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Recky

Location:

Germany

Forum Post Count:

247

Join Date:

10/15/12

Last Online:

20 hours, 35 minutes ago

Culinary Experience

Owner/Operator

About Me:

I'm the owner/operator and chef of a small country bistro/restaurant, self-taught with previous experience in catering. This is my first own restaurant; I love the independence and loathe the workload. Nevertheless I'm living my dream, using the countryside as my 'supermarket' and serving what forests, lakes, farms and orchards of the region provide.
www.freistaat-eifel.de

Recky's Recent Activity

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How to deal with groups and (partial) no-shows?
Recky posted in this thread in Professional Chefs Today at 1:06 am | 18 replies | 242 views
expert opinions for my little place?
Recky posted in this thread in Professional Chefs 2/17/17 at 1:42am | 5 replies | 214 views
what oil is the best for deep fryer?
Recky posted in this thread in Professional Chefs 2/7/17 at 6:19am | 2 replies | 181 views
Pepper Mill
Recky posted in this thread in Professional Chefs 1/8/17 at 3:49am | 4 replies | 241 views
Is a diploma mandatory to open a restaurant ?
Recky posted in this thread in Professional Chefs 10/23/16 at 6:58am | 10 replies | 230 views
Executive Chef tips & organization
Recky posted in this thread in Professional Chefs 10/9/16 at 11:36am | 7 replies | 405 views
Best white wine for cooking?
Recky posted in this thread in Professional Chefs 10/9/16 at 11:28am | 6 replies | 291 views
Perfect crackling after reheating pork belly for service? I'm stumped...
Recky posted in this thread in Professional Chefs 4/25/16 at 3:15am | 21 replies | 34292 views
My restaurant - my rules?
Recky posted in this thread in Professional Chefs 3/4/16 at 12:24am | 38 replies | 992 views
Inherited Menus
Recky posted in this thread in Professional Chefs 11/29/15 at 9:50pm | 14 replies | 361 views

 

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