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Continue reading →: WHAT IS THE TERM STAGIAIRE STAND FOR IN CULINARY ARTS AND IT’S ADVANTAGES
Author :chef ssentongo Geoffrey Stagiaire, Apprenticeship And Externship In the culinary world, the term “stagiaire” refers to an unpaid intern or apprentice, typically in a professional kitchen. Stagiaires are individuals who are either enrolled in culinary school or seeking to gain practical experience in a professional kitchen environment. The term…
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Continue reading →: AS A CHEF WHAT CAN YOU DO WITH YOUR COOKING SKILLS?
Author :chef ssentongo Geoffrey I would suggest chefs out there trying out the following activities and hobbies related to creating recipes and improving kitchen skills: Remember, kitchen skills and recipe creation can be enjoyed and practiced anywhere, encouraging your creativity and culinary expertise to soar. Please, send your comments on…
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Continue reading →: TIPES AND IDEAS FOR RESTAURANT CUSTOMER SERVICE,> HOW TO INTERACT WITH GUESTS AND TAKING THEIR ORDERS > DO’S AND DON’T OF TABLE SERVICE > THE FIRST 10 RULES OF FINE DINING SERVICE
Author :chef ssentongo Geoffrey Tips And Ideas for Restaurant Customer service: Best Tips for Restaurant Customer Service: Interacting with Guests & Taking Orders: Do’s & Don’ts of Table Service:Do: Don’t: First 10 Rules of Fine Dining Service: Please don’t miss our next article If you’ve found this article helpful comment…
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Continue reading →: HOW ENTREPRENEUR CAN START RESTAURANT BUSINESS AND WHAT IDEAS THEY CAN USE TO LEARN BUSINESS SUCCESSFUL
Author :chef ssentongo Geoffrey How entrepreneurs can start restaurant business? By following these steps and staying open to learning from both successes and failures, entrepreneurs can increase their chances of building a successful restaurant business. For more articles like this visit our website below http://www.chefsideacafe.food.blog
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Continue reading →: IDEAS FOR STARTING HOTEL BUSINESS SUCCESSFUL
Author :chef ssentongo Geoffrey How to start hotel business planning… Starting a hotel business involves several key steps: By following these steps and staying committed to providing exceptional hospitality, entrepreneurs can successfully launch and operate a hotel business. Please, if you’ve like this ideas follow, comment and share or visit…
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Continue reading →: HOW TO ROAST A CHRISTMAS TACKY FOR HOLIDAY DINNER…
Author :chef ssentongo Geoffrey Christmas it’s on the corner Roasting a Christmas tacky recipe can be a fun and festive way to celebrate the holiday season. Here’s a simple and delicious recipe for roasting a tacky Christmas dish: Ingredients: Instructions: This tacky Christmas recipe is sure to be a hit…
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Continue reading →: WHAT IS THE TERM APPRENTICESHIP MEANS IN CULINARY INDUSTRY AND WHAT DO YOU GAIN FROM THERE..
Author :chef ssentongo Geoffrey Apprenticeship : An apprenticeship in the culinary industry is a type of formalized training program that combines on-the-job learning with classroom instruction. It provides individuals with the opportunity to learn and develop their culinary skills, while also gaining valuable work experience in a professional kitchen setting.…
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Continue reading →: HOW TO OPERATE A BAR AND RESTAURANT?
