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Chef to Chef

This group is for chefs to meet and chat Chef to Chef. New trends, food, staffing, recipes, and advice. Anything and everything in the world of culinary.

Members: 126
Latest Activity: May 31, 2013

Discussion Forum

Weird Food Facts

Started by ChefBlogDigest Mar 13, 2010.

Great Food Cost 7 Replies

Started by jeff. Last reply by Chef Len Elias CEC Aug 8, 2009.

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Non-Operator
Comment by Demario Baker on May 31, 2013 at 8:14am

Have 2 Great! Chef opportunities for a Major Brand casino in Biloxi, MS. If you like to hear more about this opportunity please email me at demario@paragon-search.com

Comment by ChefBlogDigest on December 9, 2009 at 6:08am
Hello. I'm a newbie here. Just wanted to say it's nice to be a part of this group.

Operator
Comment by Paul on September 25, 2009 at 11:43am
Hello, All i am a starving Chef here in California, For one reason or another I cant seem to get hired. I have the experience and skills but cant seem to get it done. I get interviewed, I do follow ups, Any advise? I am on facebook to market my self but dont always let the employer know, good or bad......Help in Cali

Non-Operator
Comment by FohBoh on August 6, 2009 at 11:53pm
Hi!
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Chef to Chef is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!

Best,
FohBoh Community Development
Comment by Christopher Rovezzi on July 8, 2009 at 3:56pm
Just joined Chef to Chef. I'm looking I hope to absorb as much knowledge as my mind will allow. I am humbled by all of you!
Comment by ken anderson on April 8, 2009 at 7:24pm
cookin with the Babes
Comment by Emily Daubney on March 7, 2009 at 2:05pm
Hi Restaurateurs,
I am a college student looking for industry professionals to help me with my senior project by participating in a brief survey, pertaining to health and nutrition in the restaurant industry. As an expression of gratitude for your contribution, the results of this survey will be sent to you to use as you wish within your establishment. Please leave your contact information following the last question in the text box to receive your copy of the results.
Please follow the link below. It should not take more than 5-10 minutes. Thank you very much for your help.
Sincerely,
Emily

http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=RestuarantIndustrySurvey_copy
Comment by Brandon Wilborn on January 29, 2009 at 9:55am
Hi everyone! I'm new to FohBoh and am currently out of work. My background and experience opens up to me many different avenues and facets of today's restaurant industry. But I've come to a crossroads where my heart and my needs are at opposite spectrums.
I live in NJ and it seems as though the profession of Chef is diminishing. I met with a Chef of a national theme restaurant last week, she doesn't cook at all anymore. I didn't get into details of why she left the white tablecloth scene and changed to a concept that denies individuality, creativity, and rewards managing profitability uber alles.
Everyone needs to make money, and everyone needs to feel secure and that they belong to a reputable organization, but when do you sacrifice what drew you to the biz (passion, lifestyle, people, etc.) for the money and security of corporations that don't necessarily stand behind the product they're selling, but create a gimmick to attract?
I want to keep progressing as a culinarian, I need to make the kind of money that I had at my last position, and I want the security that assures me if the GM is having a bad day, he's not gonna take it out on me or my co-workers and can us.

What's your advice? Some of you had the same dilemma? How did you reach a decision?
Comment by Margie Tosch on August 5, 2008 at 2:02pm

We are conducting an opinion survey on Foie Gras - we'd love your input! Click here for the survey
 
 
 

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