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Bagley
- Bagley [2113239]
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Thread created on 04:09:52 - 20/04/18 (6 years ago)

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Last replied 00:50:53 - 13/01/19 (6 years ago)

Does anyone beside myself cook in the industry or have you 86d yourself? What style of food do you do? Where you located?

Wine bar

Executive chef

Traveling between Kansas city and Nashville
Blunt
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Posted on 13:52:31 - 26/04/18 (6 years ago)
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I was a cook since I was 16 (started dishwashing at 14). I eventually became the head chef of a restaurant right outside of Atlantic city. Of course, I had 2 kids, and with the long hours, and party lifestyle, I had to give it up last year.

My personal cooking preference is mediteranian or southwestern, but I can make just about anything efficiently if I have a recipe.

https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=149

There's my "chefs profile" from the last restaurant week I was a part of. They said I was one of the next up and coming chefs in Atlantic city. If you scroll to the bottom, chef Myles cundiff is the new chef (my old sous). I was on my way towards a very successful career, but I felt like my family was more important (probably a terrible decision, but it' the decision I made)

Ever since I left though, the restaurant has been in shambles (at least according to reviews). Myles was classically trained, but his menus don' fit the taste of the custoners, and the cooks he hired after I left (which were the drug addicts and drunks I had to fire when I was in charge) are the reason why they aren't as successful as when I was there. In fact, I spoke with one of my cooks not that long ago, and he said that the numbers are down about 15% since I left last year. Not only that, but the food cost has gone up due to the menu selections of the new head chef.
-BC-M16
- -BC-M16 [1002535]
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Posted on 21:40:33 - 08/05/18 (6 years ago)
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Yea I can cook
Cheffydave
- Cheffydave [2121357]
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Posted on 02:54:08 - 03/07/18 (6 years ago)
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Executive Chef

Full service 400 room hotel

Louisville kentucky
Comrade_Joe
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Posted on 01:14:58 - 04/07/18 (6 years ago)
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Blunt [2076337]
I was a cook since I was 16 (started dishwashing at 14). I eventually became the head chef of a restaurant right outside of Atlantic city. Of course, I had 2 kids, and with the long hours, and party lifestyle, I had to give it up last year.

My personal cooking preference is mediteranian or southwestern, but I can make just about anything efficiently if I have a recipe.

https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=149

There's my "chefs profile" from the last restaurant week I was a part of. They said I was one of the next up and coming chefs in Atlantic city. If you scroll to the bottom, chef Myles cundiff is the new chef (my old sous). I was on my way towards a very successful career, but I felt like my family was more important (probably a terrible decision, but it' the decision I made)

Ever since I left though, the restaurant has been in shambles (at least according to reviews). Myles was classically trained, but his menus don' fit the taste of the custoners, and the cooks he hired after I left (which were the drug addicts and drunks I had to fire when I was in charge) are the reason why they aren't as successful as when I was there. In fact, I spoke with one of my cooks not that long ago, and he said that the numbers are down about 15% since I left last year. Not only that, but the food cost has gone up due to the menu selections of the new head chef.

Are you still a chef in the area? I own hidden Sands Brewing Company in EHT
Blunt
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Posted on 01:37:08 - 04/07/18 (6 years ago)
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Blunt [2076337]
I was a cook since I was 16 (started dishwashing at 14). I eventually became the head chef of a restaurant right outside of Atlantic city. Of course, I had 2 kids, and with the long hours, and party lifestyle, I had to give it up last year.

My personal cooking preference is mediteranian or southwestern, but I can make just about anything efficiently if I have a recipe.

https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=149

There's my "chefs profile" from the last restaurant week I was a part of. They said I was one of the next up and coming chefs in Atlantic city. If you scroll to the bottom, chef Myles cundiff is the new chef (my old sous). I was on my way towards a very successful career, but I felt like my family was more important (probably a terrible decision, but it' the decision I made)

Ever since I left though, the restaurant has been in shambles (at least according to reviews). Myles was classically trained, but his menus don' fit the taste of the custoners, and the cooks he hired after I left (which were the drug addicts and drunks I had to fire when I was in charge) are the reason why they aren't as successful as when I was there. In fact, I spoke with one of my cooks not that long ago, and he said that the numbers are down about 15% since I left last year. Not only that, but the food cost has gone up due to the menu selections of the new head chef.
Comrade_Joe [1691447]
Are you still a chef in the area? I own hidden Sands Brewing Company in EHT

Nahh I moved down to NC about 2 years ago now. Hidden Sands brewing? Must be fairly new right? My wife is from EHT and we always used to discuss how there's very few places to drink besides Julianos and the few other bars around there.

