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  • 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 focused during your studies or while searching for your first job in the food or hospitality industries.

    Let’s get started with some simple questions:

    * What do you want to cook?

    * How high up the kitchen hierarchy do you want to climb?

    * What matters to you the most as you serve your guests?

    Now let’s Explore a bit Deeper…

    Consider your Core Values

    Taking the time to identify and understand your personal values and beliefs is just as important as the time you may spend honing-Your skills in the classroom or kitchen. The competitive skills you can use in all sorts of culinary environments: Restaurants, food trucks, hotels, convention centers, and institutions… Some even become personal or private chefs.

    It’s important to realize that everyone might come to the table with different culinary goals. Some want to make their mark as culinary pioneers and run their own restaurants. Others desire to maintain a more stable income in a Monday to Friday job that provides the freedom. Just make sure to identify your individual path by the time you graduate.

    Keep in mind that your culinary goals and aspirations may evolve over time as your knowledge, circumstances, or opportunities change. Be open to that change.

    Make your Culinary Goals Detailed

    I want to work in a five-star restaurant, isn’t a culinary goal, but it might be the makings of one.

    What kind of restaurant do you want to work in, and where? Be specific about the style of cuisine, the location, and how long you intend to take in order to achieve that goal. Be sure your culinary goals are realistic. It might be effective to set the bar high for your career achievement.

    Experience Life Beyond the Kitchen

    Don’t limit yourself to the kitchen when you’re building your foundation of knowledge. This is particularly important if you aspire to become an Executive chef someday. Cooking skills are a must, of course, but it might be wise to also earn a food entrepreneurship certificate too.

    Continuously challenge yourself

    Dr. Edwin Locke wrote in 1968 that addressed the concepts of motivation and incentives, and how they inspire action and growth. The greatest motivator; it was the work itself that drove people to succeed.

    How does this relate to setting your goals?

    It might entice you to squash your fears to set lofty goals for yourself.

    Challenging yourself with an everyday task you haven’t perfected yet gives you something to chase, even if that pursuit is simply refining a skill that might save you time and energy. You might reap greater rewards in your daily work life and grow.

    Other Factors to Consider when Setting Culinary Goals

    When we constantly strive to achieve big dreams, this usually bolsters our personal and professional development. However, it’s just as pivotal to remain realistic and consider other factors that might come into action.

    * Stress

    When you set those lofty career goals, you might put in extra time, grit, and effort to hit those major milestones. Naturally, you might feel a bit of stress creep in, but don’t fret, it’s part of the process.

    * Luck

    Don’t listen to people who say, “How great that you landed your dream job” as though you just stumbled into it. Instead, remember the words of Roman Philosopher seneca: “Luck is where opportunity and preparedness meet.” it’s vital to acknowledge how hard you worked to earn the break.

    * Timing

    Don’t apologize for your success. If you’ve put in the hard work at culinary school,or kitchen then really hustled to secure an amazing opportunity right out of the gate, take pride in that achievement.

    * Complaining

    It’s perfectly okay to complain about your “ Dream job” some days. It might be the toughest job you’ve had! You may feel pure excitement about working in your dream kitchen.

    * Happiness

    For all the stress, less-than-encouraging feedback, and hard days you might experience you may realize you’re happier than ever when accomplishing your culinary goals.

    * Establish your Culinary Goals From today

    Would you like to find out if a career in the culinary arts might be your “ Dream job”?

    Contact us today, to get one step closer to accomplish your culinary goals.

    The journey to your dream job might start here!

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  • 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 maybe even thrived. And you want to keep it that way.

    So how do you avoid the pitfalls the vast majority of restaurants make that doom them to fail?

    Well, I’ve got you covered.

    After talking with many of restaurant owners and managers plus my 15 years of experience in restaurant business about successful and unsuccessful restaurants, I’ve put them together the 7 common mistakes that lead to restaurant failure. Avoid these at all costs.

    1- Poor location and lack of Marketing

    We all know it, a good location is everything when it comes to a successful restaurant. The closer you are to consistent and heavy foot traffic, the easier it will be for business to come your way.

    Certainly, if you’re guaranteed foot traffic at breakfast, lunch and dinner, success is just about the execution of the menu and guest experience. But if you’re not, business can be much tougher.

    If there’s one thing that exacerbate a a poor location, it’s a lack of Marketing.

    Marketing your restaurant creates a loyal following, customers who will come back and spend their money with you time and time again.

    Here’s the type of marketing we’re talking about.

    * family night, Date night, Big game and favorite karaoke night these keep people coming back every day.

    * A rewards program for the regulars you have no choice.

    * An active social media site where you post often and engage with followers.

    2 – You Don’t Manage The Financial Side Of The Business

    OK, so you make the best food in town you’ve been on the mouth of everyone in the town but is the fame alone going to bring in dollar bills other once the launch party has faded? I don’t think so.

    Sure, having a delicious meal is important for a restaurant.

    But it’s not going to carry you… Culinary genius doesn’t pay the bills… You’re looking to serve financial delight too.

    A restaurant who don’t understand that a restaurant is more than a place that serves great food.. That it’s a business with financial needs… are doomed to fail. There’s no way around it… you have to run your restaurant as a business.

    Why is this so important?

    You need to pay rent, you need to pay your employees, and for your food costs.

    This means it’s imperative you understand your food costs, price your mene properly and calculate your prime cost regularly.

    3 – You’re Slow to Address Lazy or Incompetent Management

    It’s no coincidence thriving restaurants run like a well-oiled machine.

    From front-of – house to back-of-house…Owners, Chefs, Servers, Managers they all act as a support system for each other.

    And they all understand the importance their roles play in keeping the restaurant functioning and profitable… Whether it’s a kitchen chef taking inventory or a bartender making sure they don’t overpour.

    Don’t have this type of culture at your restaurant?

    Signs of poor managers include:

    * They don’t dedicate time to training and retraining stuff.

    * There are constant problems with shift scheduling you’re often understaffed or over.

    * They have poor communication skills, ignoring staff feedback and interaction.

    * They mishandle or avoid guest complaints.

    * Thy have no interest in the business side of running the restaurant including important operational tasks.

    Managers who display these characteristics can hurt your restaurant.

    4 – You Don’t Listen to Customers Or Pay Attention to Online Reviews

    A huge mistake in the hospitality industry is… Well, not showing hospitality.

    This means listening to customers feedback and restaurant who don’t do this are destined to fail.

    Reviews give you the opportunity to create positive PR for your restaurant. You can use a bad review to your advantage by making the situation right with a discount or freebie… and possibly earn a good review in return.

    Will one customers opinion change how you run your restaurant, train your staff, or plan your menu? Probably not.

    5 – Not Taking Hiring And Staffing Seriously Enough

    Hiring is hard.

    This is especially true for residents… You can’t offer staff a high wage or consistent hours.

    That being said, hiring hard-working, committed staff at your restaurant isn’t impossible… In fact, the most successful restaurants do it all the time. And they take time and effort to do it so they don’t have to worry about the guest experience… They can count on it always being exactly what they want it to be.

    6 – Quality Isn’t Job

    The devil is in the details, and the details are all about maintaining quality.

    It’s simple : Restaurants who prioritize quality will thrive. Restaurants who don’t… Will suffers.

    What do we mean exactly when we say quality?

    It means anything that turns customers away and makes them not want to come back.

    * Slow service

    * Along wait for delivery

    * Marginally unique dishes, both in variety and taste

    * An apathetic guest experience

    These may seem like no big deal… Tiny issues that wouldn’t cause your restaurant doors to shut.

    You may think they’re nothing to get worked up about… but your customers don’t feel the same way.

    7 – Not paying Attention to A Changing Business Climate

    Brace yourself… I am going to use the M word. Yes, I am taking about Millennials.

    They’re the generation that’s influencing culture and business right now… Including restaurants.

    Millennials are dictating new restaurant norms, changing how the industry does business.

    A mistake-free way to stay on Track

    I wont argue with you…. Managing a restaurant is no walk in the park.

    There’s a lot that can go wrong, and avoiding common mistakes can seem like a tall order.

    That’s where Chefs Ideas comes in. It helps you avoid some of these common mistakes, providing operational efficiency, freeing up time, allowing you to manage your business and helping you track and reduce food spend.

    That’s exactly what the Chefs Ideas is designed to help you do. Even better.

    And profitable restaurants don’t fail.

    So look at the list above. Make sure you’re avoiding these common pitfalls. They are the surest way to fail.

    TIPS THAT WILL HELP YOU HIRE THE BEST RESTAURANT MANAGER

    A Manager of your restaurant must in all circumstances possess several professional as well as interpersonal skills to supervise the restaurant operations.

    You must remember that it is your restaurant manager who will be handling your entire restaurant operations in your absence. And if you have a chain of restaurants, then you can hardly be physically present at each outlet all the time, and at times like these questions like how to recruit restaurant managers? Cross your mind. And why not?

    Here is the qualities to look for..

    * Great communication skills

    * Prompt Decision-making Ability

    * Patient Enough to Handle all situations

    * Must be a Multitasker

    * Must-Know the Art of Team Management

    * Should Know the Tricks of Conflict Resolution

    How to Recruit a Restaurant manager…

    Once you know what the basic prerequisites that you must look for in a restaurant manager are, your next big thing will be to look for the best ones available for the position.

    Apart from this, while interviewing the candidates for the position of the restaurant manager, always keep a set of questions that you would be asking handy.

    * look for relevant experience at a restaurant similar to that of yours. Ask what their daily duties and deliverables were.

    * Ask the to give an example in which they handled a difficult situation with customers at a previous job.

    * Give them a situational crisis at a restaurant and ask them how they would resolve it.

    * Since the role of a restaurant manager, I tails working in a high-pressure environment, clearly state the job description, expectations, and working hours.

    Here is a handy list of duties that you should include the job description.

    Hiring a chef or Server for your restaurant is as important as helping a manager for your restaurant. Hence, sculpt these tips in your mind while you are out there looking for a restaurant manager, and be sure that you dig the best out for your restaurant!

    What to read Next?

    How to Deliver Exceptional Restaurant Service to Increase Repeat customers?

    The best part it’s free.

    So visit our website and read more about restaurant owner, common mistakes and many more.

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  • 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 needs, your relationship with your customers is at the heart of your business. But there are many ways to build, maintain, and strengthen these relationships.

    One of the most powerful is customer care.

    Customer care goes beyond other elements of the customer experience, such as Customer service and Customer relations. It’s a more intimate, expensive way of thinking and caring about your customers’ needs and wants. And if you’re able to provide an excellent customer care experience, your customers will be happy, loyal, and profitable for years to come.

    But what exactly is customer care all about?

    How does it stand out from the rest of your customer experience?

    And how can you create an exemplary customer care program?

    All that and more for your business to make stand.

    What is Customer Care?

    Customer care is a facet of your overall Customer experience program. It is how people are treated when they interact with your restaurant or company and brand and it includes every experience they have, from the pre-purchase steps to buying products to after they become a customer and and beyond. Customer care fosters an emotional connection between your customers and your restaurant and deepens and strengthens your relationship over the long term.

    What Customer Care can Look Like…

    There are many ways of providing customer care, but they all come back to creating the same feeling in your customers that your restaurant or company is looking out for them and has their back.

    – Measuring Customer Care

    It’s much harder to measure than things like customer loyalty or customer success. Most customer care interactions are unique and happen on 1:1 basis so capturing trends across a broad customer base isn’t possible.

    Loyalty and success happen as a byproduct of caring for your customers, and it’s not possible to pursue them as goals on their own. You need to create experiences and a customer journey that delights and satisfies customers and loyalty and success will come from those efforts.

    How to do Customer care the Right Way….

    Since customer care is a deeply personal experience, you can’t just create a checklist of what your employees should do to provide it. It’s not just another box to check on the road to creating a great customer journey. And it’s difficult to standardize since the needs of each customer vary so much.

    You need to train your employees in the most important customer care skills. Examples include Active Listening, Problem-solving, Empathy, Independent judgment. It’s not not about providing them with a service list of steps to take but instead giving them the skills to take care of these unique customer care experiences when they arise.

    But your management also has a large role to play in the customer care department.

    CUSTOMER CARE VS. CUSTOMER SERVICE

    Customer care and customer service might just seem like different terms to describe the same thing-taking care of customers when they need you. But they’re actually quite separate concepts, though they do work together to create your overall Customer experience.

    What is the difference between customer care and customer service?

    In customer care, you’re building a personal and emotional connection with the people who interact with your business.

    But customer service, you’re providing assistance or advice to to customers who need help. Customer care isn’t as easy to qualify as customer service, and it’s more personalized.

    While they are different, both customer care and customer service increases customer satisfaction. They just do it in different ways.

    Customer Service

    Customer service is an important part of your customer experience strategy just because it’s not the same as customer care doesn’t mean it’s not vital. It’s how your customer gets support with their most basic needs and issues, like instructions for their service needed or product by conveniencing.

    Can your business resolve simple issues quickly and efficiently for the vast majority of your customers?

    Customer Care

    But customer care is about more than just a moment in time when a customer needs a little help and a quick response back to a question. It’s forming an emotional connection with your customers and helping them for the sake of improving your metrics or increase loyalty.

    Your Customer Experience

    As part of your overall Customer experience strategy, most of your customer who experience a problem or issue will need the help of your customer service team.

    But as part of your customer experience, you’ll also encounter a few customers along the way who need a different kind of help.

    Customer care Best Practices

    Since it is such a personalized and customer experience, it can be hard to understand exactly what great customer care looks like through broad explanations alone.

    Business invest in their customer care programs because caring for your customers isn’t just a pleasant idea – it’s also good business sense.

    Customer Convenience

    Owning a restaurant offers you plenty of freedom, but it also comes with regular hassles. When it comes time for regular service or maintenance, these additional services to the dealer and time spent can add stress to your already busy day.

    Personalized Customer Interactions

    One of the core tenets of customer care is that people don’t like to be treated like interchangeable parts in your customer service, they expect personalized, customized services where it’s possible.

    Unique Customer Care

    Ever turn on your restaurant work endlessly through without options no service in, and struggle to make a decision on what to do right? This is a common modern dilemma.

    Key Takeaways

    Improving and refining the way you care for your customers when they have an urgent or out-of-the-box needs can be challenging, but it also can have a huge impact on the loyalty and satisfaction of those customers.

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    Send your comments please..

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  • 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 bit of kick.

    INGREDIENTS

    * 1 pound minced meat

    * 1 pound mild Italian sausage

    * 3 garlic cloves, minced

    * 1 ltr tomato sauce

    * 1 kg diced tomatoes in sauce

    * 1/2 cup water

    * 1 tsp dried basil

    * 1 tsp dried oregano

    * 1 carton (15 ounces) is a recotta cheese

    * 2 eggs, beaten

    * 1/2 cup grated parmesan cheese

    * 9 uncooked lasagna sheets

    * 4 cups shredded mozzarella

    Cooked lasagna sheets
    Uncooked lasagna sheets

    DIRECTIONS

    ~ line sides of an ovel 6-qt, slow cooker with heavy-duty foil; cot foil with cooking spray. In sauce-pan, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is cooked, breaking up beef and sausage into crumbles; stir in tomato sauce and tomatoes, water and herbs, heat through.

    ~ in a small bowl, mix recotta cheese, eggs and parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 lasagna sheets, 3/4 cup recotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella.

    ~ Cook, covered, on low 1-1/2 hour or until lasagna sheets are tender. Open and bake for 3 minutes or until cheese are browned. Remove from oven and let it stand for 15 minutes and serve.

    2 : SLOW-COOKER BAKED ZITI

    Prep : 10 min. Cook : 1 hour. Makes 6 servings

    Baked ziti

    I don’t know any family that doesn’t have same crazy, hectic week nights. This slow-cooker baked ziti recipe are delicious, and easy fix.

    INGREDIENTS

    * 1 pkt (15 ounces) ricotta cheese

    * 1 egg, beaten

    * 1 tsp dried basil

    * 1/2 tsp crushed red pepper flakes (optional)

    * 500g cooked tomato sauce

    * 1 pkt 500g uncooked ziti ( or cooking it first for quick cooking)

    * 1/4 cup water

    * 2 cups shredded mozzarella cheese

    * 1/4 cup minced fresh basil

    * Grated parmesan cheese, optional

    Uncooked ziti pasta

    DIRECTIONS

    ~ In a small bowl, stir together ricotta, egg, basil and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt, slow cooker. Evenly top sauce with pasta, pour water over the top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella.

    ~ Cover, cook on high until heated through and pasta is tender 1-11/2 hours or until its cooked. Open and bake for 2-3 minutes. Remove and top with parmesan cheese, fresh basil; then serve immediately.

    3 : EASY MINESTRONE SOUP

    This minestrone soup recipe is special to me because it’s one of the few dinners our entire restaurant dinners loves. And I feel good about serving it.

    INGREDIENTS

    * 2 carrots, diced

    * 2 celery ribs, chopped

    * 1 medium onion, diced

    * 2 tbsp olive oil

    * 1 tbsp butter

    * 2 cups water or broth

    * 3 chopped tomatoes

    * 1 can kidney beans, drained

    * 1 can chickpeas, drained

    * 1 cup shredded cabbage (optional) or mushrooms

    * 1 cup elbow macaroni

    * 5 tbsp grated parmesan cheese

    * 1/2 tsp pepper

    * 1 tbsp dried basil

    Miss en place
    Elbow macaroni in two types

    DIRECTIONS

    ~ In a large saucepan, saute the carrots, celery and onions in oil and butter until tender.

    ~ stir in tomatoes then pour in water or broth, add beans, chickpeas, cabbage, basil, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni, cook uncovered, 8-10 minutes or until macaroni and vegetables are tender.

    ~ Ladle soup into bowls. Sprinkle with cheese.

    Can you freeze minestrone?

    Before adding cheese, freeze cooled soup in freezer container.

    Please, try this recipes and give me your thoughts by commenting and don’t forget to follow for more recipes like this every week.

    Share to your friends. Thanks God bless, see you soon.

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  • 7 FRENCH COOKING TECHNIQUES CHEFS NEED TO KNOW

    Author :chef ssentongo Geoffrey

    Preparing sauces and seasonings

    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 some of the most useful French cooking techniques for an aspiring chef to hone.

    1 – The Foundational Mirepoix

    In French cuisine, it’s the miropoix, a finely diced blend of two parts onion, one part celery, and one part carrots, lightly cooked in butter or olive oil. To make perfect miropoix, you must cook your veggies slowly in order to release the flavors without browning or caramelizing them.

    Mise en place
    Mirepoix

    2 – The perfect Roux

    As a starting point for many of Mother sauces the roux is an indispensable French cooking techniques. A perfect roux helps to thicken a liquid, stock, or sauces.

    The ingredients for a roux couldn’t be simpler, made from equal parts Flour and fat—often butter. The trick is in the heat, the movement, and the timing.

    A roux should be cooked over medium heat, stirring frequently, until it’s just the right color.

    From the right : blonde roux, brown roux, and dark roux

    The only difference between a blonde roux, and a brown roux and dark roux is in the timing.

    3 – The Five Mother Sauces

    The Five “Mother sauces ” in French cuisine form the basis of dozens of additional sources.

    The four original mother sauces were Bechamel, Veloute, Espanole, and Tomate. These were selected by legendary French chef Marie-Antoine Careme, the man who developed the concept of Haute cuisine. Later, Hollandaise was added to the lineup by Auguste Escoffier himself. When you knows how to make these, a whole world of sauces opens up! These sauces and the secondary sauces can be found on Pastas, proteins, vegetables, and much more.

    The Five Mother sauces

    ° Bechamel : A roux of flour and butter with milk

    ° Hollandaise : Made from clarified butter, warm egg yolks, and an acid like vinegar or white wine

    ° Veloute : A white stock (chicken, or vegetables) flavored with mirepoix and thickened with a trademark blonde roux

    ° Espanole : A brown stock flavored with mirepoix and thickened with a roux

    ° Tomate : Made from rendered pork, a romantic veggies, tomatoes, stock, and ham bone for flavor

    4 – Delicate French Cuts

    In French cooking, you should have a specialty knife skills that can help you to make short work of their herbs and veggies. These techniques help cooks to reduce irregular foods into uniform shapes for even cooking.

    To julienne, for example, is to cut vegetables into small, uniform Matchsticks. These cook quickly and evenly and are perfect for a light Sautee.

    The Batonnet is similar in shape to julienne, but it’s a bit shorter and thicker.

    A Brunoise is a fine dice, often used in sauces as their small size releases flavor quickly. A small dice is a slightly larger cube than a Brunoise.

    The Chiffonade is a method of cutting herbs and leafy vegetables into fine stripes.

    The differences between these various cuts can be subtle, but they’re important distinctions in French cuisine!

    From left to right : Brunoise, julienne, small Batonnet

    5 – Flavorful Deglacer

    Much of French cooking comes down to simplicity. Rather than adding additional ingredients or seasonings for extra flavor.

    Getting flavorful food

    One way to do that is with the method of deglacer, or deglazing. To deglaze is to release the browned juices and fats from the bottom of your pan by adding a bit of stock, water, or wine and heating to a low simmer.

    Deglazing

    Deglazing pulls the concentrated flavors and fats from the pan which can then be re-use for a delicious pan sauce or Demi-Glace to pour over the protein that you’ve just cooked!

    6 – Cooking “En Papillote”

    A great deal of modern cooking terminology is in French, which can make simple concepts sound complicated. But it simply means cook “in paper”. It’s ideal for tender proteins like fish, chicken and veggies and a romantics atop your protein to impart their flavors to the finished dish. For example..

    Vegetables en Papillote

    7 – The Bouquet Garni

    In some French recipes, herbs impart a bit of their flavor to a stew, sauce, or stock… but they’re not meant to be eaten.

    So How can you remove individual ingredients from the greater whole?

    The answer is the bouquet garni, a common method of adding a ” garnish bouquet” to a dish thet let’s you take it out after cooking.

    This is a perfect way to get peppercorn flavor in your dish without biting into one!

    A bundle of loose herbs in cheesecloth.

    French Cuisine Has Spread Worldwide

    Why focus on the techniques you find in French cooking?

    Is Hospitality management a Good Career Choice for You?

    Become chef insractor

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  • 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 your own.

    INGREDIENTS

    * 1 pkt 500g pasta noodles

    * 500g beef cut into bite-sized

    * 1/4 tsp salt

    * 1/4 tsp pepper

    * 100 ml cooking oil

    * 1 onion chopped

    * 1 bell pepper chopped

    * 1 cup quoterd mushrooms

    * 2 pkts Teriyaki sauce mixture ( you can make your own, by mixing, soy sauce, rice win, saki, oysin sauce and corn flour)

    DIRECTIONS

    ~ prepare pasta and Teriyaki sauce. Meanwhile, Sprinkle beef with salt and pepper. In a large skillet, heat 3 tbsp oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings.

    ~ Stir-fry vegetable and mushrooms in remaining oil 3-5 minutes. Return beef to pan. Stir in pasta and sauce mixture.

    You can make your own Teriyaki sauce at home instead of buying.

    2 – GRILLED RIBEYE AND DARLIC BLUE CHEESE MUSTARD SAUCE

    This simple steak gets a big flavor boost from two of my favorites : mustard and Blue cheese.

    INGREDIENTS

    * 1 cup half and half cream

    * 1/2 cup Dijon mustard

    * 1/4 cup plus 2 tsp is a rumbled blue cheese, divided

    * 1 garlic clove, minced

    * 500g ribeye steak 11/2 inches thick each

    * 1 tbsp olive oil

    * 1/4 tsp salt

    * 1/4 tsp pepper

    DIRECTIONS

    ~ in a small saute-pan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.

    ~ meanwhile, Sprinkle salt and pepper on steak. Heat up a skillet drizzle oil and grill steak 3-4 minutes each side or until meat reaches to your desired doneness. Remove from grill to plate. While sauce is reduced by half, pour over steak top, with remaining 2 tsp blue cheese, salad and enjoy.

    3 – PESTO RICE-STUFFED CHICKEN

    Juicy stuffed chicken is perfect for basil fans, but I’ve just as easily used shredded cheese in place of pesto.

    INGREDIENTS

    * 3/4 cup instant rice

    * 1/2 cup chopped seeded tomato

    * 1/4 cup prepared pesto

    * 1/8 tsp salt

    * 4 boneless chicken breasts (6 ounces each)

    * 2 tbsp oil divided

    DIRECTIONS

    ~ preheat oven to 375°. Cook rice according to packaging. In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each breast. Fill each with 3 tbsps rice mixture; secure with toothpicks.

    ~ in a large skillet, heat 1 tbsp oil over medium-high heat. In batches, brown chicken on each side, adding additional oil as needed. Transfer to greased try, then back.

    ~ Bake for 18-22 minutes or until chicken it’s done. Dish ard toothpicks before serving.

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  • 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 sure you are aware of all the customer service issues–good and bad – – and address them promptly and completely.

