Welcome to Chef John's digital Resume'
Healthy Recipes Here. BMD 12.21.17.xlsx
Our Mission
Why Choose Us? WE NEVER FORGET.
Why Choose Us? WE NEVER FORGET.
We are "Fixers".
What does it mean to be a fixer?
- A fixer is someone who carries out assignments for — or is skillful at — solving problems for others. The term has different meanings in different contexts. In British usage the term is neutral, meaning "the sort of person who solves problems and gets things done".
a: a person who intervenes to enable someone to circumvent the law or obtain a political favor
A: a person who adjusts matters or disputes by negotiation
Why Choose Us? WE NEVER FORGET.
Why Choose Us? WE NEVER FORGET.
Why Choose Us? WE NEVER FORGET.
- “Those who do not remember the past are condemned to repeat it.” ...
- “If you don't know history, it's as if you were born yesterday"....
- “Study history, study history"...
- “To study history means submitting yourself to chaos, but nevertheless retaining your faith in order and meaning.”
"Never Forget" is an expression and political slogan used to urge others to remember the events surrounding a national tragedy, most notably the September 2011 attacks. On the web, the phrase has been used ironically to poke fun at news events that have been blown out of proportion, or to celebrate a variety of disappearing relics of the past.
Escoffier
Why Choose Us? WE NEVER FORGET.
Escoffier
Auguste Escoffier (born October 28, 1846, Villeneuve-Loubet, France died February 12, 1935, Monte-Carlo, Monaco) was a French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London. His name is synonymous with classical French cuisine (see grande cuisine).
Escoffier began his career at the age of 12, and, when he retired from the Carlton Hotel at the age of 74, he counted 62 years of active service, a span considered a record in his profession. The name of Escoffier became of worldwide repute when in 1890 he was given the direction of the kitchens of the newly opened Savoy Hotel, and he created the péche Melba (peach Melba) in honour of the famous singer Nellie Melba when she was staying therein1893. In 1899 he moved to the Carlton Hotel, where he was to build a fabulous reputation for haute cuisine during the next 23 years; on one occasion Emperor William II is reported to have said to Escoffier, “I am the emperor of Germany but you are the emperor of chefs.” In recognition of his services to the prestige of French cooking abroad, he was awarded the Legion of Honour in 1920 and made an officer of the order in 1928.
Our Story
Why Choose Us
Escoffier
FI was founded by a group of safety professionals who saw a need for high-quality safety procedures. While maintaining affordability and transparent access. We have been committed to providing our customers with the best possible service and products, without compromising our Associate's safety.
Our Products
Why Choose Us
Why Choose Us
Nous proposons une large gamme d'équipements de sécurité tels que des gants de coupe, des chaussures antidérapantes, une gestion des objets tranchants, etc. Tous nos produits sont
testés et certifiés pour respecter ou dépasser les normes de l'industrie.
Why Choose Us
Why Choose Us
Why Choose Us
We pride ourselves on exceptional customer service and our commitment to workplace safety. Our team of safety experts are always available to answer any questions you may have and help you find the right products for your needs.
The best time to plant a tree was 20 years ago. The second best time is now. 命運就是命運
Chinese Proverb
Join Us
The world is getting smaller !
Kudos to the good people at General Dynamics, GE, and The Culinary Institute of America.
www.cybermountainusa.com for career placement services!
Culinarians' Code
Additional Information
What Does the Culinarians' Code Mean?
If you're interested in a career as a chef, you need to know about the Culinarians' Code. The Culinarians' Code offers guidelines for chefs to work ethically, in ways that honor the profession and that uplift other chefs. Understanding the Culinarian Code is essential for prospective chefs. Here is a guide to all ten parts of the Culinarian Code, so you can already begin applying it to your own burgeoning culinary career.
The Culinarians' Code
- I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those that are to follow.
- I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.
These guidelines offer advice on building positive connections that benefit the culinary world as a whole. Breaking into the culinary world is a challenge, and it's easier and better for everyone when chefs support one another. One of the best ways to support another chef is to share knowledge with other chefs and helping to create an environment of altruism and community.
