A really nice kitchen, no?
Tuesday
Monday
Chesa Bianca Opening
Last Friday saw the reopening of the Swiss Restaurant on Yakal Avenue in Makati City. Avid foodies were there to have a taste of alpine cuisine, the way only Werdenberg knows. Journalists enjoyed the Swiss beer flowing, as well as the ever sumptuous fondue that was on hand.
It is really funny how you can tell when an expat just flew in...because of the tropical weather, they turn scarlet, even without the alcohol. Despite the humidity, everybody enjoyed the food and drink, the company and the gossips and assertions.
Carpaccio restaurant in turn took advantage of this influx, having full bookings the next day. FULL! As in there was even a waiting list. Rib eye Bisteccas sold like proverbial meat pancakes, with the savory mushroom sauce and rich saffron risotto. The Kitchen brigade were on top of everything, quick, no mistakes made.
So ifg ever you want to be away from the croded malls, the noisy corridors, and in for good food and wine from the southern regions of Europe, come over to Yakal! Valet Parking available!Moving on...
I left Makati Skyline almost two months ago. It's amazing the kind of crab mentality that goes on in a company. The transition to the international standards of ISS will make it difficult for everybody, especially the newly hired high powered professionals who are supposed to make it a professional company.
Right now I have been working for Werdenberg International for a week. And I have to say, their restaurants are the most modern ones I have had the oportunity to work in. Swiss standards have made the kitchen close to perfection, as sharp as one my knives.
So i have been busy these past few weeks to attend to this blog. But with so much material to work with from the Italian Restaurant Carpaccio, I would be hard pressed to find a mundane topic to discuss.
This morning I found out that my former boss Chef Michele of Makati Skyline passed away yesterday. A very good French Chef, I regret not having spend enough time with him to learn.
Strike the iron while it's hot. Good things are not handed to us on a silver platter. It is presented to us as opportunities.
Right now I have been working for Werdenberg International for a week. And I have to say, their restaurants are the most modern ones I have had the oportunity to work in. Swiss standards have made the kitchen close to perfection, as sharp as one my knives.
So i have been busy these past few weeks to attend to this blog. But with so much material to work with from the Italian Restaurant Carpaccio, I would be hard pressed to find a mundane topic to discuss.
This morning I found out that my former boss Chef Michele of Makati Skyline passed away yesterday. A very good French Chef, I regret not having spend enough time with him to learn.
Strike the iron while it's hot. Good things are not handed to us on a silver platter. It is presented to us as opportunities.
Saturday
design the kitchen
I came across a cool website last night describing a downloadable software that is accessible to all of us who are not really into graphics design as a profession. On BBC's show 'Click!', webscape described this revolutionary software titled Blender, found on blender.org. It has a lot of features that would make you drool. It's main pull is the animation rendering, which is quite cool. But I can use this for kiitchen design for restaurants...in full animation too!
design the kitchen
I came across a cool website last night describing a downloadable software that is accessible to all of us who are not really into graphics design as a profession. On BBC's show 'Click!', webscape described this revolutionary software titled Blender, found on blender.org. It has a lot of features that would make you drool. It's main pull is the animation rendering, which is quite cool. But I can use this for kiitchen design for restaurants...in full animation too!
Thursday
The trouble with this country and spices
For thousands of years spices have figured in most culinary dishes. They were discovered and exploited to bring out or enhance the flavours during the cooking process. To date there are hundreds if not thousands of different spices around the world.
But in this country spices are not as diverse as one would think, despite the Philippines being occupied by several colonists in the past millennium. Sure you get the common cinnamon, anise, vanilla, coriander and cumin seed, etc. But what about saffron? five spice? garam masala? whole tumeric? Can you imagine what Filipino chefs could do if they could get their knife-scarred hands on a vial of cardamon?
I would really like to know where to get spices without having to travel around the world for it.
But in this country spices are not as diverse as one would think, despite the Philippines being occupied by several colonists in the past millennium. Sure you get the common cinnamon, anise, vanilla, coriander and cumin seed, etc. But what about saffron? five spice? garam masala? whole tumeric? Can you imagine what Filipino chefs could do if they could get their knife-scarred hands on a vial of cardamon?
I would really like to know where to get spices without having to travel around the world for it.
