Culinary Consulting
*** Food Cost App on Airtable***
That which is in the Best Interest of the Business!!
Executive Chef
The system that makes kitchens go is called mise-en-place, or, literally, "put in place."
It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.
** Culinary Pro Mise En Place ** |
** Mise En Place ** |
Mise En Place NPR
** Bon Appetit Mise En Place ** |
** Intro to Mise En Place PDF **
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Powtoon Animatons Chef Series Episodes
1.0 a a Day in the Life of a Chef
chef powtoon
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Food Quality
Staff
Overtime, Short Staffed, Closed on Monday for a Day Off
Training
Service that Sells, Up Selling Techniques
Menu Recipe Development
Seasonal Winter Spring Summer Fall Local Harvest's Sustainable Wild Fresh
Menu Recipe Development, Costing, Training, Implementation
** Blog Typsy Menu Development ** |
Menu Development and Design |
Developing a Dish
Catering Menu Ideas
Kitchen Space Limitations
There is never enough space in a professional kitchen so you must get used to working in close quarters.
Everyone is vying for space and chefs can get territorial when it comes to their work space. This is where
working efficiently and economically will be to a cook’s advantage. Don’t spread out and take over someone
else’s space. Always clean up after yourself and don’t leave a trail of leftover equipment or unclean areas
after you finish a prep. Make sure you return communal equipment or food items like herbs and spices to their
proper location so the next person can easily locate it.
Food Stations and Equipment
Pasta
Pasta 6 Burners and Oven
Pizza Prep Under cooler upper 12 @ quarter pans
Shot Caller ~ Calls Orders
Saute 6 Burners and Oven
Pizza Prep Under cooler upper 12 @ quarter pans
Broiler
Salamander
Refers 2 Dairy Produce Backup Prep Meats Seafoods
Pass-Out ~ Expediter
Cold
Apps Station
Proteins
Starch Pasta ~ Potato
Veg
Plating
Hot Plates HOT! ~ Oven
Cold Plates COLD! ~ Freezer
Meat
Pork
YT Pork
Fabrication
Seafood
** Fishopedia ** |
** Fish Society Prawns Grading **
Lobster
** YT Lobster **
How Steven Wong Moves 80,000 Pounds of Lobster a Week — Vendors
Poultry
Dairy
Cheeses
** La Cucino Stracchino ** |
Dry Goods
Specialty
Nuts
Baking
Desserts
Espresso
Paper Products
Spaces
Dish
Coolers
Dry Goods Storage
Chemicals Cleaners Sanitizers
Dumpster
.blockquote
Pizza
** Caputo Flour ** Pizza Dough Recipes |
If your not making Mistakes...You NOT Trying HARD ENOUGH...Trying New Things
Expect What You Inspect
Date, Rotate, Consolidate
Systems
Prep Sheets
Order Guides
Vendors
Inventory Sheets
Recipe Bible
Great Recipes
** Eataly Tagliatelle Bolognese **
Venetian Recipes
Kitchen Design and Workflow
** Restaurant Kitchen Design and Workflow **
Overview to yadyada
Issues
!! Max Rush Uses up Saute Pans and time to Get Back and Traffic in doing so. No real space for spare pans for
weekends, perhaps clear all clutter to make space for weekend use??
Bottleneck, cross-over, collision
equipment utilization
clutter
Potential Solutions
Pizza Prep Tables, 9 pans as opposed to quarter pans. Friday and Saturday Hammer Time: Bain Marie of 4 to 6
Sauces on Back Burners, quarte to sixth pans main mother sauces for 4 hours, just to get over the hump
Remove some un needed equipment just during service? Where to store out of the way?
