Posts tagged "Cooking Quality Meats"

A Career in Restaurant Management

SO YOU WANT A CAREER AS A RESTAURANT MANAGER?

Even if you’re currently a restaurant’s resident dishwasher, it is still very possible for you to climb the ladder to the very top with hard work, persistence and the right set of skills. A lot of restaurant operators seek people who already have ample experience in nearly all restaurant duties, so if you’ve been rotating on different tasks for the past months or years, you already have one foot in the door.

However, given the present times, most owners are eyeing potential candidates who have formal qualifications to fill supervisory and managerial roles in the company. While experience also carries a lot of weight, job opportunities are likely to be more open and better if you have an associate or bachelor’s degree to your name, particularly those that have something to do with restaurant and institutional food service management.

Understanding Your Work Conditions

A restaurant manager’s daily life is often very hectic and subject to high levels of pressure. Thus, a considerable amount of resilience, stamina and physical, mental and emotional endurance is required of you. Since evenings and weekends are the most busy times for restaurants, you should be prepared to work during late nights and weekends. It is not uncommon for restaurant managers to work for around 50 to 60 hours per week, and you will most likely be the first to arrive and the last to leave everyday.

A restaurant manager’s work hours and job nature are also highly intermittent, as you might have to fill in for an absent employee, no matter what his job designation is, at the last minute. Hence, it is very important that you know all the restaurant’s operations inside out and from top to bottom, as being a restaurant manager does not just mean sitting behind a nice desk and making chitchat with customers. There will be times that you will have to perform all sorts of “dirty work”.

The pressures of making sure everything is in order almost always happen simultaneously with a number of other responsibilities. Whenever there are problems, it will be your duty as restaurant manager to seek a solution with the least possible disruptions to other operations, particularly in the serving of customers. This can be further aggravated by uncooperative and stubborn staff, as well as irate clients. You have to have a lot of patience for this job if you want to pull through sanely and in one piece.

Duties of a Restaurant Manager

A restaurant manager’s daily duties are not to be underestimated. Apart from the usual tasks of selecting what to place on the menu and determining each of their prices, ensuring quality service and proper food preparation and the efficient utilization of supplies, taking responsibility for the rising number of human resource and administrative tasks are also part of the job description.

Typically, the management team is composed of a general manager, one or two assistant managers (depending on the size of the place) and one executive chef, who takes charged of all kitchen operations. Often, in the case of small restaurants, the manager and the executive chef is just one person. In the case of major fast food chains, there are a number of assistant managers to supervise the different shifts.

All of the members of the managerial team should expect to be working from the moment the restaurant opens until it closes at all days of operation. Because a manager is responsible for all, he does not have the liberty to just skip work because he doesn’t feel like going. Restaurant management, though accompanied by considerable perks, is a full service job that requires full time commitment.

Managing the Menu and Supplies

It is a restaurant manager’s job to determine menu items. This is often doen with the help of the executive chef and will be decided on based on the past popularity of certain meals and the likely number of customers who will patronize it. Sometimes, a new dish is introduced in order to accommodate and avoid the wastage of unserved food. How the menu is arranged also depends on what raw ingredients are in season or simply for the sake of variety and novelty.

Managers also review each dish to find out how much it costs to prepare them, taking into consideration certain overhead expenses, to know what price best represents its value. Items on the meu should also be done ahead of time so managers can estimate what supplies are needed and when these should be bought and delivered. Upon delivery, it is the manager’s duty to check the content and evaluate their quality, particularly the meats, fruits, vegetables, fish, baked items and poultry.

Grocery items are not the only supplies that should be monitored. Tableware, linens, cooking supplies, furniture and cleaning materials should also be checked regularly. Waste disposal and pest control should be addressed, as well.

Hiring the Right People

How smoothly a restaurant runs depends a lot on the people who work there. That’s why it is important that managers hire the right people for the job. It is the manager’s responsibility to explain the company’s rules and regulations to all staff members and to provide the training necessary. Employee work schedules are also under his jurisdiction.

Because restaurants at peak hours are considered one of the most stressful working environments in the business world, managers should be able to exercise maximum grace under pressure and handle problems with the least disturbance.

Administrative Duties

While majority of administrative functions are handled by the bookkeeper, managers should also know how there are run, particularly for smaller restaurants where he might have to do the job himself. Issue like work hours and staff wages, tax and licensing paperwork, payroll, supply and equipment purchases and other disbursements fall under this category. Given a highly technological business environment today, managers will also need to learn how to operate computerized point of sale systems to increase productivity and efficiency. POS systems can help minimize the workload by automatically talling sales, supplies and ranking which dishes on the menu are the most popular among clients.

