Posts by gazzachef

I am looking for feed back on the types of boards currently being used and the reasons why. We have developed a stunning NEW board that is easyier to use, retains the edge on a knife longer, is flexible yet sturdy, is recomended for...

Try these people I know they're miles away from you but they have some amazing ovens, who knows make you pizzas the best they can be and may be the sales will then be your best seller, they certainly have great margins in...

My first head Chef. Its not what you cook its the, flavours, textures and vision you create, love the food as you love you're self. Frank Breahaut (A truely great chef) A sauce must shine as the sun does shine, a flavour must dance...

Catering for 40 or 500 its all the same really its all down to the planning, organisation and timing. For volumes of food protien aim for around 180 to 200 grams per person total if you have more than one type, if only one 190 grams...

Hi Sara I am based in NZ my self and have been playing with a couple of ideas to improve the chefs jacket, not only the style but also material. You can contact me on gary@kookscatering.co.nz will be happy to talk to you about my...

There was a time when it was a requirement that the Chef awarded the Michelin stars had to be the Chef working in that restaurant, so it seems to me that Michelin has sold out and gone for the accolades them selves of association with...

:chef: Hi bigmac Suggest you aim for the Sunshine coast if you want some beach time as they have some of the best most unspoilt beaches in Aussie. There are a number of hotels their, the Hyatt at Coolum, the Sheraton in Noosa the Twin...

Hey In New Zealand you'd be lucky to be getting NZ$22000 for 1 year after graduation, Chef de parties average around $28K and sous $45K to $55K Head chefs $32K to 60$ Exec Chefs $65K up Hope this helps, have you thought about cruise...