Posts by jtobin625

Well, you have the chops to be a life long cook so thats the plus side. However, it seems to bug you that you may have peaked. School couldn't hurt but where do you live? Check out www.acfchefs.org for a listing of programs in your...

The advice you have received here is outstanding and I have learned quite a bit myself. When students tell me that there long term goal is to open up a restaurant, I first as "Why?" and then ask "How do you plan on...

Carpony, If you want to get into the kitchen as quickly as possible and have total immersion, you made a good choice. FCI's alumni is strong and as someone who works in education at a culinary school, I feel there's is strong. You...

It sounds like your business is in a good situation. Good job. Does anyone else have suggestions? Now that we can see the big picture, it looks like it is in good shape.

Is this a serious question? EVERY position is important in every business. With any job, the value is created when they understand why it is important. That's up to a good manager to convey that whether it's a dishwasher, a...

It really comes down to keeping your staff motivated, valuing them, and creating an environment people want to work in. Although they are scrubbing pots and pans for little pay, they need to see the value in it. Of course it helps to...

Good job. Glad to see it worked out and thanks for posting about your quick turnaround. I always wonder what the heck happened to most of the posters and their dilemmas.

I do some cooking at home when I have a chance but due to my busy work schedule, I usually just eat the food prepared by the students. A lot of my shopping is done by Little Vietnam so I eat a lot of noodle, seafood, and pork dishes. ...

Hi everyone, I have been posting on here for a few months but neglected to introduce myself. I work in the admissions office of a college that is well-known for culinary but also has a few other programs related to the...

As others said, you look like you already are a food writer but if you mean professional food writer (as in getting paid), it can be tough. I don't know what the market is like in London but in Chicago, the print medium is dying and is...