"Calling an executive chef an executive chef is a bit of a misnomer because they're more like a "CCO" or a "Chief Chef Officer". In other words, the executive chef is less a chef and more an executive. It may not…"
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Christa Shaw
- Female
- Campbell, Ca
- United States
- faultline Brewing Company
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Christa Shaw's Discussions
Need Help With My Chef
Started this discussion. Last reply by David Kaye Dec 30, 2012. 4 Replies 1 Like
Hey...I'm looking to expand my marketing knowledge
Started this discussion. Last reply by Jim Rowe Apr 28, 2010. 4 Replies 0 Likes
Christa Shaw's Page
Latest Activity
Travis Martin replied to Christa Shaw's discussion Need Help With My Chef"Hi Christina, I too agree with Michael. He makes a few very valid points. Namely the difficulties faced in this type of transition period. If this is your Chef's first gig as an Exec, it can be overwhelming at first. But as long as you believe…"
Jason Chandler replied to Christa Shaw's discussion Need Help With My Chef"Hi Christa, Michael makes some great points and having systems in place are keys to success. Making sure line checks are done daily and having a recipe book are keys to making sure your kitchen is consistent. I tell you one thing that has helped me…"
Christa Shaw's discussion was featuredNeed Help With My Chef
Hello Everyone....I need a little advice...Our chef has been with the company for over 10 years but was recently promoted from sous chef to chef. He is a little "green" when it comes to the leadership side to his job. Recently we have been trying to really make an effort to tighten up how we run our kitchen....Our recipe book needs work and alot of the sauces, bases and recipes are done by memory. We also have been pretty inconsistent in performing official "line checks" where the chef really…See More
Michael L. Atkinson replied to Christa Shaw's discussion Need Help With My Chef"Hi Christina,
If I had a nickel...:-)
Moving from Sous to Executive Chef is a bigger jump than most people think. Systems are critical to control costs and ensure product consistency. Your new executive chef must learn to think like a manager,…"
Christa Shaw posted a discussionNeed Help With My Chef
Hello Everyone....I need a little advice...Our chef has been with the company for over 10 years but was recently promoted from sous chef to chef. He is a little "green" when it comes to the leadership side to his job. Recently we have been trying to really make an effort to tighten up how we run our kitchen....Our recipe book needs work and alot of the sauces, bases and recipes are done by memory. We also have been pretty inconsistent in performing official "line checks" where the chef really…See More
Jim Rowe replied to Christa Shaw's discussion Hey...I'm looking to expand my marketing knowledge"all of Dan Kennedys books will help, the main thing I would start right now is building a customer data base."
Profile Information
- Title
- General Manager
- Company
- faultline Brewing Company
- Website
- http://www.faultlinebrewing.com
- Which Restaurant Segment best describes my company
- Bar
- Which department at the restaurant corporate office
- Marketing
- What is your profession
- Other
- Years in the Industry
- 22 years and counting
Comment Wall (2 comments)
- At 2:07pm on April 2, 2010,
Operator - ChefMarcus Guiliano said… - Hello and welcome Christa,
Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.
- At 7:00pm on April 1, 2010, Christa Shaw said…
- Hi Christa,
Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.
Michael L. Atkinson
CEO | Co-Founder, FohBoh
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