Posts by Laprise

According to ME: If you have learned your trade and have enough culinary skills to be a chef. If you have worked in more than 3 to 5 kitchen over 5 years. If you are a good manager and people wnat to work for you. If you can...

I am getting a large BBQ rig built by a local welder. From my calculation and other rig I think I shoould be able to smoke ribs for 150 people. The main chamber is 30 inch by 60 inch with a fire box of 20 X 20 X 20 inch on a trailer 6...

If you want to make a good living, make to utilize your kitchen 24/7. That means sell to stuff to the outside world. You can deliver, you can sale to other businesses, you can cater small event... choose what fits for you and your...

shroomgirl, I did have a look at your site. I like the color scheme, the easy to navigate button, and overall very a very nice webiste. I DON'T like that you don't have a testamonial page. I ask ALL my clients give me quotes and...

nicely said! Balance is a must, as long as profit comes:bounce: :bounce:

READ THE BIBLE:bounce: because you will need GOD on your side. Did you know that restaurant occupy the number one spot for bankrupcy in AMERICA! 50% of all restaurant will close doors within the first 3 years! good luck!!

Once you become a chef in charge of a kitchen with a bunch of cooks working for you: Don’t make one person work 60 hours a week when you can hire one and half worker instead. I know that the labor market is tuff, but it can be...

You don't have to have prices. I do very well without. I find that it cut down on deal seekers. 98% of the inquiry I get are serious and most of time don't ask about prices. They are looking more about a service and/or a personnality...

I won't do that again! I just liked the color:)

I am not from California or a certifed instructor, but I teach an after school programm for kids 7 to 11 years old. I love it! I don't do it for money, I do it for fun. Maybe that's why I love it:talk: Keep your head up... soon you...