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Hello Everyone!

post #1 of 2
Thread Starter 

Hi, I'm new to the forum. 

I actually stumbled across the site here searching for something else, but I'm glad I did. 

I was actually hoping I could ask some questions of the professional chefs here, and reading over the terms I think it's ok, but admin please correct me if it is not so. 

I would consider myself a skilled home cook, but of course I love food. My first job was in a college kitchen and I was taught a lot of skills that I use today...though honestly it's still easier now to want to make chicken for three hundred than it is for two. :)

We run a small hobby farm in the Eastern US, and by the end of 2014 we hope to relocate to a more rural area...still looking at things from GA to AR and MO, TN, KY...but we hope to leave the corporate rat race behind and start farming full time. 

I have a couple restaurant clients now..but I'd love to be able to have a more open, anonymous discussion with y'all.

What are YOU looking for in your supplier? What is an ideal supplier relationship? What are things that a farmer can do that would earn your business instantly...and maybe some examples of what would burn it down? 

I have no sounding board for this stuff...when I worked in a kitchen I didn't do any ordering, and what was done was through sysco as it was all industrial type quality food. We're in an area that is very pro-farmer and people are happy to pay more than fair prices for ethically raised meats and produce, but honestly we like working with restaurant clients, it's easier to have a wholesale customer you see twice a month, than it is to have sixty or seventy clients that you need to work with someone a few times a day. 

One of the things we're also looking for in our new location is a commercial kitchen, so I would love in future threads to really pick your brains on equipment. The reason we're looking for this is kind of multi-faceted. I do love working with the public, even though we enjoy our industry clients more. And a lot of public demand is on things most farmers can't provide...I can't portion out a chicken or a rabbit without a commercial kitchen, I can't make preserves or jams/jellies without one, or sausages, cured bacon, etc. 

It's nice to 'meet' everyone and I hope this thread is ok as long as I'm not giving my business name or actively soliciting customers...I just want ideas right now! 

Thanks so much!


post #2 of 2

Aloha Summer, welcome to Chef Talk.

Wow, so much going on!  Very exciting.

Questions are always a good thing.

You might want to post your questions in the appropriate forums, speaking of forums the Professional forums are reading only for those of us who are not employed in the food industries.

Please take a moment to review the FAQ and Community Guidelines, if you have any questions you can post those in the Feedback & Suggestion forum. 

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