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Hello to the forum

post #1 of 5
Thread Starter 

I am a newly appointed Kitchen Director/Head Chef at a local inpatient treatment facility. I am preparing 186 cafeteria style meals, 62 per service/day, with a family style dinner nightly. I consider the style: upscale institutional/cafeteria. Majority of menu items are scratch prepared from a limited pantry. Institution is non-profit, with a limited budget.


An immediate objective is to streamline and simplify weekend menus and preparation, as the residents/clients are responsible to prepare the meals for the facility. This is an assigned task/chore, and is a designated curriculum in their treatment.


My background includes nearly all levels of commercial kitchen experiences, from dishwasher to Sous Chef. I am not classically trained, nor have I attended any level of culinary education, beyond OJT. Expanded commercial kitchen experience is 10+ yrs.


My thirst for knowledge and equipment reviews have lead me to this forum. I hope to find it useful, and will use it as a sounding board, and resource. I hope to gain insight and experience from other chefs whom have experience in similar venues, as well as menu demands and restrictions in kind.




TC Bradley

post #2 of 5

Aloha ,Welcome to Chef Talk, we’re happy that you found us all.  It's all about sharing of knowledge, experiences and FOOD!  Don’t forget about the Non-Professionals here, Home Cooks have plenty to bring to the table, feeding our families and friends.

Join the conversation or start a thread of your own, on that I might suggest that you do a search at the top of the page to find any previous discussions on the topic.  The Articles, Reviews and Galleries are fantastic, oh and the Special Guest Forum makes for a good read.

Once you’ve gone over the FAQ, Tutorials and Community Guidelines and you have questions in regards to the website, post those in the Feedback & Suggestion forum.  I think that you’ll find that we have great respect for one another, and generous with their expertise.

Happy Cooking!

post #3 of 5
Thread Starter 

Thank you very much for your reply and suggestions. I will take full advantage of the knowledge and resources of the forum on all levels. I have to remember that my introduction to the kitchen was through my grandmother, " boosha ", who cooked for the family constantly. Your suggestions on points of interest throughout the forum, are well received.



post #4 of 5


Hang Loose!

post #5 of 5
Thread Starter 


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