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chefsthought | The rants and thoughts of a chef | chefsthought.wordpress.com Reviews
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The rants and thoughts of a chef
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March | 2011 | chefsthought
https://chefsthought.wordpress.com/2011/03
The rants and thoughts of a chef. Monthly Archives: March 2011. March 28, 2011. Can’t wait for this Wednesdays first gumboot dinner. It sold out just 2 days after our email was sent out! Really hoping this is the start of something special. For years you have seen the names on the menus, now you … Continue reading →. 8220;I’m a chef”. March 15, 2011. Why are you way out there? March 7, 2011. People keep asking me, why are you located were you are? Fraser Valley Food movement. March 6, 2011. March 6, 2011.
Total commitment from start to finish | chefsthought
https://chefsthought.wordpress.com/2011/11/01/total-commitment-from-start-to-finish
The rants and thoughts of a chef. WTF moment of the year! Perhaps even the last 7 years! 8220;Winterizing” the menu →. Total commitment from start to finish. November 1, 2011. Since we started this business we have changed, adapted and grown. One thing that has never changed is our philosophy of controlling the quality of products we serve from start to finish. What does this mean and how does it benefit you? We make it ourselves. No preservatives or artificial flavors! This year I caught the canning bug!
WTF moment of the year! Perhaps even the last 7 years! | chefsthought
https://chefsthought.wordpress.com/2011/10/11/wtf-moment-of-the-year-perhaps-even-the-last-7-years
The rants and thoughts of a chef. Total commitment from start to finish →. WTF moment of the year! Perhaps even the last 7 years! October 11, 2011. Well I was a professional. I replied saying it must have come to the wrong email address, we are the restaurant he reviewed on dinehere. But what I was really thinking was WTF! Oh, and by the way, we’ve been around for over 7 years and going strong so I think we are in it for “the long haul”! View the entire review at http:/ dinehere.ca/langley/seasonal-56.
“Winterizing” the menu | chefsthought
https://chefsthought.wordpress.com/2012/01/09/winterizing-the-menu
The rants and thoughts of a chef. Total commitment from start to finish. What’s on your plate →. 8220;Winterizing” the menu. January 9, 2012. Being a restaurant that focuses so much on local food, we are often asked what happens in the winter? Does your philosophy have to change? Well, I’m happy to say that with a little planning ahead it doesn’t have to change and you can support local in the winter! Note: When there is no way of accessing local products such as lemons and limes, we still take a local d...
Then and now! | chefsthought
https://chefsthought.wordpress.com/2011/09/29/then-and-now
The rants and thoughts of a chef. Our Feast of Fields experience. WTF moment of the year! Perhaps even the last 7 years! September 29, 2011. Up early this morning testing a french toast casserole for the Seasonal to Go freezer. As it is baking I find myself reflecting on how far we have come as business since we first opened. September marks 7 years since we first opened our doors to the public. It has been quite the ride and how things have changed…. The food scene has changed a lot as well. People ...
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Then and now! | Seasonal 56
http://www.seasonal56.ca/then-and-now
Skip to primary content. September 29, 2011. Up early this morning testing a french toast casserole for the Seasonal to Go freezer. As it is baking I find myself reflecting on how far we have come as business since we first opened. September marks 7 years since we first opened our doors to the public. It has been quite the ride and how things have changed…. The kitchen now is almost the size of the entire restaurant before. And the view? The food scene has changed a lot as well. People used to be fre...
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chefsthought | The rants and thoughts of a chef
The rants and thoughts of a chef. March 24, 2013. One of our producers was catering a wedding a few years ago. The couple had requested a pig roast, and as someone who produces great pork, they asked him if he would be willing to cater the event. Always wanting to share with others his great product, he said yes. During the course of the evening, the bride approached him and asked; “don’t you feel bad killing that pig? March 14, 2013. What is the toughest thing about owning a restaurant? Most do well for...
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Welcome to Chef Sticks! Heat Control and Cooking Time. Over Crowding the Pan. Searing, Maillard Reaction and Deglazing. Three Ingredients for Sucess. Five Senses in Dinning. Premade Sauces vs Homemade Sauce. Environmental Affect on Perception. Recipe, Measurement and Cooking TIme. Eggs, Bacon and Waffle. Japanese Curry Complete Meal. Healthy Chipotle Tomato Chicken. Sweet Peppers Bulgogi Chicken. Authentic Red Thai Curry. Hello Kitty Tin Hard Candy. Marukawa Variety Bubble Gum. Authentic Red Thai Curry.
Chefstidningen |
HR- och ledarskapsmagasin för akademiker. Miriam Swärdh har gått Ikeas interna ledarskapsprogram. Ikea-chefen: Vi rekryterar aldrig för bara en position. På Ikea byter alla chefer plats efter tre till fem år. Målet är ökad kompetens och förståelse och ett mer effektivt företag. Kl 09:49, 12 Mar 2018. Foto: Illustration Björn Öberg. Ingen frågar när medarbetaren vill gå i pension . fast slutet närmar sig. Ny forskning: Chefer duckar för pensionsfrågan. Kl 08:57, 8 Mar 2018. Kl 12:44, 6 Mar 2018. Lyssna på...
