Category Archives: career

career, chef, foodie, Uncategorized

Movie- Chef, by Jon Favreau

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Last night I got to see Jon Favreau’s new movie, “Chef”. It is a movie about a well-known chef who moved to California from Miami and gets fired from his job. He then turns around and opens a food truck, allowing him to run his place his way and it puts him back on top.

I don’t want to go to far in detail into the plot but I must say it is a really good representation of what as chefs we go through with our line of work. The best part of the movie for me was how well Jon Favreau played the character and was really able to sell me on all the emotions and mind-set of how you have to be so you can be a successful head chef. You can see the passion, the dedication, the work ethnic, and the attitude, but at the same time the struggle with having a normal life.

I recommend this movie to anyone who has aspirations, curiosity, or are just looking for a good movie to watch while having a night in.

career, chef, experience, foodie, Reviews

Review- 4Rivers in Winter Garden

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20140621_183407_4_bestshot20140621_183311_5_bestshotWhen you show up at the 4Rivers in Winter Garden, you see what looks like to be decent sized BBQ restaurant with a line of 25 people out the door. It was a Saturday night that me and my sister went around 6pm and the location and concept is still recent, but it was extremely impressive none the less when it is your first time at any 4Rivers location.

Orlando is not one of those locations on the map of the United States that people go, ” I got to have BBQ when I am there”, but we do have a few hole in the wall places here and there that do a really good job of putting out a good product. 4Rivers is definitely at the top of my list right now when it comes to places that I will go to when I am in the mood for BBQ and don’t want to make it myself. They have a few locations now around Orlando, there is the Winter Garden location, Winter Park which is the original, one in Longwood, and one on University Drive by UCF. There is also a location in Jacksonville and Gainsville.

4Rivers was found by John River’s, originally a manager of a billion-dollar pharmaceutical distribution company and got a lot of experience in business modeling at many different companies. He started working out of his garage and grew his popularity with his own ministry participants until he opened the Winter Park location and blew it out of the water.

if you read my previous post, So you want to be a chef, then you can see that this is a perfect example of what I was saying about going into a different career path and then finishing with what you truly love after you make your “nut” (money). Not sure if Mr River’s always had a hankering for doing a big BBQ restaurant from the beginning , but no matter what it has definitely paid off.

Now when you finally get through the line and inside you find that majority of the building is the kitchen, the serving line (which includes the nicest and most delicious display of deserts I have ever seen at any BBQ joint), and a handful of tables, and based on business that meant we were taking ours outside. Luckily they have a really big, enclosed porch area, with a lot of fans, which meant that even though it was hot outside you could still eat and enjoy comfortably.

The two pictures above are of there dinner plates of the half rack of ribs and the beef brisket. Both were reasonable priced, the ribs were about 14 and the brisket was 12. I also got the smoked jalapenos as one of my sides, getting myself to try and enjoy more spicy food items. I really liked everything about my experience.

I like to consider myself a BBQ expert when it comes to food quality, flavor, and dryness of the protein being served and both proteins had plenty of flavor, juiciness, and the final test that gets my stamp of approval was that I wanted more. I am not saying it is the best BBQ out there, and I am not saying it is the best in the state, but I would definitely choose 4Rivers first when anyone asks me where to go for BBQ in Orlando.

The building was clean, the atmosphere was really authentic and cool, the staff was extremely friendly, the eating areas were constantly maintained, and everything about the experience was legit. If you haven’t had a chance to go out and enjoy, then take a friend and try it out and let me know what you think.

career, chef, experience, foodie, industry, So You Want To Be A Chef

So You Want To Be A Chef Part 1

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This post is for the dreamers, the Food Network Star want a bee’s, and the people bored at their desks at work. Before you go quit your cushy desk job, sign up for a overpriced culinary school, or think you will be on Food Network in the next five years, think again. like anything else in life I implore you to do your research, ask the oldest chef who is working in your favorite restaurant, and really find out what it is all about. It is intense, it is painful, and it is really messy, but most of all it can be a lot of fun.

What you need to remember about the cooking industry is that it is part of the service industry, what I mean by that is that it was a industry created from servants waiting on people with money. There can be money made in the industry, don’t get me wrong, but it will take every ounce of you to make that happen. You can’t half-ass it, you can’t focus on the negative aspects, and you can’t expect anything. So before you make that decision make sure that you have the passion, the dedication, and the resources to be able to be successful.

My recommendation to any aspiring chef is to go to college, get a degree in something else and make money first. Then when you are good at that start focusing on becoming a chef, start practicing at home and start understanding how a recipe truly comes together. Get a second job, in a good restaurant part time in the kitchen and start learning how a kitchen line really works. Then when you have made your nest egg and understand the basics go find yourself a chef to run your kitchen and get your restaurant going.

Understand that even the most knowledgeable restauranteurs fail at this endeavor, and that actually 86% of most restaurants close their doors in the first year. Only through experience can you truly learn what you do not know, and in the restaurant industry their will always be something you do not know. Hire people who do know, and I am not talking about a experienced server or bartender, because what they know is how to rob you and how to find the way to do the least amount of work. Hire professionals with experience and credentials that can actually help you see all the corners and crevices that only someone with experience would know.

Most people supervised a cafeteria when they went to college or served a few years back in the day and think they know it all, they don’t know shit and neither do you. That is the attitude you need to have to be successful, just don’t let your employees know that ;).

Unless you are opening a one man band type of operation the next thing you need to be is a leader. Make sure you are truly honest with yourself on this one because you WILL be tested every day and if you are not then you will fail. Understand that the word professional doesn’t really apply to majority of the people who will be working for you. These will be kids, old people, people who have no other options, immigrants, or ex convicts. What that means is that you better know how to talk to each of these types of people and you better get ready to deal with some stupid crazy stuff. Hiring with background checks and work references my alleviate some of these situations, but if you are just opening then you probably wont have the money or time to look into this. My recommendation is to not get stingy with this part, because it is really necessary when hiring in this industry. Add a little extra to the loan or the necessary investor amount of capital to really try to get the best you can with what you are working with.

It isn’t all about the food and drinks either, you need to be a pretty handy person when it comes to maintaining your place. While in college take a basic electrical and carpentering class, maybe even a computer and networks class for fun. If you want to make a pretty good gross profit on your facility then you can not call someone in unless you really have to, professionals are expensive and every dollar saved helps.

It isn’t all negative though, like I said it can be a lot of fun, but if that”s why you are doing it then you have to plan to open your own place because working for a corporation will suck all the fun out of it. Some people just want to have a place to go and drink, some want to just meet and have fun with the servers, but if you are like me it is because you want to do all kinds of different foodie things and have your mad scientist moments. Working for a corporation you for the most part can’t do any of that unless you are in the key position and even then there is always someone lurking around the corner with a reason for why you can’t. So make sure you have your dream nicely laid out in a business plan and get ready for a never boring roller coaster ride that wont shut down until you do. It definitely beats the boredom of sitting in front of a desk, staring at a computer screen in a air conditioned room, right? 🙂