Attention: calling all chefs who are experts with spices, herbs and flavorings....and who the heck isn't?
Here's yet another media opportunity you need to follow up with by June 15th....Dad's Day.
TALK HERBS & SPICES WITH CHEFS
Name: Shaun Ellsworth
Title: Talking about spices...
Media Outlet/Publication: cooking and food website
Added by Roy MacNaughton on June 6, 2008 at 11:22pm —
Added by Mikuni Restaurant Group on June 6, 2008 at 6:13pm —
I'm looking for interview subjects for an article I'm writing for the California Restaurant Association's magazine The Restaurant Standard about how to keep employee morale up during this economy slump in light of decreasing tips, fewer shifts, etc.
If you're an expert, I'd love to hear from you. I can be reached through FohBoh or at firstname.lastname@example.org.
Added by Nikki on June 6, 2008 at 4:42pm —
Where do restaurant owners purchase their furniture from? How is the best way to get in contact with the key decision makers to tell them about what we offer? My brother designs furniture and up to this point has focused on Modern Boutique Residential. Because of my restaurant experience I understand function in a restaurant environment and my part is more on the Business Development end. We'll be able to fabricate or source anything they can think of. While we are associated with designers,… Continue
Added by Jeannine on June 6, 2008 at 1:44pm —
This is from a book we've published entitled Schools of FISH! that is a compilation of stories gathered over the years about "Hero Teachers" and their effect on students. I have a personal connection to this particular story as I had the opportunity to work with Robert's Grandpa shortly after joining ChartHouse Learning. Please enjoy this story that has touched me and inspires me regularly:
No one at Buchanan knew how to choose his attitude better than Robert did. Now a fifth grader… Continue
Added by Jay Larson on June 6, 2008 at 11:28am —
This is totally fun, nothing serious and great for Friday I am still at work blues....
Today is National Donut Day...have you had your deep fried, covered in glaze, topped with sprinkles/jimmies, maybe some gooey chocolate goodness today??
If not I hear that Crispy Creme is doing very well today!
Added by Amanda Vroom on June 6, 2008 at 8:15am —
I'm looking for some thoughts on what people saw at the show...Who had the best booths and why? I left a few categories out there for everyone to give me some responses on. It seemed like attendance was down, but what got you into the booths?
Best Food Booth
Best Equipment Booth
Most Unique Booth
Best Booth that was Safety oriented
Worst Booth Overall
I'm interested… Continue
Added by Jon Frank on June 6, 2008 at 5:55am —
I am having a hard time. A lot of people I know are having a similarly hard time and so maybe it's time to be having a hard time. I am trying to see and understand where I fit and don't appear to fit in my job, the kitchen, among cooks, with chefs, in the industry as a whole, and all the invisible crevices in which ickinesses take up residence if we're not careful.
I attempt to be as honest with my weaknesses as I can, without creating a ladder from which to climb over the bridge on.… Continue
Added by Shuna fish Lydon on June 6, 2008 at 12:01am —
The chart of the week is the weekly USDA choice boxed beef cutout which is an index of choice beef prices. The choice boxed beef cutout has hovered at relatively inflated levels for roughly 8 weeks after trading at historically low levels earlier this year. As noted in the Weekly Commodity Report, the USDA choice boxed beef cutout is anticipated to depreciate during the next few months. Why? Well weekly beef production typically rises into the deep spring remaining relatively strong well into… Continue
Added by David Maloni on June 5, 2008 at 10:08am —
Its that hot summer season again and in the restaurant equipment service industry, it's a constant struggle to keep every customer calm, cool and collected. With gas prices pushing $4.00 a gallon in the NJ/NY area, tolls going up, insurance being raised, is it safe to say we are in a recession? From our industries standpoint, I will have to say yes. You would think eating out is something we all do, therefore, how can we be affected? Simple. People are eating out less and less. People are… Continue
Added by Malachy on June 5, 2008 at 5:10am —
One of the primary reasons that some businesses training programs work, and some don't, is in the method their managers and trainers use to teach new skills. This seems to be especially true in restaurants and food services, due to the prevelance of leaders without formal educations. Sorry if that offends anyone, but it's true.
