Author :chef ssentongo Geoffrey

Blog : SOME QUALITIES AND CHARACTERISTICS THAT MAKE A GOOD RESTAURANT…

When you look at your competition, you must perform a comprehensive, as well as a comprehensive analysis to learn what customers look for in a good restaurant. A competitive analysis looks at other restaurants , while a comprehensive analysis looks at other food-eating choices, such as frozen dinners, home-delivery meal kits, home cooking and delivery. Once you know what customers are looking for when they’re ready to eat, you can add the characteristics they’re seeking to your marketing mix.

HIGH-QUALITY FOOD

A good restaurant sets a high standard for its food quality and ensures that guests receive the same quality with every meal. Serving quality food can earn your restaurant a good reputation and compel your guests to return for repeat visits.

A POSITIVE OVERALL EXPERIENCE

One of the key Characteristics of a successful restaurant is a positive customer experience, explains the restaurant times. The staff who interact with your guests should be courteous and maintain a positive attitude.

A UNIQUE SELLING DIFFERENTIAL

If your restaurant provides good food and service but is too similar to other restaurants, customers may overlook your restaurant when deciding where to dine. A good restaurant should have one or more unique features that stands out in a customer’s mind and give it a competitive advantage over others. This is called your unique selling differential, or unique selling proposition E. g Ingredients, Amazing view of the city that non of your competitors have.

GOOD BUSINESS MANAGEMENT

If you don’t price your meals to accurately cover your food, overhead, Taxes and desired profits, you’ll be out of business sooner than later. A good restaurant owner manages the business aspect of the restaurant properly.

WHAT IS PRE-OPENING RESTAURANT RECEPTION?

New restaurants often have a Pre-opening event, sometimes called a “soft” opening, when the kitchen is stocked, the equipment is in place, managers and waitstaff are hired and trained, but the restaurant is not officially open. It helps the managers and staff work out operational inefficiencies prior to opening for business.

Marketing kickoff

By hosting the reception, the restaurant hopes guests will begin generating good word-of-mouth buzz about the restaurant by telling friends.

Reaction to Menu

During the Pre-opening, the manager should be able to gather the customers reaction to the menu, discovering which items were popular and which were not. Guests are encouraged to try several dishes on the menu instead of ordering just one main course.

Costs

Restaurants do not earn a great deal of profit on each sale, 5% profit margin is considered successful. Because of the low profit margin, strategically managing costs is imperative to keeping a restaurant in business. The bulk of costs come from labor and food, both of which can be reduced. From sending employees home when business is slow to reinforcing serving sizes, labor and food costs can go down.

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Author :chef ssentongo Geoffrey

Blog : Starting a Career as a Garde-manger…

With so many of the “founding fathers” of Haute cuisine originating from France—like Auguste Escoffier —it’s no surprise that the lingo of the kitchen is in their native language.

But this means the terms we use in the culinary world can be a bit mystifying for non-French speakers. One such Phrase is Garde-manger.

Is it a Station?

A Title?

What does it mean in the greater kitchen ecosystem and Brigade de cuisine system?

I’m going to explain what a Garde-manger is, and how you can get started in this area culinary career.

* what is a Garde-manger?

The literal translation of Garde-manger is “Keeper of the food”. Originally, this referred to an area of cold storage where food could be kept fresh. But it also evolved to include a kitchen position.

The Garde-manger is the chef in charge of cold food, like chilled soups, fruit, salads, plates, and some cold desserts. Responsibilities could also include smoked meats and cheeses, if the restaurant doesn’t have a dedicated charcuterie.

These cold dishes are often appetizers and desserts —the very first and last dishes guests eat. This means the Garde-manger is responsible for the guests first and last impressions of the restaurants food.

* what Does a Garde-manger Do?

The responsibilities of the Garde-manger can vary quite a bit depending on the type of culinary establishment where they work.

At hotels or banquet halls, the Garde-manger may be responsible for elaborate buffet presentations. In smaller, more casual restaurants, they may solery prepare salads and cold desserts.

But the Garde-manger doesn’t simply plate salad greens. This chef also makes these items, often from scratch. This means they might be responsible for emulsifying oil and vinegar into a balanced salad dressing and blending tomatoes, peppers and cucumbers into a refreshing gazpacho.

It doesn’t stop with soups and salads though! Garde-manger are also responsible for preparing hummus and other spreads, pickles, and fermented foods.

* How to Start a Career as a Garde-manger?

This skill level required of the “Keeper of the food” can vary depending on the restaurant and service type. At a casual eatery, Garde-manger may be an entry level salad station position. But in fine dining, they may require more experience with complicated pates, intricate desserts, like butter or ice.

To become a Garde-manger in an upscale restaurant, you could start as a Garde-manger elsewhere and aim for a lateral move. Or, you could try to get an entry level position at your dream restaurant, and work your way up the ranks.

If you attend culinary school, you can explore Flavor Profiles, which is an essential skill for any kitchen position. This can help the future Garde-manger to balance the flavors and aromas in both savory and sweet cold dishes.

* Start a Specialized Career with a specialized Education or kitchen Instructor

In some kitchens, the Garde-manger is a stepping stone to a higher position in the Brigade de cuisine. But in others, it’s a highly esteemed career in its own right. As the first and last food touch points of a meal, the Garde-manger controls two of the most crucial elements of the dining experience!

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Author :chef ssentongo Geoffrey

Blog :How to Save a Failing Restaurant

Restaurant owners put their heart and soul into creating a unique and personal dining experience for their customers. During financially difficult times, restaurant owners can use a number of techniques to save their restaurant from failure, without taking out loans or other drastic measures. The methods used might even make the restaurant more popular with the public.

Menu Changes

Your restaurant may have a spectacular menu filled with unique dishes and options, but it might not be right for the area in which you operate. Restaurant must evolve to serve great menu choices that also appeal to a larger customer base. For example, if your restaurant serves expensive French dinner dishes in a residential neighborhood location, it might alienate a large portion of the residents of that neighborhood. Serving simpler, cheaper French cuisine might drive sales and increase the flow of customers.

Special Events

Special dining days entice customers to try your restaurant and come back for more. For example, you might offer a special for every day of the week. On Mondays, you could offer half-price appetizers or a special dinner at a time lower price. Your restaurants specials will encourage customers to visit consistently and spend more money on other menu items.

Turning Tables

Part of increasing restaurant revenue involves increasing customer volume throughout the day. This means that your restaurant should turn tables quickly to make room for new customers. Every customer who works out the door because of wait to eat in your restaurant is lost revenue. Instruct your table cleaners and staff to clean tables quickly. Do not rush your customers out but do bring them the check promptly once they finish their meal.

Restaurant Hours

Increase your restaurants hours can open your restaurant to a group of customers who could not eat there previously. For instance, if your restaurant operates only from 4:pm to 9:00 pm. It misses customers who dine out for lunch . Opening your restaurant at 7am. Might bring in the breakfast and lunch crowd and drive up sales every day. Additionally, the lunch crowd might create regular customers.

Suppliers Shopping

You spend a large amount of money on food for your restaurant. Any price break you can negotiate with your food supplies lowers your cost of goods sold. If your food suppliers will not budge on their prices, shop around for other food suppliers in your area.

Community Advertising

Get the word out about your restaurant, if business slows. Attend events in your community with samples and advertising promotions. For example, create a booth at local school sporting events for parents to try your food. Hire a college student to hand out promotional coupons for your restaurant at a college campus. Speak with civic organizations in your area and offer to host their next meeting at your restaurant. Reach out to your city’s community and sell your restaurant.

Making people Feel Welcome In a Restaurant

When customers feel welcome in your restaurant, they might be more likely to come back. Taking a few small steps to improve service can help you ensure that customers enjoy their experiences at your restaurant.

Better Greetings

Spend a few minutes observing the way your servers and host or hostess greet customers. If employees mumble a hurried greeting when a customer walks in the door or act annoyed when customers interrupt them when they’re chatting with a co-worker, customers might feel that they’re bothering your employees. Emphasize to employees that their full attention must be on customers from the moment they enter the restaurant until the moment they leave.

Friendly And Pleasant

It’s not always easy to maintain a positive attitude when you work in a restaurant. When customers are rude or demanding and there’s a backup in the kitchen, it can be hard to keep a smile on your face. Customers don’t care about your problems. They just want a nice, relaxing meal. Remind servers that the way they treat customers really does affect the restaurants profitability. Hire friendly, positive people who are capable of making casual conversation with customers.

Be Prepared

You wouldn’t invite a friend to your home for dinner without ensuring that you have everything you need to make a meal. Although your friend might be forgiving if the meal isn’t served on time or you can’t make something you’d planned because you forgot to buy the ingredients, restaurant customers will be less forgiving. Make sure restaurant is ready to receive customers when you open.

The Personal Touch

Encourage your staff to offer personalized service to customers. Repeat customers might return even more frequently if the wait staff learns their names and their likes and dislikes.

Definition

In a tough economic climate, it is increasingly important for Restaurant owners to hire candidates based on their soft skills, which can be described as those abilities needed for productive interpersonal relationships. Soft skills are non-academic, non-technical skills that are transferable from one job to another, such as good communication, self-awareness, positivity and ability to work in a team. A wait staff with good soft skills demonstrates a desire to enhance the reputation of the restaurant and prides herself in exceeding customer expectations.

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Author :chef ssentongo Geoffrey

Blog : what are the soft skills Needed by a wait staff

As a restaurant owner, your success hinges not only on the menu, but on the continuous delivery of excellent customer service. Your praised chef may create the most amazing culinary confection on the planet, but if it is delivered to the table by a waitress who treats your customers poorly, it damages the experience for the customer and hurts your bottom line. When interviewing a prospective employee for a wait staff position, it is important to focus on her soft skills as well as the experience on her resume.

Definition

In a tough economic climate, it is increasingly important for Restaurant owners to hire candidates based on their soft skills, which can be described as those abilities needed for productive interpersonal relationships. Soft skills are non-academic, non-technical skills that are transferable from one job to another, such as good communication, self awareness, positivity and the ability to work in a team. A wait staff with good soft skills demonstrates a desire to enhance the reputation of the restaurant and prides herself in exceeding customer expectations.

Hospitality and Courtesy

A wait staff with a developed soft skills set is a people person who emits a positive, warm and caring attitude with her customers, even when courtesies are not necessarily reciprocated. She is polite in greeting the customer, and makes him feel welcome with her mannerisms. Excellent listening skills are necessary to handle diners ‘ wants, preferences or questions about the food. Empathy is important for a wait staff.

Copying Skills

Everyone has seen the difficult customer who takes out his frustrations in a restaurant —he doesn’t like his food, he got the wrong entree, the waitress took forever. Dealing with a difficult diner can be a frustrating aspect of providing good service. A skilled waiter uses his or her coping skills in tense situations to resolve the issue. She listens to the complaint and takes responsibility for the problem while remaining calm.

Work Ethic

A solid work ethic, initiative and reliability are soft skills that are desired in any position. A talented writer should have leadership ability and work well with other restaurant employees. When other employees lack initiative, he or she may provide motivation or bring an air of optimism to a uncertain situation.

Considerations

Some people have good people skills without having awareness of them. When interviewing your candidate, evaluate her soft skills by watching her or he. Observe whether she arrives on time, how she greets you and interacts with other staff members.

The Importance of Training in a Restaurant

A well-trained workforce saves your profitability. Therefore, ensure that every member of your team from the wait and kitchen staff to the managers receives solid and continuous training to remain outstanding in the highly competitive industry.

Food Handling

Restaurant employees must know proper food-Handling practices to ensure food safety. For example, a well-trained staff would know how to store certain foods at their required temperatures or the need to wash their hands before engaging in the cooking process.

Customer Service

Your employees need to master the art of service to ensure your customers return, as well as recommend you to friends and families.