Author : chef ssentongo Geoffrey Here are the way you can operate a bar & restaurant: Operating a bar and restaurant successfully involves a combination of careful planning, efficient management, and exceptional customer service. Here are some steps to help you get started: Remember, operating a bar and restaurant requires…
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Continue reading →: MARRY ME CHICKEN RECIPE (A Review Recipe)
Author :chef ssentongo Geoffrey {Mr delicious} I posted this delicious chicken recipe a year ago but still have some confusion, this recipe usually made when you have party or any occasions not for marriage issues. Here is a simple recipe for chicken marry me: Ingredients: Instructions: This chicken marry me…
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Continue reading →: ETHIOPIAN FOOD CUISINE HISTORY
Author : chef ssentongo Geoffrey Ethiopian main best food dishes KITFO: made from the leanest beef, kitfo is similar to French steak tartar. The meat is minced and warmed in a pan with a little butter, the spice blend mitmita. Ethiopian food is distinctive and delicious, befitting a remarkable country…
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Continue reading →: FOOD PLATING AND FOOD PREPARATION
Author :chef ssentongo Geoffrey What is food plating and food preparation? How is so important to the customer service experience!… Food plating and food presentation refer to the way that food is arranged and displayed on a dish. This can include the arrangement of the food on the plate, the…
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Continue reading →: THE GENERAL OPERATIONS OF THE BAR, CLUB AND PUB
Author :chef ssentongo Geoffrey The operation of a bar, club, and pub generally involves creating a welcoming and entertaining atmosphere for patrons. Here is a general breakdown of their operations and service: It is important to note that the specific operation and services can vary depending on the establishment type,…
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Continue reading →: THE MAIN DIFFERENCE BETWEEN A FAST FOOD RESTAURANT AND TAKEAWAY RESTAURANT
Author :chef ssentongo Geoffrey The main difference between a fast food restaurant and a takeaway restaurant lies in how they serve customers and the dining experience they offer: Advantages of Fast Food Restaurants: Advantages of Takeaway Restaurants: It’s important to note that some establishments may combine elements of both fast…
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Continue reading →: BUSINESS OPERATOR
Author :chef ssentongo Geoffrey WHO IS BUSINESS OPERATOR? Here are the business operator responsibilities A business operator refers to an individual or entity that runs, manages, or operates a business organization. They are responsible for overseeing the day-to-day operations and decision-making processes to ensure the business’s success. A business operator…
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Continue reading →: BRAINSTORM SOME IDEAS COMBINING HOW TO PRE-OPENING BAR & RESTAURANT WHICH WAS CLOSED AND HOW TO PRE-OPENING BAR AND RESTAURANT WHICH WAS CLOSED BEFORE.
Author :chef ssentongo Geoffrey Overall, a successful reopening of a bar and restaurant requires thorough planning, strategic marketing, attention to detail, and a commitment to delivering exceptional experiences to your guests. Please, if you’ve read and find this article helpful comment, follow and share to your friends it will help…
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Continue reading →: DO YOU KNOW THE DIFFERENCE BETWEEN INVESTOR AND INTREPRENEUR
Author :chef ssentongo Geoffrey Here are the defferences between investor and intrepreneur : An investor and an intrapreneur are two distinct roles within the business world. While investors provide capital from outside the company and expect financial returns, intrapreneurs work within an organization to innovate and drive growth, utilizing existing…
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Continue reading →: WHAT IS THE INTERVIEW QUESTIONS AND ANSWERS FOR WAITRESS /WAITERS AND BARTENDERS
Author :chef ssentongo Geoffrey Please read carefully this interview questions and answers before going to attend interview. If you’ve found this article helpful comment and share to your friends it will us to grow this website. http://www.chefsideacafe.food.blog
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Continue reading →: HOW TO MAKE ITALIAN LASAGNA AT HOME..
Author :chef ssentongo Geoffrey from “MR-DELICIOUS RECIPE” To make Italian Lasagna at home, follow these steps: Ingredients: Instructions: Note: You can add variations to your lasagna by adding sautéed vegetables like mushrooms, spinach, or bell peppers. Additionally, you can layer in cooked and drained spinach or use a combination of…
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Continue reading →: Accomplishments
In what ways does hard work make you feel fulfilled? By accomplishing my fulfillment and thoughts to duties at work.