Equipment
Cartouche
Health Department
Safety
Resources
CIA Foodies |
Mulino Caputo Flour
Industry
** Executive Chef Culinary Schools Organization**
Translations
Google
Translation
Pranza ala Italiana = Have lunch at la Italiana
per cominciare = To Begin
Recipes by Category
Pasta
ACF
Pasta |
Entre |
Fresh Pasta
Schiaffoni |
Cavolfiore |
Cavatelli
Master Class Thomas Ketter Cavatelli
Tagliatelle |
Paccheri
Master Class Thomas Ketter Linguini
Beef
** YT Bone Appetite Half Steer Butchery ** |
NY Beef pdf |
Cuts
** Chefs Resources Cuts of Beef **
Pork
Guanciale
How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit
Bon Appetit Pork Butchery
Veal
USDA Veal Grading |
Veal
Fabrication |
** YT Frenched Veal Chops **
Lamb
Seafood
Fish
How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit
Whole Tuna
Butcher
Chicken
Prosciutto Wrapped Chicken |
Pizza
Sauces
Starch
Veg
Dessert
Salumi
** Eately Salumi Formaggi **
Backup Limitations
Prep List
Inventory Forms Sheets
Master Bible Recipe Book
Station by Station Set up list
Cold Station
culinaryclassics.org
Cooking and Equipment A - Z. Claires, Rusty Pelican, Rainier Grill, and All other experiences shared. Into
YouTube, Explainer Videos, Etc..
lafattoria.org
Gardening A - Z Small Market garden, and Equipment, Methods, etc..ala Curtis Stone
kids-coding-camp.com
Scratch and next steps simplifies explainer videos focused on ages 7 to 15 ??
* Scratch mit edu * |
Woof JS Next Steps after Scratch |
JavaScript for Kids Book
Khan Academy PJS |
kids-cooking-camp.com
Kids cooking explainer videos focused on ages 7 to 15 ??
Other Ideas Concepts
Widget, Gadget, App for Business Operations, Project Management, Forms, JavaScript ,
Web Dev Functionality, Useful Tools for Business
Point of Sales (POS)
Squareup Food Cost Library |
Systems, Food Cost, Yields, Menu Price,
** The Culinary Pro Culinary Math ** |
Convert Ounces to Grams|
Standardized Recipes
Most kitchens use recipes to a certain extent, some more than others. Standardized recipes are important to
foodservice operations because they provide consistency and uniformity. These recipes are usually developed, and
food costs are calculated by the chef or culinary team, to suit the needs of the operation and to determine
selling prices. Standardized recipes include yield, portion size, ingredients, portion cost, and menu price.
Recipe Conversion Terminology
Although ingredients can be purchased for use in portion control applications, most ingredients need some
processing and therefore require terminology to express their state of process. Fresh produce and meats are often
referred to as-purchased (AP) or as-purchased quantity (APQ). Once trimmed or processed the product is referred to
as the edible portion (EP) or edible portion quantity (EPQ). Learn to recognize these abbreviations and use them
when calculating production needs or food costs.
** Chefs Resources Prep Sheet **
BLS
Average Retail Food and Energy Prices, U.S. and Midwest Region
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Jammed Up Time Solutions
Ideas to Mitigate the Hard Core Slammed Time and a few Solutions
Fillers and Pleasers Recipes, Steps to Take, Etc
Scenario: 8:15 Reservations and Previous Guests are Camping Out and Creating an Issue for the Next Reservation
Proactive Prepping for This Event
Polenta, Inexpensive and good filler
Antipasti Recipes
Roasted Garlic
Pinzimonio
Crostini with rocket, buffalo stracciatella, Parma Ham and pine nuts
Valeria Necchio proves that the simplest antipasti are often the best with her gorgeous crostini. Again, it's all
about the marriage of flavours and textures – the sweet, salty, creamy combination of Parma Ham and buffalo
stracciatella, the crunch of crostini and pine nuts, and peppery bitterness from rocket to balance. Take care in
toasting your pine nuts – this is what really brings this antipasto to life, but if they're toasted for too long
they can turn bitter, so err on the side of caution.
Rice Fritters
Pinot Grigio
My Favorite Options are Crostini with rocket, buffalo stracciatella, Parma Ham and pine nuts and Pinot Grigio. A
couple Crostini and a glass of Pinot will Boost Any Mood. Pre-Set so Guests See it, Relax and Become At Ease
Zwilling Appetizers