CHEF TROUSERS

only for the best chefs!

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What makes a great chef? is it a chef uniform? Skills? Experience? Now you’ll know, thanks to the video above.

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Aprons are suddenly back. Aprons were so popular back in the '50s, when women made aprons with fun fabrics. However during the 1960s, they went away - for decades, says EllynAnne Geisel, author of The Apron Book. "They didn't just go away, they were thrown away," Geisel said. "They were considered symbols of holding working women back." then they came back again in the 1990s, when celeb chefs on the Food Network sort of brought back aprons. They were in solid colors, often white, and looked like professional bibs. But now they have hit the stores and you'll they're back!. In a restaurant you often see the workers with the apron bibs it is considered to be a smart wear making that change from work to home and saving your clothes from being dirty. Now that there more restaurtant the workers will obviously need some type of uniform to represent the restuatrant it could be from the style, colour or name. There is a website called image@work where they sell a varity of aprons where you choose from and at very cheap prices. Aprons may tug on the heartstrings. They remind us of the women/men in our lives who may now be gone but who prepared traditional recipes and made family get-togethers special.

http://www.image-work.co.uk/catering-workwear/aprons/bib-aprons

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Here are some simple, yet classy ideas for an apron for waiters/waitresses or bar service in your restaurant. Apron is invaluable in any venue, as it assures that most of the uniform of your staff will stay clean even in the most dire circumstances.

Photos delivered by image-work.

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Drinks of the world - Margarita

A classic margarita is one of the best drinks and most restaurants and bars have it in their menu. It’s refreshing, its taste cannot be mistaken for any other alcoholic beverage and, what’s important, it can be drank solo or complement a meal (obviously, it goes well with Mexican cuisine). You can check the clip linked below to see how easy it is to prepare:

https://www.youtube.com/watch?v=uDOtcVtxURc

Every serious venue should consider serving Margaritas, as without it, your menu will be incomplete!

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Duties of waiters/waitresses in a restaurant

Waiter/waitress represents the venue and have personal contact with its customers. As such, they should look neat and have to have exceptional manners. Furthermore, they should perform their duties seriously and their service should encourage the guest to come to the venue again. But how can it be achieved? There is only one way to succeed – familiarizing oneself with waiter’s duties and thorough work performance. Here are all the duties a good waiter should perform.

Waiter/Waitress has to:

Welcome guests,

Show them their table,

Show them the menu,

Inform them what meals are served and what is their price, as well as explain what are today’s specials,

Help in choosing a meal,

Write down the order and give it to the chef,

Serve the ordered meal gallantly,

Observe the guest floor,

Come at the table at the guest’s request,

Bring the check and accept the payment,

Clean the tables,

Prepare the venue before guests arrive,

Lay the table,

Make sure the venue and cutlery prepared for guests is clean,

Talk with customers (ask them if their like the venue’s look and the food they’ve received, etc.),

Make the guest feel important and appreciated.

As you can see, there is a lot of duties and this line of work is not an easy one. It’s an occupation suitable only for people who are passionate about their work, because it demands commitment, openness, communication skills and an ability to quickly familiarize with other people.

Photo by stockimages/FreeDigitalPhotos.net

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Refrigerator for your restaurant

When you assemble your kitchen equipment, you can't forget about a proper refrigerator. The eating place is usually stuffed with food, so the equipment used for its storage must possess the best characteristics. You can find a helpful crib sheet with our suggestions how to choose a refrigerator below.

Energy Class (European Union Energy Label) - it should be as high as possible, preferably the equipment should be labeled A++, A+, A, because it will work efficiently and won't use much electricity.

Energy consumption - it should be as low as possible if we want to pay less for electricity.

Compressor count - it would be the best to have two independent compressors, as it enables temperature control  both in the fridge and in the freezer.

Automatic defreeze/dehumidification - it helps keep the fridge clean, gets rid of an excessive frost, makes the equipment work more efficiently and significantly lowers energy consumption.

Ability to keep the same temperature  in the case of electricity loss - it's a very important characteristic, because it guarantees the fridge will still work even without electricity, which will ensure the products inside won't defreeze or become spoiled.

freezer class - it determines the ability to freeze products and how long they can stay in the freezer.

Dimension - it determines if the refrigerator will fit in the given space.

Capacity - it determines how many products can be stored inside.

Antibacterial system - it is responsible for impeding of the development of bacteria, which means the stored food will stay fresh longer.

