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Posts by foodnfoto

Wow those berries and cheeses sound amazing Chris. This is a fun idea for a thread. Post pics of the great local foods you find at a farmers' market!   Are there vendors at the Belgian markets that sell "value added" foods Chris? Things like prepared foods? Some markets here in the US do, some don't. Always wondered what the small village markets in Europe had.
This happens all the time. Employers interview folks, make all kinds of promises (with vague qualifiers) to get them to sign on, then don't deliver. Set your rate value for yourself and stick to it from the get go. If they want you, they will negotiate. Every employer knows how hard it is to hire and retain good employees. If you are that good, they will do what they can to keep you. It's less expensive to pay a good employee more than to hire a bunch of "bodies" and be...
You might consider placing an ad at www.goodfoodjobs.com   You can specify types of food jobs by region, duties, season etc.    The people searching this site are generally serious about working in the food industry, not just doing something until another thing comes along. We've had good success with it. Craigslist too, but a LOT of applicants just apply for everything whether they qualify or not.
Do your market research first and plan what neighborhoods you will be permitted to vend in. Then determine the demand for what you have to offer. Know your customers! and what they want! While hipsters may say they want the latest trend in food, do they have the $$ to pay for it? and how often are they willing to buy it?   Successful food trucks make their money on VOLUME of sales and repeat business. Sous vide IMHO is too precious a cooking style to offer to those...
I'm always amazed at restaurant owners where the sum total of their market research is done on FoodTV and the internet.   Please people-know who your customer base is and cater to THEM. What sense does it make to offer food designed for NY tourists to customers who live in rural Missouri?
I have to concur with KouKou on this one. Chefs are not nutritionists or doctors, so you should take the advice of your personal healthcare professional over anything posted here.   At our shop we make lots of smoothies and juices and use a lot of organics in our pops. Seeing that, we get customers with every imaginable food agenda wanting this that and the other and for the most part we try to accommodate them. What frustrates me are the stick thin women who come in to...
Out of 100 people, you will probably have at least 5-10 vegetarians attending. Other than cheese & fruit and a salad, there is nothing for them to eat. Veggies from a pot roast are not an option for them either.   Maybe adapt one or two options for the vegetarians?
 Actually, this is categorically untrue. Food Styling is not just making pretty food presentation. It's a skill that encompasses design, cooking, and knowledge of photography and videography. Some of the worst stylists are former chefs who are often unable to distinguish between how a food looks and how it tastes. YOU REALLY NEED TO LOOK AT THE FOOD FROM MANY DIFFERENT ANGLES.  Thankfully, for you, styling for video is fairly forgiving as the camera rarely lingers on the...
Generally, professional recipe developers are paid about $150-250 per recipe plus expenses, depending on its intricacy. Testing should be done by a separate individual to accommodate for idiosyncratic differences in style, approach to certain tasks, equipment etc. Then testing notes and results should be compared and a final recipe draft written.    If I were doing such work for a restaurant, recipes would be written in such a way to be easily scaled up or down as demand...
What about a warm sweet potato salad with celery & red onion in a chipotle/adobo vinaigrette with fresh lime and orange juice. We sell the ### out of that one this time of year. 
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