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Posts by ChefBillyB

Kosie88, Welcome to Cheftalk! I was your age when I started in this business. I didn't take the cooking path at first. I was a high voltage tech with General electric. I got a one way ticket to Hawaii so I wouldn't know anyone and have to succeed on my own. I started as a Catering steward, head steward then to restaurant manager. I moved to Washington state and worked as a Restaurant Mgr, Food and bev in Hotels and then club manager in private clubs. When I got to be club...
I would say at 50 this would be your last best chance for a career in this business. Your right $12 an hour isn't enough to make it in NYC. My answer to the chef would be this. I'll learn and watch, I'll be the best at any job you give me, I'll be available for any overtime or extra time, I'll be reliable and hardworking. Knowing it won't be easy for me to live on this wage and if I follow through with everything I say I will do. Could you pay me a better wage so I came...
  MiMi.......I think this is it.............New Business and Health Dept.
When we process some roosters on our farm I always comment on how much better the flavor is. If you are making this dish it maybe fun to check around and see if you can find one or two roosters locally.This would also make it a bit more authentic  with a feel of being in a villa in France. I don't think most people make a dish like this at home because it so involved. It's really not that hard, it really just looks that way. Most recipes are basically close to being in the...
I don't think many elders are complaining at upscale senior living facilities. The more you pay the better the food. That being said everything in this world falls into in with "how much are you willing to pay" for what you get. I chefed in a Hospital for two years and had a lot of fun doing so. I learned a lot about diet and healthy food prep. I tried my best to make all the meals as tasty as possible so as to make the hospital stay better for the patients. In taking this...
 I can only control my own agenda. I would let the chef know it's not a real happy work atmosphere working with her. When you work for someone you don't have a lot of control over your destiny. This is why I started my own business. Work hard and be there for your chef they will read through the bullshit and get the real story. 
Butzy, they maybe a bit to hot for putting in pickles but you may want to try.....  
If this is a employee event with all adult employees then I would charge an adult price per person. I "would not" give a discount because of the volume. If it's a employee family picnic with spouses and kids I would cost it out and figure the per person cost taking account that 400 of the 800 people could be kids. Lets say the adult cost of the meal is $10 and a kids cost would be $6, I would charge a flat cost of $8 per person. Talk with your client and figure how long...
The shoes saved your life and your complaining! The shoes you bought were for spills. For the meatball you would need non trip......I think the non trip shoes for not tripping on meatballs are Italian made. 
Jason, what I meant  was the select Ribeye was leaner than a choice Ribeye. I agree the filet will not give you the flavor your looking for, it will give you tenderness. The Ribeye may give you more beef flavor, I'm just wondering if it will be tender enough.......
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