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Continue reading →: HOW TO MAKE INDIAN BUTTER CHICKEN..(chicken makhani)
Author :chef ssentongo Geoffrey To make Indian Butter Chicken, also known as Chicken Makhani, follow these steps: Ingredients: Instructions: Enjoy your homemade Indian Butter Chicken! Please, like, comment and share to your friends, so that we can grow this website. http://www.chefsideacafe.food.blog
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Continue reading →: untitled post 2032
https://www.facebook.com/mrdelicious /1309119986394613/?ref=share&mibextid=KtfwRi
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Continue reading →: WHAT MAKES A RESTAURANT SUCCESSFUL AND HOW IT WORKS
Author :Chef Ssentongo Geoffrey There are a few factors that contribute to the success of a restaurant: Regarding “how to use it wok” specifically, it seems like you’re referring to a specific type of cooking equipment called a wok. To utilize a wok effectively, follow these steps: Remember, using a…
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Continue reading →: HOW TO OPEN A COFFEE SHOP: A STEP-BY-STEP
Author :Chef Ssentongo Geoffrey Opening a coffee shop requires careful planning and execution. Here is a step-by-step guide to help you get started: Remember, opening a coffee shop requires dedication, hard work, and attention to detail. Be prepared to face challenges and adapt, ensuring you provide a unique and memorable…
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Continue reading →: WHAT IS MISE EN PLACE AND WHY IS IT SO IMPORTANT TO CHEFS? en place, a French term meaning “putting in place” or “everything in its place,” refers to the preparation and organization of ingredients, tools, and equipment before cooking. It involves washing, chopping, measuring, and arranging all the necessary elements required for a dish.Mise en place is crucial for chefs for several reasons:1. Efficiency: By having everything organized and ready to use, chefs can work more efficiently and save time during the cooking process. This reduces the chance of rushing or making mistakes.2. Accuracy: Mise en place ensures that the correct quantities of ingredients are readily available. This allows chefs to follow recipes precisely and maintain consistency in taste and presentation.3. Enhances Focus: Having everything in order helps chefs concentrate on the cooking process itself, rather than searching for ingredients or tools. It promotes a calm and methodical approach to cooking, leading to better-quality dishes.4. Safety: Properly organizing ingredients and tools reduces the risk of accidents in the kitchen. Chefs can avoid injuries caused by hurrying or searching for items while working with hot surfaces or sharp utensils.5. Creativity: Mise en place provides chefs with a clear overview of all the ingredients at their disposal. This allows them to experiment, add or substitute elements during the cooking process, fostering creativity and improvisation in the kitchen.Overall, mise en place is indispensable to professional chefs as it .
Author :Chef Ssentongo Geoffrey Mise en place, a French term meaning “putting in place” or “everything in its place,” refers to the preparation and organization of ingredients, tools, and equipment before cooking. It involves washing, chopping, measuring, and arranging all the necessary elements required for a dish. Mise en place…
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Continue reading →: 10 COMMON MISTAKES RESTAURANT OWNERS MAKE AND HOW TO AVOID THEM
Author :Chef Ssentongo Geoffrey Please, Follow our website from articles like this If you find this article interestive, send your comments or share with your friends http://www.chefsideacafe.food.blog
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Continue reading →: 6 BENEFITS OF SELF-SERVICE KIOSKS FOR RESTAURANTS AND HOW TO USE THEM
Author :Chef Ssentongo Geoffrey There are several benefits of using self-service kiosks in restaurants. Here are six key advantages: To use self-service kiosks effectively, follow these steps: If you’ve find this article interestive, please visit the website to read more articles like this. Don’t forget to link, comment and share…
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Continue reading →: SETTING A PROFITABLE RESTAURANT FOOD MENU AND CALCULATING ITS RECIPES INVOLVES SEV FACTORS AND CONSIDERATIONS.
