Hello, I am new to the site. I own a restaurant in Jersey City NJ. Spent 30 yrs on Wall St and left to buy this restaurant. Attended French Culinary Inst. for only the La Technique course (120 hrs on basic skills). Have been an amatuer cook for 40 yrs. I have a very good kitchen staff but I set my menus and instruct my staff on how I would like the dishes made. Upscale SteakHouse with an out of the ordinary flair. Fresh Fish and Interesting salads. That's my story..I would like to use this site for information and suggestions from other more seasoned professionals. I am extremely committed to my restaurant and feel that I am doing many things right.
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9/18/09 at 4:52pm