Chefs Resources Blog
Archive of all posts in Chefs Resources Blog
Below is a list of the blog posts here...feel free to explore!
Challenges Faced in the Restaurant Management Industry
Monday, November 25, 2013
Restaurant management schools are addressing the issue in a proactive manner
Huckleberry Sockeye Lox and Dungeness Crab Salad with Cucumber Wrap
Sunday, September 29, 2013
Huckleberry Lox over Dungeness Crab Salad Wrap. Delicious, elegant amuse bouche or appetizer.
Sous Vide New York Steaks and Salmon
Sunday, September 22, 2013
How to sous vide New York Steaks and Salmon using the Sous Vide Supreme Chef.
Shigoku Oysters with Seafood Mary Shaved Ice
Thursday, September 19, 2013
Recipe for Shigoku oysters on the half shell with a Seafood Mary Granita (shaved ice). The recipe uses a home-made cocktail sauce made into an ice.
Tips for Hiring a Skilled Chef
Thursday, July 18, 2013
No matter the size or type of food being served, the following top qualities of expert chefs need to be looked for.
The Willows Inn on Lummi Island - Off the Chain Good!
Friday, July 12, 2013
Chef Blaine Wetzel at the Willows Inn serves cuisine which is simple and pure in flavor, yet executed in such a perfect way as to be truly a culinary delight.
The Benefits of Growing Herbs for Your Restaurant
Friday, May 31, 2013
Growing your own herbs and produce for your restaurant cuts costs and ensures quality ingredients for your customers.
Street Food Extravaganza at Monterey Bay Aquarium
Saturday, May 18, 2013
The Street Food Extravaganza event at the Monterey Bay Aquarium's Cooking for Solutions 2013 was an awesome adventure in sustainable foods prepared by famous chefs.
Chilean Sea Bass gets “Best Choice” from the Seafood Watch Program!
Tuesday, April 9, 2013
The Monterey Bay Aquarium Seafood Watch Program has updated the status of Chilean Sea Bass from ?Avoid? to include both a ?Best Choice?
Lunch with Chef Graham Kerr
Wednesday, February 27, 2013
Lunch with Chef Graham Kerr, the Galloping Gourmet.
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