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Posts by ChefBillyB

Prep cooks would be on the lower end of me worrying about experience experience. I just want to know about attendance, and if they feel they are a quick learner and could follow directions. Speed and willingness to move onto the front line would also be a plus. Cleanliness and sanitation would also be a nice touch.    Front line cook questions would be about how they work with others. The front line people have to know how to work with, not be know it alls and dictators....
 GGGEEEZZZZ, I guess your not invited for ice cream.....People were so offended they now have 3 ice cream shops...... 
Find out who the idiots are that put you in this position. Your not in a real good situation to succeed. I can't see how you could book a party not knowing if the food will be cooked to the specifications you promised to your client. I would not book a party unless I knew I could give my client what was promised. Doing no parties is better than getting a bad reputation for doing bad parties.....Call a Caterer and just make money on the room rental. ........Chef Bill
Chica Blanca Torta Locos.......White girls Crazy Tortas.....don't worry about being politically correct. Are these like a upscale approach to building tortas ????? You may want to think about building torts like CMG makes burritos.......
90% of all this s/b done before you even look for a building. The laws/rules/codes will fit almost all locations within the city/county your looking at. I would take this post and all the great advice these owners went through as a good learning experience. You never want to say " If I only knew this in the beginning It would have saved me a lot of heartache". Learn from what these members said get all the info you need to be in the know. These's to much bullshit in city...
Back in the day I was the Chef/Manager in some local private clubs. We would serve a lot of 109 Prime Rib. The bones were used during the week for either rib night or happy hour food. The 109 Prime rib was real nice to use because of the large round center girth with bones it ran about 22 to 24 lb roasts. The ribs were cut off after roasting. We would simmer the ribs in bbq sauce for a few hrs and the ribs were nice and tender. 
I used to take my wife to Momma Leone's every New Years eve. My new restaurant that isn't really new is Peter Lugers. It's a restaurant with the feel of old New York. The waiters have the long aprons that New York waiters were known for. They also have a NYC personality. 
Morning glory, I think your picture is picture perfect, wonderful presentation. Cioppino is a great dish served from Washington State down the coast to California. San Francisco made it famous, it would be a dish you would love. They harvest these Manila clams off the cost of Washington.
Mothers Day seafood sale clams $3.99lb served with Linguine. The tomatoes from last years garden are cooked and reduced with added flavor by steaming the clams in the sauce. It's more of a approach of making a Cioppino sauce. It's about $4.50 a serving.
I did a catered party on this beach in Hawaii. This beach wasn't even close to my home base kitchen. We served it as a buffet serving Huli Huli chicken, with an array of fruits and vegetables. It was a very casual buffet because it was a very large group of teens so it was easy for them to just have seating on the sand or blankets. I had a demo Hibachi with 5 or 6 pieces of chicken cooking. I remember some people thinking we cooked 1000 pieces of chicken on that small...
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