Consistent Quality

A good training program in a restaurant covers quality standards among other aspects of business. Training reminds employees of your restaurants about principles, procedures and policies to ensure that they consistently fulfill their duties in accordance with these standards.

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Author :chef ssentongo Geoffrey

Blog : recipes

14 Things you Need to Stop Doing Today to Make Your food Taste Better.

Ever wonder how to make food taste better, like the kind you’d have at a restaurant?

Professional chefs do things a little different, and they have a few tricks up their sleeves that instantly level-up your meal.

1 – Stop relying on a Timer

Timers definitely have their place in a kitchen; I use one all the time to keep myself from burning out-of-sight food in the oven! But, the best way to prevent overcooking your food is to use thermometer and your senses of sight, touch and smell to determine when vegetables are ready.

2 – Stop cutting your Meat as Soon as It’s Done

This is a one: if you’re not resting your meat, all these delicious juices will spill out onto the cutting board, resulting in a dry, tough cut ( no matter how perfectly you cooked it).

3 – Stop Automatically Adding Salt, Pepper or Condiments

As a chef, I’m never offended if someone wants to add salt and pepper at the table-after all, everyone’s taste buds are different. I do hate to see someone automatically doll the food up without tasting it first, though. You might be surprised to learn it’s perfectly seasoned as-is!

4 – Stop Avoiding Fats

Fat is often seen as the enemy, but professional chefs know that fat is flavor. If you really want your food to taste resistant quality, don’t be afraid of using olive oil or butter when you’re cooking.

5 – Stop Waiting to Salt at The End of cooking

Salt is uniquely suited to accentuate the natural flavors of your ingredients. If you just add it at the end, though, your food will taste salty. Instead, salt as you go, building layers of flavor that will make your food really stand out.

6 – Stop Assuming The Recipe will Work

The first thing I learned is that if you’re not tasting, you’re not cooking! The recipe is just a guideline; it’s up to you to use your senses to make sure it turns out perfectly. Be sure to taste as you go

7 – Stop Being Unprepared

In the restaurant, we call it mise en place : ” everything in it’s place” and it’s the key to being prepared for anything while cooking your recipe. If you read through the steps ahead of time and pre-chop all your ingredients, you won’t be caught by surprise as you’re cooking.

8 – Stop Ignoring the Details

A chef considers all the details when composing a plate. If you’re not thinking about things like color and texture, your dish may turn out lacking. To take your food to the next level, pair something crispy with soft foods and balance heavy flavors with a splash of an acidic ingredient citrus juice. Don’t forget about garnish.

9 – Stop Throwing Away Bones and Vegetables Scraps

Homemade stock is the key to stellar soups, stews and braising dishes. Save the bones from your rotisserie chicken or fish and bag-up your vegetable scrap, stirring them in the freezer until your body to make stock.

10 – STOP Forgetting About Sauces

Whether you’re serving up a side of vegetables or a big, meaty entree, pairing your food with sauces can really take things to the next level.

11 – Stop Haphazardly Chopping your Vegetables

The number one rule of making sheet pan dinners is to chop your ingredients evenly or they won’t cook at the same rate. The same rule is true of braising, sautéing and simmering. Take your time and work on your slices and dices.

12 – Stop leaving Flavor Behind

You should know the secret of making the best Gravy, was in the deglazing after you cook meat and vegetables,

13 – Stop cooking Unseasoned meat

Using brines and marinad is a crazy easy way to infuse a ton of flavor into your meat. Even if you don’t have time to whip together a marinade from scratch, you should at least salt your meat before cooking it.

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Author : chef ssentongo Geoffrey

Blog > world of Food and Drink

You may have heard the term “FUSION” amid culinary circles or seen fusion cuisine ” in restaurant marketing.

But what is fusion food? Let’s look at fusion cuisines roots, the state of the movement now, and what we might anticipate for this trend in the coming years.

WHAT IS FUSION CUISINE?

Essentially, this catch-all term means bringing together ingredients from different cultures and merging recipes. This technique of joining culinary forces offers truly novel flavor combinations and unique menu offerings that customers can’t find elsewhere. Fusion food has a complex history whose origins can’t be easily pinpointed. It has been around for centuries.

French chefs in large cities started combining Asian foods in some of their dishes in 1970s.

Chines-American fare has been around for quite some time and is perhaps one of the longest-standing examples of fusion cuisine.

POPULAR TYPES OF FUSION

* Tex- mex: this type of cuisine is a blend of traditional Mexican foods like beans, meats, and cheeses.

* Cajun : hailing from the bayous of Louisiana, this French-inspired cuisine popular in the American South includes pork and crawfish.

* French-vietnamese: among other Asian fusion menu items, the ever-popular sandwich known as the banh mi includes Vietnamese pork sausage and veggies on a French baguette.

* Indo-chinese: taking aspects of Indian food like vegetables and spices, merging them with Chinese sauces and cooking them in a wok, makes this family of cuisine.

DO YOUR RESEARCH

Fusion cuisine calls for passionate experimentation, but also a thorough understanding of which flavors and mouth feels pair best together.

BE WILLING TO TRY NEW THINGS

This is often the most fun part for crafty culinarians! Trying out new combinations and seeing what works and what doesn’t-is at the heart of fusion cooking.

ACCEPT FAILURE AS PART OF THE PROCESS

Of course, trying necessitates occasionally failing. If you’re breaking into the world of fusion foods, you’re going to have quite a few flops along the way.

Latest Trends in Fusion cuisine

Ingredient and equipment distributor pregel provided a preminder of the’ con-fusion‘ Era of fusion food during this cuisines mainstream boom period in 1990s.

How chefs can Master Fusion Cuisine

There are myriad opportunities to participate in the world of fusion cuisine, either in an existing fusion establishment or through experimenting with unique combinations in your own kitchen.

You want to learn more about trendes in the culinary industry?

Read the next article :

* The latest in food Tech

* How Ghost kitchen & Ghost Restaurant lower Startup Risks

Author :chef ssentongo Geoffrey

Blog : culinary arts

Proper menu planning is much more than listening your favorite recipes on a sheet of paper paper and putting it in front of customers.

A good menu is a deliberate, careful blend that suits the restaurants theme and design and meets the desired price point. The kitchen team has to be able to execute the menu in their available kitchen space. And it all has to be done without exceeding food and labor costs.

Don’t get overwhelmed! Menu planning is a skillet that chefs build over time. If you’re just starting out, these four menu planning tips can help you use the menu as a tool to improve the restaurants efficiency and profitability.

1 – Consider Seasonality

Incorporating seasonal produce into your menu can have several benefits. First, seasonal produce tends to be more affordable, since the supply is so large. It also tastes significantly better.

Some restaurants completely rewrite their menu seasonally. But it’s more common to have a “standard” menu with a small selection of seasonal items that change several times per year.

2 – Plan with Cost Control and Pricing in Mind

Chefs must consider the cost of the of every ingredient when they’re planning their menus. Everything from the protein to the seasoning contributes to the overall costs in the kitchen. And the more unique items you have, the more quickly those costs can add up.

Chefs also must consider the final price of each dish when planning their menus.

3 – Think Ahead to Prevent Waste

Kitchen food waste is a common problem in Restaurants, Hotels and Catering companies that chefs can tackle in the menu planning stage. While some amount of waste is inevitable in a kitchen, a clever menu can help manage the problem.

4 – Think About Pacing and Speed

It’s tempting to think of an entree as a single, individual entity. But a chef has to think holistically. Diners rarely eat alone. So you have to consider how long it takes to prepare each different item on the menu.

HOW TO BUILD A DELIVERY FRIENDLY MENU

Gone are the days when restaurant delivery was limited to calling in a pizza from neighborhood pizza joint. Thanks to the advent of food delivery apps like DoorDash and Uber Eats, dinners now want everything from their favorite foods like..

* Burritos

* Burgers 🍔

* Stews and Chili’s

* Smoked Barbeque meat

* Pizzas

Choose items that will Travel well.

While in-house diners will eat their mea few minutes after they are prepared, delivery customers may not enjoy their food until an hour after it leaves the kitchen.

After paying for their meal and the delivery fee, they won’t be happy receiving a soggy sandwich or overcooked steak. One of the reasons Pizza has been such a staple in the delivery world for so long is its transportabiluty. If you’re not offering pizza 🍕, think through what else could travel well.

Think About packing

Just as proper plating is key to dine-in service, choosing the right containers is crucial if you want to deliver orders. Proper packaging helps keep food safe and contained-no delivery driver wants a car full of hot soup, and patrons will appreciate when their sandwich isn’t smashed

Modify Dishes that Rely on Exquisite Presentations

Along with thinking about how a dishs texture holds up during delivery, consider presentation.

Learn the Fundamentals of Menu Design

Before you can build a menu that will have delivery customers raving, you need to learn the components of any Successful menu. Whether you’re running a Ghost kitchen, Food Truck, or Restaurant,your menu will impact your purchasing, prep time, and profits. That means throwing together a menu based on your favorite dishes isn’t always the best option.

Check out these articles about food entrepreneurship next

* Positioning Statements for Restaurant Marketing.

Author chef ssentongo Geoffrey

Blog : lunch and dinner

# slow-cooker saucy pork chops

I served these tender chops a couple of times a month because they just love them.

INGREDIENTS

* 4 pork chops (4 ounces each)

* 1 tsp salt and pepper

* 2 tbsp oil

* 2 cans cream of chicken soup, undiluted

* 1 onion, chopped

* 1/2 cup ketchup

* 2 tbsp Worcestershire sauce

Hot cooked rice or mashed potatoes 🥔

DIRECTIONS

~ Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a sauce pot.

~ In a large bowl, combine soup, onion, ketchup and Worcester sauce, pour over chops. Cover and cook on high for 1-11/2 hour or until meat is tender. Serve with your favorite rice or mashed potatoes.

# MAPLE SAGE GRILLED CHICKEN

Maple and sage are reserved for the fall no more! My recipe devours these sweet and savory chicken filets for your dinner or anytime.

INGREDIENTS

* 3/4 cup unsweetened apple juice, divided

* 1/2 cup brown sugar

* 6 tbsp olive oil

* 1/4 cup cider vinegar

* 3 tbsp Dijon mustard

* 1 tbsp ginger and garlic paste

* salt and pepper to taste

* 4 boneless chicken breasts halves

* 1 tbsp sage

DIRECTIONS

~ In a large bowl, whisk 4 tbsp apple juice, brown sugar, olive oil, vinegar, 2 tbsp maple syrup, mustard, sage, ginger garlic paste and salt until blended. Pour 1 cup marinade into a shallow pot. Add chicken, turn to coat. Refrigerate 2-3 hours or overnight. The same to the remaining marinade.

~ Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered over medium heat until done.

~ meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tbsp maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

# BABA GANOUSH ( BABA GANOUSH)

Baba ganoush ( also spelled, baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted Eggplant 🍆. It’s typically served as a starter with pita bread or fresh vegetables.

INGREDIENTS

* 2 eggplant 🍆 roasted

* 3 tbsp olive oil, divided

* 3/4 tsp salt, divided

* 1n2 tsp paprika

* 4 tbsp tahini

* 1 garlic clove, minced

* 1 tsp lemon juice

* chopped fresh parsley

DIRECTIONS

~ preheat oven or grill to 450°. Brush olive oil over eggplant 🍆. Sprinkle with 1/2 tsp salt bake until soft. Remove eggplant from pan to a wire rack to cool.

~ peel skin off, and discard. Put flesh into a food processor and pulse to mash, transfer to bowl. Stir in tahini, lemon juice, garlic, paprika and remaining 1/2 tsp salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika

# BEST HUMMUS

Hummus is everyone’s go-to appetizer in Lebanese homes when they need something quick, easy and impressive.

