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Hello :)

post #1 of 2
Thread Starter 

I'm Shawn, 27, from Malaysia and am here to hopefully learn a few from the experts in the field.

 

My not so extensive list of experience includes running/managing/owning a club which was then closed down (due to a murder that occurred at a nearby restaurant which was a decision to get out whilst we're ahead instead of waiting for the eventual downfall of the location. It was previously known as the place for high society, now it's just a mid rate area where people tend to avoid), managing a mixology bar, catering for the aviation industry for VVIPs (kings, leaders, bosses etc). What I would call my true job would be, my family company f&b would be my second love.

 

I've recently been approached to come up with a concept (offered 51% ownership) and I have no idea of the flow required in fine dining establishments. How are kitchens set up? Do we have the washers in 1 room? etc [more on this in another post :)].

 

There's been plenty of great read here (kudos pairing Food & Wine) and I hope I can learn more during my stay here.

 

Cheers,

Shawn

post #2 of 2

Shawn, you're going to get a lot out of being part of this community. I suggest making extensive use of the search tool, doing a lot of reading, and posting questions when you need to. Be aware that when Chef Talk says "Professional", they mean "Professional Chef". For that reason, as you are not a chef, I suggest you post questions in the General forums, which has the widest readership. If you have questions about this, please contact the administrators of the site. They'll be happy to help you. We have other managers and front of house people here, so there are others who are "in your shoes" with similar questions and concerns.

 

Besides the forums, I suggest you also enjoy the cooking articles, product reviews and other features here. There's a lot to take in here.

 

Good luck in your new venture.

Regards,

Mezzaluna

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