Temperature control - the best systems are easy to use and have a lot of options.

Presence of a fan - it evenly distributes the temperature inside the refrigerator.

Photo by bloomsburys

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Music in a restaurant gives a proper vibe

Many people who begin their adventure in the restaurant business wonder how to make guests stay in the venue longer and visit it more often. The answer is clear and easy! The proper music is the key.

According to the researchers' studies, we mostly enjoy ourselves when we hear slow, tranquil music in the background. It allows us to center ourselves, relax and talk with our voice down. Thus, to make your customers happy and, thanks to that, make more profit, you shouldn't play any lively songs or tracks of our favorite rock band. You should consider playing some classical music for your guests instead.

Photo by Prayitno

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Spring Rolls recipe

Spring rolls are one of those dishes witch preparation seems to be very difficult. Nothing could be further from the truth! This can be done easily by following a step-by-step as currently provided in the following recipe!

Prepare stuffing:

mun mushrooms pour boiling water over to soften and cut into strips,

fry the meat in a skillet with onions, mushrooms and carrots,

add the mix, sprouts, mushrooms, gravy, vegetation and pepper,

fried stuffing put into a bowl,

pour boiling water over noodles for 3 minutes and pour off the water,

cut it into short strands and add to the stuffing,

mix everything thoroughly and add the egg,

check the taste - if it is a little salty, add a little bit more wegeta and sauce.

Preparea place for makingspring rolls

spread the clean kitchen cloth - spring rolls will be roll on it,

put the plate next to a large bowl and pour hot water into it (can accommodate up to almost the entire glass of water),

Start rolling:

NOTE-spring rollsmust bedry, because otherwise when we put them to the hot oil spring rolswill begin toswellandtear

• fill the pot or deep fryer half a bottle of olive oil,

•wait until the oil warms up and put two spring rolls into it - attention, they like to stick to each other, so it's best to throw first one and the second time.

Ready spring rolls draw on a paper towel to drain off excess fat. Enjoy!

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Why chef headwear are neccesary

The hair is probably last thing we would like to see in a dish ordered in a restaurant. From personal experience, I would say that finding the flies in a soup is not a pleasure. The chef must ensure that at least minimize the probability of getting into the food prepared even one hair. That's why chef has to wear a hat as a part of the chef uniform. And under that hat hair best short hair. Hat and a bandana absorbs sweat, so the vision of sweat dripping into the plate is not very nice. Long flowing hair, beautifully flapping over the pots is the most common sin ladies cooking in tv shows. My favorite Donna Hay hasn’t avoid it to.

Internal rules prohibit in many restaurants kitchen staff wearing long hair. The same as beard and mustache, witch is good. Just imagine a hearty beard cook with leftovers tasted all day meals or hair from his beard landing into the dish. Long moustache can be attractive and characteristic but but for chef only, if he does not cook.

Find chef uniforms here: http://image-work.co.uk/

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Best fries in town, absolutely ! @lambweston of course !

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Rice Cube Maker

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New Chef on the Block Set

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Citrus Spicy Scallops With Watermelon Chilli & Coriander Salad. By @akademiakulinarna

#ChefsOfInstagram #chef #cheflife #food #foodies #art #salad #scallop (at Facebook.com/ChefsOfInstagram)

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@_chloenewell made us pancakes #masterchef #greatbritishbakeoff #saturdaykitchenlive #chef

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Chef uniforms - jacket, trousers, headwear...

I have the impression that these years list of uniformed professions extended by the chefs. Especially when chefs started acting in tv shows as a handsome guys instead of old fat sweaty man. What connects all of them? White uniform. Sweatshirts in other colours are extremely rare.

Chef jacket should be made ​​of good quality, quite thick cotton. Thicker material provides better protection from hot steam and liquids, which can be easily splash. Chest is doubly protected by overlapping skirts sweatshirts that can be quickly changed, if the surface gets too dirty. Sleeves also have a protective function, and therefore should be long. The same pants, but it seems to be illogical, since the kitchen has a very high temperature.

Protective functions also play gowns and aprons that can be quickly and easily changed to clean.

So really difficult long stay clean when working in the kitchen drowned in orders. Why is the white chef uniform? After the white fabric stains are most evident. But it also can be easily removed. This white material longest and best withstand washing in hot water, strong detergents and bleaches, which are necessary to get rid of stains and dirt and bacteria.

Ypu'll find clothes for chefs here: image-work.co.uk