I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hund
Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a d
Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a
I have worked in two kitchens which served about 50-75 clients a day. Each had a walk-in fridge that was about 8 feet square with metal racks, and neither had t
We've just been to Spain and while we were there we ended up in quite a touristy restaurant. There we ate paella which was terrible, at least in my opinion. The
I've always thought it'd be cool to work in a restaurant as a chef or own one (though I could be sorely mistaken). I'm speaking of small town, mom and pop kinds
If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal. How do restaurants chop up
At several restaurants I've been to, in addition to serving an amuse-bouche at the beginning of a meal, there is an equivalent complementary small desert serve
I have a small restaurant and we serve hamburgers. But we are trying to speed up service and thinking of ways to do that. We don't have a commercial grill, so h
The following was observed in the US --- it may be an American phenomenon. I have recently observed in my restaurant visits that more often that not, if I orde
Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the app
I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know
I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting res
At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover i
The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good af
I understand that chefs can gauge the quality of a dish by monitoring its popularity. However, suppose a chef wants to improve an existing rec
When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present
I'm an amateur cook and an aspiring Culinary Manager. I'm almost done with my program and I'll be opening my restaurant soon. I'll be hiring s
Our company makes software for restaurants but we are facing a problem. we dont know the correct words in English for two things The message that goes to the k
In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from. For example, "That It