I actually just checked out your site, that red headed session ale sounds right up my alley!
Capgros
- Capgros [2088627]
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Posted on 10:18:15 - 06/07/18 (6 years ago)
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I worked in the Netherlands and Spain (Barcelona) as a cook, did this for 15 years and still love to cook but changed my profession because I want to see my kid sometimes.
Dualplatform
- Dualplatform [2206583]
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Posted on 01:31:26 - 12/01/19 (6 years ago)
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Blunt [2076337]
I was a cook since I was 16 (started dishwashing at 14). I eventually became the head chef of a restaurant right outside of Atlantic city. Of course, I had 2 kids, and with the long hours, and party lifestyle, I had to give it up last year.

My personal cooking preference is mediteranian or southwestern, but I can make just about anything efficiently if I have a recipe.

https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=149

There's my "chefs profile" from the last restaurant week I was a part of. They said I was one of the next up and coming chefs in Atlantic city. If you scroll to the bottom, chef Myles cundiff is the new chef (my old sous). I was on my way towards a very successful career, but I felt like my family was more important (probably a terrible decision, but it' the decision I made)

Ever since I left though, the restaurant has been in shambles (at least according to reviews). Myles was classically trained, but his menus don' fit the taste of the custoners, and the cooks he hired after I left (which were the drug addicts and drunks I had to fire when I was in charge) are the reason why they aren't as successful as when I was there. In fact, I spoke with one of my cooks not that long ago, and he said that the numbers are down about 15% since I left last year. Not only that, but the food cost has gone up due to the menu selections of the new head chef.
Comrade_Joe [1691447]
Are you still a chef in the area? I own hidden Sands Brewing Company in EHT
Blunt [2076337]
Nahh I moved down to NC about 2 years ago now. Hidden Sands brewing? Must be fairly new right? My wife is from EHT and we always used to discuss how there's very few places to drink besides Julianos and the few other bars around there.

I actually just checked out your site, that red headed session ale sounds right up my alley!

Where at in NC? I've been in the business for close to 20 years, and yeah, I have two daughters. I got into consulting about two years ago so I could spend more time at home (not to mention, my blood pressure.... ****ing servers)

Anyway, I'm just south of Raleigh. I'm working on launching a new concept, we're at that crunch point where everything is falling into place...
Blunt
- Blunt [2076337]
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Posted on 01:46:37 - 12/01/19 (6 years ago)
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Blunt [2076337]
I was a cook since I was 16 (started dishwashing at 14). I eventually became the head chef of a restaurant right outside of Atlantic city. Of course, I had 2 kids, and with the long hours, and party lifestyle, I had to give it up last year.

My personal cooking preference is mediteranian or southwestern, but I can make just about anything efficiently if I have a recipe.

https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=149

There's my "chefs profile" from the last restaurant week I was a part of. They said I was one of the next up and coming chefs in Atlantic city. If you scroll to the bottom, chef Myles cundiff is the new chef (my old sous). I was on my way towards a very successful career, but I felt like my family was more important (probably a terrible decision, but it' the decision I made)

Ever since I left though, the restaurant has been in shambles (at least according to reviews). Myles was classically trained, but his menus don' fit the taste of the custoners, and the cooks he hired after I left (which were the drug addicts and drunks I had to fire when I was in charge) are the reason why they aren't as successful as when I was there. In fact, I spoke with one of my cooks not that long ago, and he said that the numbers are down about 15% since I left last year. Not only that, but the food cost has gone up due to the menu selections of the new head chef.
Comrade_Joe [1691447]
Are you still a chef in the area? I own hidden Sands Brewing Company in EHT
Blunt [2076337]
Nahh I moved down to NC about 2 years ago now. Hidden Sands brewing? Must be fairly new right? My wife is from EHT and we always used to discuss how there's very few places to drink besides Julianos and the few other bars around there.