Author :Chef Ssentongo Geoffrey Profitable Restaurant Food Menu & Calculating It’s Recipes Setting a profitable restaurant food menu and calculating its recipes involves several factors and considerations. Here are some steps to help you with the process: Remember that profitability should not compromise the quality and taste of your food.…
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Continue reading →: AUTHENTIC INDO-CHINESE SZECHUAN SIZZLER
Author :Chef Ssentongo Geoffrey To make authentic Indo-Chinese Szechuan Sizzler, you will need the following ingredients: For the sauce: For the vegetables and protein: For the sizzler base: Optional toppings: Instructions: Unfortunately, I am an All type of cuisine model and I am able to provide all recipes & pictures.…
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Continue reading →: TO COOK AUTHENTIC BEEF STROGANOFF, FOLLOW THESE STEPS
Author :Chef Ssentongo Geoffrey Beef Stroganoff, Recipe To cook authentic beef stroganoff, follow these steps: Ingredients: Instructions: Origin and Creator:Beef stroganoff is a popular dish originating from Russia. It is believed to have been created in the 19th century by a French chef named Charles Brière who worked for the…
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Continue reading →: HOW TO OPEN A RESTAURANT, AND WHAT IS THE DIFFERENCE BETWEEN A FAST FOOD RESTAURANT AND FINEDINING RESTAURANT
Author : Chef Ssentongo Geoffrey To open a restaurant, there are several steps you need to follow. Here is a general guide: Regarding the difference between a fast food restaurant and a fine dining restaurant: Tell them to follow or to visit our website below for more tips Your free…
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Continue reading →: THE AUTHENTIC INDIAN CHICKEN CURRY ANT GOAT BIRYANI
Author :Chef Ssentongo Geoffrey RECIPE FOR INDIAN Chicken CURRY : Ingredients: For Marinade: Instructions: RECIPE FOR GOAT BIRYANI : Ingredients: For Whole Spices: Instructions: For more recipes like this, visit our website below or Facebook page. #chefssentongo1 #cheflife #tiktokfood http://www.chefsideacafe.food.blog
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Continue reading →: 12 STRATEGIES YOU MUST CONSIDER WHEN YOU ARE STARTING A TAKEAWAY RESTAURANT FROM SCRATCH
Author :Chef Ssentongo Geoffrey Starting A Takeaway Restaurant From Scratch Starting a takeaway restaurant from scratch can be an exciting and rewarding venture. To successfully establish your business, follow these steps: Remember, starting a takeaway restaurant requires careful planning, dedication, and hard work. Stay focused, be adaptable, and always strive…
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Continue reading →: Sure! Here’s a simple recipe for maple carrot cupcakes:
Author :Chef Ssentongo Geoffrey Maple Carrot Cupcakes I have liked to cook and bake since I was young. I used to cook along with my grand-mom were always in the kitchen cooking up something delicious. Today I brought these maple Carrot Cupcakes. Ingredients: Cream Cheese Frosting: Instructions: Note: This recipe…
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Continue reading →: Calculating recipe cost is an important step for any food establishment to ensure profitability
Author :Chef Ssentongo Geoffrey Here are the steps to calculate recipe cost: Handy conversions for calculating: 1 . 3 tsp = 1 Tbsp 2 . 4 Tbsp =1/4 cup 3 . 2 Tbsp = 1 fluid ounce 4 . 16 Tbsp = 1 cup 5 . 2 fluid ounces =…
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Continue reading →: Calculating the menu is an important step in setting the prices for each item on the menu.
Author :Chef Ssentongo Geoffrey Hare are the steps to calculate menu prices: By following these steps, you can set the right menu prices and ensure that you are making a profit on each dish. It is important to regularly review and update menu prices based on changes in food cost,…
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Continue reading →: HOW TO CALCULATE AND BOOST YOUR RESTAURANT PROFIT MARGIN
Author :Chef Ssentongo Geoffrey Restaurant Profit Margin Guide 1. What is a Restaurant Profit Margin? 2. How to Calculate Your Restaurant Profit Margin 3. Getting Into the Details of How to Calculate Gross Profit Margins 4. How Much Profit Should a Restaurant Make? 5. Strategies to increase your Restaurant Profit…
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Continue reading →: Formula for Food Recipe Cost and Menu Pricing:
Author :Chef Ssentongo Geoffrey We provide to you this information to help you run your restaurant Formulas that Will Help you in calculating your foot recipes and menu pricing for your restaurant Formula: Total Recipe Cost = (Ingredients Cost + Labor Cost + Overhead Cost) Cost per Serving = (Total…
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Continue reading →: Food menu pricing is an important aspect of restaurant management.