Training to be a Restaurant Manager

Given the multitude of responsibilities managers face each day, it is important that he is well equipped to handle the job. Colleges and universities offer two to four-year programs on restaurant related subjects like food technology, nutrition, food planning and preparation, accounting, even restaurant and hotel management itself.

The demands of the times today do not only call for a vast experience on the business, but also the adequate formal and technical know-how in order to grow safely with the changes and industry advances.

To further bolster you chances of becoming a restaurant manager, you might want to acquire a certification as a Foodservice Management Professional from the Educational Foundation of the National Restaurant Association. This can be obtained after you’ve successfully completed a series of food service management related courses, passed a written test, and met certain minimum requirements pertaining to performance and experience.

Josh Stone
http://www.articlesbase.com/careers-articles/a-career-in-restaurant-management-55247.html

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Posted by mark - August 16, 2017 at 10:19 am

Categories: Cooking Quality Meats   Tags: , , ,

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

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Posted by mark - August 14, 2017 at 9:29 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

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Posted by mark -  at 7:29 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Roasted Prime Beef Tenderloin

PearlBellevuehttp://gdata.youtube.com/feeds/api/users/pearlbellevuePeoplemeat, potatoesRoasted Prime Beef Tenderloin

Duration : 0:0:33

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Posted by mark - August 12, 2017 at 2:59 am

Categories: Prime Beef   Tags: , , , , , , , , , ,

Steak- What do you Recommend And Why?

Can anyone explain to me the quality, taste, cost etc. of different types of steak? I don’t really know anything about meat quality, but I want to get the highest quality steak (for a reasonable price) for my dad’s birthday. I’m looking at Omaha Steaks and I just realized I have no idea what to look for! What would you recommend and why? Also, what would be the most impressive?

My dad loves to cook and barbecue, but he’s cheap so I’m ordering him expensive marinated meat– so no restaurant recommendations please! ūüôā

I want to know about:

1) Filet Mignon
2) Prime Rib
3) Sirloin
4) T-bone
5) Strip Steak
6) Rib-eye

If he likes his steaks well-done, you may want to stick with the Rib-eye; it has a higher fat content therefore will retain more moisture and flavor. If he is eating his steak at a medium or more rare doneness then I would recommend the Filet Mignon or Porterhouse (most expensive, readily available cuts). I personally think Porterhouse has more flavor and a good combination of meat with the bone-in and you get a piece of Filet Mignon on one side of the bone and a Strip Steak on the other side of the bone ( I save the super tender Filet side to eat last). So obviously, a more economical but still yummy steak is a Strip Steak. Rib-eye, T-bone and Sirloin are OK and just a note on Prime Rib; cooking time would be a good bit longer (larger cut of meat) and is generally served with a very pink center (rare to med rare) if that is a concern for his meat-eating preferences

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Posted by mark - June 24, 2017 at 12:39 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , ,

Where can I find a prime rib restaurant in Manhattan, especially in mid – Manhattan area?

I am looking for a restaurant that does prime rib, ie one of the best cuts of beef slow cooked in prime rib style.

Thanks.

I love prime rib and make a point to eating at steak houses often.

In my opinion, the best prime rib in NYC can be found at Ben Benson. (It’s not just the steak that’s good there btw, everything is excellent). It’s located on 52nd st b/w 6th & 7th.

Smith & Wollensky on 49th & 3rd also serves up a wonderful prime rib.

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Posted by mark - June 19, 2017 at 5:53 pm

Categories: Prime Beef   Tags: , , , , , , , , ,

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by mark - June 5, 2017 at 12:03 am

Categories: Prime Beef   Tags: , , , , , , , , , , , ,

How to bake pork chops?

Take a good quality pork chop
I asked in another question what a good pork chop recipe was and this one sounded delicious….

ritz crackers crushed add a little garlic powder, season salt, pepper …dip your chops in beaten eggs..than roll in the ritz cracker mix..put in baking dish with melted butter or marg. and bake at 350 for 45 mins uncovered!! These are to die for..So moist and juicy and the cracker mix is incredible….Serve with potatoe of your choice

My question is, do I just put enough butter to cover the bottom!?
And how big should the chops be?
And should they have a bone!?

Bone in is very tender*

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Posted by mark - June 3, 2017 at 10:34 am

Categories: Quality Pork   Tags: , , , , , ,

3 Easy Side Dishes For Any Meal

 

 

Ever get this great idea on what to make for dinner then as you are preparing it you wonder what to serve with it? Well here are 5 easy side dishes you can pair with almost any meal. Don’t forget to check back for more side and main course recipes.