INGREDIENTS

* 1 can garbanzo beans or chickpeas, drained

* 1/2 tsp baking soda

* 1/4 cup fresh lemon juice

* 1 tbsp minced garlic

* 1/2 tsp salt

* 1/2 tsp ground cumin

* 1/2 cup tahini

* 2 tbsp extra virgin olive oil

* 1/4 cup cold water

Optional: roasted garbanzo beans, toasted sesame seeds.

DIRECTIONS

~ place garbanzo beans or chickpeas in a large saucepan ; add water to cover by 1 in gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float, drain. Return to saucepan, add baking soda and enough water to cover by 1 in. Bring to a boil; simmer uncovered, until beans are very tender and just starting to fall apart.

~ meanwhile, in a blender, process lemon juice, garlic and salt until almost paste. Let stand 10 minutes, strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.

~ Add beans to blender, add cold water. Loosely cover and process until completely smooth add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.

Transfer mixture to a serving bowl, cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

Don’t miss the recipe coming soon.

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Author :chef ssentongo Geoffrey

Blog : FOOD ENTREPRENEURSHIP

If you put in time and effort to invest your own recipes or culinary designs, it’s natural that you’d want to protect them from copycats.

Patent and Trademark office is the governmental organization that issues legal protections to new inventions. These protections come in the form of patents and Trademarks.

So are patent and Trademarks available to culinarians who create new recipes or culinary designs?

The answer is…. Sometimes! We’re going to dig into what patents and Trademarks are, and how you may be able to use them to protect your inventions.

Note: This post is for informational purposes only and is not intended to serve as legal advice.

PATENTS IN THE CULINARY WORLD

What is a patent?

A patent is an exclusive license that gives an inventor or company the right to use and monetize their invention. This license serves as an incentive that let’s inventors profit financially from their work.

THREE TYPES OF PATENTS

* Design patent —protects an ornamental design, like a new kind of cake decoration or packaging. The Heinz “Dip and squeeze” ketchup packet.

* utility patent —protects a “new and useful process, machine, article of manufacture, or composition of matter.

* Plant patent — protects new kind of plants. A new herb or vegetable hybrid could be eligible to get a plant patent if it meets the legal requirements.

HOW CAN DESIGN PATENTS APPLY TO THE WORLD OF FOOD?

A design patent can offer protection for the visual components of a culinary creation. This could include the food item itself or the packaging it comes in.

CAN YOU PATENT A RECIPE?

It may seem at first glance that a utility patent would be a good way to protect a recipe. After all, a recipe is a “new and useful process… or composition of matter…” right?

Well, another rule regarding utility patent is that they have to be “Novel” and “Nonobvious”. And since recipe are usually the sum of their ingredients, it can be hard to make the “Nonobvious” argument.

This doesn’t mean it’s impossible to patent a new recipe. It does happen. In many cases, you my prefer not to patent your recipe. Why? Because patents are public. If you want to patent a new recipe, you have to divulge it.

TRADEMARKS MAY BE THE BETTER ROUTE

* what is a trademark?

A trademark is a word, phrase, and /or design that refers to a specific product or service. Trademark is often used as an umbrella term, but it specifically refers to products, while service mark refers to services. With a trademark, you’re not protecting the process or invention. You are protecting the brand around that process or invention.

WORD MARKS AND LOGO MARKS

* A word mark —is the name of the product, service, or brand.

* A logo mark—is a protected design, like the Nike swoosh. It may also appear with a word mark.

Protecting your Brand with a Trademark

With a trademark, you protect the name of your creation and prove that you created the original.

KNOW THE LAW AROUND HOME-BASED CATERING

Before you file any paperwork or spend a shilling to establish your business entity, you need to know what is possible in your area.

START LOOKING AT THE NUMBERS

There are two factors to a business profitability–income and expenses. Before you jump into your new venture, start sketching your financial outlook and making some projections so you can see your way to a money-making business.

WHAT WILL IT COST TO OPEN YOUR DOORS?

There are costs associated with every business. How much will cost you to start your catering business at home, and how long will it take to recoup those costs?

Try to keep your expenses low at the beginning. Instead of buying all new equipment and serving dishes, what can you find second hand even borrow? Can you do local, low cost marketing instead of a pricey online ad?

HOW MUCH CAN YOU EXPECT TO BRING IN?

How many events can you reasonably cater per year? And how large do you plan for those events to be? This is a vital part of your planning process, and goes to the very heart of your home catering business.

It’s not all about how many events you cando–it’s about how many you want to do. Flexibility is part of the appeal of this business model, so it’s up to you to decide what you want your business to look like.

CREATE YOUR BUSINESS ENTITY

Name your Home-Based catering Business

Time to brainstorm some names!

Check out, the name to make sure that it hasn’t already been used.

CREATE YOUR BUSINESS STRUCTURE

Also proprietorship is the easiest to create, but it doesn’t keep your personal and business assets separate. A limited liability company will protect your personal assets from business debts or liability.

Get any Required licenses and Permits.

START BUILDING RELATIONSHIPS WITH VENDORS

As a catering business owner, you have access to wholesale food supplies that can supply you with bulk ingredients at better prices.

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INVENTORY

WHAT IS INVENTORY?

Author :chef ssentongo Geoffrey

What is inventory?

Definition of inventory in Hotels operators?

Inventory is the stocks of merchandise, operating supplies, and other items held for future use in a hospitality operation.

Inventory is quantity on hand of an item of value; recorded in the books of account as current assets. Inventory (verb) to count and record the quantity of items of value.

FIXE ASSET Turnover?

Fixed asset turnover is the annual sales revenue divided by average fixed assets.

WHAT IS FIXED EXPENSES?

Fixed Expenses are the costs that do not fluctuate in response to sales or inventory charges over time. Examples include Rent free and Depression.

WHAT IS HOSPITALITY?

Hospitality is the generous and cordial provision of services to a guest.

WHAT IS HOUSEKEEPERS ROOM REPORT?

Housekeepers room report is a daily report that lists the occupancy status of each room according to the housekeeping department.

ROOM COUNT

Room count is the number of occupied rooms.

WHAT IS A. M. ROOM CHECK?

A. M. Room check is a visual look at guestrooms that are supposed to be ready to receive guests for the purpose of verifying status. Check is made at about 8:A. M. Those rooms not in a ready status are called A. M. Discrepancies and must be investigated. Some hotels conduct A. M. Room checks on every room to determine each rooms status. Sometimes the housekeeping department schedules works according to the results of the A. M. Room check.

ADMINISTRATIVE THEORY

Administrative theory first introduced by Henrik Fayol. It was an attempt to apply scientific principles to a business organization. A sub component of the classical school.

ASSORTMENT MANAGEMENT

Assortment management is a computer process that breaks down barriers in merchandising by allowing retailers to offer the right amount of product at the right time. Retailers accomplish this through comprehensive computer analysis,which forecasts consumer preferences, buying patterns and buying trends.

DEPARTMENTAL CONTRIBUTORY INCOME

Departmental contributory income is the income of an individual operating department after direct expenses have been deducted from sales revenue; sometimes referred to as contributory income.

COST

Cost is the price paid to purchase an asset or to pay for the purchase of goods or services. Also frequently used as a synonym for expense

ANALYSIS

Analysis is the assessment of the flow of information and services of a specific property to determine if proposed new equipment can improve the flow

SALES REVENUE

Sales revenue is the money earned from sales and or income received in exchange for goods or services.

DEPRECIATION

Depreciation a method of allocating the cost of a fixed asset over the anticipated life of the asset, showing a portion of the cost, for each accounting period of the life, as an expense on the income statement.

MERCHANDISING

Merchandising is any marketing method utilized to foster sales growth.

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Blog : RECIPES

CHILDREN CAER WITH FETA

My tomatoes chicken is the perfect answer on those crazy days when supper has to be on the table, in 30 minutes.

INGREDIENTS

* 4 boneless chicken breasts

* 1 tsp salt and pepper

* 2 tbsp oil

* 1 medium tomato chopped

* 1/4 cup creamy Caesar salad dressing

* 1/2 cup crumbled feta cheese

DIRECTIONS

~ Sprinkle children with salt,and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on each side. Turn chicken; add tomatoes on skillet and cook, covered, until tender, add salad dressing top with feta cheese.

SLOW-COOKER ITALIAN CHICKEN

When I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it’s especially good served over pasta or rice.

INGREDIENTS

* 2 boneless chicken breasts

* 1 cup chicken broth or water

* 5 fresh tomatoes chopped

* 1/2 cup tomato sauce

* 1 green pepper

* chopped green onions

* 3 garlic cloves

* 1/2 tsp ground mustard

* 1/4 tsp people

* 1/8 tsp onion powder

* 2 tbsp all-purpose flour

* parmesan cheese

* Hot cooked pasta

DIRECTIONS

~ place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sa, green pepper, onion, garlic and seasonings; pour over chicken. cover and cook on low until chicken is tender. Remove chicken and keep warm.

Pour cooking juices into a small saucepan. Combine flour and cold water until smooth, stir into juices. Bring to a boil, cook and stir for 1 minutes or until thickened. Serve with chicken and pasta top with parmesan chee

LIME CHICKEN WITH SALSA VERDE SOUR CREAM

Whenever I’m in a crunch, this recipe comes to the rescue. The Verde sauce gives classic baked chicken a big pick-me-up.

INGREDIENTS

* 3/4 tsp ground coriander

* 1 tsp salt and pepper

* 1/4 tsp ground cumin

* 4 boneless chicken thighs

* 1/3 cup reduced fat sour cream

* 2 tbsp salsa verde

* 2 tbsp minced fresh cilantro, divided

* 1 medium lime

DIRECTIONS

~ preheat broiler. Mix seasonings, Sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. From heat 6-8 minutes on each side.

~ meanwhile, in a small bowl, mix sour cream, salsa and 1 tbsp cilantro. Cut lime in half squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

CHICKEN WITH MANDARIN SALSA

When I have some leftover veggies, I dress the salsa up a little with some diced green onion and bell peppers.

INGREDIENTS

* 1 can mandarin oranges

* 1/2 cup chopped pecans

* 1/4 cup finely chopped red onion

* 2 tbsp chopped fresh cilantro

* 1 pound boneless chicken breast

Cut into cubes

* 1 tsp salt and pepper

* 2 tbsp oil

* 2 garlic minced

* 2-2/3 cups cook rice

DIRECTIONS

~ Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.

~Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium high heat. Add chicken, cook and stir 4 minutes. Add garlic, cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered 4-6 minutes or until chicken it’s done, and top with salsa and serve with rice or any.

MAPIE-THYME CHICKEN THIGHS

We eat a lot of chicken at our homes, and figuring out different ways to prepare and serve it gets challenging.

INGREDIENTS

* 2 tbsp ground mustard

* 2 tbsp maple syrup

* 1 tsp minced thyme

* 1 tsp salt and pepper

* 6 boneless chicken thighs

DIRECTIONS

~ in a small bowl, mix the first 5 ingredients. Grill chicken on an oiled rack, covered, over medium heat 4-5 minutes on each side or until its done. Brush frequently with mustard mixture during the last 4 minutes of cooking.

CHICKEN TOASTED SALAD

If I don’t have any toasted shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates.

INGREDIENTS

* shredded lettuce

* 1 medium tomato cut into wedges

* 1/2 cup salad dressing

* 1/4 cup slice olives

* 2 tbsp taco sauce

* 4 tostada shells

* 2 cooked chicken cut into strips

* 1/2 cup shredded cheese

DIRECTIONS

~ in a large bowl, combine the first five ingredients. Arrange lettuce minute over tostada shells. Top with chicken and cheese.

MUSHROOMS AND EGGS PIZZA

I tried a breakfast pizza at our buffet and wanted to adapt it for home. I’m pleased with the results. It’s a fun alternative to the more typical egg bakes.

