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Posts by chefedb

Years ago European cuisine was 10 times better then ours. Today I believe that the numbers have reversed. The only thing I say is still a bit better their is the service staff in the upscale places. Over their a waiter is a profession here  it is just  a job.(Oh yea their truffles are still better )
In my day what is pictured was not called a refiner . It was simply a large fitted fine sieve that sat on the mixing bowl of an old Hobart mixer and a double set of rollers was attached to the shaft of the machine. We used it to puree soups and sauces. And potatoes. You could buy different size sieves.
Can't close my hand anymore, and have numbness, hard picking up small things from floor, but then I am also diabetic and that does not help. I know some people who got surgery and 3 months later same condition came back. I wear a carpal brace. It does not hurt just annoying.
What time of day/young crowd or old/ ethnics? How much $ pp/  You must count all these first.
Are you sure it is fresh and not previously frozen??
Here is an old but dangerous way. Fill a sink up with cold water add bleach and ammonia (wear a mask) let them soak about 1/2 hour  they will come out like brand new.
I would not state that"I am the only paid employee on the books" in a public forum. I.R.S could be on here also.
If you are selling prepared foods check your local county , state health laws. If I were you I would have product liability insurance in case someone gets sick because THEY didn't handle food correctly. YOU are libel.
All the guys that are good already have jobs. You have to offer more $$$ to steal them.
One never knows till one tries do they? Go for it you may be perfect for the job. When I was in my mid 20s  I had a great job running a large catering  facility.     A friend of mine a large meat wholesaler said a friend of his was going to open the largest catering facility in the US and he would like me to meet him I said ok. The day came and we met in the parking lot of the Old Worlds Fair in Queens NY. One question he  asked me was how much do I pay my waiters? I...
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