Author :Chef Ssentongo Geoffrey Food Menu Pricing Food menu pricing is an important aspect of restaurant management. can signcanificantly impact the profitability of a business. In order to set the right prices, several factors need to be taken into consideration including food costs, labor costs, overhead costs, and competition in…
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Continue reading →: Why Do Restaurants Fail And How To Save a Failing Restaurant
Author : Chef Ssentongo Geoffrey How D Restaurants Fail running a restaurant is not easy task . add to that the fear of having a dying restaurant on your hand , and you might lose your losemind trying to juggle all of these responsibilities .below, we teach you how to…
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Continue reading →: Cooking skills and Restaurant owners tips
If you had to change your name, what would your new name be? Mr delicious recipes
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Continue reading →: The Complete Guide To Dynamic Menu Pricing for Restaurant’s
Author :chef ssentongo Geoffrey Dynamic Menu Pricing for Restaurants Menu Pricing is one of the most underestimated aspects of restaurant management. If your customers don’t think the prices on your menu are reasonable, how great your concept or your food is won’t matter much. Therefore, restaurants must keep the menu…
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Continue reading →: Home – Recipes – Dinner – Ingredients
Author : Chef Ssentongo Geoffrey How to Cook With Fresh Herbs Brighten up your meals with our helpful guide for cooking with fresh herbs when summer arrives, it’s time to fire up the grill and load up on Picnic-basket favorites. But a good cook will tell you it’s also the…
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Continue reading →: Recipes – Cooking Skills and Restaurants Owners Tips and Ideas
What are you good at? Helping people learning cooking skills and helping restaurants owners
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Continue reading →: Home-Recipes – Dinner -Dishes – Ingredients
Author : Chef Ssentongo Geoffrey What are you good at?
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Continue reading →: Home —Recipes — Dishes — Ingredients
Author: Chef Ssentongo Geoffrey How to Make a Marinade Learn how to master the basic building blocks of a successful marinade. A fantastic grilled dish, like grilled marinated Ribeyes, starts with a fantastic marinade but too many people begin with bottled sauces and dressings. The result: Every steak tastes the…
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Continue reading →: THE DIFFERENCE BETWEEN A PROFESSIONAL COOK AND A CHEF
Author :chef ssentongo Geoffrey Discaver the important distinctions between these two kitchen roles and the skills necessary for success in each. Keep reading to explore the main differences between a professional cook and chef! What Is a Professional Cook? Professional Cooks are skilled technicians who prepare and make food. Most…
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Continue reading →: Restaurant Menu Recipe Guide
Author :chef ssentongo Geoffrey Restaurant Menu Recipe Guide The restaurant menu recipe guide prints as a-page document, the first page can be saved, updated and printed for each recipe. The second page is the instructions. This is a great resource for your restaurant kitchen and bar. You can input items…
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Continue reading →: Chefs Idea On Food Pairing Your Section on “ Execution”
Author :chef ssentongo Geoffrey Your Section on “Execution “ I am by no means a professional chef, and I don’t even know one, but I think the same rules apply. I do the cooking at home as I totally love that. My children’s and Girlfriends always say that I missed…
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Continue reading →: HOW DO CHEFS COMES UP WITH RECIPES FOR GOOD FOOD?
Author :chef ssentongo Geoffrey You have been cooking for some time now, but you have always been a sort of recipe follower. Yet you know the basic composition of flavor components (sweet, sour, & umami…) but you have never been able to come up with something new, nor have not…
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Continue reading →: FOODPRENEURS
Author : chef ssentongo Geoffrey WHY FAST CASUAL AND FAST FOOD RESTAURANT AREN’T THE SAME? It’s important to understand the dynamics of the both fast food and fast casual restaurants, whether you’re considering opening a franchise, starting your food business from scratch, or simply trying to decide what kind of…
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Continue reading →: WHAT SKILLS DO YOU NEED TO A CHEF?