INGREDIENTS

* 1can thick-sliced mushrooms

* 1/4 cup finely chopped onion

* 4 eggs beaten

* 1/4 cup grated parmesan cheese

* 1 tsp salt and pepper

* 1 tsp oregano

* pizza crust

* 1/2 cup pizza sauce

* 1 red bell pepper chopped

* 1/2 cup grated mozzarella cheese 🧀

DIRECTIONS

~ preheat oven to 300°c. In a large skillet, cook mushrooms over medium heat until dry, stirring occasionally. Add onion stir for 3 minutes, add bell pepper remove. Discard the drippings.

In a small bowl, whiskey the eggs, parmesan and seasonings until blended. In a large hot skillet pour in egg mixture; cook and stir until eggs are almost set. Place crust on an u greased baking tray. Spread with tomato sauce. Top with mushrooms mixture,Sprinkle with cheese and bake 6-8 minutes or until cheese is melted and eggs are cooked through.

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Author :chef ssentongo Geoffrey

Blog : 6 SKILLS that restaurant managers need

While chefs are the people who hold a kitchen together, restaurant keep the whole show running. When you realize that the people managing the restaurant are often responsible for managing costs, hiring employees, creating work schedules, and orordering supplies, and ordering supplies, it’s not surprising that they need quite the array of skills! Even though resident managers come from all kinds of backgrounds, the best ones usually possess these six skills.

1. EFFECTIVE COMMUNICATION WITH ALL EMPLOYEES

Top restaurant managers say exactly what needs to be said—no more and no less. As a manager, it’s your role to keep everyone in the front and back of house on the same page, even if they don’t interact with each other the entire shift.

Imagine your servers are delivering tickets or entering order notes in a shorthand that the cooks don’t understand. At best, the diners will be disappointed with their meals. At worst, you’ve just served a dish that may lead to a severe allergic reaction.

To help prevent these mistakes, a restaurant manager needs to step in and help smooth out any wrinkles in communication.

Communication can also make the difference between workers dreading their restaurant shift and relishing their work.

With restaurant worker turnover rates near 7%, managers should do everything they can to keep trained workers happy and informed.

Let’s say a line cook is working slower than their normal pace one night. While they may just need a reminder to kick things into gear, they will they might also be distracted by an issue outside of work. Learning how to step in and offer the necessary encouragement or constructive criticism can help keep operations running smoothly.

Hospitality and Restaurant Operations management, spend numerous time exploring this skill. Business and professional communications tend to consider this listening skills, nonverbal communication, and debate strategies, while foundations in Human Resources explores communication skills involved with things like on boarding, training, promoting, and terminating employees.

2. PROBLEM SOLVING AND CONFLICT RESOLUTION

No matter how much you plan ahead, life in a restaurant doesn’t always go as planned.

One day, a delivery truck may get stuck in bad weather, causing ingredient shortages during that night’s dinner service.

How will you keep the kitchen calm, customers happy, and your finances in the black?

How can you keep these tough customers as happy as possible without causing your staff undue frustration and stress?

Not only will you have to solve problems caused by outside sources, but you you’ll also need to be prepared to address conflicts that arise between employees. Whether it’s a hot dispute between two servers or tension between the front and back of the house, a rift can affect the quality of both the service and the food. Therefore, you need to halp employees make amends and remind them they’re on the same team.

3. EXCELLENT CUSTOMER SERVICE

While creative and delicious dishes can make your restaurant stand out, the same can be said for warm and genuine hospitality.

As a restaurant manager, your aim isn’t just to keep customers happy—you’re also striving to provide them with a service experience that not only means you treat customers with empathy and respect, but you also guide your team members to do the same.

4. FINANCIAL AND ACCOUNTING SKILLS

While every restaurant manager wants their guests coming back for more, patrons can only return if the restaurant is still in operation! Even if a restaurant is producing delectable food and receiving rave reviews, it can still go under due to poor financial management.

Great restaurant managers understand all of the components that impact a restaurants’ expenses. Not only do they know how much each ingredient costs, but they also understand how to order, receive, and store ingredients so as little as possible goes to waste.

Of course, how you prepare ingredients and price menu items also has an impact on the bottom line.

5. TECHNOLOGY KNOW-HOW

Hitting the market, restaurant managers often need to be attuned to the latest technological developments in the foodservice world. By staying on top of what new technology is available, managers may be able to streamline their online ordering, inventory management, reservations, and more.

6. UNDERSTANDING OF CULINARY TECHNIQUES AND FLAVORS

Although restaurant managers aren’t responsible for completing prep work and searing steaks, they still need to understand the food that’s coming out of the kitchen.

Great managers are familiar with important culinary terms and flavors as well as kitchen tools, skills and techniques. With this understanding, they can arriculately describe dishes to customers and answer their questions, ensure the kitchen has all the tools and ingredients it needs, and be able to spot a dish that wasn’t styled and plated correctly.

While some restaurant managers may have entered into this new role after working as a sous chef or server, others are new to the culinary field entirely. Regardless of their background, Hospitality and Restaurant Operations management students complete a course in culinary foundations to boost their knowledge.

Explore the skills Necessary to Become a Great Restaurant Manager..

Whether you’ve been working in a back of house role for some time or are entirely new to the hospitality industry, it’s never too late to learn about restaurant management,even though you can still start from zero and you excell in as you like but, it depends on how much you love the industry.

” information may not reflect everyone’s expectations or experience, Results and outcomes may be subject ed on several factors, such as improving your career or career change.

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Author :chef ssentongo Geoffrey

Blog recipe : Drinks 🍹 and dinner

Get best flavors in the frosty cocktail you can serve at all your backyard shindigs. I mix sun-ripened watermelon and our favorite tequila with just the right amount of ice. —chef ssentongo Geoffrey.

INGREDIENTS

* 2 limes

* 1/3 cups cubed seeded watermelon

* 2 cups ice cubes

* 2 cups tequila

* 1 cup triple sec

* 1/4 cup lime juice

DIRECTIONS

~ cut 1 lime into 12 wedges, reserve for garnishes. If desired. Coat the rim of each glass with sugar. Use 1 wedge to moisten the rims of margaritas or cocktail glasses. Sprinkle sugar on a plate; hold each glass upside down diping rim into sugar.

~ blend watermelon until pureed. Add half each of the following : ice cubes, tequila, triple sec and lime juice. Cover and process until blended. Serve in prepared glasses.

2. MICHELADA

Like your drinks with a south-of-the-border vibe?

Try this kicked-up beer cocktail.

INGREDIENTS

* 1 tbsp coarse salt

* 1 lime wedges

* 2 cups ice cubes

* 6 dashes hot sauce, if you like

* 3 dashes Maggi seasoning or soy sauce

* 1-3 dashes of Worcester shire sauce

* 1/4 cup lime juice

* 1 bottle of wine beer

DIRECTIONS

Place coarse salt in a shallow dish; run a lime wedge around rims of glasses of cocktail. Dip rim unto salt, shaking off excess. Full each glass with ice. In a small pitcher, combine all ingredients, shake well and pour into glasses. Serve immediately.

3. POLYNESION KABABS

With their explosion of flavors and textures, these kababs make a quick, satisfying entree.

INGREDIENTS

* 1 pineapple cubed

* 1 kg chicken sausagecut each in three pieces

* 1 red bell pepper cut into chunks

* 2 tbsp honey

* 2 tsp soy sauce

* 1/8 tsp ground nutmeg

* whole water chestnut 🌰 if have it.

Dash pepper

~thread the sausages, water chestnut, pineapple and red ball pepper alternately onto skewers.

In a small bowl, combine the honey k, soy sauce, nutmeg, pepper and reserved pineapple juice.

Grill kababs, uncovered, over medium heat for 6-7 minutes on each side or until the sausages are browned, bastingu accasionaly with marinade.

4. MANGO ORANGE QUENCHER

Make this beautiful beverage at your next brunch or birthday in place of mimosas. Just chill the base an hour before adding the club soda.

INGREDIENTS

* 4 cups Mango nectar or fresh blended

* 2 cups orange juice

* 2 tbsp lime juice

* 1 bottle club soda, chilled

Lime slices

In a large pitcher, combine all ingredients refrigerate for 1 hour. Just before serving, stir in club soda. Serve in champagne flutes.

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Author : chef ssentongo Geoffrey

Blog : job interview questions

1. TELL ME ABOUT YOUR YOURSELF?

I’m energetic, and I’m hard working, great communicator, understanding costomer loyalty for 15 years helped me to build confidence and thought me the importance of leadership.

I’m puncture, dependable, can be counted upon to finish what I started. I understand my customers needs. I’m reliable, helpful, outgoing, organised, honest, cooperative and working for results.

2. WHY DID YOU LEAVE YOUR PREVIOUS JOB?

I’ve learnt a lot from my current role, and I but now I’m looking for a new challenge, to be broaden my horizons and to gain a new skill set all of which I see the potential for in this job.

I’m looking forward to better opportunity to grow in job wise and financial wise. I want to learn more things, where am working. I’m looking for a job where I can grow with this company, and I’m looking for a job that suits my qualifications and expectations in my career.

3. WHAT DO YOU FIND MOST REWARDING ABOUT BEING A CHEF ( WAITER, HR, RESTAURUNT SUPERVISOR)?

I really enjoy working with you and people and spending time learning and giving advice to people. The most rewarding part of being a good friend chef, for me, is the time spent with customers, helping them make the right decision about orders and helping my worker mats.

I’m a people person. I was always happiest and most satisfied when I was interacting with customers, making sure I was able to meet their needs and giving them the best possible customer experience. I would like to stay at work related to training no matter what happens and I’m interested in working and I believe that teaching someone in my blood. I’ve been good in leadership, motivating, creative to give a better experience to my customers. Now I look forward to training the new hires.

4. WHAT ARE YOUR STRENGTHS?

I believe my strongest traits is my attention to detail. This trait has helped me tremendously in this field of work. I’ve always been a great team player. I’m good at keeping a team together and producing quality work in a team environment. I’m an adaptable person who work for results and management expectations. I’m able to help adjust my approach to meet each of their needs.

5. WHAT ARE YOUR WEAKNESS?

I’ve never been very comfortable with public speaking which as you know, can be hindrance in the workplace. Realising this was a problem. I asked my previous manager if I could enroll in a speech meeting. He said yes. I took the meeting, was able to overcome my lifelong fear. Since then, I’ve given lots of presentation to customers. I still don’t love it, but no one else can tell.

I had troubles in the past with planning and prioritisation. However, I’m now taking steps to help correct it. I might need to learn to be more flexible when things are not going according to plan. This is something I’m working on at the moment.

6. TELL ME ABOUT A DIFFICULT SITUATION YOU HAVE FACED?

In my last job I sometimes had to find answers to the questions, and to find new ideas. I would often go on the on line quiez, and I look for topics I need to learn about. I enjoy learning new things, so research is actually one of my hobbies.

I’ve faced a number of difficult situations, but the one that comes to mind now is to solve the problem job without knowing their business income budget. But I was able to deal with it by assessing the situation, determining the possible different approaches and deciding on the most effective one. I had to remain unemotional and objective and focused on solution.

I’m a perfectionist and I may be too hard on myself or co-workers sometimes.

7. WHERE DO YOU SEE YOURSELF IN 3-5 YEARS FROM NOW?

Although it is hard to predict the future, I sincerely believe that I will become a very good head chef. I believe that my abilities will allow me to excel to the point that I can seek other opportunities as a  chef and possibly even higher.

In six to eighteen months I see myself as a valuable candidate employee of a company. I want to improve be an expert at my position by training myself. My goal is to becme a great team player in six to eighteen months not in 3-5 years. Mr interview 3 years is too fer because the market place is running so fast, 3-5 years is a long way, I see myself in 6-18 months to be the best employee.

8. WHY SHOULD WE HIRE YOU?

I’m a fast learner, I had to learn a totally new operating system in my last job and I was up and running within a couple of weeks.

You require someone who can perform a wide range of administrative duties. I have a track record of carrying out these different tasks effectively and successfully.

