November 22, 2016

A article on understanding how to figure out accurate cost of goods, where inventory plays into this, and what to look for on your profit and loss statement.

July 2, 2016

Freelance Chef

Proper food safe handling procedures for soups, sauces, or stocks in professional kitchens and restaurants.

May 28, 2016

Freelance Chef

We all know how important inventory is. It is in fact a Chef's report card at the end of the month. It is really the only true unbiased statistic you will get to tell you how well you are running your kitchen. It simply tracks if you are getting the proper profit behin...

April 25, 2015

Freelance Chef

Living on the west coast in the second largest city in Canada, one of the biggest controversies in the food service industry is Wild or Farmed .  We are talking about British Columbia’s sovereign animal, the salmon. For years plates around the world have hosted many wi...

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