 

 

3 Easy Side Dishes For Any Meal

 

 

#1- Roasted Parmesan Garlic Asparagus

5 Easy Side Dishes For Any Meal- Roasted Parmesan Garlic Asparagus

3 Easy Side Dishes For Any Meal- Roasted Parmesan Garlic Asparagus

Total Time: 22 mins

Ingredients:

One pound of fresh asparagus
Ten minced garlic cloves
Three Tbsp of olive oil
salt and pepper to taste
One quarter cup of freshly grated Parmesan

 

Directions:

1st
Heat the oil and garlic in small saucepan over a low heat until the garlic becomes a golden color, allow oil to cool.
2nd
Bend your asparagus gently and when it snaps, discard the end pieces.
3rd
Put asparagus on a roasting pan and toss them with olive oil and garlic, make sure to coat all pieces.
4th
Line the asparagus up and push them together. Then season them with the salt and pepper, and sprinkle with grated Parmesan.
5th
Roast the asparagus in a preheated oven at 400 F for about twelve minutes or until cooked how you like.
6
Serve and enjoy.

 

AllRecipes.com-Oven-Roasted Asparagus

FoodNetwork.com-Parmesan Roasted Asparagus

 

#2- Fried Cabbage With Bacon, Onion And Garlic

5 Easy Side Dishes For Any Meal- Fried Cabbage With Bacon, Onion And Garlic

3 Easy Side Dishes For Any Meal- Fried Cabbage With Bacon, Onion And Garlic

Total Time: 55 mins

Ingredients:

Six slices of chopped bacon
One large diced onion
Two minced cloves of garlic
One large cored and sliced head of cabbage
Salt and pepper to taste
Half tsp of onion powder
Half tsp of garlic powder
One eighth tsp of paprika

 

Directions:

  1. Place bacon in large stockpot and cook it over a medium-high heat until it is nice and crispy. Add your onion and garlic. Cook and stir it until the onion gets soft. Then  immediately stir in your cabbage and continue to cook for another 10 minutes, keep stirring. Season with the salt and pepper, onion powder, garlic powder, and  your paprika. Reduce the heat to low, cover it, and let simmer. Keep stirring it occasionally for about 30 minutes more. Serve and enjoy.

Food.com-Fried Cabbage And Bacon With Onion

QuickNEasyRecipes.net-Fried Cabbage With Bacon, Onion, And Garlic

 

#3- Parmesan And Garlic French Fries

3 Easy Side Dishes For Any Meal-Parmesan And Garlic French Fries

3 Easy Side Dishes For Any Meal-Parmesan And Garlic French Fries

Total Time: 60 mins

Ingredients:

Four lg unpeeled potatoes, cut into Quarter-inch strips
One quarter cup of olive oil
Three minced cloves of garlic
Half tsp of ground dried thyme
1/4 teaspoon seasoned salt
Half cup grated Parmesan
Quarter cup of chopped parsley
Quarter cup of grated Parmesan cheese (keep separate)
Quarter tsp of seasoned salt

 

Directions:

Preheat your oven to 425 degrees F. Place your potatoes in mixing bowl and drizzle them with olive oil. Season with thyme, salt and garlic. Toss it until evenly coated. Then take fries out of the bowl and place on a nonstick baking sheet in a single layer. Save your remaining oil in the bowl. Bake fries in preheated oven for thirty minutes, flip the fries halfway through baking. Return fries to the bowl with the olive oil, and sprinkle with Parmesan cheese and parsley. Toss them to coat, and spread again on baking sheet. Put back in oven, and bake until the Parmesan melts. Sprinkle the fries with the remaining quarter cup of Parmesan and season with salt to serve.

 

MyRecipes.com-Garlic Fries

FoodNetwork.com-Oven Baked Parmesan French Fries

 

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Posted by mark - May 31, 2017 at 6:13 pm

Categories: Prime Pairings   Tags: , , , , , , , , , , , ,

Where can I find a corned beef roast (not brisket)?

At the Memorial golf tournament in Dublin Ohio – at the VIP pavillion on Saturday they prepare roast corned beef which is similar to prime rib. I’d like to do one for Thanksgiving instead of turkey.

one of us is confused ,corned beef is a cured brisket.and I cant think of a way that you could cook it and make it come out like prime rib.
Ive been cooking both corned beef brisket and brisket for years ,so im pretty sure I know what I’m talking about.
depending on the store you buy your meat at.you will usually find the briskets and the corned beef together.
At my super market the have what is called a whole brisket.It is fat on one end and gets smaller at the other,the small flat end is what is popularly used to cure into corned beef,sometimes you can find the other end cured also.
anyway the large end is usually roasted as is or barbecued.
I roast a whole brisket at times with really good results,Its tender and juicy.
of course there is always the possibility that it is a specialty cut of meat that someone corned (cured) but it wouldn’t look anything like a prime rib, its flesh would be pink like ham.
So maybe you could call whoever did the dinner and ask.
wish I could be of more help.
peace ><>

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Posted by mark -  at 5:19 am

Categories: Prime Beef   Tags: , , , , , , , , ,

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