THE RESTAURUNT OWNER ROADMAP

Author :chef ssentongo Geoffrey

Blog<Restaurant owner Roadmap>

Opening a restaurant is a dream for so many cooks and chefs. Being able to call the shorts and share your own food vision with your community is truly special. A restaurant has more “moving parts” than many other types of culinary entrepreneurship, so both food and business education will be key ingredients in your success.

* BECOMING A RESTAURANT OWNER

1 – Create a business plan

* who are you serving and where?

* what kind of food will you make?

* what gap are you filling in your local market?

* How profitable do you think you can be?

You’ll need to answer all of these questions before you can start building out your concept.

2 – Secure Funding

Most entrepreneurs can’t start a restaurant without any outside funding.

3 – Find and outfit your space

Once you’ve signed that lease, it all gets real! You’ll need restaurant furniture, kitchen equipment and glassware, working utensils-the works! Make a checklist so you don’t forget anything.

You’ll need to hire your managers, kitchen team and service staff in advance, so they can be well trained on the menu and service style.

4 – Have a grand opening

When the menu is ready, and the restaurant looks like a restaurant, it’s time to welcome the public. Promote your grand opening on social media and in the local press to make sure it’s a hit.

# FRENCH COOKING,

HOW AND WHY FRENCH CUISINE CAME TO ROLE THE WORLD?

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Author : chef ssentongo Geoffrey

French cooking

French cooking is considered to be the most prestigious and respectable cuisine in the world. With it’s formal techniques, appreciation for fresh ingredients and simple flavours, pride in presentation and rich colourful history, French cuisine has come to rule the world.

To become a skilled chef, you must have extensive knowledge of French cooking fundamentals.

* But how did French cuisine come to be so acclaimed?

Let’s explore the many ways French cuisine has impacted food and culture around the world.

1 – medieval French cooking

Back then, nobility dined on multi-course meals composed of wild game meat, fruit, and grains. While peasants ate diets the high in vegetables and legumes.salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.

How French cuisine spread?

Over the years, as cultures shifted and transformed a cross the world, so did cooking in France. Cooking found throughout the Middle Ages began to lighten and dishes in France began to shape into a cuisine we would more readily recognise today. It wasn’t until the 1600s that cookbooks and documented technique, but were published. Leter French cuisine Expanded be yound France’s borders and chefs from around the world studied these guides.

2 – what is Haute cuisine?

Haute cuisine translates to “high cuisine” and refers to a shift in the French cooking from an emphasis on abundance and quality to an emphasis on moderation and quality.

3 – The foundations of French cooking

Still most chefs would agree that technique, ingredients and the dining Experience are important components of this cuisine.

TECHNIQUES

French cooking techniques requires patience, skills, and attention to detail. These take years to master, but should be studied by all aspiring chefs.

* – mise en place

Means everything in its place,before cooking a dish, a chef organizes their tools and prepares, cuts and measures their ingredients. Everything should be close at hand and ready to go when it’s time to cook.

* – SAUTE

Sautéing, is a technique of cooking ingredients in a pan coated with oil or butter over medium to high heat.

* – BRAISE

Braising is a Combination of cooking methods used to cook meat or vegetables in a covered pot over low heat until the products are tender.

* – CONFIT

To confirm an ingredient require salting and cooking the product in fat.

* – FLAMBE

Flambé involves the use of flammable alcohol, when the alcohol is set on fire or flamed, it burns the alcohol away in more seconds while leaving the aroma of the liquors main flavour.

* – INGREDIENTS

Another marker of French cuisine that differentiates it from others is the use of high quality ingredients. French dishes often use simple ingredients transformed by artful techniques.

* – DINING EXPERIENCE

Dining experience, requires careful presentation, elegance and commitment when eating.

