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09-10-2009, 10:51 AM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Sep 2009 Location: portland oregon
Posts: 57
| |  perks of the biz.....
well on tuesday i'm playing in the Pacific Seafood golf tourneyment at Langdon farms GC just outside of portland. There will be lot's of freebee's, tee prize's, Food, Booze(i don't drink, oh well) and a big dinner and awards afterwards....theses are some of the perks i really like. I've been to enough food shows and am a bit sick of them and the buy 10cs. of this or that and win a prize you that you really paid for, but this kinda stuff i like.....FOOOOOOOOOOOOOOOOOURRRRR |
09-21-2009, 11:33 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009 Location: Australia (NSW)
Posts: 16
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i work for a hotel chain so we get cheap rooms at all their properties. we also get access to presale tickets for concerts, half price food at the place we work (like if roomservice chef wanted to go for dinner in the hotels fine dining restaurant) |
09-21-2009, 12:37 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Oct 2006 Location: Chicago
Posts: 590
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On nights where I work late and have to be up early in the morning, I get a free room (not quite a perk, but helps out alot)
We have sister properties that fellow cooks/servers/bartenders I know have moved over to. Whenever I visit, I get very well-taken care of, just as I do for them when they visit here.
Eating for free is pretty nice. If theres food leftover from banquets, we can have it. If theres no banquets, chef allows us to make something (reasonable, no steaks) for us to eat. Hes really big on "taking care of the people that work for you".
Our room-service person called in last night, so I was cooking food and taking orders up at the same time (Very dead night, couldnt get away with this any other night). I made an extra $50 in tips because the people were very impressed that "Chef is bringing me my food" and then I put a few extras in like a free chocolate cake for a lady that didnt like our key lime pie the night before. |
09-22-2009, 10:01 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,860
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being able to scoop up the first or last "special" thing at farmer's market
asking farmer's to grow a certain variety of vegetable, or hierloom animals raised to spec
Just the joy of visiting a farm and hanging out as they go about life.
Snacky treats from restaurantuers are always fun.
Generous information, how I can pick up a phone or computer and find answers to cooking questions.
Well, and then there are the Fancy Food Shows & Trade Shows.....urp. |
10-11-2009, 11:20 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Cambridge England
Posts: 100
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My Dad lived in Charbeneau (step mom still does) next to Langdon Farms, I had a nice rare tuna dish for lunch there once. You must get free golf at Oswego Lake? My perks consist of company cell phone, company Vaio labtop, assigned parking, free meals etc. Our biggest perk is 33 days paid holiday including two weeks off at Christmas and New Year.
__________________ UNDER PRESSURE AT PEMBROKE Cooking sous vide at Cambridge's third oldest College |
10-11-2009, 07:12 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
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Perks?
As a small, independant owner, there are no perks to speak of. Don't spend enough for suppliers to do anything--except maybe a free calander once a year.
The only "perks" I get, is getting my jollies dealing with supplier's reps. I run a small--albeit well run chocolate and pastry store. Problem is I've been in this biz for over 25 years, and in 3 continents, so I know my stuff, and most sales reps don't. I've extracted promises of free meals, beverages, etc from reps If I tell them what exactly, say, the differences are between "Dutched" cocoa and natural, why brand "X" blueberries are more expensive than "Y" (easy, X is a 25 lb box, lb= Yanqui-land= higher transportation costs and more mark-up, Y is local) They never show up again--or they'd have to buy me that beer they promised me.................. |
10-11-2009, 10:14 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2009 Location: Noth Carolina
Posts: 7
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As a chef in a seasonal private club (April thru November) one of my perks is about 2 months of paid time off.: |
10-12-2009, 06:53 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2008 Location: In the Lab
Posts: 533
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Working in manufacturing, I get lots of free golf from suppliers, dinners to some GREAT restaurants and I get to go to some really interesting places on the company dime. When I was an independant, I didnt get squat with the exception of a nice bottle of wine around the holidays from my wine vendors.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception. |
10-12-2009, 08:51 AM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Feb 2007 Location: Nova Scotia
Posts: 176
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We get perks?
But seriously....I'm on the same page with Foodpump. The only perks I get are when the Sysco reps stop by and give me a bunch of product they want me to "give them an opinion on" in the hopes I'll actually buy it to sell in my shop. They always get my opinion...and I never buy the stuff. But it is kind of neat to see what else is out there. |
10-12-2009, 11:58 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: May 2009
Posts: 53
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Quote:
Originally Posted by Order_Fire  As a chef in a seasonal private club (April thru November) one of my perks is about 2 months of paid time off.: | That is awesome! Even better if you are paid well. |
10-12-2009, 12:38 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2009 Location: Noth Carolina
Posts: 7
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Quote:
Originally Posted by Rivver That is awesome! Even better if you are paid well. | It is pretty great(i've been there 11 yrs),in the off-season I do private parties for the members and do some catering for PGA tour players when they are in the southeast. |
10-13-2009, 10:42 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 189
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Quote:
Originally Posted by Order_Fire As a chef in a seasonal private club (April thru November) one of my perks is about 2 months of paid time off.: | Where are you in NC again? That might be worth a long commute. 
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