Posts by even stephen

I think the math speaks for itself......at least 40% of kitchen staff in the southeastern larger cities in the U. S. of A. are hispanic, mostly Mexican, or from the surrounding countries below it. For whatever reason...it works out. ...

What's the skinny on conveyer pizza ovens and hood systems...need to open a small outlet with pizza and possibly deliver to resort suites as well...don't have a hood system in the space...possibly can tie into a cigar bar exhaust vent...

When working an hourly employee in two different positions the overtime must be paid for the particular position the employee is working when he or she goes into overtime.....usually the overtime, regardless of the rate is transferred...

Naot....open back...nordic line I think....very expensive...but the best I have found...fairly non slip....removeable cork insole....insole is expensive as well....just the best I've found after an odd 30 years.

A couple of good points in the last two posts.....I assume your not going to be serving the average Joe, but, the average Jose'. Assuming your going to be serving construction crews in large cities, which as luck would have it, are for...

I would have to say it all varies......42% to 44% in an upscale steakhouse.... I've run a 28% in an extremely upscale italian restaurant....but, all pastas and desserts were made in house and pasta accounted for a large percentage of...

I agree with BDL for the most part......guajillo, negro, and ancho chiles may carry a lot of heat if you leave the ribs and seeds in them after boiling....I will usually rinse, deseed, and devien before I puree them. Last week I made a...

I'd recommend buying your machine.....all the companies out there will rip you off if you don't know how to wash dishes and run a machine......ecolab, puritan, cheney, etc. As the posts say....all it takes is one bar straw to get...

I think "Cher" has less!

Any chef's out there that work for "Noble"...looking for some advice on the overall culture of the company?