Keep in Mind you have no had evidence to determine what your sales are and what the owner could afford to pay you yet.
But a Four million dollar operation in Manhattan, I'd think you should be around the $70,000 Mark, starting out.
Could be cool. At my old Job when a vegan came in, alot of times we would take a cookie cutter to a block of Tofu so it reassembled a Filet. Throw it in a balsamic marinade for a bit and grill it up and serve it over some asparagus. We were a steakhouse, so the Vegan felt like they fit in with...
On a quest to make the perfect french fries. What have you found out works best for scratch made fries? Cold blanch, soak in acidic water first, salt brine, etc. 350 Degree Fryer? Need Help to make the PERFECT French Fries!
"The professional Chef" Says Brown Sauce and Demi Glace are two different sauces, bu that is obviously debatable.
Besides the point, it is good to know these and how they can be used in a professional Kitchen.
Every Italian place serves Tomato Sauce
Every Steakhouse Serves Brown Sauce/ Demi Glace.
Mac and Cheese is always best with a Bechamel Base.
Hollandaise is on every menu.
Veloute is a bit old school, but some chefs use it still i guess??
Roast a whole hog, chop it up and freezer bag it. When you want to do a feature item with Pork, it is a better selling feature to say "Whole Hog BBQ" the "Pulled Pork" and it will probably taste better...........don't forget to save the skins for Chicharrones!