All Blog Posts Tagged 'chef' (85)


Operator
Dressing the Front of House Staff

If you own or manage a restaurant you probably have had the opportunity to order new uniforms or clothes for work for the front of the house staff.  These employees greet, seat and serve customers and hopefully provide a great experience. There are many styles available for front of the house staff which can be coordinated with your restaurant colors and design style.  This article will cover what your options are for selecting…

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Added by Aprons & Smocks on December 6, 2012 at 7:23am — No Comments


Operator
Choosing High Quality Aprons

Why Choose High Quality Aprons

 By: Aprons & Smocks

Restaurants use them. Hosts of parties wear them. Even vendors on street corners can be seen with them. They’re aprons and they’ve been around since the twelfth century, protecting clothes in farming, metalwork and food preparation. Today aprons are still extremely important. That’s because this piece of protective clothing…

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Added by Aprons & Smocks on October 12, 2012 at 11:00am — No Comments

How to Find Chefs on Twitter

If you're a chef looking for other chefs on Twitter, (or a sommelier, barista or restaurateur), here are two quick ways to do it. One uses Twitter's own search function, and the other method starts with a chef that you know.

Added by Ken Burgin on June 8, 2012 at 5:00am — No Comments


Non-Operator
Put a face on it!

One obvious, popular, and overwhelmingly effective marketing/operational technique that we've seen blossom over the past few years is simply putting a face/name to the business. Does this mean hiring a celebrity chef or entrepreneur to represent your company? I dont think so... I think it means giving the customers someone to connect with a deeper level than just the server (although the server may be doing an excellent job of being that face).

I personally really enjoy seeing the…

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Added by Joel Lazeski on December 30, 2011 at 1:06pm — No Comments


Operator
GET OVER IT!

As a restaurateur, cook, chef, business owner, or even a server or bartender, we have a life outside the walls of work. One of the hardest things to do is to balance our lives in this regard. We have all seen employees, managers, chefs, or even business owners burn out in a few months if not shorter because they cannot balance their work life and their home life. Whether you are new to the business or you have been doing it your whole life, you may have a tough time letting others take on…

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Added by Lane A. McFarland on October 26, 2011 at 2:43pm — No Comments

Chef Operator Wanted for Dallas Golf Course (on the qt)

Floating out a request from an awesome hospitality consultant I know.

A talented and experienced Chef / Operator is wanted for a golf course in the Dallas area. Not many details yet (more next week), but the operation is in need of healthy change. Golf course has a good reputation.

Added by Jeffrey J Kingman on July 19, 2011 at 8:59pm — No Comments

Chicago Rising Star Chefs & Pork Carpaccio

Online culinary mag StarChefs feted its pick of Chicago's rising star chefs at a tasteful gala on Monday, May 23. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark's Buttermilk Bleu Cheese Semifreddo with Port Foam and Five-spice Walnuts was a sweet-savory delight, served in a miniature ice cream cone.

 …

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Added by Joseph D'Alessandro on May 31, 2011 at 11:30am — 1 Comment


Operator
You get what you get

Especially if you do what you've always done.

  It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.

  For those of you who've followed me for a while you'll remember that my personal and professional story had been reflected in the daily headlines as the recession affected millions of people, myself included.

  For those of you who haven't followed me, my recent history was as challenging as it was…

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Added by Adam M Lamb on March 17, 2011 at 9:07pm — No Comments

Dessert Professional: Day Two of the World Pastry Team Competition

Cross-posted from Chalkboarder News



I'm in Phoenix Arizona at the Carymax World Pastry Forum, part of a social media team working for Dessert Professional Magazine, covering the Amoretti World Pastry Chef Team Competition.

Eight national…

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Added by Jeffrey J Kingman on July 6, 2010 at 7:38am — No Comments


Non-Operator
Who owns your kitchen's recipes? Has your chef signed an employment contract?

A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?



Let's look at a couple possible scenarios that could affect your restaurant.

  1. Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…
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Added by Brandon O'Dell on June 7, 2010 at 2:10pm — No Comments

What Does It Take to Become a Pastry Chef?

Do you like making pastries? Are you proud of your creations? Do you have people exclaiming their delight over your creations? Have you subscribed to many pastry chef newsletters?