I have the right combination of skills and experience for this job. I also bring the additional quality of strong analytical and problem solving ability as shown by my introduction of a more efficient work flow system at.. Company.

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Author :chef ssentongo Geoffrey

Blog recipe :chicken Bourguignon ( French recipe)

CHICKEN BOURGUIGNON

I love the taste of this chicken stew, and the flavour, texture.

INGREDIENTS

* 3 tbsp butter or olive oil

* 4 chicken thighs bone in dredge in seasoned flour

* 1 pound cut bacon optional

* 1 cup Pearl onion peeled if you can get

* 1 cup diced onions

* 2 cups quartered mushrooms

* 5 garlic chopped

* 1 tsp fresh thyme chopped

* 1 tbsp fresh chopped rosemary

* 500ml good red wine

* 2 chopped carrots

* 3 potatoes quartered

* 4 cups chicken stock or water

* salt and pepper to taste

* 1/2 cup all-purpose flour to thicken the sauce

DIRECTIONS

~ in a skillet, heat 1 tbsp butter or oil when hot, add the bacon. Cook at low heat for a few minutes to release some of the fat from the bacon. Add the onions and caramelise them.

~ in a frying pan, heat a couple of tbsp of butter or oil and when it’s hot Saute your chicken until golden brown. Back in the skillet add the mushrooms, salt and cook until they have released the most of their water. Add the garlic and cook for 1 minute until it releases its fragrance. Add the thyme, rosemary and wine, bring to boil to reduce in half. Add carrot, potatoes and chicken, stock, salt and pepper to taste.

~ To thicken, use the chefs techniques with the flour or if you have it use a roux and thicken to you liking. Add chopped parsley, bring to simmer about 1 hour or depend on the chicken you’ve used.

CHICKEN FRANCAISE WITH BUTTERED SPINACH

Ooh I love this chicken francaise it’s so flavourful and it is easy to make.

INGREDIENTS

* 500g is chicken breast

* 1 cup all-purpose flour for dredging

* 4 tbsp butter

* 1tbsp lemon olive oil

* 2 eggs

* 2 minced shallots

* 1 2 batches of spinach

* 2 tbsp lemon juice

* 2 tbsp lemon vinegar

* 2 tbsp chopped parsley

* salt and pepper to taste

DIRECTIONS

~ preheat the oven to 375°f, dredge the chicken with a light coating of seasoned flour. In a Saute pan heat 1 tbsp butter with the lemon olive oil. Dredge the floured chicken in the egg wash and immediately cook in a Saute pan until golden brown on both sides and set aside.

~ in the some pan, add a touch more lemon olive oil or oil and Saute the shallots until light golden brown. Add the spine and Saute until wilted.

~ in the same pan or pot, add the butter and Saute shallots, add lemon juice, vinegar the butter chopped parsley and tbsp of butter to offset the lemon.

Adjust seasoning with salt and pepper.

STEAK DIANE > RECIPE

In my life as a chef, I love cooking this steak Diane.

INGREDIENTS

For the steak :

* 1tbsp oil

* 1 tbsp butter

* 500g beef tenderloin cut into medallions about 3/4 thick

For the sauce:

* 1tbsp olive oil

* 1tbsp butter

* 1/2 cup onions diced

* 11/2 cup mushrooms sliced

* 1 tbsp thyme or tarragon chopped

* 2 tbsp parsley chopped

* 2 tbsp Worcestershire sauce

* 1 cup white wine

* 2 cups beef stock

* 2 tbsp butter

INSTRUCTIONS

For sauce :

~ in a frying pan, heat oil and 1 tbsp butter, when hot, add the onions and Saute until light golden brown ; add shallots stir then mushrooms, tarragon Saute for 2 minutes add wine, Worcestershire, cognac and stock boil for 5 minutes.

While the sauce it’s cooking prepare the steak

Adjust the amount thickness of the bone sauce with butter.

For the steak :

~ place each medallions between two sheets of the plastic wrap and pound to 1/4 thick. In a Saute pan, heat 1 tbsp olive oil and 1 tbsp butter, add the steaks and cook to your liking.

Place each medallions on serving plate and spoon sauce over, serve immediately.

# EGG-TOPPED AVOCADO TOAST

We always have avocados on hand, so it’s easy to make this quick breakfast toast for your family and friends or restaurant guests every morning.

INGREDIENTS

* 2 slices of bread toasted

* 2 tsp butter

* 1 avocado thinly sliced

* 8 slices of tomatoes

* 1 slices of onions

* 2 eggs

* 2 tbsp shredded cheese

* 1 tsp salt and pepper

Bacon optional if you want you can add

DIRECTIONS

~ spread each slice of toast with butter; Place on a plate. Top with tomato slides, avocado, poached egg, onion and top with shredded cheese. You can malt the cheese in microwave if you want.

# FIESTA EGG AND POTATO BOATS

On a whim, I stuffed eggs into potato shells as a way to twist my breakfast brunch dish.

INGREDIENTS

* 4 big baked potatoes

* 1/4 cup butter softened

* 1/2 cup sour cream

* 1 tsp salt and pepper

* 8 eggs

* 8 bacon stripes, grilled and crumbled, if you eat, (if you don’t skip it)

* 1 large chopped tomato

* 1 diced onion

* Green onion chopped

* 1 cup shredded cheese of your choice

DIRECTIONS

~ preheat oven to 375°. Scrub potatoes; pieces several times with a fork or spoon. Place on a plate microwave-safe plate. Microwave uncovered, on high until tender, 10-12 minutes, turning once.

~ when cool to handle, cut each into lengthwise in half. Scoop out pulp, leaving 1/4-inch thick shells. In a small bowl, mash pulp with butter, sour cream, salt and pepper.

~ place potato shells on a parchment-lined baking pan. Spoon potato mixture into potato shells creating a 3/4-inch deep. Top up with tomato dices, green onions and cheese, then bake in preheated oven on 375°f 20-25 minutes until golden brown.

# STIR-FRY RICE BOWL

My meatless version of Korean bibimbap is a tasty, pretty and easy to tweak for different spice levels.

INGREDIENTS

* 1 tbsp oil

* 2 carrots julienned

* 1 zucchini julienned

* 1/2 cup sliced baby portobello mushrooms

* 1 cup bean sprouts, if you have

* 1 batch chopped baby spinach

* 1 tbsp soy sauce

* 1tbsp chili garlic sauce

* 4 eggs

* 3 cups cooked rice

* 1 tsp sesame oil

* 1 tsp salt and pepper to taste

DIRECTIONS

~ in a large skillet, heat oil over medium-high heat. Add carrot, zucchini and mushrooms; stir fry for 3-5 minutes or until tender add bean spouts, spinach, 2 tbsp water, soy sauce and stir until spinach is wilted. Remove from heat, keep warm.

~ place 2-3 in. Of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break room temperature eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip eggs into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs out of water.

~ serve rice in bowls or plates, top with vegetables. Drizzle with sesame oil, and top with poached eggs.

* Recommended Recipes you should not miss out on the next post!

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Author :chef ssentongo Geoffrey

Job Description for Human Resources Coordinator

Position Title :Human Resources Coordinator

Reports To:Human Resources Manager

Position summary :

As Human Resources coordinator you will work under the general guidance of the Hotel HR manager and be responsible for supporting the HR team on their day to day operations. He /she executes the hotels Talent Development strategy by planning company and hotel training programs and the recruitment of non-management roles in the hotel.

HR Coordinator Duties and Responsibilities :

1- Attend any meetings on behalf of the HR Manager /Officer.

2- Assists with the organization of the staff social events.

3- Coordinating Hotel Associate events and activities.

4- Compiling payroll /Absence data.

5- Coordinating HR Dashboard / statistics.

6- Coordinating staff food festivals and entertainment programs.

7- Updating salary and benefits information.

8- Developing job descriptions, shortlisting, interviewing and selecting candidates, preparing personal files of the colleagues.

9- Helps employees identify specific behaviors that will contribute to service excellence.

10- Ensures confidentiality is maintained at all times and provides information only to those with a need to know.

11- To know and follow the Health and safety at work Act and comply with the hotels Health and safety policy.

12-Manage HR administration such as contacts, letters and personal files etc.

Prerequisites :

Confidence in working independently and part of a team.

Flexibility to respond to a range of different work situations.

Effective written and oral communications skills including the ability to prepare reports, proposals, policies and procedures.

Experience :

At least 2 years of experience in Human international luxury Brand Hotel in the same/similar field.

Job Descriptions and more, see you around, happy career.

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Author :chef ssentongo Geoffrey

Blog : Easy recipe

Honey chicken Stir-fry

My schedule is very dependent upon our family’s, so i like meals that can be ready in as little time as possible. This all-in-one chicken Stir-fry recipe with a hint of sweetness from honey is a big time-saver.

INGREDIENTS

* 2 tsp cornstarch

* 1tsp cold water

* 3 tbsp oil

* 500g chicken breast borneless cut into cube or stripes

* 1/2 tsp minced garlic

* 3 tbsp honey

* 2 Tbsp soy sauce

* 1tsp salt and pepper

* 1 cup broccoli

Hot cooked rice, optional, any of your choice

DIRECTIONS

~ mix cornstarch in water until smooth. In a large nonstick skillet, heat 2 Tbsp oil over medium high heat; Stir-fry chicken and garlic I minute. Add broccoli keep stirring for 2 minutes and add honey, soy sauce, salt and pepper; stir until chicken is tender add half cup broth or water bring to boil then stir-in cornstarch mixture for 2 minutes chack if the sauce is thickened to your liking.

EASY MEDITERRANEAN CHICKEN RICIPE

“Friends and family’s love this, I made it healthier, but it tastes just as good “

INGREDIENTS

* 4 boneless chicken breast

* 2 Tbsp oil

* 1 cup chopped tomato

* 1 cup water

* 1tsp dried oregano

* 1/4 tsp garlic powder

* 1-1/2 cups rice or brown rice

* 1 cup cut green beans

* 12 pitted Greek olives, halved

* 1/2 cup crumbled feta cheese

DIRECTIONS

~ in a large nonstick skillet, brown chicken in oil on each side, stir in the tomatoes, for 3 minutes, add water, oregano and garlic. Bring to a boil; reduce heat. Cover and simmer, 10 minutes.

~ stir in rice and green beans. Return to a boil. Cover and simmer until rice is tender and water is reduced. Then stir in olives; sprinkle with feta cheese.

ONE-DISH GROUND TURKEY SWEET POTATO SKILLET

” I’m still settling into married life and learning how to balance our busy schedules. This quick one-dish ground turtey sweet potato skillet helps keep us on track throughout.

INGREDIENTS

* 500g ground turkey

* 1 onion, chopped

* 3 garlic minced

* 1 shallot, chopped

* 1 cup chopped tomato

* 1tsp tomato paste

* 2 medium sweet potatoes, peeled and cubed

* 1 cup chicken broth or water

* 2 tsp smoked paprika

* 1 Tbsp salt and pepper

* 3 cups chopped fresh Kale or spinach

* 1 ripe avocado 🥑

* minced fresh mint, optional

DIRECTIONS

~ in a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomatoes cook for 3 minutes and stir in tomato paste.

~ Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer covered until sweet potato is tender, about to minutes, stirring occasionally. Add Kale and cook keep stirring until Kale is wilted, about 2 minutes. Serve with avocado and if desired, with mint.

INDIAN -STYLE CHICKEN AND VEGETABLES

This easy Indian-influenced dish is one just about everyone will love feel free to add more or less Tikka masala sauce according to your taste.

INGREDIENTS

* 500g boneless chicken thighs cubed

* 2 medium sweet potatoes peeled cut into cubes

* 3 cups fresh cauliflowerets

* 2 jars Tikka masala curry sauce or you can make your own

* 1/2 cup water

* 3/4 tsp salt

Naan flatbread to accomplish the dish or rice

DIRECTIONS

~ in a large skillet, combine chicken and vegetables; add sauce, water and salt. Cover and cook on high heat for 3 minutes, until chicken is tender and potatoes are also tender. If desired, top with cilantro; serve with warmed Naan or rice.

