Tweet Here’s one of the most complete guides to restaurant lingo, terms and slang – including some that our readers left in the comment section below. Click these links to jump to a letter to look up a term: A B C D E F G H I J K L M N O P [...]
About Heather TurnerHeather graduated from the Culinary Institute of America and has spent 20+ years in the Foodservice industry. She trained under one of the PBS Series “Great Chefs of America”, Chef Yves Labbe at 4 Star acclaimed restaurant, Le Cheval D’or and has been the Executive Chef at Bellini’s Restaurant, The Cliff House at Stowe Mt. Resort and Harvest Market in Northern Vermont and at The Olde Inn on Cape Cod.
Author Archive | Heather Turner
Tweet I would have to rate a computer as a must have for a Chef, second only to a good set of quality knives. While utilizing a POS (Point of Sale) System and knowing how to use it can be enormously useful to a chef, I think spreadsheets are the cat’s meow. Before I migrated [...]
Tweet Having a formal education is a wonderful thing to be able to put on a resume. Training under an experienced Chef can also teach you just as much practical information. There are pro and cons to both. Culinary schools are more structured environments. Apprenticeships are more unstructured environments. If you have the opportunity to [...]
Tweet I didn’t learn to program my first Point of Sale system until I actually become a head Chef at a restaurant and the POS system impacted my food cost. I taught myself how to use it, as there was no operating manual and none of the waitstaff or the owners knew how to program [...]
Tweet In a restaurant, especially a newly started or taken over one, it is highly recommended you get to know the other area food facilities and develop good relationships with them.. While this may seem quaint, sort of like moving into a new neighborhood and making nice with the neighbors, there is a very good [...]
Tweet Alumni Helping Alumni, a place where New England area culinary alumni can come together and help each other in business Two culinary alumnus have joined together to create an online public marketplace to help fellow New England area, culinary alumni network and take advantage of the skills and offerings that other culinary alumni can offer [...]
Tweet The following is a great review of Klick Kitchen by an industry insider with a lot more personal experience in the food service industry than I have. I came across Klick Kitchen last year and while the concept was intriguing, the price at the time was not. Since then they have apparently changed it [...]
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