Do you have numerous cookbooks? Have you considered making a career

out of making pastries? You know, you really should. Do not just

consider it. Do not just toy with the idea. Go for…

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Added by ChefBlogDigest on June 3, 2010 at 1:30pm — No Comments

Michelin-starred Chef Fergus Henderson of St John Restaurant's offal food takes Manhattan

Chef Fergus Henderson of London’s St John Restaurant was in Manhattan yesterday, at Chef Jonathan Waxman’s Barbuto Restaurant in the West Village. This is one of four stops in the United States for the chef who took the awful out of offal. The architect-turned-chef is promoting the forthcoming opening of his London… Continue

Added by Dara Bunjon on May 10, 2010 at 9:18am — No Comments

Chefs – unsung heroes – one in particular

Dean Batlas, executive chef. Dean was the president of the Central

Maryland Chefs and Cooks Association for numerous years, an organization

that has supported many a charity in the Baltimore region. If you have

dined at Harryman House or Jordan’s Steakhouse he probably prepared

your meal. Most recently, Dean has worked for Marriott as a food and

beverage manager but that is no longer the case.



A real fighter- he is fighting a very…

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Added by Dara Bunjon on May 10, 2010 at 9:10am — No Comments

Mason Dixon Master Chef Tournament - you can be a judge

Kicking off on Monday, May 10th is the Mason Dixon Master Chef Tournament where our top regional chefs go

head-to-head in a competition where they have one hour to prepare a

three course meal. Like March Madness, the winners of each competition

move on to the next round of culinary competition. This is happening every Monday and Tuesday with our…
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Added by Dara Bunjon on May 10, 2010 at 9:06am — No Comments

Summer cooking camps for children taught by local chefs

The benefits of enrolling your child, the one with an interest in food,

in a summer cooking camp is immeasurable. The kids that attend summer

cooking camps end up enhancing their math and reading skills without

even knowing they are doing so. They learn about other cultures and

their foods. The children that attend summer cooking camps come back

home with a skill set that lets them help with family meals. The

children who attend summer cooking camps learn about… Continue

Added by Dara Bunjon on April 28, 2010 at 12:17pm — No Comments

Let Chefs Be Teachers

Chef have an amazing power to educate customers. Chefs seem to have an authority effect on people even if the chef doesn't have the facts. Keep in mind that more people are educating themselves on the internet.



On the important side, if a chef makes a stance on an issue they should convey it several ways. Here is an example. In the late 90's I signed onto the "Give Chilean Sea Bass a Pass". I was excited that we were not serving this very controversial fish. At the time many guests… Continue

Added by Marcus Guiliano on March 14, 2010 at 12:45pm — No Comments

Love Top Chef, Hell’s Kitchen and Chopped?

Can’t get enough reality food television? Enjoy when it comes down to the wire when the chefs put their hands up in the air when time is up? Enthralled by the ability of the chefs to adapt to unusual working restraints? How would you like to come see the real deal?



Read the full story, check out sponsorship opportunities and watch video at… Continue

Added by Dara Bunjon on February 11, 2010 at 8:59am — No Comments

Is It Time To Rebuild Your Bench?

I am not an expert on the economy and don't have a crystal ball, but I do have enough common sense to know that nothing is forever. I am hoping that the tables are about to turn and a cycle of renewed prosperity will begin. After two years of slashing expenses, down sizing and revising just about everything and anything that doesn't move, will you be prepared to execute at the highest level as your volume and guest expectations increase ?



Like most Executive Chefs, I have been… Continue

Added by Chef Len Elias CEC on February 10, 2010 at 7:00am — 1 Comment

Food Network's Chef vs City casting call Baltimore, DC & Philadelphia

The Food Network’s Chef Vs City is casting is in Baltimore today, tomorrow (February 3rd) and Thursday (February 4th) , they are moving on to Washington DC this weekend and then on to Philadephia the beginning of next week. If you haven’t watched the show it is Amazing Race meets Iron Chef. As a team of two chefs representing your city, i.e. Baltimore, Washington DC and Philadelphia, you are put through challenges which could be eating unusaly food items to a related challenge that represents… Continue

Added by Dara Bunjon on February 2, 2010 at 11:27am — No Comments

From One Chef (former) to Another: Get Real

From a Yelp Review in Portland OR



Since our table was quite long we could not converse with everyone at once. I made a visit to the other end of the table after dinner but before dessert to thank people for coming. One guest had ordered salmon and it was too under-done for her liking. She sent it back to the kitchen requesting it be cooked longer. The chef sent it back, saying that is how salmon should be cooked, refusing to cook it further. Needless to say, the guest did… Continue

Added by Jeffrey J Kingman on January 20, 2010 at 2:00am — No Comments

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Smartbrief

Customer traffic levels behind RPI decline

Softer customer traffic resulted in the Restaurant Performance Index registering a moderate decline in June.  -More

Subway tops social media index, Chipotle bumped from Top 10

Digital CoCo's Restaurant Social Media Index determined the top digital influencers for the second quarter, with Subway retai -More

JOBS & CAREERS

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National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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