I actually just checked out your site, that red headed session ale sounds right up my alley!
Dualplatform [2206583]
Where at in NC? I've been in the business for close to 20 years, and yeah, I have two daughters. I got into consulting about two years ago so I could spend more time at home (not to mention, my blood pressure.... ****ing servers)

Anyway, I'm just south of Raleigh. I'm working on launching a new concept, we're at that crunch point where everything is falling into place...

Ocean isle beach. I'm almost exactly halfway between North Myrtle and Wilmington.

Launching a new concept, as in a new restaurant? Or for your consulting business? I've thought about getting into consulting, but at 26, even with my resume, I feel like I wouldn't be taken serious enough to be a trusted consultant. But in reality, doing food costs, and cost of business is easy in terms of math, just arduous.

The key (And something that a lot of people don't understand) is that you have to cater your menu to the tastes of the public. There's a reason most of the national restaurant chains (like Chili's, Applebees, etc) have fairly similar menus.. the taste of the South (And most places really) is simple/affordable. You don't need to be the fanciest/most unique to be the best. Making food people know, making it taste amazing, and nailing the execution consistently is the key.
Dualplatform
- Dualplatform [2206583]
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Posted on 00:50:52 - 13/01/19 (6 years ago)
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Blunt [2076337]
I was a cook since I was 16 (started dishwashing at 14). I eventually became the head chef of a restaurant right outside of Atlantic city. Of course, I had 2 kids, and with the long hours, and party lifestyle, I had to give it up last year.

My personal cooking preference is mediteranian or southwestern, but I can make just about anything efficiently if I have a recipe.

https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=149

There's my "chefs profile" from the last restaurant week I was a part of. They said I was one of the next up and coming chefs in Atlantic city. If you scroll to the bottom, chef Myles cundiff is the new chef (my old sous). I was on my way towards a very successful career, but I felt like my family was more important (probably a terrible decision, but it' the decision I made)

Ever since I left though, the restaurant has been in shambles (at least according to reviews). Myles was classically trained, but his menus don' fit the taste of the custoners, and the cooks he hired after I left (which were the drug addicts and drunks I had to fire when I was in charge) are the reason why they aren't as successful as when I was there. In fact, I spoke with one of my cooks not that long ago, and he said that the numbers are down about 15% since I left last year. Not only that, but the food cost has gone up due to the menu selections of the new head chef.
Comrade_Joe [1691447]
Are you still a chef in the area? I own hidden Sands Brewing Company in EHT
Blunt [2076337]
Nahh I moved down to NC about 2 years ago now. Hidden Sands brewing? Must be fairly new right? My wife is from EHT and we always used to discuss how there's very few places to drink besides Julianos and the few other bars around there.

I actually just checked out your site, that red headed session ale sounds right up my alley!
Dualplatform [2206583]
Where at in NC? I've been in the business for close to 20 years, and yeah, I have two daughters. I got into consulting about two years ago so I could spend more time at home (not to mention, my blood pressure.... ****ing servers)

Anyway, I'm just south of Raleigh. I'm working on launching a new concept, we're at that crunch point where everything is falling into place...
Blunt [2076337]
Ocean isle beach. I'm almost exactly halfway between North Myrtle and Wilmington.

Launching a new concept, as in a new restaurant? Or for your consulting business? I've thought about getting into consulting, but at 26, even with my resume, I feel like I wouldn't be taken serious enough to be a trusted consultant. But in reality, doing food costs, and cost of business is easy in terms of math, just arduous.

The key (And something that a lot of people don't understand) is that you have to cater your menu to the tastes of the public. There's a reason most of the national restaurant chains (like Chili's, Applebees, etc) have fairly similar menus.. the taste of the South (And most places really) is simple/affordable. You don't need to be the fanciest/most unique to be the best. Making food people know, making it taste amazing, and nailing the execution consistently is the key.

Yeah, a new restaurant, with a first time owner. Fortunately a very receptive guy, but wealthy and clueless.

When I first got into consulting, it was very slow moving, and I got really discouraged. I would help one restaurant develop a HACCP plan, another restaurant had me fill out permit paperwork... a lot of small, no followup sort of jobs. I just stuck with it, researched local restaurants, did mailouts (still dont have a website), networked... finally, I started getting gigs that were a little more involved. Evaluating expenses, redeveloping menus, and it just kept going. People started contacting me because they couldn't figure out why something wasn't working, etc.

Anyway, I regret not doing it sooner.