| Subject | Date Asked | Expert |
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| ideal no. of waiters | 7/12/2006 | Aaron Allen |
Q: i want to know what's the ideal no. of tables per waiter per hour or per day?
A: Typically the number of servers various depending on the scale and style of service. In casual ...
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| Substitution | 6/6/2006 | Chef Wendy Perry |
Q: What can I use in place of tomatoe sauce/tomatoe paste? What else can I use instead of cilantro?
A: A substitute would depend on the recipe and what you're making. I suppose there could be various ...
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| PERSONAL CHEF | 5/18/2006 | Chef Wendy Perry |
Q: I WANT TO BECOME A PERSONAL CHEF, AND HAVE BEEN DOING EXTENSIVE RESEARCH ONLINE. MOST PROGRAMS ...
A: As CoFounder and previous owner of Personal Chefs Network, I assure you that making an investment in ...
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| should or shouldnt?? | 11/3/2005 | Aaron Allen |
Q: my question is...I have had a very successful seafood restaurant for 10 years now.my girlfriend who ...
A: Partnerships can be very messy. We see a lot of restaurants devestated by partnerships. The ...
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| waitress procedure | 9/22/2005 | Aaron Allen |
Q: I have a waitress who was asked by a customer to take "to go" order. The waitress who was out of her ...
A: I recommend giving the waitress that had the station a tip of 15% so she does not feel cheated. Let ...
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| chocolate and sugar sculptures | 3/21/2005 | Chef Wendy Perry |
Q: i'm in 6th grade when i grow up i want to be a baking chef. i'm doing a paper in school on the ...
A: I'm sorry I can't answer your questions, but I simply don't know the answers. I don't like to bake ...
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| Freezer Burn | 3/11/2005 | Ginger Moreno |
Q: My question concerns "freezer burn". When I purchase "family packs" of pork/beef or 5 lbs. of ground ...
A: Well, our family goes to Sam's and COSTCO and I had the same problem until I discovered that if you ...
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| Freezer Burn | 3/11/2005 | Chef Wendy Perry |
Q: My question concerns "freezer burn". When I purchase "family packs" of pork/beef or 5 lbs. of ground ...
A: Anytime air can get to your food you are going to get freezer burn. You can try wrapping first in ...
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| Centralizing Purchasing Responsibilities | 1/8/2005 | Aaron Allen |
Q: Mr. Allen, What are your thoughts on what are the advantages and disadvantages of centralizing ...
A: However, this is outside of my core area of consulting - namely restaurant marketing and revenue ...
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| Resturants in the U.S. | 12/7/2004 | Aaron Allen |
Q: Mr Allen, This is my last qustion, again I hope your unique expertise can help. How can I find out ...
A: The New York Restaurant Association can provide you with a count of restaurants in NYC. Last count ...
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| 200 most important Chefs | 12/7/2004 | Aaron Allen |
Q: Mr. Allen, I'm doing research for a paper and hope you can lend your expertise. How are today's ...
A: Derek, "Most important" chefs is not a distinction. There are, of course, several accolades and ...
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| Restaurant marketing ideas? | 10/17/2004 | Aaron Allen |
Q: I have opened a new restaurant in Bangkok, Thailand serving Continental Thai Fusion Cuisine. We ...
A: We are working with restaurants across the United States and have several that had similar ...
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| college? | 8/21/2004 | Aaron Allen |
Q: my name is Alyssa. I'm 16 years old, and I was wondering how many years of college I am going to ...
A: I would recommend contacting the state restaurant association for your state. You can locate them ...
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| Making Cakes | 4/9/2004 | Chef Wendy Perry |
Q: I love cooking in my spare time and i always make special cakes for my family, that that really ...
A: This is my FAVORITE cake. It's real easy to make and everybody loves it. I hope you do too. If ...
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| making a cake | 4/9/2004 | Ginger Moreno |
Q: I love cooking in my spare time and i always make special cakes for my family, that that really ...
A: Though baking is not something I am really excited over, I do have a simple, wonderful cake that ...
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| Corn starch on wings | 4/5/2004 | Chef Wendy Perry |
Q: First, I wonder if you could offer some advice. I am frying chicken wings using a coating of just ...
A: I've never heard of battering wings in only cornstarch so I can't help with that. Please drop me an ...
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| Opening a Bakery | 9/18/2002 | Gino Martorana |
Q: I am trying to establish a business plan for a new bakery that I wish to start. I am unable to ...
A: I would first like to applaude you for the courage to begin a new venture. Now, the way to start to ...
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| Italian Resturant food cost | 2/23/2002 | Gino Martorana |
Q: What is the average food cost for Italian resturant as a % of sales. I need to calculate if I did ...
A: It's is smart of you to start with the food cost, it is one two things that you can control, ( the ...
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| Personal Chef? | 10/11/2001 | Ginger Moreno |
Q: I am a Puerto Rican woman. I have been cooking since I was 12 years old. I do not have a formal ...
A: Honestly you do not need a "formal" education to be a personal chef. However, you do need a lot of ...
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| herb oils? | 4/23/2001 | jp |
Q: Any such thing as herb oil for cooking,if so how do you make?THANKS
A: Herb oils are best when they are infused. Place desired oil in a sauce pot,(olive or a soy blend ...
