My Rant!!!!! - Page 2

Matthew357 · #16 03-21-2002, 08:24 PM

I have to say Pete, I'm jealous. Sounds like a really great job. Personally I think any experience where your customer base is small enough so that you can build a (at least on the culinary level) relationship with them is great.

This thread just gave me an idea about my job search...

Matthew

snakelady1 · #17 03-24-2002, 07:29 AM

Pete congratulations on your new job. I have a bakery just 18 miles west of you in Ripon. This part of Wisconsin is very nice in about an hour you can be in 4 major communities in Wisconsin, Milwaukee, Madison Green Bay and Sheboygan(once rated as the best place to raise a family). If you need any site seeing ideas give me a holler.
Sandy
A Crust Above Bakery

Pete · #18 03-24-2002, 10:51 PM

Thanks!! Maybe you could give me some ideas about who to use for my purveyors. I know that the country club already has purveyors, but I will be looking for more so that I can make sure that I am not getting ripped off by the people they are using now.

snakelady1 · #19 03-25-2002, 03:49 PM

I use sysco and bakemark the most. My produce is a local guy Sodas Produce specialty items come from Vern's Cheese. I find that Rhienhart and Waukesha foods are too high priced and not very good quality (I also have to constantly watch the Rhienhart deliveries I have often been shorted and charged for items). Another good produce purveyor is Glandt Dalke they are nice to work with and will do small orders. When I was ordering meat I always liked Becker. Stay away from Mellotte Skaleski awful meats. Seafood purveyors vary Holmann seem to do a god job. At one time I was ordering my fish directly from Florida and having it shipped in I can't remember the name of the place but I will ask one of my collegues if he remembers the company. There is a Technical college with a cooking school run out of Fond du Lac, one of my friends is a chef instructor there. I know that as the summer season approaches you will need to up your staff, Moraine Park can probably help you with your staffing needs. Let me know if you need any other information.
Sandy

PUCK · #20 03-27-2002, 10:16 PM

Hello Pete. This my first ever post so here goes..... I work for a Wisconsin CC as well. I am about 45 min north of you in the Fox Cities. Have been there for about two years now. The preveyors that Snakelady1 mentioned are a good base to start with. We have also not had good luck with Rhienhart. We get fresh seafood shipped straight from Boston from a place called Foley's Fish. As far as other advice, I think W.Debord's aritcle hit the nail on the head on a lot of good topics. Good luck in your new job and let me know if there is anything I can do.

P.S. I had much the same experience leaving a place once as you did. Time is too short to waste on people like that Someday you will be laughing at how childishly your boss handled herself.

PUCK

Pete · #21 03-28-2002, 03:44 PM

Welcome to the forums Puck. I use the name Puck on many other forums that I belong too. Named after the mischievious character in Shakespeare's Midsummer's Night Dream. My boy ferret is also named Puck.

Thanks for the advice. I used Foley's down here in the city. Who is your sales rep? It wouldn't happen to be Nick would it?

PUCK · #22 03-29-2002, 09:58 PM

Thank you for the welcome Pete.

I have been nicknamed Puck since I was young. Always stuck with me. Our salemans name is Mike Foley but I asked my head chef and when he went to tour the plant in Boston he did meet Nick. Said he was a good guy.
We just started using Foleys just recently. Any problems that you ever had with them? Just curious is all.

Puck

Pete · #23 03-29-2002, 10:53 PM

Yeah, I know Mike and Tom also. Took my wife to Boston a few years back, just after we got engaged. I made her sit through fish class and a tour of the place (and she is not a lover of fish). Funny thing was, after a full morning of that, she wanted to go to the Aquariaum. She was depressed by seeing all the dead fish, that she wanted to go see the live ones!! LOL!!!

I have never had a problem with them. I love all their products. Their scallops are some of the best I have ever had. They make no quams about the fact that they freeze their scallops, but they do not use any chemicals and freeze them at the peak of freshness, so they are some of the best I have ever had. They also get great Nantucket bay scallops in season (so sweet, I just pop them into my mouth raw!!!). I also really love their lemon sole, and their Ocean Perch. But really, I have never had a complaint about any of their product....I take that back, one time I did. The product was perfectly fresh, but whoever butchered it beat it all to **** and back. Called them up, they credited me and let me keep it to use for family meal, as it would cost too much to ship it back.