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Posts by Jim Berman

Got into a heated, yet jovial discussion with the crew about old school versus the 'new' school of chefs and cooks. The talk evolved from the case for/against going to culinary school, needing to know the classics, etc. So, I was wondering.... what do you think defines the newer cooking school of thought, what defines the old? It isn't a black and white issue, but several shades in between. Interested in what you think.
As an instructor for ServSafe, I will tell you that focusing on the review questions (multiple choice) at the end of each chapter is very useful. The questions are structured in a similar fashion to those on the test. Try to answer the questions in sequence and then check your answers at the end, rather than checking as you go along... it is more realistic to the actual testing situation. Good luck, study hard and keep us posted!
Hey @joel23 - great idea to start the Instagram connection with the crew here. My personal Instagram is:  And the kitchen at the restaurant is:    Thanks for starting this!
Isn't that always the case? A reaction to a negative event rather than being proactive (like what you were doing with ordering the runner rug.) I agree with @chefwriter 110% - a shoe program is essential. Mozo, Shoes for Crews, Skechers, etc all offer a cost-effective (and stylish) line that should be part of EVERYBODY's uniform. Slip-resistant shoes aren't such a new invention that people aren't aware that they exist. If the management doesn't agree, you can certainly...
@tweakz - thank you for your insight. As a retail aspect of our operation, we are making extruded pasta onsite and want to offer a fresh and/or a fresh-to-dry product.   @panini - Thank you! In my research, I am finding a few recurring models. If you unearth anything, please pass along. I appreciate the time!
Really? I'm a little surprised...
In the market for a pasta extruder on the commercial scale. I have done some preliminary market/online research. Any experience you can share? Thanks!
I have found that having younger members for a crew to be empowering. Sure, there can be the adversity/entitlement factor. Once you get past that, energize them! Show them new things! Preach quality, practice quality. Lead by example. They want to learn. When they are bored, that's when bad things happen to good kitchens. Bring in new/unusual products and do a tasting. Go out for a meal with them and really connect to what interests them; speak the common language of food...
We 'stretch' the dough balls.... basically pressing them flat to prepare them for the final shaping. We use a blend of semolina and AP flour that is applied liberally on each piece. We move about 100 pies a day on slow days and upwards of 250 on a solid Friday. This process works well for us. Hope this helps.
Food and Drink addict... I'm shocked! Haha! I like the visual platform... a very engaging way to respond to a poll!
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