Posts by dontcallmechef

Yes, I do all my own inventory. check Product daily, double check ordering, and rarely throw anything out. as for the 18% instead of 30% its nightly profit, after total pay out.

My must have is the updated "Food Lovers Companion" its basically a kitchen dictionary of dishes, product, techniques, drinks, tools, and basically everything in a kitchen and its only around $16.00. On the other hand a book no one...

hjjkActually the last place i checked for cash leaks was linens, we started washing towels after shifts, re-using dirty towels to wipe up floor messes instead of new ones. the only problem is our linen service charges set amounts, if...

I totally agree with that, some "cooks" dont understand that it is your name on the menu and your reputation in their hands, if there not completly with you they dont care its just a job for them.

Does anyone have any money saving tips for a kitchen besides the obvious (Labor, waste, productivity, portioning) Maybe theres a few small ones that i havent learned yet that some of you more seasoned chefs have discovered? Some money...

i do believe its because a roux is melted fat a burre manie is just softened butter and flour kneeded together.but dont quote me on it just an assumption

Has anyone surprised themselves lately?  

If you are still looking for ways to prepare it nothing beats lightly torched fois on a warm crouton with berry compote, sort of a new age PB&J.

My personal favorite it: " Is this fish a fishy, fish"?  The other day I had one of the waiters at work ring in a ticket that said " filet- well done". besides the obvious, that person was also in a rush and requested timely...