Posts by xjmrufinix

Thanks for all the advice everyone, it was a blast! I took Shroomgirl's advice and made a show of it by dimming the lights and making sparks with the nutmeg and cinnamon. I will try to post some pictures tonight or tomorrow.

Quote: Originally Posted by chefedb  Hard to figure because it depends on how you keep the oil and how much use you get or days or hours or orders. The base however is  approx 35 pounds to a unit as purchased...

If you're increasing cost by 2% across the board you'll be doing it in a lot of cases when 2% is overestimating (such as when you're marking up just for salt and pepper), unless you're going through a ton of oil it probably balances...

I have a Creole buffet coming up this Saturday for a local historical society:   Passed Hors d'oeuvres:   Fried Dill Pickles Cornbread & Andouille Stuffed Mushrooms Shrimp Mousse Crostinis   Dinner...

chefbillyb: I've actually tried pre-scooping the ice cream, but I've lost a few batches to an inconsistent freezer and the door being left open (of course, nobody fesses up to that one). The best I can do now is portion it out into a...

Quote: Originally Posted by Sparkie  What is the standard practice for counting inventory? Do you delegate this to the sous chef and go on with your day? As my experience goes, usually the owner does it. As a head...

This weekend I'm running a Creole Buffet for a local historical society's Mardi Gras celebration. They've decided they want to have Bananas Foster in the dining room, cooked to order for dessert. I was wondering if anyone had advice...

I was taught to add approximately 2% cost to all recipes using pantry staples or very small amounts of an ingredient.

Quote: Originally Posted by durangojo  while accepting interns into kitchens to decrease labor  costs may be a simple solution for a better bottom line, what happens to the loyalty factor to our...

I think everyone who's ever run a banquet was a little intimidated the first time they ran a service, the trick for me is to is not to keep thinking about all the things I could possibly be forgetting and instead just go into every...