All this dishes you can cook it in pressure-cooker to save  time and you other work while cooking.

If you liked this recipes, follow my page or visit my website below or just tap on the link below the post on on Facebook, you’ll be disappointed to my website. http://www.chefsideacafe.food.blog.

COMMIS 1 DUTIES AND RESPONSIBILITIES!

Author :chef ssentongo Geoffrey

Blog > who is commis 1, chef?

Here’s The Job Description.

Position Title : commis 1/ Range chef

Reports To: Executive chef or sous chef

Position summary:

The commis 1 chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and sous chef in cooking and then ensuring that all stations are clean.

Additionally, He/She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc.

Range Chef / Commis 1 Duties and Responsibilities :

1- As a commis, you are also expected to comply with the conditions of the food Hygienes.

2- Assist management in hiring, training, scheduling, evaluating, counseling, motivating and coaching employees serve as a role model.

3- Accepting store deliveries are also part of the commis 1 chef duties.

4- coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

5- control food stock and food cost in his section /kitchen.

6 – cook food and prepare top-quality menu items in a timely manner.

7- Communicate assistance needed during busy periods.

8- commis 1 chef are also required to ensure that all stocks are well maintained.

9- Commis 1 also ensure that mise en place for food preparation is completed in your section.

10- Ensure the quality of the food items,and ensure the highest standards and consistent quality in daily preparation and keep up to date with the new products, recipes and preparation techniques.

11- inform chef of excess food items for use in daily specials.

12- inform F&B service staff of available items and available chef special menu.

13- monitor the quality and quantity of food that is prepared. Operat kitchen equipment safely and responsibly.

14- prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

15- support the Demi chef de partie or Commis 11 in the daily operation and work

16- Test foods to ensure proper preparation and temperature.

17- Need to be flexible and willing to help others departments at busy times as and when required.

PREREQUISITES:

* Great teamwork skills and attention to detail.

* Positive outlook and outgoing personality.

* Able to take responsibility.

* Be customer focus first.

* A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food.

* Flexibility to work in any dining autlet is also necessary to assist as the business requires.

EXPERIENCE

* Previous Hospitality and catering industry experience working at a commis 1 chef level in a good-quality restaurant or 5 star hotel.

* One to five years of minimum previous experience required in a high volume kitchen or full-service hotel.

What are the main duties of a commis chef?

* Assisting in the food preparation process.

* Cooking and preparing elements of high-quality dishes.

* preparing vegetables, meats and fish.

* Assisting other chefs.

* Helping with deliveries and restocking.

* Assisting with stock rotation cleaning stations

TO LAND A JOB AS A COMMIS CHEF YOU WILL NEED :

~ Level 1and 2 Food safety awards

~ minimum 6 months relevant experience

~ Awareness of manual handling techniques

~Experience of kitchen equipment

~ Experience of dangerous equipment such as knives

~ Competent level of English spoken and written

~ Awareness of control of substances Hazardous to Health Regulations (COSHH) and chemical safety.

ALONGSIDE SOME OF THESE MORE GENERAL SKILLS, ALL GOOD COMMIS CHEFS SHOULD PROSSESS :

* Basic knowledge of all sections

* Ability to work under supervision of a limited range

* Ability to produce good quality basic food

* Understanding of basic health and safety

* Understanding of basic food Hygiene practices

* Good aral communication

* Team management skills

* High level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you.

* High level of attention to detail

* Adaptability to change and willingness to embrace new ideas and processes

* Positive and approachable manner

* Team player qualities and ability to work unsupervised and deliver quality work

If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a chef is commis chef if desired.

Don’t underestimate yourself, check out other articles and don’t forget to share and drop your comment, it’s very important to me, thanks.

Author :chef ssentongo Geoffrey

Blog >kitchen > Different knives and the best uses for each

Not all knives are created equal. Using the right knife for the right job doesn’t just improve the quality of your cuts, it’s also a safety measure.

If you understand what knives to use for different tasks, you’ll prevent injuries and save yourself time and effort in the kitchen.

Students taking cooking classes in Boulder have to familiarize themselves with many different knives to succeed.

Here are the different knives commonly used for culinary arts and the best job for each of them :

CHEF’S KNIFE

It’s right there in the name: the chef’s knife is one of the most frequently used and versatile tools in the kitchen. Chef’s knives are typically between 8 and 10 inches, although they can be as short as 6 inches and as long as 14 inches. You’ll use your chef’s knife for most of your slicing during food prep, and in many ways, it will be the most important tool you use.

PARING KNIFE

A paring knife is basically a small chef’s knife, and should be used for the same tasks on a smaller scale, especially those requiring more precision. Don’t use this kind of knife for any hard vegetables, since it’s light weight can cause you to lose weight use an unsafe amount of force. Paring knives are great for peeling, mincing and detailed cutting.

UTILITY KNIFE

As the name suggests, this is a utilitarian knife-it does multi-duty. The blade is longer than a paring knife and more narrow than a chef’s knife. A utility knife is generally 6 inches long and works well slicing fruit, tender pieces of meat or sandwiches.

BONING KNIFE

Long, thin and strong, this knife is used to remove meat from the bone. It’s thinness allows you to move with the curves and bends of the bone and separate the meat effectively, leaving as little behind as possible. When using a boning knife, do not attempt to cut through bones.

There are two versions of a boning knife, and both have a specific purpose. If you look at a chef’s knives, you’ll likely find both in their collection. A boning knife is narrow, comes to a very sharp point, suitable for removing skin and bones from poultry and fish.

BREAD KNIFE

Once again, this knifes name is not particularly subtle. The bread knife cuts through bread. It’s serrated edge let’s it slice bread without tearing the loaf apart.

The saw-like bread knife-is ideal when you want to cut something without applying pressure. It’s great for gently slicing fresh bread.

CARVING KNIFE

When you want a clean, precise cut, the carving knife is ideal. A good carving knife is usually fifteen inches long. It’s thin blade, and indentation that stops food from sticking to the surface, make it the perfect choice when carving turkey, ham, pork or a beef roast.

CHEESE KNIFE

Soft cheese often stick to knife, which is why cheese knives have holes in them. These holes reduce the cheese’s surface contact with the knife, and cuts down on sticking.

TOMATO KNIFE

Tomatoes are notoriously hard to slice because their skin is prone to tearing. Very small serrations on the tomato knifes blade grip the skin of the tomato and reduce tears, allowing you to slice through easily.

CLEAVER

Cleaver are heavy, sharp knives used to cut through bones. Their size and weight help you drive them down through meat and bones, letting you prepare your meat yourself. While this knife isn’t particularly common in home kitchens, many chefs in restaurants use them, so they have total control over their cuts of meat.

DECORATING KNIFE

If a chef wants his or her food to have a designed edge e.g a zig-zag pattern he or she can use a decorating knife.

KEEP KNIVES SHARP WITH A HONING ROD

It’s important to have the right knife for the job.. but just as important to have the right tool to keep a sharp edge on your chef’s knives. A honing rod should be part of your collection…

What’s your ideal culinary career :

Fine dining?

Your own restaurant?

Pastry?

Get out self-evaluation guide to find out?

Yes, follow my page to know more about culinary career and recipes.

Author :chef ssentongo Geoffrey

Job Description for Line Chef Or Commis 2

Position Title : Line Chef / Commis 2

Reports To: Head Chef or sous chef

Position summary :

As a line chef, you would be working on a variety of stations in a high volume kitchen environment. He/she is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and sous chef.

Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This position will also assist the chef de partie (CDP) and or sous chef to plan and prepare quality service for the food and beverage production department.

Line Chef / Commis 2 Duties and Responsibilities :

1- Provide highest and most efficient level of hospitality service to the hotel guests.

2- Works in the designated station as set by Executive chef and /or sous chef.

3- Able to organise the assigned work area and efficiently put away orders.

4- Able to prepare and sells food within recommended time frames to meet Guest expectations.

5- Responsible to maintain cleanliness, sanitation at the assigned work area.

6- Responsible for preparing and cooking, all food items by the recipe and to specification.

7- prepare ingredients for cooking, including portioning, chopping and storing food.

8- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

9- Communicate any assistance needed during busy periods and report any incidents to the sous chef to ensure optimum service to guests.

10- check and ensure the correctness of temperature of appliances and food.

11- serve food in proper portions on to correct serving vessels and plates.

12- Maintain correct portion size and quality of the food to the hotels standards.

13- Review status of work and follow up actions required with the Head cook before leaving.

14- Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Prerequisites :

* Excellent understanding of various cooking methods, ingredients, equipment and procedures.

* Able to work in a fast-paced environment with speed and quality.

*Great personal Hygiene and grooming standards.

* Should be able to communicate, read and write clearly and effectively.

Experience :

One to five years of minimum previous experience required in a high volume kitchen or full-service hotel.

Training Tips, job descriptions and more. See you around and happy career.

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COMMIS 3 JOB DESCRIPTION

Author :chef ssentongo Geoffrey

Commis 3 job Description

Position Title : commis iii or Commis 3

Reports To: commis ii(2)/ Commis i(1)

Position summary :

The commis 3 chef will be assisting the commis 1 chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates. You will be also responsible for assisting CDP and SOUS chef in cooking and then ensuring that all stations are clean.

Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc.

Commis 3 Duties and Responsibilities:

* Provide the highest and most efficient level of hospitality service to the hotel guests.

* Works in the designated station as set by Executive chef and /or sous chef.

* Able to organise the assigned work area and efficiently put away orders.

* Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

* Responsible to maintain cleanliness, sanitation at the assigned work area.

* Responsible for preparing and cooking all food items by the recipe and to specification.

* Prepare ingredients for cooking, including portioning , chopping, and storing food.

* Prepare all menu items by strictly following recipes and yield guide.

* Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

* prepares, season, and cook’s a wide variety of meats,vegetables, soups, breakfast dishes and other food items.

* Have general knowledge of cooking temperatures, making soups and sauces, preparing entrees, vegetable preparation and A la carte cooking.

* Set-up the station with park stocks of menu items, and prepare the dishes designated for that station.

* Communicate any assistance needed during busy periods and report any incidents to the sous chef to ensure optimum service.

* Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

* Control food stock and food cost in his section /kitchen.

* To be present in the assigned kitchen as and when required and also an internal tfansfer after 2-3 months in others as per management policy. Etc.

PREREQUISITES:

1- Great teamwork skills and attention to detail.

2- Able to take responsibility.

3- Positive outlook and outgoing personality.

4- A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food.

* Flexibility to work in any dining autlet is also necessary to assist as the business requires.

Experience :

Previous Hospitality and catering industry experience working at a at a commis 3 chef level in a good-quality restaurant or 5 star hotel.

Since 2020 chefs career ideas is helping culinary students around the globe to set up their career goals. For you, you need to follow the page and you’ll receive a very post. http://www.chefsideacafe.food.blog

Author : chef ssentongo Geoffrey

Blog recipe : grilled steak fajitas…

Yesterday, I came up with effortless fajitas, you can make on an easy weekend meal on the grill or in a cast-iron skillet.

INGREDIENTS

* 1 kg beef top sirloin steak

* 2 Tbsp fajita seasoning mix

* 2 onions, sliced

* 1 red bull pepper, halved

* 1 green pepper, halved

* 4 chapati or tortillas

Optional : sliced avocado, chopped parsley

DIRECTIONS

~ Rub steak with seasoning mix. Brush onion and peppers with oil.

~ Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side or until meat reaches desired doneness, and vegetables are tender. Remove from grill. Let steak stand, covered, before slicing it.

~ cut vegetables and steak into stripes; serve in chapati or tortillas.

