Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
$276.74


Traulsen Standard Top Sandwich Prep Refrigeration UST488-LR
$3,239.00


Polarware 600-2 60, 80 qt Stainless Steel Stock Pot Cover
$30.89


Rubbermaid FGFGPN187227BK Planter, 18 x 72 x 27 in H, Rectangular, Fiberglass, Indoor / Outdoor, Black
$1,258.74


Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
$554.25


Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
$5,794.80


Krowne BS60L 2-Section Refrigerated Backbar Storage Cabinet, Right Compressor
$2,192.03


Bon Chef 50230 Executive Podium, Pickled Oak
$1,789.18


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


Metro C517-CFC-4 C5 3/4-Height Heated Proof & Hold Cabinet, Clear Door, Fixed Wire Slides
$1,485.38

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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