Author :chef ssentongo Geoffrey Choosing to start a career as a chef is something anyone can do at any time in their life. With the hospitality industry continuing to grow year on year, there remains a high demand for skilled chefs and the requirements for you to get started may…
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Continue reading →: How To Prepare For An Executive Chef Interview…
Author :chef ssentongo Geoffrey How to Prepare for an Executive Chef Interview? While there’s no linear ladder to climb in the culinary world, Becoming an ” Executive Chef” can truly be considered one of the most rewarding roles. Along with delivering cutting-edge dishes, this is ultimately a management position that…
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Continue reading →: Home—13 profitable food business Ideas in 2023
Author :chef ssentongo Geoffrey Start a Food Business 13 Profitable Food Business Ideas To Start Now in 2023 Few industries are more vital than food. Tastes may change from person to person, but one things for certain:everyone needs to eat. The astronomically high volume of food lovers means there are…
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Continue reading →: Home—Recipes —Dishes —Sandwiches & Salads
Author :chef ssentongo Geoffrey # – Chicken Salad Croissant This tempting chicken salad that gets its special taste from Swiss cheese and pickle relish, it’s a favorite. Ingredients * 2/3 mayonnaise * 1/2 cup dill pickle relish or substitute with another * 1tbsp fresh parsley * 1 tsp lemon juice…
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Continue reading →: Home —Restaurant owners —Ideas & Tips
OPENING A RESTAURANT Author :chef ssentongo Geoffrey Opening A New Restaurant? These common mistakes can sink your ship. Businesses are challenging. They demand dedication, planning, strategy and most of all, capital. The restaurant business is no exception. If you opened a restaurant thinking that you can start making money right…
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Continue reading →: SET CULINARY GOALS TO ACCOMPLISH YOUR DREAMS IN 2023
Author : chef Ssentongo Geoffrey Set Culinary Goals To Accomplish your goals 2023 Whether you’ve recently graduated from culinary arts or you’re just getting started currently arts, the new year is the ideal time to designate culinary goals and set them into action. Establishing culinary goals can help you stay…
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Continue reading →: Home —Recipes —Dishes —Beverages —Cooking
Author :chef ssentongo Geoffrey Fruited Punch I’ve been making this for more years than I care to say, and I think this is the best punch ever. Ingredients * 1-1/2 cups sugar * 1-1/2 cups water * 1 bottle ginger ale, chilled * 3 cups strong brewed tea, chilled *…
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Continue reading →: THE RESTAURANT ANALYSIS REPEAT
Author :chef ssentongo Geoffrey Foodpreneurs What Is Pay-At-Table Technology? Benefits For The Customer And Restaurant Owner. Have you ever wondered how much time and effort restaurant staff puts into collecting the payment from the customers? As per a report, the traditional payment method involves 12 steps and roughly around 9…
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Continue reading →: Home —Restaurant owners — Recipe Costing
Author :chef ssentongo Geoffrey Recipe Costing For Your Restaurant Has Never Been Easier RECIPE COSTING What it means and how to calculate it? Recipe Costing is a one-time occurrence, it’s an ongoing process. When food costs change, you recipe costs also change. The actual purpose behind plate costing is so…
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Continue reading →: RESTAURANT CONCEPT DEVELOPMENT
Author :chef ssentongo Geoffrey Blog : Restaurant concept * Development of custom-tailored idea and vision of your future restaurant through careful analysis and communication with your client. Any restaurant needs a core, something exceptional to draw attention and evoke interest in potential customers. The restaurant concept is the heart of…
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Continue reading →: HOW TO DELIVER EXCEPTIONAL RESTAURANT SERVICE TO INCREASE REPEAT CUSTOMERS
Author :chef ssentongo Geoffrey 5 Tips to Enhance your Restaurant Service Have you ever pondered over why customers would prefer your restaurant over others which are available in the area? It is not your cuisine, or the price or the location, or the offers that will help you keep the…
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Continue reading →: 7 COMMON MISTAKES RESTAURANTS MAKE TTHAT DOOM THEM TO FAIL
Author :chef ssentongo Geoffrey Blog : Restaurant Owners 7 Mistakes Restaurants make That DOOM THEM to Fail.. Faiure: Year, it’s pretty common in the restaurant business. We all know the damaging stats at 60% of restaurants fail their first year and 40% fail after 2 years. But you’ve survived and…
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Continue reading →: RESTAURANT KITCHEN CONSTRUCTION
Home — Restaurant owners — kitchen Ideas Author :chef ssentongo Geoffrey Blog : Restaurant kitchen * Strategically designed commercial kitchen layouts will not only contribute to efficiency of your back-of-house team, but also ensure speed, convenience and exquisite experience for your guests. You should develop the best user-friendly solutions for…
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Continue reading →: WHAT IS THE DEFFERENCE BETWEEN A GOOD ACTION AND A GOOD INTENTION?