Please, start here to get there…

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6 TYPES OF STEAKS EVERYONE SHOULD KNOW

Author : chef ssentongo Geoffrey

Welcome to Bite my plate ” blog page

Types of beef steaks you should know

Here’s your guide to the most well-known types of steaks :

1- FILET MIGNON :

Is the name of the steak cut from the beef tenderloin, a long cylindrical muscle that runs along the spine. It’s one of the most expensive cuts of beef. This steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out.

2 – SIRLOIN STEAK:

Sirloin steak, Sometimes called top sirloin, these boneless steak come from the sirloin section, near the rear of the animal.

3 – T-BONE OR PORTERHOUSE :

These “T-bone” shaped steak are a favorite of meat lovers. Because they actually contain two steaks; the strip and tenderloin they’re cut from the short loin and are always sold on the bone.

4 – RIBEYE STEAK

The Ribeye is the juiciest, most marbled steak. Its cut from the center of the Rib section and sold as bone-in or boneless steak.

5 – TOMAHAWK STEAK

This flintstone-looking cut is basically a Ribeye steak that wasn’t cut off of the Rib bone. Its thickness depends on the thickness of the bone, but they’re generally in the neighbourhood of two inches thick.

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We will update this post for more types of beef cuts.

HEALTHY ALTERNATIVE TO YOUR FAVORITE FOODS

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Author :chef ssentongo Geoffrey

Eating well is a daily struggle. There are so many tempting treats out there that making health-conscious. Choices may feel like an impossible mission. Luckily, I have attached the answer. These healthy alternatives to your favourite foods are as satisfying as their original versions.

Here are some good-for-your options that will keep you up coming back for more chack up daily recipes on our Facebook blog page.

# Have poached egg on toast…!

*- How do you like your eggs in the morning?

The way you cook your breakfast could make a big difference. When it comes to your health put simply, a large poached egg contains around 72% calories while a fried egg contains closer to 90%calories.

Changing your cooking method could eventually seve you a load of calories.

# Have vegetable omelet not cheese omelet

Stop packing your omelet full of cheese every day! For a variety of flavour, why not choosing some healthy vegetables for your next meal?

For example, you could fill your omelet with some sliced up tomatoes, Bell peppers and onions. Try it for yourself and make changes every time you make omelet with different types of fillings and see.

We possibly post recipes every week and we are willing to answer your questions on the comment box for everyone.

A big thanks.

A BEGINNER COOKS SHOULD MASTER :

Welcome to “Bite my plate” Facebook blog page :.

Author: chef ssentongo Geoffrey

* what is the best dish for a beginner cook to try?

I asked star chefs from all over their recommendations.

Here’s what they had to say…

1- “You learn temperature control, working with butter and not burning it,caramelization , that you can screw up easily. If you don’t control temperature and egg,cookery” don’t use expensive items first, because you’re a neophyte and can’t waste good ingredients.

2 – ROAST

” perfecting a roast chicken with vegetables is an art ” says legendary chef Emeril lagasse. I’ve also used a basic roasting pan that I’ll line with my potatoes. If the root vegetables are large, I’ll either cut them or blanch them a little so they all cook evenly, depending on the size of the chicken.

3 – Spaghetti carbonara..

“Distes like that have stood the test of time for a reason; people like it” says Michael Tusk chef/co-owner of Quince.” It also doesn’t have a lot of ingredients, so you can focus on what kind of spaghetti would be best, what kind of guanciale, black pepper, Eggs, parmigiano or pecorino. It’s a dish I like to make because it makes me think a lot.

4 – whole roasted fish…

“It’s not very hard to do and results are great ” use any fish like Tilapia fish because the cooking time will be less more quicker. When the dorsalfin pulls right out,you know the fish is done.

5 – Cream-Based soup..

” they all have the same basic ingredients” onions, garlic, and chicken or your vegetables of choice then cream and butter.

The key is how you finish it at the end .Adjusting the salt, the acid, it’s all a matter of tasting, that’s one of the ways I get my cooks to learn how to work their palate out.

6 – Garden Salad..

