makingmybones.blogspot.com
Making My Bones: All over the place
http://makingmybones.blogspot.com/2010/02/all-over-place.html
Making my bones in a restaurant and life. Friday, February 5, 2010. All over the place. This blog entry, like most everything for me right now will be. All over the place. If I was to only choose a few of words for my life during the last part of this year they would be: Pressure, Inspiration, and Motivation. And like a good game of "Rock, Paper, Scissors" each word has its strengths and weaknesses. Let's start with the pressure. Or "What are we going to do to keep the customers coming back? The pressure...
makingmybones.blogspot.com
Making My Bones: June 2009
http://makingmybones.blogspot.com/2009_06_01_archive.html
Making my bones in a restaurant and life. Sunday, June 28, 2009. It's in your blood, now what? It's 3:45 am and I'm awake. My mind is racing. I can't stop thinking about salami, sausage, and panchetta. I try to roll over, get more comfortable, but the thoughts just go from tasting it to making it, from cooking it to selling it, from people enjoying it to the colors of the walls in which a dream Salumeria. Would be. Yeah, it's official. "It" has occurred. It's in my blood now. I was well into the restaura...
makingmybones.blogspot.com
Making My Bones: October 2009
http://makingmybones.blogspot.com/2009_10_01_archive.html
Making my bones in a restaurant and life. Saturday, October 17, 2009. La Porchetta (From www.Italianamericangirl.com blog Sept 09). I originally wrote this post for my friend's blog at. On September 23, 2009. This September marks twelve years since I first stepped foot onto Italian soil as a teenager looking to find my heritage. Little did I know that over a decade later I would just be scratching the surface. How do I compete with the big chain restaurants? How would I survive? The last year has been th...
makingmybones.blogspot.com
Making My Bones: Every Sauce Has Its Story
http://makingmybones.blogspot.com/2009/05/every-sauce-has-its-story.html
Making my bones in a restaurant and life. Thursday, May 21, 2009. Every Sauce Has Its Story. I was five years old when I was first invited by my father to participate in making "The Sauce", but let's back up a bit. 160;then you're best off skipping the paste). . It was in this preparation of "The Sauce" that I found myself captivated as a child. Like a magic potion it was prepared without measurement. The base ingredients added by sight and taste along with key words that just ...Shouts a distant voi...
americanchefconsulting.blogspot.com
American C.H.E.F. Consulting: January 2012
http://americanchefconsulting.blogspot.com/2012_01_01_archive.html
American C.H.E.F. Consulting. Our mission is to help our clients define, create and live their dream by sharing our culinary experiences, education, and passion for food.". Friday, January 27, 2012. Sirloin Products Recalled.Misbranding. Minnesota Firm Recalls Beef Sirloin Products Due To Misbranding and an Undeclared Allergen. 01/27/2012 05:39 PM EST. American C.H.E.F. Consulting. Recall of Salad Products. Firm Recalls Salad Products for Possible Listeria Contamination. 01/27/2012 06:24 PM EST. Green Va...
americanchefconsulting.blogspot.com
American C.H.E.F. Consulting: May 2012
http://americanchefconsulting.blogspot.com/2012_05_01_archive.html
American C.H.E.F. Consulting. Our mission is to help our clients define, create and live their dream by sharing our culinary experiences, education, and passion for food.". Wednesday, May 30, 2012. Chicken of the Sea recalls canned oysters processed in Korea. Chicken of the Sea has voluntarily recalled six product codes of oysters processed in Korea, according to a letter from the company. The specific UPC's under voluntary recall include:. Chicken of the Sea Whole Oysters 12/8 oz UPC 4800000267. The sci...
americanchefconsulting.blogspot.com
American C.H.E.F. Consulting: December 2012
http://americanchefconsulting.blogspot.com/2012_12_01_archive.html
American C.H.E.F. Consulting. Our mission is to help our clients define, create and live their dream by sharing our culinary experiences, education, and passion for food.". Sunday, December 16, 2012. Ocean Beauty Seafoods LLC is Recalling Smoked Salmon Products. December 14, 2012 - Ocean Beauty Seafoods LLC is voluntarily recalling 371 cases of ready-to-eat cold smoked salmon products because of possible contamination by Listeria monocytogenes. 4 oz Nova Salmon. 0 72840 01751 7. 0 73030 80368 2. The pote...
americanchefconsulting.blogspot.com
American C.H.E.F. Consulting: November 2012
http://americanchefconsulting.blogspot.com/2012_11_01_archive.html
American C.H.E.F. Consulting. Our mission is to help our clients define, create and live their dream by sharing our culinary experiences, education, and passion for food.". Tuesday, November 20, 2012. Toledo, Ohio market Recalls Kielbasa. WASHINGTON, Nov. 20, 2012. Stanley's Market Brands, LLC, a Toledo, Ohio. 41-oz white freezer paper wrapped packages, each containing 4 links of "STANLEY'S MARKET FRESH KIELBASA.". Bulk packages of "STANLEY'S MARKET FRESH KIELBASA.". The 10-lb bulk cases listed above wer...
makingmybones.blogspot.com
Making My Bones: It's in your blood, now what?
http://makingmybones.blogspot.com/2009/06/its-in-your-blood-now-what.html
Making my bones in a restaurant and life. Sunday, June 28, 2009. It's in your blood, now what? It's 3:45 am and I'm awake. My mind is racing. I can't stop thinking about salami, sausage, and panchetta. I try to roll over, get more comfortable, but the thoughts just go from tasting it to making it, from cooking it to selling it, from people enjoying it to the colors of the walls in which a dream Salumeria. Would be. Yeah, it's official. "It" has occurred. It's in my blood now. I was well into the restaura...
makingmybones.blogspot.com
Making My Bones: August 2009
http://makingmybones.blogspot.com/2009_08_01_archive.html
Making my bones in a restaurant and life. Monday, August 24, 2009. The times, they be a changing. So what's a guy supposed to do? I've got a restaurant that people enjoy, a good crew behind me, and for the moment the doors are open. I lay awake at night fighting it out in my head. Is this what I want to be doing? Should I pack up and move to a bigger pond where I know things are jumpin. Or do I stick it out as long as I can. Do I run a happy hour? How do I make it easier for them to keep coming in? Tell ...
