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Joe Dunbar
  • Male
  • Fairfax
  • United States

Joe Dunbar's Friends

  • Vaughn Trannon
  • Abdul Rehman Qureshi
  • John Sawyer
  • Donato Coluccio CEC
  • Domenic Battistella
  • John McGrath
  • Frances Burnett CMB, CEPC, CHE
  • Martin Heuser
  • Randy Lyon, CC

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Profile Information

Company or Personal Website:
http://foodcostcontrol.blogspot.com
What is your favorite recipe creation?
Red Snapper Veracruzana
When did you enter the Culinary Profession?
1970
Who is your favorite Musical Artist?
Carlos Santana
What is your favorite TV show?
Lidia's Italy
If you could have dinner with any three people who would it be and why?
My 3 brothers. We always have a great time when we go out together. Paul's an Executive Chef and the rest of us love to cook.
What is your favorite Culinary Web site?
http://www.accidentalhedonist.com

Joe Dunbar's Blog

Basic Recipe Costing - Part 1

You may have lots of cookbooks, proprietary recipes, books with food yield statistics, market data, shopping lists, inventory count sheets, supplier quotes, product mix reports, quarterly tracking reports and other documents. A professional recipe model should be designed to integrate all of this useful information. The person working on this project needs to wear many hats: purchasing agent, steward, prep cook, line cook, and chef.



Rather than using a cookbook approach, start with… Continue

Posted on August 16, 2009 at 8:54pm — 7 Comments

Comment Wall (2 comments)

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At 11:12pm on January 2, 2009, Frances Burnett CMB, CEPC, CHE said…
vcards?
I agree, SL can be really mesmerizing, it's hard to get out of it once your in, and oh (like Dr. Seus) the possibilities!
At 8:44pm on January 2, 2009, Frances Burnett CMB, CEPC, CHE said…
Hey there!
Just joined, Been to SL any lately? I've had to focus on a few other- time consuming-jobs, I should bew back in SL in about a month with full force! By the summer I will be opening a sim with all the F&B frills for the students. Want to emulate some games (something like Ohio State Univ. nutrition sim) but having to do with food management and menu developement, any ideas?
Have a great New Year
 
 
 

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