“The most important thing is to know how to make a garden salad “, And to do that you have to be able to make a really good vinaigrette. People often overdo it, take a mortor and pestle, pound a fresh cloves of garlics, put a little salt in there and a good quality vinegar, whisk in olive oil, fresh cracked pepper and dice a shallot you’re done.

What to read next?

How to get out of a cooking rut..

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EASY DINNER MENU

By: chef ssentongo Geoffrey

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Simple menu

*GRILLED HAWAIIAN CHICKEN TERIYAKI

Hawaiian chicken

* Thai peanut skillet chicken

Skillet chicken

* Turkish Gozleme with lamb

Lamb gozleme

* Bolognese (lagu) with Rigatoni pasta

Rigatoni bolognese

* Lemon TERIYAKI chicken with broccoli

Chicken teriyaki

* Chicken piccata with lemon sauce

Chicken piccata

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WHAT IS SERVICE LIKE?

Hi! I’m chef ssentongo Geoffrey

Of course you expect the food at your restaurant to be memorable, but often equally as memorable as the service and experience. You will find the staff is very attentive, doing things like folding your napkins if you go to the bathroom, cleaning crumbs off of your table .

If you go to the kitchen you find cooks prepping for lunch. At the end you expect great service to make the customers feel comfortable and enjoying there meal at the end it will give them a memorable dining experience.

Tips for cooking without a recipe!

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FOOD AND BEVERAGES MANAGERS

JOB DESCRIPTION

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DEPARTMENT: HOTEL MAINE FUNCTION.

Operating and control of the F & B department, Reports to ; hotel director direct subordinates:

* Bar manager, Restaurant manager, executive chef, Hotel cost controller; single 1.

1. PROFILE:

must have received skills in public relations, computer knowledge, stock control system, poss system at least six years in food and beverage department in addition to management school with at least three years in management position minimum of four years kitchen/ store/ financial background preferred. Management functions and ability to communicate with all levels of personal, check cost control organization of a catering department.

2. RESPONSIBILITY:

Food and beverage outlets, storage and provision areas Garlegs, staff neess, waste disposal and sanitation, health and hygiene. Standards set in the Hotel,conduct trainings, Executive chef quality, timing, service level, inventory levels, ONB Revenue.

Communication provide a two way line for staff dealing with problems, and proposals.

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I’m chef ssentongo Geoffrey

See you tomorrow.

HOW TO APPROACH RESTAURANT REVIEWS?

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I’m chef ssentongo Geoffrey

Four steps to restaurant success

Before you dash off and ping out to new restaurant in town with a mouthwatering menu , remember reviewing restaurants isn’t all about a free meal. Its about trust and building relationships.

So let’s get right and take a look at the steps, food you should consider when approaching restaurant’s for review.

1- why do you want to review a restaurant?

First up, before you even put hand on your head take a step back and be honest with yourself-why do you really want to review a restaurant?

Are you just in for a free meal and a night out?

If we’re all truly honest, the thought of a free meal in exchange for a couple of services appealing. But it shouldn’t necessarily be the reason for approaching a restaurant;unless you’ve got no qualius whatsoever. I wouldn’t recommend it though.

Your reason might be somehow simple, may be the restaurant is a great match with your thoughts or you have learnt about restaurant operation business and you would like to start.

TOP TIPS:

Make a list of all your reasons why-it will help you when you reach out to start restaurant service its about potential.

Remember, it’s not just about what you can offer in the restaurant, it’s about what they want to be offered.

2 – DO YOUR HOMEWORK:

Remember I said that that reviews are more about building relationship than a free meal? That’s where your doing you homework comes in . But just the same as knowing your reasons, doing your background research is vitally important.

TOP TIPS :

Follow a restaurants that you would like to start and start engaging on a research for how to start operating the business and services.

3 – TIME TO REACH OUT;

You’ve brainstormed, done your homework and you’re now ready to go out to start a restaurant.

