Posts by mssunshine

I was wondering how you all feel about getting certified through a.c.f.? One of my bosses has suggested I go through the process and get a sous chef certification...My question is, is it worth the money and the effort in the long run? ...

I have the same issue, with trying to hold homefries for banquets...they get soggy and nasty in hotboxes so I am trying out different products. Are you using sliced potatoes or diced potatoes? This may seem like a stupid question, but I...

The simplest way to calculate it is the part (the amount spent on food) divided by the whole (the total amount of revenue)...that will give you your percentage...I like to keep a daily running food cost so I can catch a high food cost...

I don't have 20 years yet but a strong 15 years put in working in various types of kitchens. I have worked the line, done some off site catering jobs, and worked in a large resorts. They all have their pros and cons. My advice to you...

Just wanted to say hello and I am excited to be able to share ideas with people in the industry, and I am always open to learning new ways to play with food.:smoking: