WeAreChefs

All Blog Posts (335)

need assistance on business tactics

The fact being i was almost finished with my business tactics and my computer decided to hate me and shut down, after hours of open heart surgery on my computer i've decided to pull out the organs and put them in a new body, but either way i was at a stand still on my tactics for my business plan so i can finally present it to the banks and open up my restaurant...i don't know if i should break even or go beyond, i have the skills and i have the customers but i don't have the money yet, not t

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Added by Dimitri.C.Lestenkof on September 2, 2010 at 7:56pm — 1 Comment

What Does It Take to Become a Pastry Chef?

Do you like making pastries? Are you proud of your creations? Do you have people exclaiming their delight over your creations? Have you subscribed to many pastry chef newsletters? Do you have numerous cookbooks? Have you considered making a career out of making pastries? You know, you really should. Do not just consider it. Do not just toy with the idea. Go for it!

Starting a Career as a Pastry Chef

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Added by ChefBlogDigest on September 2, 2010 at 6:56pm — No Comments

Read Fall Sizzle

Read the fall issue of Sizzle, ACF

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Added by Leah Craig on August 31, 2010 at 1:24pm — No Comments

We change lives through education. The Department of Education (DOE) has proposed rules that could …

We change lives through education. The Department of Education (DOE) has proposed rules that could limit access to programs at our school. As you know, these programs help prepare culturally diverse and traditionally underserved students for meaningful careers.

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Added by Garry Waldie M.Ed. on August 30, 2010 at 4:45pm — No Comments

The Power of podcasting

Chefs,
Do you have a podcast
Check out Cooking for Cooks my podcast @ Http://www.Northwestchefs.com.
I could use some feedback
Have a great week

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Added by Scott Stokes on August 28, 2010 at 3:33pm — No Comments

Managing Seminars / workshops

Besides the required " supervision refresher course" more management focused sessions would be helpful during conferences and conventions.

Managing people is what we do...food is what allows us to do it.

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Added by Dennie Streeter Veasey on August 22, 2010 at 5:22am — No Comments

"What's New"

it was great to see so many friends and collegues a few weeks ago in California.

During the Academy Fellow's meeting in Anahiem I was nominated for the position of Vice-Chair of the American Academy of Chefs, an honor and a thrill, to say the least.

I can and will promise all Academy fellows' that I will uphold the traditions of the AAC to the best of my ability. Having served the ACF in my Chapter, as a national and regional officer was an honor but to be a part of the histr… Continue

Added by Mark Wright on August 18, 2010 at 5:35pm — No Comments

My Summer Externship

Week 7 came and went so fast that I hardly time to even think about this week’s post, but here it goes

As I mentioned in my last post, I was able to start picking shifts in stewarding to h

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Added by Robert LeRoy Fager on August 14, 2010 at 7:30pm — No Comments

My Summer Externship

We are now at the midpoint of my summer externship. As of now, both my week 5 and mid point performance reviews are in and both are quite complimentary. Both Sous Chefs and the Lead Cook at Casey’s have all indicated that I have met and exceeded expectations. The Executive Chef however has taken exception to those raving reviews by saying that while I have “certainly met expectations” I come short of “exceeding e

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Added by Robert LeRoy Fager on August 10, 2010 at 7:51pm — No Comments

My Summer Externship

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Added by Robert LeRoy Fager on August 5, 2010 at 1:05pm — 1 Comment

I'M LOOKING FOR SARON PAPER FOR TRACING PATTERNS, IF SOME CAN HELP ME FIND SOME PLEASE E-MAIL AT , d…

I'M LOOKING FOR SARON PAPER FOR TRACING PATTERNS, IF SOME CAN HELP ME FIND SOME PLEASE E-MAIL AT , dave_wiggs@yahoo.com THANK YOU DAVID W.

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Added by lisa wigginton on August 2, 2010 at 12:41pm — No Comments

starting a new

I'm currently working on a business plan to start an alaskan style restaurant out in palmer but running into snags here and there, i would'nt suppose anyone would want to donate any money to the ficus ^_^

Arghhh!! How am I supposed to set up a restaurant in a different town im living in especially when i don't have the money for it yet and i can't get the money until i can find a place to set up and the places that i want to set up with won't give me a confirmation until i have the mon

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Added by Dimitri.C.Lestenkof on July 28, 2010 at 7:37pm — 2 Comments

Come Back

Good news indeed. Christmas has always been slow for us here on the Strip. However, our convention bookings are indicating better than last year and that starts in the middle of September. Good luck and thanks for keeping me posted on your progress. Continue

Added by David Simmons CEC on July 27, 2010 at 5:33pm — No Comments

someone can do me a favor ?

Dear Sir, Please I am looking for any available position of Hotel/Resort or Restaurant executive chef, sous-chef, chef de cuisine. I bring to your attention that I am a

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Added by martin yoba on July 21, 2010 at 5:54am — No Comments

First Auguste Escoffier School of Culinary Arts:United States

Culinary School of the Rockies Acquired By Triumph Higher Education Group

July 6, 2010 11:44 AM EDT

Triumph to Develop Auguste Escoffier School of Culinary Arts, Keep Local Focus

BOULDER, Colo

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Added by Mark X. Dowling on July 7, 2010 at 10:53pm — No Comments

Dessert Professional Social Media Coverage of the World Pastry Forum This Week

Cross-posted from Chalkboarder News

We’ve got a veritable flurry of social media content messaging happening over the next seven days from our client Dessert Professional Magazine.

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Added by Jeffrey J Kingman on July 2, 2010 at 12:57pm — No Comments

The end is near.

It looks like the recession is coming to an end. The summer is here, I have added back two more cook positions and in sales we are beating last year. I know that we will not move forward as we were three years ago, but it is nice to have things getting back to normal. This recession has changed the way that we all do business. I believe once we are on the other side of the recession we all will be leaner and meaner (in a good way). Continue

Added by David Simmons CEC on July 1, 2010 at 3:06pm — 2 Comments

Minnesota Food Manager Certification Courses

Upcoming Minnesota Food Manager Certification Courses and Exams offered by the Hospitality Careers Training Center.

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Added by Martin Pemberton on June 30, 2010 at 11:11am — No Comments

sourdough starter

I just started my first wild yeast fermentation for sourdough bread 5 days ago, Friday, June 25 - so far everything is working out really well, will be ready to bake a loaf Friday, July 1. Well actually didn't get to make the bread friday, refreshed the barm and the made the starter dough for the sourdough bread, will be baking either saturday nite or sunday? Continue

Added by Denise Cauvin on June 30, 2010 at 7:30am — 1 Comment