While proper teaching technique is not something that comes naturally to everyone, it is easy to learn following a simple multi-step… Continue
Added by Brandon O'Dell on June 4, 2008 at 7:30pm —
Reprinted from RESTAURANT JOURNAL
June 4, 2008
Celebrity chef Gordon Ramsay has made his reputation on his outsize personality as much, it seems, as his food. On his numerous television shows, he is loud, profane, in control -- and very much in-your-face.
So when the volatile host of "Hell's Kitchen," "Ramsay's Kitchen Nightmares" and, most recently, "The F-Word" opened his first Los Angeles restaurant, Gordon Ramsay at the London West Hollywood, last Tuesday night,… Continue
Added by FohBoh on June 4, 2008 at 10:27am —
What’s sexy about the jobs your company has to offer…. For me the match is about who I am and who you are, not what I do or what you do. Change your focus from title’s and tasks and onto values, passion and purpose and now you have my attention… If you want to appeal to candidates today, especially younger workers, you have to drastically change the way you think and behave when it comes to attracting talent.
Things that will differenciate a Company and attract the Talent of today… Continue
Added by Amanda Hite on June 4, 2008 at 7:43am —
By Sara Frieden
Challenging yourself to eat entirely locally can seem pretty intimidating. But, as world renowned chef Michael Chiarello
explains on Supper Club with Tom Bergeron, making your diet totally local is really a lifestyle change. On the show, Chiarello puts… Continue
Added by Mark McKellier on June 4, 2008 at 6:01am —
ReMARKable Palate #146: Pantry Tips with The Full Time Mom
On today’s show, I bring you the audio from a recent interview I did with Stephanie Ravenscraft on The Full Time Mom Podcast
. Stephanie is… Continue
Added by Chef Mark Tafoya on June 3, 2008 at 8:26pm —
CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1
Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico… Continue
Added by Chef Mark Tafoya on June 3, 2008 at 8:24pm —
I just got off the phone listening to Dan Kennedy, the famous marketer who has continuously had a business book on most booksellers’ shelves for the last seventeen years. His newest one is titled Ruthless Management of People and Profits.
He was asked in the interview why he used the word ‘ruthless’ since it’s so harsh. His response was that you must learn how to ruthlessly manage not just your business, but yourself too.
For instance, most business owners complain about… Continue
Added by Roy MacNaughton on June 3, 2008 at 5:34pm —
Hello Everyone! Coconut Bay would like to extend a greeting to everyone on the FohBoh network! We are NEW to the network, and are looking to make lots of friends, hear ideas, and learn new things about the Restaurant/ Bar business! Add us as a friend, or send us some ideas! We are open to suggestions-so those of you who are pros, help us out! =)
Added by Coconut Bay Cafe on June 3, 2008 at 12:50pm —
As you may be aware, FIA recently held a symposium, second in the “Advantage Series” on Industry Survival: Overcoming Commoditization. We know this is an issue that affects all organizations and business. Many new ideas and real solutions were generated on this business challenge at the symposium. FIA will continue to focus on topics relevant today and in the future for the betterment of the foodservice industry.
FIA has and will continue to provide valuable educational and… Continue
Added by Joe Ferri on June 3, 2008 at 6:01am —
What makes a sous chef great? Or how about even good? What does that mean, "sous chef"? Who are they and why are they necessary? Where does the sous chef reside in the hierarchy? When do you say yes to becoming a sous chef? Can you become a Chef without first being a sous chef? Can you become a sous chef if you've never been a line cook?
Who writes the sous chef's job description? What are the sous chef's duties? When does a sous chef punch in, and will he ever punch out? Will the… Continue
Added by Shuna fish Lydon on June 2, 2008 at 7:18pm —