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Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
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#1
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![]() these 2 smilies are a good generalization of my new job. looking for advice from chef experienced in the industrial food service.Last edited by chefkendra : 10-30-2007 at 03:19 AM. |
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#2
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| I'm not in hospitals, but do industrial work at a food manufacturer. If you would like to pick my brain, send me a PM and I'll help if I can. |
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#3
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| thanks bunches. not sure what PM is- new to this forum. appreciate any guidance thank you K Last edited by chefkendra : 10-30-2007 at 04:33 PM. |
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#4
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| Hi Kendra, I've worked in the healthcare scene for almost three years now and have many friends that have been in it for quite some time. What kind of info are you looking for? I started in 05 in a 375 bed hospital and am now in a 400 unit retirement center. ![]() |
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#5
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#6
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| Hey, I am currently at a hospital working on the dessert/cakes. Any menu ideas out there? Also working on specials for the cafe line..... thx
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#7
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#8
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| We serve both patients and have a well known cafe and express store. I was wondering, what is everyone serving for meals today and through the weekend? ![]()
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#9
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| I have worked in healthcare for more years than I wanna say.......lol...was looking for a forumn that we could bounce stuff off in. lets see todays menu was Beef Pot Pie, herbed green beans, whole wheat bread, strawberry topped cheesecake the alternate was open faced hot pork sandwich with gingered carrots. If I can help with any questions let me know |
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#10
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| Today is Peanut Butter Cake, Peach Cobbler, Carrot Cake and Chocolate Coffee Chiffon. There is a spring roll (summer roll) with a peanut sauce here that would knock your socks off. Patients sweet for the day is Sugar Cookie I am working on Splenda replacement for sugar in several items for sugar restricted patients: Angelfood Sugar Cookie Gingerbread Cookie So far the Splenda Measure for Measure product is working out very well. I may try out the Equal for baking too.
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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