Posts by kaffeenjunkie

It may be safe to eat and personally, I don't mind it. Set that on a table in front of your guests and I guarantee you will get it back in the kitchen or you will be buying that chicken dinner 99 out 100 times.

Jim, We must be the odd man out, our guest counts, bottom and top line are up over last yr. Raising prices in a slow methodical fashion with menu changes on a quarterly basis. Also allows us to take advantage of seasonal...

Personally I would rather plow through a plate full of fresh picked morels, maitake, boletes or a nice fresh puffball in the afternoon after a morning in the woods.

we used to dry brown sugar out over nite in the oven and then grind it in a food mill and keep it dry. drop it on the creme brulee and tip off the excess. Best i have ever seen or used.

Try Gordon Food Service. I know they are delivering in the Chicago area. They have a line of all natural beef as well as natural chicken and I believe pork as well. I am not sure at all about the turkey, veal or lamb. No hormones,...

You have absolutely nothing to lose. The universe rewards action.

Today's Cookbok Prize is: Oysters: A Culinary Celebration by: Joan Reardon Oysters for the staff of life! :D Thanks to you for such a cool marketing promotion!

There is no doubt that she is angry that she didn't get the exec chef position. She has demonstrated that she is capable. You have been told that there are "procedures" and if you don't follow them then you may be looked at...

Learning how to understand your balance sheet, read a P&L, forcast sales or do a budget isn't something you want to learn after you open your restaurant. Yes, you need to know how to cook but you need to learn how the business side...

[QUOTE=jbd;238270]Just how much more is one person supposed to do???? Where is the cafeteria manager??? Shouldn't he be stepping up to help out or does his title exempt from helping out when the chips are down??? The manager should...