Chef Rox's Page

Well hello fellow foodies.



I was so lucky in my food career and now I am settling down in Akron/Kenmore Ohio as a Volunteer Chef. "First Glance" started a great Teen Center and now one whole floor devoted to teen moms and down the road a teen home.

Last tuesday was the first day in the new teen mom area and the kitchen is mine. We will also have a full commercial kitchen one floor up for a future catering business I will run.



I need feedback, input, advice and… Continue

I had not logged on here for a long time and remember when it was just a new site.....well you have done well. I am just getting back into the working world again and since I am a foodie I wanted to try to make some connections here at FOHBOH.



I will be relocating to Cincinnati, Ohio in a few weeks. I would love to find a small Mom & Pop restaurant that would enjoy my down home cooking and my restaurant attributes. I'm not looking for big pay just an honest weeks pay and in… Continue

How do you determine the value of an independent restaurant or to be more exact a coffee house?

The actual real property is on a 5 year lease, the cafe is equipped with albeit small, a full commercial kitchen. There is also a very nice large mobile kitchen to compliment the whole package.



I know the average daily gross and the owner will show us the books but he is open to lease or sell and wants us to make him an offer. The business runs fine as is but the owner wants to be… Continue

Yesterday we had a great afternoon with a potential partner that owns/operates a small coffee house. This gentleman roasts his own beans and has a nice small business with a drive up window and the usual muffins, cookies but not much at all for food. There is a full restaurant(albeit small)kitchen not being used. He also has a full mobile kitchen not being used at all so that would be part of this deal. My chef partner and I love doing fairs/festivals and concessions and this would be perfect… Continue

What do you look for in a resume?

The old standard of listing your past jobs and a few references does not work in this competitive world so what do those of you doing the HIRING look for?



I am a chef by trade, private trained by a Chef Son and two weeks working with a Master Chef but my skills are the good ole downhome made from scratch foods. I can and have stood and make a Cabernet Ribeye smothered in Blue Cheese for the President of Krogers Inc.cooked live and real food on… Continue