La Fattoria
** Rusty Pelican **
** CIA Pro Chef **
Culinary Pro
** Chefs Resource **
Gourmet Sleuth Gram Calculator
** Google Translate **
** Restaurant Owner **
* Toast Tab Kitchen Slang *
Culinary Math
Butchers Yield

Culinary Institute of America CIA

** CIA Pro Chef **
CIA Technique Healthy Cooking
CIA Recipes

Institute of Culinary Education ICE

ICE

Escoffier

Menu Development

Professional Formal Training

Formal Training Professional Chef
American Culinary Federation (ACF Chefs)
To become a chef, there is no formal education required and most work their way up from lower level kitchen positions.
To become a chef, there is no formal education required and most work their way up from lower level kitchen positions.
** American Culinary Federation (ACF Chefs) Resources**
** American Culinary Federation (ACF Chefs) Recipes **

Masterclass

Thomas Keller

La Cocina Italiana

La Cucina Italiana

Bon Eppetit

YT Channel

Epicurious

Epicurious

Language

Basic Italian
Basic Spanish
Fluentu Basic Spanish

Knife Skills

** Culinary Pro Knife Skills **

General Food Blogs

La Cucina
Food Wishes

Eately

Eately Eately Meats

Overall Operation

Equipment

Globe Equipment

Front of the House (FOH)

Wait Staff
Bus Staff
To Go - Take Out
Point of Sales (POS)

Bar

Back of the House (BOH)

Menu and Recipe Development
Systems, Vendors, Prep/Build Sheets, Etc
Equipment
Staff
Training
  • Health and Safety

    • Business and Management

    Admin, Book Keeping

    Marketing

    Tools and Resources

    Tools and Resources







    Productivity

    More Productive Daily
    Grit

    Systems vs Goals

    Systems
    Create Habits
    Deliberate Practice










    Culinary Consulting Food Cost

    That which is in the Best Interest of the Business!!

    Food Cost

    1 Units of Measure and Unit Conversions

    1.1 Measurements Used in the Professional Kitchen

    When measuring ingredients in the kitchen, you measure by weight (gravitational pull) or by volume (a defined amount of space). The focuses of this chapter are (1) the formal standards by which ingredients are measured in the professional kitchen and (2) converting quantities from one unit of measure to another. There are two commonly used systems of measurement: the U.S. customary system and the metric system. The metric system, which is formally known as the Système International d’Unités (SI), is the most prevalent standard across the globe. Both SI and U.S. customary unit standards will be discussed in this text. Care has been taken to pare down the amount of information to manageable quantities for the emergent professional. Over time you will expand your knowledge base past the contents of this resource. The Culinary Institute of America (CIA). Math for the Professional Kitchen (p. 2). Wiley. Kindle Edition.

    Escoffier Measurements | Culinary Pro Culinary Math | Webstaurant Measurements

    1.2 Converting Units of Measure Within Weight or Within Volume

    Webstraunt Cooking Conversion Chart | Culinary School Conversion | Omni Calculator
    National Weights and Measures NIST








    Executive Chef

    ** Culinary Pro Mis En Plac ** | ** Mis En Plac ** | Mis En Plac NPR
    ** Bon Appetit Mis En Plac ** |
    ** Intro to Mis En Plac PDF ** | Chef ~vs~ Executive Chef
    Executive Chef

    Also called the Head Chef, this is the chef responsible for overseeing all kitchen operations. Simply put, the Executive Chef is the boss of the kitchen. This position is generally filled by somebody with 10-15 years of restaurant and management experience and they work from the opening of the restaurant until closing time. So if this sounds like your dream job, prepare to basically live in the kitchen and work your way up to it. Responsibilities include: - Planning menus - Supervising activities of the sous chefs, other chefs, and other cooks - Recruiting and hiring the kitchen staff - Planning employee schedules

    Responsibilities include: - Planning menus - Supervising activities of the sous chefs, other chefs, and other cooks - Recruiting and hiring the kitchen staff - Planning employee schedules
    What it Takes to be a Chef Escoffier | Types of Chefs
    Escoffier Chef Auguste Escoffier
    Manage Your Time as a Chef | Books to Read

    Food Quality

    Staff

    Training

    Menu Recipe Development

    Seasonal Winter Spring Summer Fall Local Harvest's Sustainable Wild Fresh
    Menu Recipe Development, Costing, Training, Implementation
    ** Blog Typsy Menu Development ** | Menu Development and Design | Developing a Dish
    Catering Menu Ideas

    Kitchen Space Limitations

    There is never enough space in a professional kitchen so you must get used to working in close quarters. Everyone is vying for space and chefs can get territorial when it comes to their work space. This is where working efficiently and economically will be to a cook’s advantage. Don’t spread out and take over someone else’s space. Always clean up after yourself and don’t leave a trail of leftover equipment or unclean areas after you finish a prep. Make sure you return communal equipment or food items like herbs and spices to their proper location so the next person can easily locate it.

