Introduction...

Discussion in 'Professional Catering' started by redbeerd cantu, Aug 9, 2013.

  1. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    Peace.

    My name is Cantu. I am in love with cooking. I've been cooking at home for almost 12 years. My only job in the industry was as a fry cook for a Louisiana-themed fried chicken chain during my first time in college studying Business Administration.

    I have finished my first year of culinary school at St. Philip's College, here in San Antonio. I am currently going through the steps to get the proper licensing, tax ID, etc., in order to open my own food business.

    I plan on cooking food and delivering to the customer.

    I am having a problem coming up with a menu. I need to be pointed in the right direction towards arriving at a menu that I can stick to. Soo many options...so many flavors...

    I'm starting very small.

    Any help, please?

    Thx.
     
  2. petemccracken

    petemccracken

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    Professional Chef
    Develop a menu that satisfies your target customer base in San Antonio, for success, you have to cook what the prospective customer(s) WANT to eat, not what you want to cook!
     
     
    flipflopgirl likes this.