MICROWAVE SAUSAGE PIZZA 🍕

Recipe

When I figured out this microwave pizza recipe, I was in pizza heaven! It’s super easy to make these personal pizza at home,and now what boys can customize their own, everyone is happy.

INGREDIENTS

* 1 loaf bread dough, thawed

* 1 cup pizza sauce

* 1/2 kg sausages cooked and sliced

* 1-1/3 cups mozzarella cheese 🧀

* 1 green pepper slices

* 1 tsp oregano

DIRECTIONS

~ on a lightly floured surface, roll out the dough into a 6 inch, circle. On a pan grill crust both sides, place it on microwave plat and pour pizza sauce on and add sausage slices, onions and pepper rings finish with Mozzarella, on microwave plas button for roast or for grilling. Keep aye on.

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Author :chef ssentongo Geoffrey

You think you know where you want to work after you finish culinary school. You’ve read articles about what the field is really like, and you’re pretty sure it would suit you to a T. You might have your sights set on a specific type of food service establishment or working with a particular kind of cuisine.

But how can you be certain?

If only there was a way to test out a job for a few weeks, get a bit of hands-on experience, and get a real feel for the day-to-day—before you seek out long-term employment.

Turns out, there is. It’s called an externship.

Find out exactly what an externship is, and answer the burning question :

Are externships paid?

WHAT IS AN EXTERNSHIP?

An externship—while it does have similarities to an internsh—is not quite the same thing. It is both an educational and professional opportunity, broadening student horizons and putting the finishing touch on their formal culinary training.

A culinary externship is a short-term work opportunity that gives an aspiring cook or food professional a peek behind the curtain.

Unlike internships, which usually lasts three to four months and includes a general range of tasks, externships are shorter and often intensive. They usually focus on a more specific niche, letting students practice skills learned in the classroom and gain experience with commercial kitchens and equipment.

ARE EXTERNSHIPS PAID?

Currently school industry externships are often paid positions. In fact, most externships are paid and may lead to permanent employment in the industry. Many culinary school students have either full-time or part-time jobs while they complete their coursework—especially if they’re in one of the flexible programs.

Other students secure a short-term job to serve as their externship, which may or may not be paid. Compensation is not a requirement for an externship to be approved.

WHAT CAN YOU DO FOR YOUR EXTERNSHIP?

The diversity of externship opportunities is vast. As long as an externship meets the specified criteria, a student can pursue it. From food production to knife skills, there are a lots of things to be practiced during an externship. Student studying plant-based culinary arts could possibly get an externship working in a vegan or vegetarian restaurant. A student with a focus on farm-to-table cuisine could extern at a sustainable restaurant—or even at a local farm! While you have the option to seek an externship near home.

Some students are still not sure exactly where they want to end up. For these folks, an externship is a great opportunity to “try on” Bite niche to see if it’s a good fit. An aspiring baker could seek a placement in a wedding cake bakery to determine whether that is the right environment for them. Or they could look for a spot in a patisserie, an artisan bread bakery, a fine dining restaurant and a retail bakery…

Everyone is responsible for securing their own approved externships. Depending on your career goals, like Recipe developer, Plating and presentation, customers service, and many others during your externships.

In some cases, all you have to do to get your foot in the door is ask. Kitchens are nearly always looking for passionate cooks to add to their teams.

WORK, LEARN, AND EARN—ALL AT ONCE

Is the hands-on industry externship an education opportunity, or a money making venture?

Truth is, it can be both. While externships don’t have to be paid, they certainly can be. And as a student, you have the option of seeking out paid opportunities.

The externship is a low-risk way to explore one small corner of the culinary world.

An externship is the end of the culinary training. Some time to get there, you’ll have to start at the beginning.

* information may not reflect to everyone’s experience. Results and outcomes may be based on your own experience and interest in your career.

A big thanks and read more articles it maybe helpful to some of you out there!

Hi friends! I’m chef ssentongo Geoffrey from”chef’s career ideas” Facebook page, Instagram and WordPress blog site.

I wish you all a merry Christmas and a big thanks for being a part of growing my page and website for year long.

F

How to find and Hire the Best staff?

Author :chef ssentongo Geoffrey

Blog : Chefs career ideas page, on Facebook and Instagram

One of the main ways you can do this is during the recruitment process. Keeping your restaurant recruiting standards high and putting a formal hiring process in place you have a much higher chance of finding the right person for the job-not just the one that’s right there at the moment.

3 TIPS and Tricks for restaurant recruiting :

1- Write High Quality Job Descriptions

Just as you are evaluating job seekers to make sure they are the right fit for your restaurant, they are doing the same with you and your business.

* Brief description and history of your restaurant

* Type of food you serve ( whats your signature dish?)

* Skills needed beyond basic job functions (empathy, team player, outgoing, passionate)

* What is expected of them

* What they can expect from you (pay, benefits, and career growth).

2- Post job listings on recruiting websites or board

After you’ve posted your job description, the next step in restaurant recruiting is to get the word out about your open position.

3- Take a Proactive Approach to Restaurant Recruiting

Don’t just send your job descriptions out into the world and hope for the best! Many times you will find the best new employees by tapping into your current employees, other restaurant owners, or even friends and family.

HOW RESTAURUNT RECRUITING HELPS REDUCE STAFF TURNOVER?

Like I said, restaurant recruiting is the first step in reducing staff turnover. When you choose the right employee’s the first time around someone who really wants to be at your restaurant and not just looking for a pay check and treat them well, they are more likely to stick around longer.

This benefits you as a restaurant owner in a few ways :

* Save time and money :

The astimated cost of replacing an hourly work is between 300-1000 dollars in most industries. Every time an employee needs to be replaced, you are spending money and time.

* Training :

Each time a new employee needs to be trained, you are taking time away from yourself and your manager. Suffers as well.

* Reputations :

Servers can make or break your business and a new-hire won’t provide the same level of service or have the same expertise as a seasoned pro.

* why is the turnover is so high?

* what is the actual cost and how do you fix it?

Find the answer in your staff management team and and send me the feedback please!.

Author : chef ssentongo Geoffrey

Blog recipe : A 7-day meal plan.

This week meal plan is a full quick dinners menu, for the start of the week. Dinner is the last thing you need to be worrying about at this time. So enjoy these easy, delicious dinners.

Monday

* meat loaf muffins

Serve these tangy meat loaf muffins for dinner or slice them up for take- along with sandwiches.

Ingredients

* 1 large egg, lightly beaten

* half cup dry bread crumbs

* 1 onion finely chopped

* 1 bell pepper chopped fine

* 1 cup BBQ sauce

* 1.5 kg lean ground beef (90% lean)

* 3 tbsp ketchup

Directions

Preheat oven to 375°.mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups, bake 15 minutes.

TUESDAY

* quick chicken piccata

Laced with lemon and simmered in white wine, this stove top entree is super easy and elegant.

INGREDIENTS

* 1 cup all-purpose flour

* 1 tsp salt and pepper

* 4 boneless chicken breast halves

* 1 cup butter

* 2 cup white wine

* 1 lemon juice

Minced fresh parsley

~ in a shallow bowl, mix flour, salt and pepper. Pound chicken breast. Dip in flour mixture to coat both sides ; shake off excess.

In a large skillet, heat butter and brown chicken. Add wine ; bring to a boil. Reduce heat ; simmer, uncovered until chicken is done.

WEDNESDAY

* crispy Buffalo chicken wraps or burritos

You are a busy stay-at-home mom, so I wing it at mealtime with my wraps loaded.

My friends teased that I only know five ground beef recipes. I provide them wrong with my inventive.

INGREDIENTS

* 1 kg cooked and shredded chicken

* 1 lettuce shredded

* 1 cup shredded cheddar cheese

* 2 medium tomatoes chopped

* 1 cup Buffalo wing sauce

* 4 flour tortillas or chapati

DIRECTIONS

~ cook chicken, coarsely shared it. In a large bowl, mix chicken, lettuce, tomatoes and cheese. Drizzle with wing sauce; toss to coat.

~ spoon chicken mixture down center of each tortillas. Fold bottom of tortilla over filling; fold both sides to close.

THURSDAY

* chicken and pineapple stir-fry

You love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor.

INGREDIENTS

* 500g pineapple chnks

* 3 tsp cornstarch

* 1 tsp minced ginger and garlic

* 2 tsp brown sugar

* 1 Tbsp soy sauce

* 1 Tbsp molasses

* 4 chicken breast cut into cubes

* oil to fry

* 3 carrots chopped

* 1 onion sliced

* 1 bell pepper chopped

Hot cooked rice

Directions

~ in a large skillet, heat oil. Add chicken; cook and stir until golden brown. Remove from pan.

~ stir-fry vegetables in remaining oil until crisp-tender. Stir in chicken and cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thicken to pan. Add pineapple; heat through and serve.

FRIDAY

* spiced butternut squash

I love how a hint of heat with a touch of sweetness from the gustus vitae spicy chocolate cinnamon cane sugar adds another layer of flavor it.

INGREDIENTS

* 500g ground beef

* 3 chopped onions

* 1 tsp ginger and garlic paste

* 4 chopped tomatoes

* 1 tsp salt and pepper

* 1 tsp cumin

* 1 can black beans or pinto beans

* 2 cups peeled butternut squash cubed

* 2 Tbsp sideer vintage

Chopped avocado, plain yogurt and shredded mozzarella

• 

SATURDAY

Country chicken with gravy

Here’s a lightened-up take on classic southern comfort chicken. This chicken gravy recipe has been a hit at my friends restaurant anytime I part time there.

INGREDIENTS

* 1 cup bread crumbs

* 1 tsp salt and pepper

* 1 tsp paprika

* 1 tsp dried thyme

* 1 cup milk

* 4 chicken breast boneless

* half cup oil

For gravy

* 2 Tbsp butter

* 2 Tbsp all-purpose flour

* 1 tsp salt and pepper

* 1 cup milk

* 1 cup broth

* 1 tsp minced chives

* 1 Tbsp sherry

~ meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, stir in chives. Serve with chicken.

• 

SUNDAY

* chicken and Broccoli with dill sauce

I’ve had this chicken and Broccoli recipe for so many years. I don’t remember when I first made it.

INGREDIENTS

* 4 boneless chicken breast halves

* 1 tsp salt and pepper

* 4 cups broccoli florets

* 1 cup broth

* 1 Tbsp all-purpose flour

* 1 Tbsp snipped fresh dill

* 1 cup 2% milk

* 2 Tbsp butter

* minced garlic

~ in a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened. Add chicken; cook covered, over medium heat until chicken is tender plate with broccoli.

Please don’t forget to read the next post, christmas it is in the way, we have to prep for.

Click on the link or menu to view more.

Author : chef ssentongo Geoffrey

Blog recipe : chefs career ideas ; on Facebook page

This south-of-the-border chicken chowder soup is one of my favorite slow cooker recipes, and it’s a winner at any ware for dinners and potlucks alike s. I like it when topped with fresh avocado and cheddar cheese.

INGREDIENTS

* 3 large tomatoes, chopped

* 1 can black beans drained

* 6 ounces cooked chorizo or sausage sliced

* 2 pounds boneless chicken breast cubed

* 1 envelope fajita seasoning mix

* 11/2 cups frozen corn

* 1 medium red bell pepper chopped

* 6 green onions chopped

* chopped fresh cilantro

* 1 cup condensed nacho cheese soup undiluted

* shredded cheddar cheese

* cubed avocado

DIRECTIONS

~place first 9 ingredients in a 6qt slow cooker. Cook covered, on low heat until chicken is tender, 20-25 minutes.

~ stir in condensed nacho cheese soup. Heat through. If desired top Servings with avocado and additional cilantro

NUTRITION FACTS

11/3 cups ; 269 calories, 9g fat ( 3g saturated fat) 64mg cholesterol. 1069mg sodium, 20g carbohydrate ( 5g sugar, 4g fiber) 26g protein.

