The Profitable Chef

Another great story about food waste in America.

Food insecurity / food waste | The Profitable Chef VATICANCITY : JUNE 2013 . Pope Fran­cis strongly denounced the cul­ture of food waste and com­pared wast­ing food to steal­ing from the poor. Also in June: The Envi­ron­men­tal Pro­tec­tion Agency stated that annu­ally, 133 BILLION pounds of food is tossed out in just the US...

FOOD WASTE IN AMERICA | The Profitable Chef I lived and worked in New­port Beach, Ca. for many years, always get­ting up lat­est at 5 am to be at work at 6 am. My day off was Mon­day and since my body was so used to get­ting up early, I was up early on Mon­day as well. My Mon­day rou­tine was to go to the local Ralphs Super­mar­ket at 6 am to...

After all, in the end it's about making a profit....

KNOWING COSTS/SALES | The Profitable Chef How does a Chef know if the kitchen is mak­ing a profit or if the kitchen is incur­ring losses unless the Chef knows !?

The BEST Chef not only knows they need to taste food, but also HOW to taste food.....

HOW TO TASTE FOOD | The Profitable Chef A pro­fes­sional Chef/Cook MUST taste food and MUST know how to taste food cor­rectly in order to get the best from tast­ing food.

Uncontrolled food waste can be a HUGE drain on profits! Here are quick and easy ways to avoid it.

EASY WASTE CONTROL | The Profitable Chef A pro­fes­sional Chef should fre­quently check the garbage cans right in front of the crew. The chef should also be instinc­tively attuned to exces­sive garbage dis­posal grind­ing noise and, at all times should use only clear garbage can lin­ers. ( clear trash bags ) These sim­ple basics can save f...

Creating new foodservice innovations can lead to great opportunities for publicity and profits.

HUNGRY FOR KNOWLEDGE | The Profitable Chef A pro­fes­sional Chef/Restaurateur should always be hun­gry for new food ser­vice knowl­edge. …Fol­low­ing new trends ?!?! The Restau­rant Busi­ness and the pro­fes­sion of Chef changes a lot and fast.

I always had enthu­si­asm and pas­sion for my work but the first time I real­ized how impor­tant my enthu­si­asm for my job was and how it trans­lated to my crew was right in front of my crew a few years ago....See more on my most recent blog....

THE PASSIONS OF A CHEF | The Profitable Chef I always had enthu­si­asm and pas­sion for my work but the first time I real­ized how impor­tant my enthu­si­asm for my job was and how it trans­lated to my crew was right in front of my crew a few years ago.— I pulled out a large Wear Ever roaster pan full of per­fectly cooked Osso Bucco and then, ...

Want to learn how to make meals that create lasting memories? Check out our latest blog, "A Six Month Meal."

A SIX MONTH MEAL | The Profitable Chef In Food ser­vice, many restau­rants depend onreturn busi­nessas a reli­able source of revenue. As mostreturn busi­nessis based on mem­o­ries of great food and service, it is imper­a­tive that restau­rants make cer­tain that every sin­gle time guests visit they get a great din­ing out expe­ri­ence t...

…WALKING YOUR KITCHEN. | The Profitable Chef The reli­gion of walk­ing your kitchen reli­giously is a must for oper­at­ing an excellent, safe and prof­itable kitchen. “ Edited excerpt from The Prof­itable Chef. Page 151.”

Build a food library in your mind.

A FOOD LIBRARY IN THE MIND | The Profitable Chef It is very impor­tant for chefs to know in their mind how ingre­di­ents and dishes taste like, inti­mately know what great food is, what makes food great,what not so good food is and tastes like, as well as what the con­di­tion of foods should be,the dif­fer­ent tex­tures, appear­ance, the cook­ing ...

Profits start with smart purchasing! Great tips for restaurateurs from The Profitable Chef.

SMART PURCHASING | The Profitable Chef Kitchen sys­tems must include pur­chas­ing sys­tems that are con­sis­tently up dated as food prices can change in a hurry. Remember, that every sin­gle food item that comes into the kitchen must be paid for even­tu­ally and that food is money, either in form of money com­ing in for food sold or mone...

Common Sense Solutions for Stacked Food Presentations

Stacked Food / Stacked Cooking. | The Profitable Chef For a few years, there is a style of plate pre­sen­ta­tion called stacked food. Some­times, also called “archi­tec­tural food pre­sen­ta­tion”. Food is stacked high on top of other food com­po­nents on the plate to cre­ate an out­stand­ing and highly visual food pre­sen­ta­tion that can be noticed...