    THE FIRST IMPRESSION

    Hire hosts and hostesses who will make your guests feel welcome as soon as they walk into your restaurant by greeting them and informing them how long they may have to wait. Once seating is available, your host ore hostess should guide your customers to their seats, letting them know their server will be.

    POSITIVE AND PROMPT SERVICE

    Prompt and courteous service in the restaurant industry is critical to your establishments success and your reputation. Train your serving staff to treat the restaurants guests with the treatment they expect when out for a night of fun spending their hard-earned pay.

    COURSE CORRECTIONS

    Correcting mistakes in your restaurant is critical. If food is late making it to the table, or if one of your servers picks up the wrong order and delivers it by mistake, you and your staff should politely and quickly make the correction.

    Most of the time, customers appreciate your honesty and willingness to take care of their order.

    NEAT, CLEAN, SAFE AND ATTRACTIVE

    Customers want to eat in a clean, safe and well-kept establishment, so make sure you consistently attend to this critical part of customer service.

    WHAT IS ENTAILED IN RESTAURANT OPERATIONS?

    Restaurant Operations are about much more than food. Successful restaurants design operations aimed at pleasing customers, making a profit and avoiding potential crises such as food poisoning.

    PURCHASING

    A restaurant must have inventory on hand to prepare menu items that customers order. Stocking a restaurant kitchen can be a tricky dance. On the one hand, you need to have ingredients available to prepare every item on your menu, even if nobody has ordered it for a week.

    PREPARATION

    Restaurant food preparation operations involve developing systems for cooking and serving each item on the menu, and also making changes and adaptations for special requests or allergies.

    SERVICE

    Successful restaurant service involves attentiveness as well as cognizance of customers’ boundaries. A hostess should greet customers as soon as they arrive and seat them as soon as possible and servers should aim for standards regarding timing to take drinks orders and then follow up with subsequent parts of the service routine.

    THE TYPES OF RESTAURANT EMPLOYEES

    For an eating establishment to run properly, serverl types of restaurant employees are required. Although the number of employees can vary based on the type and size of restaurant, the general type of employees remains consistent.

    MANAGEMENT

    A chain of restaurants or a franchise can have a general manager to oversee the operation and ensure the quality of food is consistent throughout the restaurants, while a smaller restaurant can have a manager with the same job.

    CHEF

    All restaurants require a person in charge of cooking the food. In a fine restaurant, this person is the head chef, while in a fast-food chain, it may be the head cook.

    The chef normally has more in-depth duties as a fine restaurant contains many courses requiring additional kitchen help, such as pastry or sous chefs. Both restaurants require kitchen staff.

    MISCELLANEOUS

    Two final employees in the restaurant chain are the cashier and the delivery person. As some restaurants deliver food to your door, the delivery driver is responsible to ensure the correct order is picked up and delivered to the right location.

    RESTAURANT CUSTOMER SERVICE GUIDELINES

    A restaurant is a service business that thrives on the referrals of satisfied customers. Those customers are satisfied by what they perceive as good food, reasonable pricing and high levels of service.

    Creating a memorable experience for clients is the responsibility of every employee in a restaurant, and all need to be trained on good restaurant customer service guidelines.

    PROFESSIONAL ATTITUDE

    The entire staff needs to have a professional attitude with each customer from the moment that customer walks through the door.

    PROMPTNESS

    Customers at a restaurant, unlike many other services businesses, are on a time table. They are hungry when they arrive, and the longer they are forced to wait to eat, the worse the experience gets for them. By the same token, when a restaurant customer is done, she wants to receive the bill in a timely manner.

    SUGGESTIONS

    Making suggestions on the menu items and the specials of the day serves several purposes. It informs customers of any specials may appeal to them that may not be on the menu.

    DISSATISFIED CUSTOMERS

    Restaurant personnel will, at some point, come into contact with dissatisfied customers for one reason or another. Some customers may not find the service prompt enough, while others may find the quality of food discouraging.

    Bring dissatisfied customers to the attention of management.

    SUPERVISOR

    The supervisor ensures that the wait staff and cooking staff complete tasks in a timely manner. He handles any problems that arise during the process.

    Looking to grow your business?

    Check out the next article on our website below..

    http://www.chefsideacafe.food.blog

  • WHY DO YOU NEED CULINARY SCHOOL?

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