Posts by chefbilly

as a chef / owner, honestly to say  -those cooks that are just starting out / entering a new  enviroment really need to embrace where they are and rise to the challange - we have a policy here, that is "never start a new...

a short story about potatoes:   some time ago, i was going over the purchasing reports for the previous weeks and our potato purchase jumped out at me - in 2 weeks we purchased nearly 800lbs of potatoes - well, at approx 3...

try to build a god range of experiances - fro sure work where you can learn the most - GO TO FRANCE, globally it is still very very revelent   Work around the world - if you want to learn about chinese food, go to china...

as an owner, I love to help folks realize their dreams and asperations but at the same time - why should i lose a good bookeeper and have to retrain a new staff - training a new employee costs a lot and takes time   honestly...

Review - Henkel *** can’t remember which one - the I.D. has long been worn off....     The other day while coaching  a cook for one of those myriad of things that can go wrong at any given time - I looked at...