Chefs Resources is built on a Wiki engine and is meant to be a collaborative site for chefs. A sort of "culinary wikipedia" providing information specifically for Professional Chefs. Much of this information will also be of interest to Foodies, Front of the House Staff, Restaurant Managers and Culinarians in general. But the focus of the site is on information which is useful to Professional Chefs. We are currently focused on information for chefs in the United States and Canada, but we hope in time this will expand beyond our borders.
We are looking for people to add content to the site. Either a one time addition of information which you are passionate about. Or regular contributions of content which will be helpful to other chefs.
As a registered user you have the ability to modify and/or add content to the site. This page gives some of the guidelines for doing so and offers help on how to do so. But first, a brief description of our philosophy of design.
The home page gives the basic philosophy of the site: Chefs Resources is the Professional Chef's informational tool for kitchen management. We are a collaborative website for professional chefs to add their knowledge base to. Our purpose is to provide culinary resources where chefs can go to for all their informational needs regarding culinary, kitchen and restaurant issues. The site is about information, not recipes. Again, the site is geared towards chefs; but foodies, front of the house staff and culinarians in general will also find the information helpful.
When adding content it must be information which is helpful for Chefs. The site is not for recipes (there are hundreds of websites for recipes). And it is not geared towards the home cook, although a good home cook could find the site useful.
There are two ways to edit content on the site. The easiest way is to click on the "Comments" button at the bottom of any page and add the content as you think it should appear. Indicate if this is simply an addition to the current page (if so, indicate where on the page this new info should appear). If it is a new category of information or needs a new page then indicate this as well.
The site administrator can then simply copy your content and add to the page or create a new page if the information is best suited as a new page.
The second way to edit content is to use the "Edit" bar on the upper right side of each page. From here you can "Edit" content on the current page or create a "New" page. You can also access html code if you are familiar enough to want to edit pages in html. The "Versions" option is helpful if you are creating a new page and have multiple editions (versions) of that page and want to re-instate an older version.
For a complete help list and tutorials on how to edit content go to EditMe.
Please understand that all edited content, new content, suggested content, etc. can be modified, changed and/or deleted at the sole discretion of the site administrator and may be done so without notification and/or explanation.
The purpose of Chefs-Resources is to be a place where Professional Chefs, Kitchen Managers, Front of the House Staff and Foodies can go for culinary information. The site currently reflects a Pacific Northwest slant especially in regards to produce availability. The hope is that eventually there will be sub divisions of major categories by region so that a Chef in any part of the US or Canada could pull up today's market report from local produce companies.
If you have further questions contact us at using the form below. It may take a few days to respond so your patience would be greatly appreciated.
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jacky123 said on Sep 19:
That was good
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