You’ve already put a lot of effort into getting this, so you don’t want to throw it all away with something cobbled together and sent off in 30 seconds flot, do you? No….

TOP TIP

* Take your time, don’t just rush out with the hope you’ll not get what you want.

* Let your personality shine through, not only for your hat for the service your are giving out.

* Keep it friendly and polite, remember to build a strong relationship. Don’t be aggressive and demanding that’s why the restaurant won’t work out.

* Remember why you decided to start a restaurant business.

* Finally, think out side the box how all your ideas will work together. Don’t just assume that restaurant is the best of all business.

4 WHAT HAPPENS NEXT?

Great news, the restaurant side gal’s! You have a fabulous spot service hough your experience to the top of your thought. But there’s still work to be done.

So , what are you waiting for ?

Always remember, there’s no guarantee that on your restaurant all will go well, think very fer and continue working hard. With your-effort and relationships.

By following these steps you should be able to achieve more great in restaurant service.

Big thanks to you 🙏 all my followers

Next we will look at,

* Running a restaurant successfully

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I’m chef ssentongo Geoffrey.

THINGS PROFESSIONAL CHEFS WANT YOU TO STOP DOING IN THE KITCHEN:

Welcome to your blog page “Bite my plate”.

Author :chef ssentongo Geoffrey

Things chefs want you to stop doing in the kitchen!

I know our way around the kitchen but we definitely have more in common with the contestants of Nailed it than Top chefs muster, which means that we’re inevitably making some mistakes when we cook.

To find the errors of our ways, we checked in with professional chefs from around the world for the one thing they wish amateurs would stop doing.

1 – making a difficult menu alot of the cookbooks that are on the market are very nice for chefs, but totally not suitable for the beginner or home cooks. I think the key is keeping it simple.

2 – mindlessly choosing ingredients, I wish that people would put more love and care into the ingredients they choose and how they treat them.

3 – Following recipes too straightly. “if you’re a beginner, recipes are of course very useful, but cooking is about using your senses and intuition to become a better chef.

4 – Making the same every day, I admit this is a strange pet-peeve for a pastry chef! Using a recipe is a good guide. But the dish should be your creation as a chef.

Under or over-seasoning. Many people have a skewed perception of salt and how to use if firs, you should be using kosher salt some types.

4 – Not, seasoning to taste. Although recipes will call for a quarter of a teaspoon of salt, there’s a chance that whatever you’re seasoning may need more or less salt than the recipe calls for.

5 – Over using spices. Many people don’t understand how careful you must be when using a strong spice. You can’t let one spice over-power the other flavours of your dishes.

6 – Throwing random spices into your dishes. It won’t taste good. Know your spices and learn how to use them properly.

7 – Waiting until you’re done cooking to clean. Home cooks do clean as they go you may think it might be faster and easier to clean up after cooking that is not true.

8 – Leaving knives in the sink or running them through the dishwasher. It’s not only dangerous, but it’s also the number-one way to dull your knife and shorten it’s lifespan.

9 – Shaking your pans. Amateurs cooks tend to shake their pans alot because they see chefs doing that on TV. Shaking a pan to move things around actually cools down whatever your cooking and prevents caramelisation.

Are you interested in learning more about hospitality and food, please like, follow our blog page on Facebook and our website, on the link below.

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REGULATION OF BLOOD SUGAR

Welcome to chefs ideas page :

I’m chef ssentongo Geoffrey

ZINC

# ZINC:

Zinc plays a crucial role in regulation of blood sugar, fighting against cold and infections healing of wounds transfer of carbon – dioxide from tissue to langs and boasting immunity. Cashews, nuts, oatmeal, chicken breast, cereal products, green peas, almonds and kidney beans are good sources of zinc.

POTASSIUM

#. Potassium, cohich is also known to be an electrolyte, is needed for uoimal nervous system function muscle contraction, to regulate heart beat, maintain tissue elasticity aid in healing promote correct liver functioning and help in building proteus breaks down the corbohydrates and manage proper functioning of over heart.

