So I tried a test run today on my day off from work to see what my timing would be like for 7-14 entrees. Although I am not too happy with some of the dishes, I had done quite a lot of research on how to cut down on my prep time so I invested in a Breville Sous Chef chop & dice to help me. Quite...
I was wondering if there were any recommendations on how to prep and cook food (complete meals) freeze and then reheat in an oven. I know some sauces that use a thickener can seperate but was wondering if there were any other suggestions.
As I am nearing finishing school, I am trying to get my dishes ready for my personal chef business and was wondering if anyone has had any experience setting one up?
I am willing to join any association to further the cause but don't want to spend unnecessary money.
Any suggestions would be most...
Hello to everyone . I am excited to join cheftalk and I am looking forward to learning and possibly contributing. I am getting ready to graduate from rouxbe in December and will be starting a personal chef business soon after that.
Thanks for reading