    Food Stations and Equipment

    Pasta

    Pasta 6 Burners and Oven
    Pizza Prep Under cooler upper 12 @ quarter pans

    Shot Caller ~ Calls Orders

    Saute 6 Burners and Oven
    Pizza Prep Under cooler upper 12 @ quarter pans
    Broiler
    Salamander
    Refers 2 Dairy Produce Backup Prep Meats Seafoods
    Pass-Out ~ Expediter
    Cold
    Apps Station
    Proteins
    Starch Pasta ~ Potato
    Veg
    Plating
    Hot Plates HOT! ~ Oven
    Cold Plates COLD! ~ Freezer
  • Meat

    • Pork

    YT Pork Fabrication
  • Seafood
  • Poultry
  • Dairy

    • Cheeses

    ** La Cucino Stracchino ** |
  • Dry Goods
  • Specialty
  • Nuts
  • Baking
  • Desserts
  • Espresso
  • Paper Products

    • Spaces

  • Dish
  • Coolers
  • Dry Goods Storage
  • Chemicals Cleaners Sanitizers
  • Dumpster

    • .blockquote

    Pizza

    ** Caputo Flour ** Pizza Dough Recipes |

    If your not making Mistakes...You NOT Trying HARD ENOUGH...Trying New Things

    Expect What You Inspect

    Date, Rotate, Consolidate

    Systems

  • Prep Sheets
  • Order Guides
  • Vendors
  • Inventory Sheets
  • Recipe Bible








    • Great Recipes

    ** Eataly Tagliatelle Bolognese **







    Kitchen Design and Workflow

    ** Restaurant Kitchen Design and Workflow **

    Overview to yadyada

    Issues
  • !! Max Rush Uses up Saute Pans and time to Get Back and Traffic in doing so. No real space for spare pans for weekends, perhaps clear all clutter to make space for weekend use??
  • Bottleneck, cross-over, collision
  • equipment utilization
  • clutter
  • Potential Solutions

    Pizza Prep Tables, 9 pans as opposed to quarter pans. Friday and Saturday Hammer Time: Bain Marie of 4 to 6 Sauces on Back Burners, quarte to sixth pans main mother sauces for 4 hours, just to get over the hump

    Remove some un needed equipment just during service? Where to store out of the way?

    Equipment

    Cartouche

    Health Department

    Safety

    Resources

    CIA Foodies | Mulino Caputo Flour

    Industry

    ** Executive Chef Culinary Schools Organization**

    Translations

    Google Translation

    Pranza ala Italiana = Have lunch at la Italiana

    per cominciare = To Begin

    Recipes by Category

    Pasta

    ACF Pasta | Entre | Fresh Pasta
    Schiaffoni | Cavolfiore | Cavatelli
    Master Class Thomas Ketter Cavatelli
    Tagliatelle | Paccheri
    Master Class Thomas Ketter Linguini

    Beef

    ** YT Bone Appetite Half Steer Butchery ** | NY Beef pdf | Cuts
    ** Chefs Resources Cuts of Beef **

    Pork

    Guanciale

    How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit

    Bon Appetit Pork Butchery

    Veal

    USDA Veal Grading | Veal Fabrication | ** YT Frenched Veal Chops **

    Lamb

    Seafood

    Fish

    How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit

    Whole Tuna Butcher

    Chicken

    Prosciutto Wrapped Chicken |

    Pizza

    Sauces

    Starch

    Veg

    Dessert

    Salumi

    ** Eately Salumi Formaggi **

    Backup Limitations

    Prep List

    Inventory Forms Sheets

    Master Bible Recipe Book

    Station by Station Set up list

    Cold Station







    culinaryclassics.org

    Cooking and Equipment A - Z. Claires, Rusty Pelican, Rainier Grill, and All other experiences shared. Into YouTube, Explainer Videos, Etc..

    lafattoria.org

    Gardening A - Z Small Market garden, and Equipment, Methods, etc..ala Curtis Stone

    kids-coding-camp.com

    Scratch and next steps simplifies explainer videos focused on ages 7 to 15 ??

    * Scratch mit edu * | Woof JS Next Steps after Scratch | JavaScript for Kids Book
    Khan Academy PJS |
    kids-cooking-camp.com

    Kids cooking explainer videos focused on ages 7 to 15 ??

    Other Ideas Concepts

    Widget, Gadget, App for Business Operations, Project Management, Forms, JavaScript , Web Dev Functionality, Useful Tools for Business

    Point of Sales (POS)

    Squareup Food Cost Library |

    Systems, Food Cost, Yields, Menu Price,

    ** The Culinary Pro Culinary Math ** | Convert Ounces to Grams|
    Standardized Recipes

    Most kitchens use recipes to a certain extent, some more than others. Standardized recipes are important to foodservice operations because they provide consistency and uniformity. These recipes are usually developed, and food costs are calculated by the chef or culinary team, to suit the needs of the operation and to determine selling prices. Standardized recipes include yield, portion size, ingredients, portion cost, and menu price.

    Recipe Conversion Terminology

    Although ingredients can be purchased for use in portion control applications, most ingredients need some processing and therefore require terminology to express their state of process. Fresh produce and meats are often referred to as-purchased (AP) or as-purchased quantity (APQ). Once trimmed or processed the product is referred to as the edible portion (EP) or edible portion quantity (EPQ). Learn to recognize these abbreviations and use them when calculating production needs or food costs.

    ** Chefs Resources Prep Sheet **
    BLS

    Average Retail Food and Energy Prices, U.S. and Midwest Region