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Recky

Location:

Germany

Forum Post Count:

249

Join Date:

10/15/12

Last Online:

on 5/1/17

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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What separates a good chef from a great chef?
Recky posted in this thread in Professional Chefs 5/1/17 at 12:48pm | 15 replies | 738 views
How to deal with groups and (partial) no-shows?
Recky posted in this thread in Professional Chefs 4/27/17 at 11:43pm | 20 replies | 375 views
expert opinions for my little place?
Recky posted in this thread in Professional Chefs 2/17/17 at 1:42am | 5 replies | 222 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 | 193 views
Pepper Mill
Recky posted in this thread in Professional Chefs 1/8/17 at 3:49am | 4 replies | 244 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 | 235 views
Executive Chef tips & organization
Recky posted in this thread in Professional Chefs 10/9/16 at 11:36am | 7 replies | 450 views
Best white wine for cooking?
Recky posted in this thread in Professional Chefs 10/9/16 at 11:28am | 6 replies | 296 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 | 36169 views
My restaurant - my rules?
Recky posted in this thread in Professional Chefs 3/4/16 at 12:24am | 38 replies | 996 views

 

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