Author :chef ssentongo Geoffrey Thanks to my friend who asked me this question below! What is the defference between a good action and a good intention? Intention : A wish or idea that someone means to carry out. Action: Something that is done, completed or performed. There is wide gap…
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Continue reading →: WHAT IS THE DIFFERENCE BETWEEN CUSTOMER CARE AND CUSTOMER SERVICE?
Home —Restaurant owners —kitchen — Customer Care —Customer Service Author :chef ssentongo Geoffrey The Differences Between Customer Care and Customer Service At its core, your business exists to take care of your customers. Whether you do that by providing a solution to their problems or a way of fulfilling their…
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Continue reading →: RESTAURANT OWNERS
Home — Restaurant owners — Cooking Ideas — Kitchen Author :chef ssentongo Geoffrey Restaurant Menu Development Development of Menu concepts which will be a turning point for your restaurants future directions and long-term success to ensure efficiency in cooking, storege and service. With our help, your dishes will distinguish you…
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Continue reading →: Home – Recipes – Breakfast – Follow me…
Author :chef ssentongo Geoffrey Blog : A Breakdown of the Full English Breakfast The full English Breakfast Welcome to weekend brunch! Skip the lines and make brunch at home. This week : a guide to the glorious Ness that is known as A full English Breakfast. INGREDIENTS * Bacon, Sausages,…
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Continue reading →: PREPARE FOR A POSITION IN HOSPITALITY OR RESTAURANT OPERATIONS
Author :chef ssentongo Geoffrey Blog : Position in Hospitality or Restaurant operations Some key Program Elements Include : * Analyzing relevant operations data to make sound decisions for a profitable operation. * planning and providing professional service with high levels of attention to detail in guest experience, * Training and…
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Continue reading →: I found a publication on Issuu that I think you’ll love
Check this out: https://issuu.com/chefssentongo1/docs/pdf_20220814_195428_0000
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Continue reading →: HOME – RECIPES – DISHES – DRINKS –CAREER >FOLLOW
Author : chef ssentongo Geoffrey Blog : Food & Drinks Cast-iron skillet steak Total Time Prep: 5 min. + standing cook: 5 min. Makes 2 servings If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe…
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Continue reading →: HOW TO COMMUNICATE EFFECTIVELY IN THE KITCHEN?
Author :chef ssentongo Geoffrey Blog : Appropriate to Pitch Into the Convention. How to Communicate Effectively in the Kitchen No matter the size of the kitchen can be chaotic, and fast-paced. Effective communication can make all the difference. It’s the cornerstone of any efficient and successful kitchen—whether there’s a team…
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Continue reading →: HOME – RECIPES – DISHES – CAREER – RESTAURANT =FOLLOW
Author :chef ssentongo Geoffrey Blog : Recipes 1 – Tenderloin Steak Diane Sometime, I add mushrooms to this recipe when am in restaurant it’s fantastic with the steak. Ingredients * 1 kg beef tenderloin * 1 tbsp salt and pepper * 1 cup sliced mushrooms * 1/2 cup broth or…
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Continue reading →: HOW TO MAKE HONEY MUSTARD ROASTED TILAPIA?
Author :chef ssentongo Geoffrey Blog Recipe :How to make money mustard Roasted Tilapia! If you are looking for a healthy and simple meal that’s packed with flavor, honey mustard Roasted Tilapia could fit the bill. How to make honey mustard Roasted Tilapia A few ingredients combine to form a sweet…
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Continue reading →: HOME > RECIPES >DISHES >PASTA = ITALIAN
Author :chef ssentongo Geoffrey 1 : Slow-cooker Sausage Lasagna Prep :40 min. Cook :3-1/2 hour + standing. Make = 8 servings On especially cold winter days, families loves this dish with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage, which gives it a…
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Continue reading →: WHAT ARE SOME QUALITIES OR CHARACTERISTICS THAT MAKE A GOOD RESTAURANT?
