Posts by FullTang

Hello Chefs,   I work at a private boarding highschool and I need to come up with some ideas for action stations. They would be for approx. 60 to 70 students/staff. They would be done during dinner service and would have to...

Thanks for the advice GreenGuy!   I absolutely would like to have more of a desk/management/travel type job in the future, although I'm aware I have a lot of work to do to get there.   As for the degree, well that...

Thanks for the tip Panini!   I will definately give that a shot!   I found a book that I think will be a big help also, it's called "Culinary Calculations: Simplified Math for Culinary Professionals" by Terri...

Quote: Originally Posted by PeteMcCracken  IMHO, you need to learn: Basic bookkeeping, including profit & loss and balance sheets Inventory practice and controls Personnel management...

Tofu is literally a sponge.   As described above, it's best to press out the excess moisture then marinate it.   If you need to press a large amount because you're serving a lot, then use this method.   Take...

So what type of class am I looking for exactly?   Just a basic accounting class? I feel like I could teach myself this stuff if I had the right resources. I just don't know what exactly I need to look for.

A little bit of background on me:   I've been in food service for nearly my entire life. I'm 31 years old. Most of my working life was spent as a cook at various restaurants and I picked up knowledge everywhere I went. Five...

Wow great stuff folks, thanks for the ideas!  

So I've been a sous at a private country club ofr the past five years. We had a pretty large budget and got to play with all types of expensive stuff. We also did nearly zero vegetarian dishes because, well, our clients were seafood...

I was planning on using a microplane as its really the only means I have to zest. What tool would be a better option?