Work related – Page 3 – Demi Cuisines

Posted on June 29, 2020 by Denver Balanag

Spike

Being ignored in the restaurant with many uses. Very useful to use for a jammed stapler because of its sharp edge point. Used by front of house (FOH) and back of house (BOH) for their printed receipts. It helps organize food orders just in case there’s a mistake. This is not to pass the blame …

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Posted on June 27, 2020 by Denver Balanag

Thank you!

I would like to take this opportunity to thank all of you who likes, and followed my site. Time will come we cross our paths, coffee on me. Let us collaborate if you are in the same industry and let’s discuss about challenges and how we make the lives of workers who dedicate their time …

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Posted on June 24, 2020 by Denver Balanag

Next chapter

If you are looking for a career change, you are in the right time. If you feel stuck, time to add new learnings. If you are in this field and managing people, but striving for more, break free. In these trying times, save time by maximizing the use of online resources. It is total different …

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Posted on June 19, 2020 by Denver Balanag

Condiments

Sauces, dressings and sides that goes to your meal, to add a bit more flavor. I have a good friend who is a chef, and he hates to when a guess ask for extra condiments. It is not a question of being good on what you do, every single diners have a different taste buds. …

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Posted on June 15, 2020 by Denver Balanag

Dining, take out or delivery

Simplistic table set up at Griffins Restaurant, Bermuda 2019 Food and beverage establishments offer different cuisines and ambiance. Today, because of the “different situation” these restaurants start to offer “contactless delivery” and “curbside pick up“. It means, the new norm. Hospitality is always evolving, this is the beauty of adaptation. Keep up or you are …

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Posted on June 11, 2020 by Denver Balanag

Plating

One of the skills a back of house staff must learn is how to plate. This is a requirement in the food business especially in fine dining restaurant. All restaurant except for take out counters should do this. It is an art and guests look for it when they dine in. If you want to …

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Posted on June 10, 2020 by Denver Balanag

Running a business

Brick and mortar business, online or side gig. What do you need to have to run a business? I strongly believe that all business people have their own take on it. They might argue as well, but at the end, business is business and it is not called a business until it is running. Have …

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Posted on June 9, 2020 by Denver Balanag

Buffet station

Buffet set up for breakfast. Buffet station varies, a corner of dessert station, hot food or salads. Buffet station can be in a straight one line or both sides. It also depends where you can set up. Inside the house, in the porch or under the tent in a nice green lawn.

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Posted on June 2, 2020 by Denver Balanag

Temperatures

One of the most important things for a staff working in food and beverage must know how to determine food and drink temperatures. All hot food must be kept hot, and cold should be kept cold. Each country have different ways of using gauges such as degrees Celsius or Farenheit. Some thermometer tools read both …

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Posted on June 1, 2020 by Denver Balanag

O-N-I-O-N-S

The title read ooooonions. Because they are so huge in size. Wonder how much pound is there in one? A kind of spice that can bring taste to the food. It can be sauted, boiled or can use fresh and or in dip (vinegar with ground black pepper and chopped onions). Have you tried marinating …

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