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 ,…
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Continue reading →: STARTING A CAREER AS A GARDE-MANGER
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…
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Continue reading →: 7 FRENCH COOKING TECHNIQUES CHEFS NEED TO KNOW
Author :chef ssentongo Geoffrey Blog : French cooking Techniques chefs Need to Know.. Culinary arts has strong roots in French cuisine. Inspired by our namesake, Auguste Escoffier. Our cooking have a versatile foundation in French cooking that can be applied to advanced techniques from a variety of cultures! Here are…
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Continue reading →: HOME >RECIPES >EASY DINNERS AND IDEAS
Author :chef ssentongo Geoffrey Blog : Recipes and ideas 1 : Beef Teriyaki Pastas Total Time Prep and time: 20 min. Makes 4 servings At our house we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, pepper and mushrooms. But make the dish…
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Continue reading →: SMALL BUSINESS > BUSINESS PLANNING > STRATEGY > TIME MANAGEMENT AND CAREER ADVICE
Author :chef ssentongo Geoffrey Blog : Customer Service Issues in the Restaurant Industry Restaurant owners offer customers a chance to escape the chores of making up afterwards. Dinners usually anticipate an experience that makes them feel their visit was worth their effort and expense. If you’re running a restaurant, make…
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Continue reading →: HOW TO DEVELOP BUSINESS FINANCIAL PLANS
Author : chef ssentongo Geoffrey Blog : Restaurant business How to Develop Business Financial plans? A financial plan that accurately anticipates variables, as well as the unexpected, is key to successful business management. Whether you are planning the launch of a start-up, or are estimating next year’s business and planning…
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Continue reading →: HOW TO SAVE A FAILING RESTAURANT
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…
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Continue reading →: WHAT ARE THE SOFT SKILLS NEEDED BY A WAIT STAFF?
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,…
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Continue reading →: RECIPES >DINNER >EASY RECIPES >FOLLOW THIS PAGE
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…
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Continue reading →: WHAT IS FUSION CUISINE?
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…
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Continue reading →: MENU PLANNING TIPS FOR YOUNG CHEFS
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…
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Continue reading →: HOME >RECIPES >INGREDIENTS >MEAT AND POULTRY= FOLLOW THE PAGE
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…
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Continue reading →: HOW TO PATENT OR TRADEMARK A CULINARY FOOD PRODUCT
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…
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Continue reading →: RECIPES >DINNER >EASY RECIPES >FOLLOW
Author :chef ssentongo Geoffrey Blog Recipe : 1 ORANGE SPONGE CAKE This recipe has been handed down in over 40 years from a French baker, from 1970s. INGREDIENTS * 8 eggs, separated * 1 cup plus 2 tbsp all-purpose flour * 2 /3 cup plus 2/3 cup sugar, divided *…
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Continue reading →: HOME >HOTEL GLOSSARY TERMS >GLOSSARY OF HOTEL MANAGEMENT TECHNICAL TERMS
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…
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Continue reading →: RECIPES >DINNER >EASY RECIPES >FOLLOW ME
Author : chef ssentongo Geoffrey 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…
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Continue reading →: STANDARD SERVICE / FOOD AND BEVERAGE MANAGEMENT
Author :chef ssentongo Geoffrey Blog : service WHAT IS SERVICE? * S-mile for every one. * E-xcallent in every thing we do. * R-eaching out to every guest with hospitality. * V-iewing every guest as special * I-nviting every guests to return. * C-reating a warm atmosphere. * E-ye contact…
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Continue reading →: 6 SKILLS THAT RESTAURANT MANAGERS NEED
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…
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Continue reading →: HOTEL MANAGEMENT TIPS
WHAT IS MENU PLANNING? Author : chef ssentongo Geoffrey Blog : what is menu? A menu is a list of dishes that are available for sale in a food service outlet or that can be served at a meal. In French, menu means “in minute detail” and in English, it…
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Continue reading →: RECIPES >DINNER > EASY RECIPES >FOLLOW AND SHARE
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…
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