Posts by BillRchef

Here is what I`ve discovered after 35 yrs in this business. "If you find a jod that you are passionate about, you`ll never go to WORK a day in your life".  I`ve helped Oil drillers, young people,stock brokers, and even board...

I`ve advised on this very thing several times in my past and have been right every time. Good food is the simpelest part.Ffinances, cost and profit margins are the really important part.  Ask alot of questions. For the...

First let me say ...."slow the freak down and respect the kinfe".  That being said, as a chef for over 30 yrs. all great chefs have the Big injury story to tell, we all learn from our mistakes.  As a district chef for a...

I have been in this business for over 38 yrs. I`ve worked long hrs through out my career. My wife would explain to the women who wnated to be married or "involved" whith chefs that "its like being married to a doctor with out the BIG...

I really understand your problems here. As district chef for a global corporation I repeat these things to our chefs regularly. We have ppl costs,food cost%,compliance purchaseing,periferal cost factors, menue planning guide...

family style service has the same "all-you-can-eat" issues as a buffet, along with the higher cost of srevers bring food to the table. With plated meals YOU control portion and plate costs effectively. no matter whitch way...

OK, I currently am a district chef with sodexo and attended a training on this topic. What your talking about are an actual contract agreement between the manufacture/supplier and the company. They agree to a set price and a rebate of...

County health are easy to deal with, the "TRICK" is to know their code better then they do( I`ve run several out scratching their heads as they left). Our current county inspector used to work in pest control ( and thinks she...

OH WHAT FUN!!!! I know we all try to accomodate these guests ( some of which are just O.C.D. sufferers), otherS are for real, but still.. I`ve always dreamed of opening a a resteraunt called "REAL FOODS"! with REAL milk,...

After more than 30yrs, and more injuries then I can count. The worst one I `ve seen ( besides the arm cought in the 40 qt. hobart mixer) happend to a soux chef of mine. While emptying a double stacked convection oven of baraised pork...