted as move forward! Again, welcome aboard!
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