My Army basic training was 48 years ago so my experience will be of little help.
I believe there was a ChefTalk member, perhaps Flattop?, that was a combat Army cook.
Quote:
Originally Posted by wozza
Iam the head chef working for owners
Sounds to me like you are the "head cook" rather than a chef, in other words, you are the Foreman, not the Superintendent.
Or, in...
Quote:
Originally Posted by Mrmnms
Can you name the specific product used. One of my daughters closest friends has celiac disease.
Take a look at: http://www.kingarthurflour.com/glutenfree/
School cafeteria: 6 am to 1:30 pm
Retirement living: 10:00 am to 6:00 pm
Breakfast/Lunch cafe 6am to 2 pm
Most fast food work in 8 hour shifts
While in college, I worked 10:00 pm to 6:00 am
FC = Food Cost ($) per portion
FC%=target food cost percentage
PC = Packaging Cost per portion
TP = Transfer Price per portion (needs to cover FC plus labor plus overhead)
CC = Condiment Cost per portion (includes all...
Far less "belly" than the traditional German profile, which lends itself to the rocking motion.
Quote:
Originally Posted by kokopuffs
French profile, what's that? Triangular blade versus one that has a curved...
Hm, I rarely use a "rocking motion" any more, for me, the "glide", either forward or reverse, is more efficient and less stressful on the wrist/arm/elbow.
Of course, that necessitates a "French profile" at the minimum
Quote:
Originally Posted by cheflayne
No problem, I was curious and nosy so I did a little keyboard action and up it popped. I have no idea why your link didn't work. Still baffled over that one.
There is a...
