Posts by beckynyc

I'm looking for a good deep fryer that maintains its temperature over time and that--very importantly--can travel well from job to job without spillage. Any thoughts? Thanks.

I have a small catering operation--meaning it's just me. I hire people depending on the job size, but none of them are full time so i don't qualify as a group. I currently have health insurance through the national restaurant...

I can see how that might be true in many cases. I've been looking in the paper for similar jobs and when they print the salary it's usually in the $15-20 per hour range. In this particular case, they expressed an interest in having...

thanks for the warnings. and for the tip on Al Martino. I'll watch my back, and post with any exciting or horrific revelations.

I recently interviewed for a private chef job in New York City and am fairly certain I did not get the job because we were at odds over my salary. (I actually haven't heard back, but it's been a while). The position would have entailed...

Panini, Thanks for the info. I may have more specific questions later on. So what are you using for recipe management, and does it also function as a costing and accounting program, or do you use something else for that? I'm just...

Hi. I've just started doing some catering and private chef work and am really struggling to get a handle on all of the paperwork stuff. To make matters worse, I am a Mac user and it doesn't seem like there is anything out there of...

Thanks for the tips. I sure do have a lot to learn. A follow up question: According to your explanation, or what I understand of it, if I hire one person to assist me, I get to add on the 15% service charge, but if it's just me then...

I am getting ready to do my first ever job. It's a strictly hors d'ouvres party for 45 and I'm planning to do it alone. I had heard about the standard 15% gratuity or service charge and mentioned it to the client in an email exchange....

Check out personalchef.com (the American Personal Chef Assn.) They have a bulletin board for nonmembers and it has tons of info from people who are doing what you're doing. And lots of tips on freezing and reheating. Good luck.