Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
$10.50


Market Forge 2AM36G100ALP Pressure Steamer, 2 Comparts, 100-MBTUH Steam Generator, LP
$13,475.44


Taylor 9998C Sanitizing System w/ 1-Tube & 1-Antimicrobial Thermometer
$56.70


Metro C515-HFC-U C5 1/2-Height Heated Holding Cabinet, Clear Door, Universal Slides
$1,372.75


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Metro 5MPB Super Erecta Stem Caster with Brake, 5 Dia., 300 ll Capacity
$24.64


Rubbermaid FG9S0100 YEL Wet Floor Safety Cone, 30 in Pop-Up, Yellow
$332.18


Advance Tabco EG242 Equipment Stand with Adjustable Undershelf, 24 in x 24 x 24, SS Top
$393.30


Advance Tabco EK-SS-3012 Work Table 30 x 144 in, Open Cabinet Base, 5 in Backsplash, 14/304 SS
$2,363.60


Advance Tabco EK-SS-303 Work Table 30 x 36 in, Open Cabinet Base, 5 in Backsplash, 14/304 SS
$1,093.45

12/1/2014

Hospitality in the Restaurant Kitchen: A Chef's Perspective


I am a chef and I work in the hospitality business. I spend some time in the dining room, but mostly you'll find me in the back-of-the-house: the kitchen. Having owned and operated a catering business for 14 years and two restaurants for the past six years, I have managed almost every aspect of each of these businesses at different times. I have worked with corporate clients, young and older couples getting married, families, groups of friends, gala fundraisers for non-profits and guests coming to eat at my restaurants for a variety of meal periods. The clients and guests I have work with all vary in personality, tastes, budgets, needs and desires. Needless to say, I have pretty much seen it all.


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