IRON

# iron promotes proper growth metabolism, DNG synthesis, immunity and building of bones and muscle tissue. It is responsible for transferring oxygen in our blood from the lungs. Foods raisins, chick peas, pumpkin seed, legumes whole grain cereals, spinach and sesume seeds are high in iron among others.

I brought this content, in that they I’ve been requesting for, if you have blood sugar.

# Also Revealed :

Lemon wedges contains hurtful games.

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I’m chef ssentongo Geoffrey from chef’s ideas blog page.

IS THERE A DIFFERENCE BETWEEN A CHEF AND A COOK?

Welcome to Bite my plate blog page

Author :chef ssentongo Geoffrey

The difference between a chef and a cook :

It is likely that you will often hear the terms cook and chef used interchangeably, and so it can be hard to know what the difference is between them, if any or both refer to someone who works with food in the kitchen. But the question is there!

* – What is the difference between a chef and a cook?

A cook is someone who prepares and cooks food; while a chef is a skilled and trained cook who works in a hotel or restaurant: these definitions imply that a chef is a type of cook, but they differ in that a chef has developed learned skills, and chefs are likely to work in restaurants or hotels for heading the kitchen.

1 – DEFINE A COOK!

A cook can apply to those working in many different settings, such as schools, hospitals and prisons, often food is not the main priority of the establishment as it would be in a restaurant. The food is not prepared at the some level of precision.

Cooks exist in restaurants too, and are usually those who follow existing recipes or experimenting.

Cooks are generally multi-skilled.

2 – DEFINE A CHEF?

A chef typically works in eateries where ingredients tends to be fresher and presentations are more considered. Often chefs will have studied and gained knowledge to get to where they are and they have greater understanding of techniques and flavours.

A good chefs can cook without following a recipe knowing instinctively from experience what combinations of ingredients works well in the meals.

Are you interested in learning about kitchen operations or food preparations your welcome to our website and Facebook page.

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WHAT SKILLS DO YOU NEED TO BE A CHEF?

Welcome to chefs ideas page

Chef ssentongo Geoffrey

Choosing a career as a chef :

Choosing to start a career as a chef is something anyone can do at any time in their life. With the hospitality industry continuing to grow year on year, there remains a high demand for skilled chefs and the requirements for you to get started may not be as tough as you anticipate.

In addition to the skills were listing below, ones thing every chef needs is to be fully up to date in.

Food hygiene

Nowadays there are so many different dining experiences available, from fine dining, high street restaurants, to grab and go, and eateries, covering all sorts of traditionals and fusion cuisines.

Becoming a chef opens up many diverse puths, you aren’t limited to one cuisine type or establishment. This means you can be master of your own career direction, something which appeals to many budding chefs.

What are the requirements to become a chef?

Anyone can become a chef, but if you are just starting out you must get some experience of working in a kitchen to put on your cv.

The good news is there are a lots of ways you can do this :

* WORK – many establishments are willing to take on school leavers. You would start your training puth as kitchen assistant or traine and work your way up the top.

It’s in this career where I heard the term, “perception is reality” which is something my mother used to always say. A good thing to remember when dealing with conflict, resolution it also covers, leadership styles, coaching, counseling, and organization, knowledge, customer service, motivation and management styles.

What to read Next…

> kitchen Hierarchy

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LITTLE COOKING HABITS YOU SHOULD STEAL FROM PREP Cooks.

FACTS: prep cooks are the ansang heroes of the restaurant industry. That’s because they have the difficult task of cutting, preparing, and cooking everything needed for a restaurant which is not an easy job. But they have some super practical tricks up their sleeves for making cooking easier.

1} Read your recipes before starting to cook. Then gather everything you need and begin working in stages. 2} Make a prep list to help you work smarter and stay on track.
A big thanks to all, please remember to like, comment and share to your friends. Am CHEF SSENTONGO GEOFFREY from chef’s ideas. See you next.
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