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| Getting Started (on-the-side) | 4/14/2001 | Candy Wallace |
Q: Candy -- My husband is interested in getting into the personal chef arena. He currently works ...
A: Many people like your husband are considering the Personal Chef industry as a second career. The ...
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| Apprenticeship??? | 3/23/2001 | Chris Walsh |
Q: I'm currently working as an assistant-supervisor cook for the staff cafeteria in a 4 diamonds hotel. ...
A: This is a very serious question which I can only give you some guidence and no real awnsers as I ...
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| Career move | 3/9/2001 | Dennis A. Duck |
Q: I am a 2nd year student of Hotel and Restaurant management. Currently I am a waitress at a small ...
A: Sandra: I am not certain if you mean a Party or Event coordinator as in catering, i.e., hotels, ...
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| Front and Back Knack | 2/27/2001 | Dennis A. Duck |
Q: Help! I have been searching for a text that will give me the run-down of all the staff positions ...
A: Cynthia: I am currently traveling (forgot to take myself off the availablility list at ...
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| Ageless Debate | 2/26/2001 | Dennis A. Duck |
Q: I have been in the restaurant trade all my life here in South Africa. I am currently Operations ...
A: Mr. Flanagan: Your question revolves around what are generally considered two distinctly ...
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| Cooking Methods | 2/19/2001 | Dennis A. Duck |
Q: I am looking for information on the advantages and disadvantages of the different cooking methods ...
A: Leizl: The advantages and disadvantages of the different cooking methods really depends on what ...
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| Looking for a Culinary Mentor | 1/17/2001 | Chef Wendy Perry |
Q: I am a 35 year old professional ready to make a career change...my background is in quality ...
A: I am not familiar with the school you are asking about nor professional culinary training. I do ...
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| opening a bar/restaurant | 1/15/2001 | Chris Walsh |
Q: I am 26 years old graduating student thinking about opening a bar/restaurant in Southern California. ...
A: Hey Evan, This is a pretty extensive question and one a bit outside my expertise but I will try to ...
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| opening a bar/restaurant | 1/15/2001 | Dennis A. Duck |
Q: I am 26 years old graduating student thinking about opening a bar/restaurant in Southern California. ...
A: Evan: Please tell me you are graduating from a field that does not deal with restaurants : ) ...
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| Cooking with dried tomatoes & mushrooms | 1/13/2001 | Chef Wendy Perry |
Q: Every once in awhile, I see a recipe that calls for dried mushrooms or dried tomatoes. My question ...
A: There are times when you would want to used these dried products. Many times a recipe will call for ...
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| online ordering of Food et al.. | 1/2/2001 | Dan Scheffki |
Q: Can you recommend a reputable food dist co that we can order food and supplies via the web with? ...
A: Brian; I'm not familiar with very much in the way of "internet based" food and food ...
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| spice measure | 12/6/2000 | jp |
Q: Could you please tell me what 1 spice measure of Ginger would be equal to? My son has this project ...
A: Renee': A spice Measure depends on what you are using it for, it is a more technical way for saying ...
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| a stupid question | 11/30/2000 | Chris Walsh |
Q: I was just pondering. Well, I have a phobia to going to non fast food restarants. When you go to ...
A: I am not certain that there is a standard policy for this type of problem as it is a rare one. ...
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| Recipe | 11/26/2000 | jp |
Q: Could u give me a 4 course meal for a business dinner. Recipe preferred if not that's ok Also a ...
A: April: I am sorry for the delay. Appitizer: Chilled Stone Crab Claws w/ Romalade & cocktail Sauces. ...
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| Started | 11/13/2000 | Chris Walsh |
Q: Im only 16 but I know I want to be a chef I already have two culinary art schools in mind but I ...
A: I too was interested in being a chef at an early age, I started in the business when I was 16 also. ...
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| Unique question, have you ever heard of dango? | 10/12/2000 | jp |
Q: I didn`t know where to ask but you seem to know quite a bit about food. I`m sorry if this might ...
A: Emily, Some of the more Obscure Asian item are priced differently throughout the nation. Your best ...
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| recruitment agencies | 9/24/2000 | Dennis A. Duck |
Q: I am currently seeking a new challenge as Assistant Food & beverage in an internationally renowned ...
A: Laurent: I use several sources when looking for folks. Kind of the shotgun effect. I have found ...
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| Starting My Own Personal Chef Business | 8/16/2000 | Candy Wallace |
Q: I am indeed interested in becoming a personal chef. I`m starting at the California Culinary Academy ...
A: and congratulations on your acceptance at CCA. It's an outstanding program and you will be in good ...
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| College Education | 8/13/2000 | Chris Walsh |
Q: I am a sophomore at a university in Kansas. I have recently decided not to pursue my current major ...
A: Vanessa, I believe your first option is the best. In this day and age, chef/owners really have the ...
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| Certified Cook | 5/15/2000 | Dan Scheffki |
Q: I was wondering if you could tell me what all would be involved in becoming a certified cook. I will ...
A: Cindy; I'm not sure exactly what your boss is referring to as far as being a "certified cook". ...
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