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Hello From New Jersey

post #1 of 2
Thread Starter 

Hello Everyone!

 

My name is LaTasha and I am new to ChefTalk.  I co-own a casual dining restaurant and am just beginning to get involved in catering and have so much to learn.  I am not a trained chef.  I did take a 16 week course at a local place which mostly made me familiar with food safety and taught some culinary techniques. But I look forward to chatting with other people on this site and learning more about the catering business.

 

Best!

post #2 of 2

Welcome we are glad to have you. Some times training can hold you back and lock you into the way things have "always been done". The two most important things in catering are great tasting food and turning a profit. Most turn out great food but never turn a profit so be sure you learn your food cost. There are books to help with that.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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