Search results

  1. shroomgirl

    Cooking for private parties

    When they booked how did you sell it? Price points? Stationary verses passed Plate food, fork food or finger food? Time of events?
  2. shroomgirl

    Charging for a 'Fine-Dining' 5 course meal for two ppl

    Hey Kuan, yeah looks like it's been 3 or so years since I have played on cheftalk. Tony Bourdain was in town last weekend and reminded me about the early years
  3. shroomgirl

    Charging for a 'Fine-Dining' 5 course meal for two ppl

    Think of all the time you spend on it....menu planning, shopping, prepping, drive time, consulting time, +day of.....I would line item other staff. Do not be afraid to charge significant $.....
  4. shroomgirl

    Charging for a 'Fine-Dining' 5 course meal for two ppl

    chortle, such a romantic
  5. shroomgirl

    advice on thickening clam chowder..

    thanks for clarifying Chowderboy, for several of us do not and have not had the opportunity to live/cook in the eastern USA.....some of us in the south and Midwest use roux as a base....lazy is a harsh term to throw around.  I hope you enjoy Cheftalk. As a new member please note that these...
  6. shroomgirl

    Help Please! Need to identify truffel or mushroom?

    good to check with a mycologist or a mycological society in your area...... You can eat any mushroom once..... or "there are old mushroom hunters, bold mushroom hunters but no old, bold mushroom hunters" shroomgirl
  7. shroomgirl

    favorite bar foods

    bone marrow, pickled eggs, pickled pork trotters, offal.....Korean themed snacks...charcuterie platters have come back in full force, gosh there have been considerable changes in 13 years...
  8. shroomgirl

    First aid for kitchen burns.

    cold water the sooner the better, silvadine for severe burns....aloe is amazing
  9. shroomgirl

    Catering Liability

    I'd start with independent insurance companies.....it should not be expensive.
  10. shroomgirl

    New, small, long-winded and clueless on pricing

    therestppl   Welcome to Cheftalk I noticed this is your first post.....for a first post it's looking very spammy.   Great thread so I'll keep it up.    
  11. shroomgirl

    need to expand

    OK newbies......Welcome to cheftalk.   This is an amazing site where professionals get to ask each other questions......there is an incredible depth of knowledge in these archives and members.   From the very beginning this site was different because respect was asked of all. Sure we kid around...
  12. shroomgirl

    I have read every thread to do with pricing, I want to see how I did.

    my impression is that you are doing these for experience prior to starting a business....that you've not got a commercial kitchen, not sure about equipment or rentals. 2 hours travel or 4 hours travel? not clear  I've taught classes in Indiana approx 3.5 hours away, a dozen women, they provide...
  13. shroomgirl

    Pricing

    for afternoon snacks $12-20 pp beverages extra rentals extra staff extra if this is your first time then consider taking a hit for the experience.
  14. shroomgirl

    how to price a catering job ?

    Great Advice....
  15. shroomgirl

    Jug's Catering in Indiana Says Hello!

    welcome Jugs.....  
  16. shroomgirl

    Ready To Go

    Mama T, it's a confusing question....how would we know what your food costs would be? what's the difference between you buying "everything" or just the food?   What do you mean by everything?  
  17. shroomgirl

    April 2013 - Gelatin Challenge

    Farm Haus pig ear terrine....
  18. Challenge - April 2013

    Challenge - April 2013

  19. pig ear terrine.jpg

    pig ear terrine.jpg

  20. shroomgirl

    April 2013 - Gelatin Challenge

    Just saw this thread.....really inspiring.   I've made head cheese with pig head/feet, shallots, parsley and vinegar.....no photos though. A friend of mine made a pig ear terrine, I'll see if there's a way to post his pix.
Top Bottom