Recent content by foodpump

  1. foodpump

    Instagram and Instagram services

    Seriously though, about once a month I inform people on this site that the difference between a deck oven and a convection oven is that with a convection, you manipulate the product to suit the oven , and with a deck, you manipulate the oven to suit the product. Same difference? With...
  2. foodpump

    Instagram and Instagram services

    Who buys ads in papers? Who reads papers?
  3. foodpump

    Instagram and Instagram services

    Wow....buying Instagram likes.... Everyone on this thread tells me it’s Verboten ( not allowed) to equate web presence to sales, so I guess my next question would be: “ How does buying Instagram likes put bums in chairs?”
  4. foodpump

    Finding your first head chef position.

    How do you land your first head chef position? -go to as many job interviews as possible -apply at your local head hunter, a.k.a. recruitment agency -network, network, network. If you really look at successful fine dining places, a lot of them are partnerships. You cook well and love to cook...
  5. foodpump

    Our time

    What will change if “things ever get back to normal”? First, there is the whole tipping issue, which has never been addressed, and nothing about covid will address this issue. Second, there is still no nationally ( for the U.S. anyway) recognized standard for a cook, or for that matter, a...
  6. foodpump

    TABLE TOP DOUGH SHEETER????

    My experience was that 99% of breakfasts I catered to were at client’s offices or at a venue of the clients choosing. The ones who wanted a decent croissant knew they had to pay for it, and they did. These were invariably law firms, investment firms, and wine merchants. You must have forearms...
  7. foodpump

    TABLE TOP DOUGH SHEETER????

    The o.p. wants to make croissants and danish, make them, not open a box. You’re not actually suggesting he starts laminating 4 and 5 kg heads by hand are you? If everyone sells the same ( deleted)-ing Danish from the same supplier, what good is that? Quality is the same, the only thing you...
  8. foodpump

    Panini Makers: 120 Volt vs. 208 Volt

    The one that capecodchef linked to checks all the boxes and is UL listed, it looks pretty good. BUT, it’s a single unit. If you’re high volume, you’re going to need several double units. Nothing wrong with a single, but 4 singles will cost more and consume more power ( assuming you have the...
  9. foodpump

    Panini Makers: 120 Volt vs. 208 Volt

    Mal*wart household appliances—like a panini press will last about 3 weeks, and take twice as long as a 220/208 volt appliance. Many municipalities are demanding commercial appliances for commercial properties, which would include toasters, microwaves, mixers, and yes panini presses. So not...
  10. foodpump

    What are the best knife set to use for home cooking?

    1) “best” is different for everyone 2) knife “sets” are marketing hype, as Phatch says, go for a 9-10” chef’s, a paring, and a bread knife. If you do a lot of meat, a boning knife is pretty handy 3) Victorinox is pretty much best bang for your buck. They are inexpensive, but not cheaply made...
  11. foodpump

    Being a chef

    Profound statement. Very profound. The English have a saying, “ you don’t even know you’ve been born”.... Look, let’s say you’ve never played golf, have never even held a golf club. Are you telling me that by reading books and watching y.t. Videos that you will play a perfect 18 holes on...
  12. foodpump

    Project for independent chefs, caterers

    Awwh Seoul Food don’t go offering anything up! The o.p. wants to make money, but isn’t providing much service wise, yet will take at least 35% off from whatever the chef will earn—the one who is providing 99% of the service and product. The o.p. Needs ideas, and wants us—the Chefs-to provide...
  13. foodpump

    Project for independent chefs, caterers

    How interesting! will we get a royalty or stipend for the ideas we contribute? A percentage of the gross sum charged to the customer, or after your fees have been deducted from what the chef gets for his/her efforts?
  14. foodpump

    Project for independent chefs, caterers

    I think this is the wrong platform to gather information for the o.p.’s intended platform.... Think about it for a minute, the “chef” is not the customer, but instead a 3rd party to the transaction. It’s the customer that the o.p. needs to approach, since it’s the customer who is paying for...
  15. foodpump

    TABLE TOP DOUGH SHEETER????

    Most table top shelters are 3 phase, but the newer ones have a built-in phase converter.. If you buy used, you need at least a 6 mth warranty on the machine, if the supplier is unwilling to do this, 5hen you need to either buy new or find another supplier. There are some good Tiawanese (NOT...
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