Please if you find this recipe interesting, please, like, comment, follow and share to your friends or keep visiting to this website. Or follow me on Facebook and Instagram.

Author :chef ssentongo Geoffrey

Blog : Chefs career ideas

AND OTHER TYPES OF CHEFS YOUR RESTAURUNT NEEDS!…

Line cooks are the backbone of any restaurant kitchen. Tey work independently on their task’s yet they need to be in tandem with each other to ensure that guests receive their meals exactly as expected and in a timely manner. If you want to know how to hire a line cook, the first step is determining what type of the line cooks you’ll need for your restaurant.

MOST COMMON TYPES OF LINE COOKS

* Traditional line cooks

Your restaurant might need a group of line cooks who can do it all, switching from one station to another each night. For restaurants that run like this, like cooks are often ranked on their level of experience and the high-ranked line cooks may also serve as shift supervisor for the other line cooks.

* short order cook

Most commonly associated with old school diners, short order cooks work in restaurants that have simple menus which allow them to work at a much faster pace than line cooks in other restaurants.

* Prep-cooks

Prep cooks come into the restaurant well before service to help prepare ingredients and other elements ahead of time. A prep cook’s responsibilities include chopping vegetables and other ingredients for mis en Place, defrosting from freezer, prepping stocks or mother sauces and more.

* Saute cook

A Saute cook is responsible for any element on the menu that requires sauteing. Depending on the restaurants menu, you will the Saute cook may also be the saucer, which is a type of line cook that creates sauces, stews, stocks, and gravies.

* Salad cook

The salad cooks is, of course, responsible for plating salads and vegetable sides, appetisers.

QUALITIES OF A GREAT LINE COOK

A great line cook need to be passionate about food and hospitality, work well under pressure, be organised and be reliable and responsible. When it’s time to hire a new line cook for your restaurant, first determine what you are looking for in the perfect candidate.

1- Ar you willing to train someone with less experience but a lot of passion and drive?

2- DO you need someone who already has a particular skill set and is ready to hit the ground running?

3- What personality traits should a new hire have to be a good culture fit for your business?

Once you have the answers to these questions, you can get started on the recruitment, interviewing and hiring process.

# LINE COOK JOB DESCRIPTION

Be clear with the all the responsibilities and expectations of a line cook job in the job description ; this helps the folks applying to know exactly what the job entails and helps you by weeding out any potential candidates who may be less qualified or excited about the job.

LINE COOK JOB DESCRIPTIONS SHOULD INCLUDE!

* Any prep work they will be responsible for.

* Food safety expectations and any licences or permits you require.

* cooking skills needed.

* Organisation and attention to detail.

* Working in a fast-paced environment.

* Soft skills like work ethics, empathy, integrity and good communication.

LINE COOK INTERVIEW QUESTIONS

During a line cook interview, ask them a mix of questions to cover the topics above and see how their answers align with the qualities and skills you are looking for.

# SOME EXAMPLE OF QUESTIONS INCLUDE :

* What is your favourite dish to cook?

* What is your method for staying clean and organized as you work?

* What would you do if you saw a fellow line cook falling behind, but you are busy with your own work?

* How do you manage to be efficient while working at a fast pace?

Ask for them to cook a simple dish. Telling is different than showing and this is the only way to establish their skills, be sure to give them a dish based on their experience.

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Author :chef ssentongo Geoffrey

Blog page :chefs career ideas (Facebook page)

http://www.chefsideacafe.food.blog

Recipe : Coq au Vin

This quick Coq au Vin recipe is really fabulous served with rice, Noodles. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious.

# INGREDIENTS

* 3 tbsp all-purpose flour

* 1tsp dried thyme

* 1tsp salt and pepper

* 6 boneless chicken thighs

* 2 Tbsp olive oil

* 1 cup sliced mushrooms

* 2 cups chopped carrots

* 200g bacon your choice

* 3 large tomatoes chopped

* 2 cups dry red wine

* chopped fresh thyme

# DIRECTIONS

In a shallow skillet combine flour, thyme, and salt. Dip chicken in flour mixture to coat both sides, shake off excess.

In a skillet on a medium high heat, heat oil, brown the chicken until golden brown, 3-4 minutes each sides, remove from pan, keep warm.

In the same skillet, brown onion, bacon if you eat, bacon if don’t leave it out and add mushrooms, carrots stir for 2 minutes and add tomatoes stir until tomatoes are tender.

Add chicken, dry red wine let it boil to reduce to half and add broth or water, reduce the heat and simmer until chicken it’s done.

Add chopped thyme and simmer for 2 more minutes, then serve with, potatoes, rice or pasta.

Ab big thanks to you all. See you tomorrow when you have prepared it.

Author :chef ssentongo Geoffrey

Blog page : chefs career ideas Page

Attending culinary school is a great path to choose if you’d like a career in the restaurant and hospitality industry, even become a chef or restaurant owner one day. But your options aren’t limited to working in a restaurant kitchen once you’ve completed your program there are so many paths you can follow with your.

One of these options is to work as a recipe developer.

* What is a recipe developer?

As the name suggests, you’re responsible for creating new recipes often alongside a chef for restaurants, special events, and cookbooks. You might ind yourself working at a restaurant, even a large commercial kitchen, or in your own.

You might even develop recipes and share them online as a food blogger or get paid to develop recipes for other bloggers.

* What kind of experience do I need?

Most recipe developer have spent time in a professional kitchen and have basic training from a culinary schools. While they may not have been professional chefs, they have experience in some aspects of food service, restaurant, hotels so they understand the industry.

* How do developers write recipes?

Writing is, in fact, every small part of the process the largest part will include researching and reading you’ll spend a great deal of time reviewing cookbooks, reading books about the culinary arts, even magazines that focus on food.

Your research might include fitting the recipe to a particular Niche, vegan, dairy-free or perhaps needing to incorporate a specific ingredients.

* How do recipe developers approach their work?

Your basic knowledge and research will only take you so far. A successful recipe developer has a certain perspective and ways of thinking about their craft.

They’ll look at a meal and think about what can be replaced to achieve a variety of goals, improving the flavors or adding in new cultural influences. A great recipe developer is thinking about food – – all the time.

* How can I become a recipe developer?

I always tell the up coming chefs that it’s important to keep eyes peeled on the job boards for new opportunities.

Again, research comes into play as you set your new career path.

Many recipe developers start out as a line cooks. This high-pressure positions in the kitchen will give you a very through understanding of how your recipe will make it from the page to the plate.

Did you enjoy this article? Then you’ll probably like this one too!

* 5 tips for how to become a personal chef

A big thanks to you from ; chef ssentongo Geoffrey.

Author :chef ssentongo Geoffrey

Recipe blog : chefs career ideas

I made these one year ago as breakfast a way to save time of making scrambled eggs one by one and they were a big hit. I have to make a large batch because of my customers can polish them off in a short amount of time.

* INGREDIENTS

~ 1 tray of eggs beaten

~ 1 tsp salt and pepper

~ 3 garlic chopped

~ 1 cup sliced mushrooms if you like

~ 1 can sliced deli-hum chopped your choice

~1 onion chopped

~ 1 cup shredded cheese

* Directions

– pre-heat oven to 350°, in a large bowl, whisky eggs, salt, pepper and garlic until blended. Stir in mushrooms, onions, hum, and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.

Bake for 18-20 minutes or until eggs are set.

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Author:chef ssentongo Geoffrey

Blog page : chefs career ideas

For an American take on, classic Russian comfort food, I turned beef stroganoff into a sandwich, it comes together fast, and it tastes good.

* INGREDIENTS

~ 500g ground beef sliced

~ 1 cup sliced mushrooms

~ 1 onion thinly chopped

~ 1 envelope ranch dip mix

~ 1 cup sourcream

~ 1 French bread

~ 2 cup shredded mozzarella

* Directions

– pre-heat broiler, in a large skillet, cook beef, mushrooms, pepper and onions. Over medium heat until beef is tender. Breaking up beef into crumbles, 8-10 minutes, drain and stir in dip mix and sour cream.

– Cut French bread horizontally, in half, place halves on a grilling pan to taos it pu on baking sheet put side up.

– spoon beef mixture over bread. Sprinkle with cheese then bake until golden brown.

Nutrition facts

1 piece : 443 calories, 22g fat ( 11g saturated fat) 87mg cholesterol, 124mg sodium etc.

Thank for reading and following, please send y comments.

Author :chef ssentongo Geoffrey

Blog page :chefs career ideas

If you’re attending a culinary arts school it’s natural to assume that you’re training to work in a restaurant. That’s a great career choice, but there are so many jobs for culinary graduates.

Read on to explore all the career options available.

* Restaurant careers

Working in a restaurant is the abvious choice for someone with a culinary education. There is a range of positions in a kitchen.

~ An executive chef

~ A sous chef

~Several line and station chefs

~ cooks, prep-cooks and outside the kitchen, such as an expediter.

* Catering careers

Catering is similar to a restaurant setting but is typically larger orders for special events-festivals, weddings and conferences.

The kitchen brigade will be structured in the same manner as a restaurant kitchen,and again you’ll have to work your way up.

* Pastry chef

If you decide to specialize in pastry arts you’ll have opportunities at bakeries, some grocery stores, hotels, fine dining and many catering companies.

* Personal /private chef

One of the more unique jobs for culinary graduates is working as a personal or private chef.

If you like the idea of working for yourself and want to have more control over your customers, this might be a good fit for you.

* Recipe developer

If you enjoy experimenting in the kitchen, and you’re willing to do the constant research required, working as a recipe developer can be a very rewarding career choice.

* Food writer

You can combine your culinary education with your writing skills and work as a food writer. There’s a demand for writers both online-blogs, for-example and in print publications like magazines and newspapers.

* Food stylist

When considering jobs for culinary graduates, food stylists are often overlooked. If you have an artistic plan, combining it with your culinary skills may be a good career choice. Food stylists are people who arrange food in beautiful ways so it can be photography or display.

What to read Next…!

~ looking at the projected job outlook for chefs..

~ The importance of measurement in the kitchen…

Thanks for reading our ideas on Facebook and Instagram and on the website.

Author : chef ssentongo Geoffrey

Blog page : chefs career ideas

How do you become a chef?

It’s a little more complicated than simply learning a few basic, declaring yourself a “chef”, and going out to look for a job. You may be a great cook, but professionals in the food service industry makes a distinction between cook’s and chefs, so patting “chef” on your resume is inadvisable until you’ve truly earned the title.

* How do you earn the title of “chef?”

That’s what this guide is about : how to earn the title of “chef” with the broadest application across the industry.

While, it’s technically possible to become a chef without formal education, it’s a myth that credentials in the restaurant and food service industry don’t matter.

Credible skills for success in the industry include;

~ Technical skills :

Cooking methods, knife skills, seasoning, pastry, Plating and flavor profiles.

~ Professional skills :

Including “experience during an industry externship and other hands-on training in professional kitchen”.

~ Business skills :

Understanding profit and loss, writing business plans and managing restaurant operations and more.

By: chef ssentongo Geoffrey

Get it on Bite my plate page on Facebook

Simple menu

*GRILLED HAWAIIAN CHICKEN TERIYAKI

* Thai peanut skillet chicken

* Turkish Gozleme with lamb

* Bolognese (lagu) with Rigatoni pasta

* Lemon TERIYAKI chicken with broccoli

* Chicken piccata with lemon sauce

Chicken piccata

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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.

• 

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Tips for cooking without a recipe!

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A Big thanks

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JOB DESCRIPTION

Welcome to chefs ideas page

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.

Thanks for your kindness and don’t forget to LIKE this post share with your friends and follow in chefs ideas page.

I’m chef ssentongo Geoffrey

See you tomorrow.

• WordPress

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.

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A big thanks to you all.

www.chefsideacafe.food.blog/bite my plate and on Facebook “Bite my plate page.