- I shall place honor and the standing of our profession before personal advantage.
- I shall not use unfair means to affect my professional advancement or to injure the chances of another colleague to secure and hold employment.
Although some level of competition in any profession can be healthy, things can take a turn for the negative when people act selfishly, or actively hinder others' chances for success instead of trying to better themselves. Here, the Code addresses these issues, highlighting how conducting business honorably isn't just a matter of personal ethics, but something that benefits all chefs.
- I shall be fair, courteous and considerate in my dealings with fellow colleagues.
- I shall conduct any necessary comment on, or criticism of, the work of fellow colleagues with careful regard for the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.
The kitchen is a high-stress workplace. One way to mitigate tension is to make sure that everyone treats everyone else with respect. Practicing fairness and courteousness helps ensure that even when tensions rise, everyone in the kitchen understands that there are no hard feelings.
Criticism is another difficult and sometimes necessary part of the job; everyone makes mistakes, and sometimes you need to point that out. It's essential to make sure that when you need to criticize someone, you do so in good faith, and not for petty or mercenary reasons.
- I shall never expect anyone to subject himself to risks, which I would not be willing to assume myself.
- I shall help to protect all members against one another from within our profession.
- I shall be just as enthusiastic about the success of others as I am about my own.
Once again, community takes precedence in the code. Chefs should never act selfishly and should be prepared to perform any task they would ask another to do for them. The second pledge highlights the importance of fairness in dealing with conflict. The facts at hand should matter, not your personal opinions of the people who are disagreeing with one another. Finally, it's essential to understand that the culinary career is not a zero-sum game. Someone else's success doesn't detract for your own, and everyone deserves to be celebrated for their achievements.
- I shall be too big for worry, too noble for anger, too strong for fear, and too happy to permit the pressure of business to hurt anyone, within or without the profession.
The final guideline of the code acts as a sort of golden rule for the profession. Following this guideline makes following all the others easier. When in doubt, appealing to the better aspects of our nature is a good rule to live by, and striving for happiness instead of fostering resentment will make your workplace better and more productive.
All this water!
Read
On Food & Cooking
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly
Escoffier: The Complete Guide to the Art of Modern Cookery
Just read it.
Escoffier: The Complete Guide to the Art of Modern Cookery
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly
Escoffier: The Complete Guide to the Art of Modern Cookery
Just Read it.
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly
Just Read it.
Catch a Fire
ABOUT HOT
Consistent Safety
Analyze Hazards, Establish Control
Leading the effort at the Manned Spacecraft Center, now NASA’s Johnson Space Center in Houston, was Paul Lachance, former coordinator for the U.S. Air Force’s Quartermaster Food and Container Institute. That institute had just moved and become the U.S. Army Natick Laboratories, which NASA brought on board as a partner in developing food for the space program.
Hello
Welcome
We can Help Keep Your Operation Running When the Unexpected Happens.
- Sanitation
- Theft
- Procurement & Ordering
- Boost Moral
- Engage Staff and Customers
- Menu Design
- Organization
- Recipe Compliance
- Register Systems
- Compliance issues
- Payroll
- Vending
- IT and Computer Setup
- Marketing
- Safety
- Client / Staff Wellness
- Basics
- Openings/Closing
"In cooking you've got to have a what-the-hell attitude." -
Breakthrough science has given researchers, clinicians, and patients new hope in the fight against cancer. With recent discoveries in immunotherapy treatments and an increased understanding of the immune system’s role in fighting disease, we are closer than ever before to transforming all cancers into curable diseases
lOYALTY ABOVE SELF
"THE FISH WHO KEEPS HIS MOUTH SHUT, NEVER GETS CAUGHT."
Consistantly Qualifide, Vetted and Insured!
Ordering, Training, Cleaning and Ready to Roll!Go!
Educated Chefs With Years Of Experience !
Who Can Cook!
Ways to Help
World Central Kitchen
World Central Kitchen
World Central Kitchen
Do the right thing! Every time!
