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Posts by Pete

  In this day and age I'm not surprised.  In our law suit happy society I can see this as being perceived as a liability issue, which really sucks.
The culture of "service" has gotten horrendous in the last few decades.  I used to have sales reps that would jump through hoops to get my business and make sure that each and every delivery was correct.  And they made sure I got everything I needed, even if that meant that they had to run to the warehouse, pick it up, and bring it to me themselves, even if it was my fault for forgetting to order it.  Nowadays, even if it is their fault the attitude is "oh well, you'll...
What are you trying to accomplish with your website?  Is it a blog, a business site, a personal site, a large informational site such as this, forums and many contributors?  You end product will help determine what your needs are.  Wordpress is great if you are doing a blog or very simple website, but even then you have a choice between 2 different Wordpress systems, the one they host at wordpress.com or the much more robust Wordpress that you drop into your site hosted on...
I am so glad to have my Mastercook back.  I used it for years, then sometime around Microsoft Vista they seemed to stop updating it.  I eventually got it to work, somewhat, with XP, but the work-around left me unable to use many of the features.  Once I upgraded to Windows 8, it stopped working all together, and I ended up trying other software.  I was thrilled when I heard that Mastercook was doing a full overhaul of the product and bringing it up to date. I immediately...
Chris, and I bet the same chef would go ballistic if you forgot to prep something.  I always make lists.  Whether as a line dog, making a prep list, as a chef, prioritizing my day, or as an administrator trying to keep track the 101 things that need to get done, on a daily basis.  To me, lists are vital in ensuring that I get everything done and can prioritize them.  I also encourage all the young cooks that work with me to get into the habit.  It takes 5 minutes, tops, to...
I would never use it in a restaurant setting-too much chance for big problems.  As for home use-that would depend.  If I wasn't going to cook it up and serve that day, I would probably toss it.  Not necessarily because I would be concerned about a foodborne illness, but because I think the quality would start deteriorating quickly, overnight.  But if I was cooking it for myself, that same day, I would probably use it.
Have you tried changing over to tea?  Not as much caffeine but still some and a lot less acidity.  I've recently begun exploring the world of tea and have discovered that I like it more than coffee.  Although you might have the same problem with your husband.  Good tea is expensive, but well worth it in my opinion.
I loved the Cthuken!!!!
Nice photos PP.
Unfortunately, this is what almost every chef is up against on a daily and weekly basis-how to put out the best product possible yet stay within the budgets we have.  It's not enough to be a great cook, an awesome trainer, and mentor, a chef needs to have good business skills.  Without those you will never move beyond a sous chef level, if even that.  While just about every chef I know wishes they had a better food or labor budget, we understand the reality of things and...
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