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Posts by ChefBillyB

Richard, This is the one that the guy has in Mexico. It doesn't get my more basic than this. I was just wondering if the fryer well could be used off to the side to offer a different product if a person want too..........
You may not be cooking like a pro but it looks like they want you for your quality food. IMHO, If I were doing this I would want to avg $100 an hr. You can take 1/2 of that or even $40 an hr and you will do just fine for your first catering. The problem is it's a friend that asking yo to do this. Your thinking it's a step into a new business so you could look at this many ways. I would say for you Max $50 an hr and min $30 an hr.......Who's serving ????
I think the path of least resistance to your first million would be having a Business degree. Although I think there are many a business degrees working the produce section in Walmart. In todays world you need a Masters degree to real money and a successful career. In a few years a Collage degree will be as mandatory as a high school diploma is today. In order to succeed in a Culinary school you need a lot of passion. Only Passion for your trade will get you through the...
Richard, could you also do a churro out of the same machine out a side mount. When I go to Mexico there is a street vendor that has a had crank and cuts the batter as it falls from the machine. All they need is some Cinn & Sugar and it's a done deal.
I would go with water-to-bone ratio: add enough water to cover the bones, then add one third that amount again. For about albs of bones us 2qt then add 1qt for a total of 3 qtr. This will be easier to figure the amount of bones needed for your size stock pot. I would go over night on beef stock and lesser time on all other stocks. I agree with you about reducing the stock. No matter what we always look for a full bodied rich flavored stock. Start off with the best will end...
Quit! Ok, Quit after using your head looking for a new position. Don't worry about your 6 month gig at this restaurant, explain why at a interview. I was involved in 25 food services in my career. Most of those gave me the opportunity to grow, succeed and display my passion and skill. Most of those didn't give me or my family a quality home life. I needed to find balance so I could have my cake and eat it too. Im my case I did it outside the restaurant business getting...
Drew Welcome to Cheftalk! I could not have said it better, you hit the nail on the head. I think most Chefs feel the same way you do, I know I did. If I had to do it over agin I would build a restaurant that I could manage with as few employees as possible. After many years of thinking about this the business would be closer to a food truck or small breakfast and lunch diner. I would do everything like a short order cook, open kitchen concept. I got into my business...
Pete, What I'm saying is, no one worries until it's time to worry. Look what happens when you have to worry. I have been a caterer for over 30yrs and have never 1/2 cooked any meat item to be used at a later time. It's a bad practice to teach your cooks and a bad practice to teach in a Chefs site. Show me where a food service inspector in any city would agree with your way of cooking and holding food for future use. If you want to do that in your catering business thats...
 Pete, Chipotle Mexican Grill never had a problem, until they did!
I'll stick with no because it's no. In this site we s/b telling people that you shouldn't partially cook any meat or seafood to process later. I feel thing like browning pork chop or braising a bork butt or shoulder. When your browning or braising you will be hitting the outside of the meat while sending some of that heat to the center of the meat. Telling the home cook that it's alright without them really knowing what the safe temp point is for cooking food. 
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