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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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

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National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

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