Detroit Chef

Discussion in 'New User Introductions' started by Stephen Diaz, Dec 8, 2018.

  1. Stephen Diaz

    Stephen Diaz

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    Executive Chef Crowne Plaza Hotel
    Hello all,
    I'm an Executive Chef based out of Detroit, MI. I have been a reader of this site for a while but
    have decided it's time to become a member. Love the content on here. I'm doing a new menu for
    my hotel and if anyone out there wants to make suggestions I'm all ears. Glad to have joined
  2. chefbillyb


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    Professional Chef
    Hey Chef welcome to CT. For me to suggest anything for your menu would be meaningless. Your menu should be an accumulation of what you learned in your journey moving up to Executive Chef. We have all worked for Chefs along the way that we had to just do it, follow the menu and don't use your brain for anything unless you ask first. This is your menu, your personality, creativity and expertise on paper. This accumulation of recipes, ideas and creative techniques are yours and no one else's. When you walk the dining room talking to your guests you'll be able to ask how everyones meal was. When they tell you the food was fantastic you'll realize all the hard work was well worth the time spent. This is your time to shine, your time to walk the talk, your time to show what you can do. The menu is a proven list of food items that you have perfected over the years and are now willing to share with your guests. Menu planning isn't a chore, It's all about showing you and your thoughts of what you want to present to your customers.......Good luck........ChefBillyB
    Emojitsu likes this.
  3. morning glory

    morning glory

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    Home Cook
    Welcome to the ChefTalk @Stephen Diaz. I'm a humble home cook and I totally agree with what @chefbillyb says regarding planning your new menu. But if you want advice or ideas regarding specific dishes or themes you are thinking of including then there is a wealth of professional expertise on the forum. Just start a new thread and ask!