Posts by CampChef

My first job, first GM told me staight up, "You are now in the food business, which means serving the guests, not your own needs, if you don't like it, get out" He then gave me the best career advice ever for salaried execs,...

I have used the UV light traps with great success. If you go through Ecolab, they will install and service them for you. I worked at t nonAC kitchen in the woods, and the kitchen and dining room each had a light, and we had almost no...

As Steve A stated some ACF chapter are good old boys clubs, but certainly not all of them are. My current chapter is a working educational chapter in addition to being the best place to network. I have gotten my last two jobs through...

I have cooked on white cedar with no problem several times. You just don't get the smoke and aroma of red cedar.

Terra Spice has the freshest stock of spices, and will do custom blends.

I just booked one that I talked into all salads! The featured salad is a greek cous cous salad with greek olives, green onions, feta, and balsamic vinaigrette. I do have to cook the cous cous, though.

Shroom, the local market is just getting started with melons, but the heirloom squashes are fantastic, along with the purple, white, and yellow carrots. As for the crisps If you fry them until amost dry, they will keep for a week...

You have been the lucky one. Check out my post in the chef's discussion about cantaloupe soup. An almost all cold five course dinner. I vote for all July caterings to be oven free!

The posts so far have been on the money. I have but one concern. We have found through fundraising dinners too numerous to count, that five wines is about the max a guest can enjoy and appreciate in an evening. Seven wines is a huge...

I found the busiest wood shop in the area and asked where they sent their router bits. Now I send mine with theirs about once a year.