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Posts by Mannlicher

I have two 'twenty something' nephews that have graduated from school, and are climbing the ladder.  One went to CIA in New York, the other to J&W in Miami. They are both working very long hours, and working very hard to learn the real world vs the academic world of modern restaurant life. I don't see either of them with anything but a sterling work ethic,  a good grounding in classical cooking, and a burning desire to stand out from the crowd. Come to think of it,...
One thing is for certain.   The staff will pay attention to those things YOU pay attention to.  Someone has to set the standards, and attend to the enforcement.  That should be the owner/operator.
A fairly simple Dutch Oven meal for the campfire.  I use a 5 quart oven for this dish, and cook it suspended over coals.  I do a lot of camping, and almost always bring my cast iron and cook for the group.  I practice in my back yard, in a cooking area that I built to provide the same sort of cooking arrangements that I find when out in the woods.  Practice makes perfect.  :)   Posole   1 1/2 pounds Country Ribs, diced Tablespoon Bacon drippings One onion, diced One...
the most important issues have been addressed.   Water, salt, sugar, carbonized food particles, high heat and poor quality oil are the culprits.  Even eliminating those factors is not magic.  Oil has to be filtered, and yes, changed regularly, to keep the quality of your fried food up where you want it.
It's about as tough an undertaking as a fellow (or gal) can get into.  Lots of written advice out there, and like was mentioned, Restaurantowner.com is a must. One really big pitfall, one that has done in a lot of entrepreneurs, is going into the project with unrealistic expectations.  Another is being under capitalized. Best of luck!
you have got to work on that self image, and self confidence.  There is no way you are going to succeed, unless you are sure you will.  Failure will be a self fulfilling prophesy, the way you are thinking now 
Buy your self an EdgePro Apex, and you will never again need someone to sharpen your knives.  Simple to use, bullet proof, and fast.  Who could ask for anything more? 
it sure helps if your cooking equipment is on wheels, and can be rolled out of the way.  If you can move to clean, then HOT water, a good degreaser, and lots of  hard work can, and will, make the floors sparkle, and be grease free. I'll put time and money into cleaning any time.  Walls, floors, surfaces.  It's the key to success.
Prepping Conch can be a chore.  My last restaurant featured Conch Fritters, and we prepped about 20 pounds of Conch a day.
In every case, it appears that as a country rises out of abject poverty, they can't wait to start buying packaged, processed food.  I don't see this as detrimental to those folk's health though.  Food prep becomes less of an all day chore, and more like a necessary task that has to be fitted in with a busy schedule. Another factor to consider, is what percentage of a family's income is required for food.  There is a huge difference there, between say, Mali and Canada.
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