Spent Deep-Fried Fats in Food Service: Management Tips.
According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent…

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How to register HACCP (HACCP)?
On September 20, 2019, the last stage of the integration of the new system comes into force - the introduction of HACCP in public catering at small enterprises. Now it…

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Restaurant concept development (part 1)
Developing the concept of a restaurant institution When developing a restaurant concept, you should clearly understand which restaurant the owner wants to have and for whom he wants to open…

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practice

About cook education, Chef’s experience and the realities of today’s restaurant market in Ukraine on the way to Europe (part 1)

Thoughts and stories from the notebooks of an experienced chef.
Many, including myself, as a young Chef professed maximalism. On the one hand, it’s great. This is the spring that makes young people strive for the heights of the profession. But sometimes it spills over to extremes. Many of which (albeit in a somewhat hypertrophied form) have already managed to publicize in television shows. By creating a false image of professional work. A vivid example can be considered a show with the legendary Michelin chef Gordon Ramsay. Similar “hellish” moments were in my practice. But this is rather a short-term stress caused by a combination of circumstances, aggravated by non-professional actions of the team, and especially the boss himself. I mean the experience of leadership and planning, as one of the main tools of the Chef’s work, which appears over time. With the understanding that all cooks are different. Continue reading

15 tips for choosing restaurant equipment
#1. When searching via the Internet, when you wrote the name of a particular equipment in the browser, look at the first five pages of the results, and not just…

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Salamander grill
Salamander grill is the highlight of any professional cuisine: a distinctive feature of this type of equipment is the ability to give the dish a golden crust, to keep the…

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5 chips for a summer cafe
1. Service In summer, there is not enough visual control. A good way to grow in the eyes of guests is to make sure that they do not have to…

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6 secrets of restaurant cuisine that will take your cooking to the next level
The cuisine of a restaurant, especially a good restaurant, is not at all that a cozy home-made kitchen where you can relax and not be too focused on the result.…

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