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Chef consultant needed

post #1 of 7
Thread Starter 

Me and 2 other partners are starting a French-Canadian food truck and we need a chef to refine our recipes and help with how to store some items.  This will include how to cook, prepare and store beef, chicken, chorizo, beef gravy, mushroom gravy, crepes, crepe fillings, waffles, curried cabbage and anything else that comes up.  We have basic recipes, but none of us have any real culinary experience other than cooking at home.  Our preference is to find a local consultant but we can work on this if we find the correct candidate.  We are in the metro Atlanta area.  Serious inquiries only. 

 

Thank You!


Edited by apatel0985 - 2/26/15 at 5:14pm
post #2 of 7

Three partners with no food truck or restaurant experience. Sounds like a recipe for disaster.

 

You might want to mention your location, also I would suggest that you look locally for someone with food truck experience, not just a restaurant chef. Whole different ball game.

post #3 of 7
Thread Starter 

You caught my mistake.  I realized after I hit submit.  I would have edited it but my thread was under review. 

 

Thanks for the advice.

post #4 of 7

There are so many variables and unknowns here, I don't know where to start. Do you have a truck already? Do you have a commissary? Where are you cooking everything? Where are you storing things? What kind of equipment do you have? Do you have a set location or are you planning to do catering and different events?

 

As chefbuba said, find a local food truck chef that can show you the ropes. There is WAAAYYyyyyy more to food trucks than just knowing how to make a good poutine. In most ways it is MUCH harder than running a restaurant. Feel free to message me. I can probably answer a good amount of your questions as I ran a food truck for awhile and I've run a few restaurants too.

post #5 of 7

Hi Chef Kal here my experience is mainly catering but a couple of hints though, make a small menu till all and any storage issues are made doable. define positions know who is prep 1 main cook per shift on the truck and cross train when and only after when the menu is solid.  Small specialty items tacos, burritos, or maybe bowl food something you can use a scoop and a ladle if you have a steam table.  Just some small items, without knowing more its hard to advise. Map out hot spots and Events. Before the truck hits the streets a lot of permits are needed every city u travel to permits and inspections. Luckily there are event permits that can be gotten for most events. Above all FOOD must be consistent. Fresh food on a truck.  It may be once you have found the spot for your truck, go to city hall and get traffic patterns and counts so you know what time of day is best as to not waste time.

 

Well please if I can advise anytime, Chef Kal

post #6 of 7


Chef Bubba u made me laugh bro!

post #7 of 7


Suggestion!  "Don't give up your present jobs."

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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