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Calling all chefs

Sandra_'s picture

Calling all chefs (post #60669)

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Hi, I'm working on an article for a hospitality industry magazine, and I'm hoping for some help from any professional chefs/owners/managers out there. Please respond directly to me so we don't clutter up the discussion list with stuff that is of limited interest.

Basically, what I need to know is what kinds of consultants are you guys dealing with these days, and why.

Thanks'
Sandra
(Sandra_McKenzie@bc.sympatico.ca)

Carolina's picture

(post #60669, reply #1 of 7)

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Hey, Sandra, no fair! I'd like to know the answer to that question myself. Sort of like
getting the inside scoop, if you will. Carolina

Gerard's picture

(post #60669, reply #2 of 7)

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Carolina,

I work as consultant for bakery/pastry operations, doing a raather large $1M operation presently.
Whatcha need to know?

Regards, Gerard

Carolina's picture

(post #60669, reply #3 of 7)

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Hi, Gerard-

Sandra's question concerned the type of consultants used by professional chefs, etc. Just seemed like an interesting topic, that's all.

Carolina

Sandra_'s picture

(post #60669, reply #4 of 7)

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Hi Carolina,
So far Gerard is the only chef to respond to my query, but I'll happily share anything of interest that I learn.

Sandra

MEAN_CHEF's picture

(post #60669, reply #5 of 7)

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With an MBA in Finance/Accounting and a wife who is a computer guru, who needs consultants. Sorry, I never use them.

Gerard's picture

(post #60669, reply #6 of 7)

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Chef,

I once worked on a bakery owned by an international consultant , educated at Harrow in England , he was a business genius but couldn't see what he was doing wrong in his own operation. Thats why shrinks talk to other shrinks.
Everyone needs perspective, I ask everyone.

Cheers, Merry Xmas, Gerard

MEAN_CHEF's picture

(post #60669, reply #7 of 7)

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I talk to everyone too. I assume Sandra was referring to paid consultants