The trouble with this country and spices
For thousands of years spices have figured in most culinary dishes. They were discovered and exploited to bring out or enhance the flavours during the cooking process. To date there are hundreds if not thousands of different spices around the world.
But in this country spices are not as diverse as one would think, despite the Philippines being occupied by several colonists in the past millennium. Sure you get the common cinnamon, anise, vanilla, coriander and cumin seed, etc. But what about saffron? five spice? garam masala? whole tumeric? Can you imagine what Filipino chefs could do if they could get their knife-scarred hands on a vial of cardamon?
I would really like to know where to get spices without having to travel around the world for it.
But in this country spices are not as diverse as one would think, despite the Philippines being occupied by several colonists in the past millennium. Sure you get the common cinnamon, anise, vanilla, coriander and cumin seed, etc. But what about saffron? five spice? garam masala? whole tumeric? Can you imagine what Filipino chefs could do if they could get their knife-scarred hands on a vial of cardamon?
I would really like to know where to get spices without having to travel around the world for it.
Friday
Culinary Myths
The culinary world is full of axioms, rules, wives tales, even urban legends. Heck, if you can get it published on paper or get it on the internet and it's about food, people will believe that it is gospel. But is it? Culinary Myths are everywhere, and being professionals, we tend to scrutinize every one, and decide which works best and which is just bull.
One of the more popular myths I have heard often is searing the meat to seal in the juices. If that were true, then the cooked meat should just weigh as much as the raw product. So I decided to put it to the test:
We have two almost identical beef tenderloin cut into filet mignon. Each weighing 250 grams. Meat A will go straight to the oven, and Meat B will benefit from a fast sear on a very hot cast iron skillet. We coat each meat with a very light layer of olive oil, just so the heat will distribute evenly. Both meats will end up in a 375F degree oven for finishing, ending with an internal temperature of 140F.
Meat A goes into the oven. Meat B goes in after searing. But here is the twist. Meat B reached internal temperature first. We take it out of the oven and place it on the board to rest. Meat A reaches 140F five minutes later. We now weigh each meat.
Meat A ended up with a weight of 258 grams. A loss of about 14%. Since it never seared, the myth, if it is plausible, has not sealed in the juices. Meat B, with it's seared surface, weighed in 243 grams, a loss of 19%. Incredible.
So, why is that? Searing should have sealed in more of the juices. Looking at the microscopic level, it is determined that heat damages cells, moisture is released readily. So searing does not seal in the juices. But the natural sugars in the meat caramelize around the point of contact with the skillet, adding flavor to the filet mignon. Yum!
If you have any other myths that need to be explored, let me know.
One of the more popular myths I have heard often is searing the meat to seal in the juices. If that were true, then the cooked meat should just weigh as much as the raw product. So I decided to put it to the test:
We have two almost identical beef tenderloin cut into filet mignon. Each weighing 250 grams. Meat A will go straight to the oven, and Meat B will benefit from a fast sear on a very hot cast iron skillet. We coat each meat with a very light layer of olive oil, just so the heat will distribute evenly. Both meats will end up in a 375F degree oven for finishing, ending with an internal temperature of 140F.
Meat A goes into the oven. Meat B goes in after searing. But here is the twist. Meat B reached internal temperature first. We take it out of the oven and place it on the board to rest. Meat A reaches 140F five minutes later. We now weigh each meat.
Meat A ended up with a weight of 258 grams. A loss of about 14%. Since it never seared, the myth, if it is plausible, has not sealed in the juices. Meat B, with it's seared surface, weighed in 243 grams, a loss of 19%. Incredible.
So, why is that? Searing should have sealed in more of the juices. Looking at the microscopic level, it is determined that heat damages cells, moisture is released readily. So searing does not seal in the juices. But the natural sugars in the meat caramelize around the point of contact with the skillet, adding flavor to the filet mignon. Yum!
If you have any other myths that need to be explored, let me know.
Culinary Myths
The culinary world is full of axioms, rules, wives tales, even urban legends. Heck, if you can get it published on paper or get it on the internet and it's about food, people will believe that it is gospel. But is it? Culinary Myths are everywhere, and being professionals, we tend to scrutinize every one, and decide which works best and which is just bull.
One of the more popular myths I have heard often is searing the meat to seal in the juices. If that were true, then the cooked meat should just weigh as much as the raw product. So I decided to put it to the test:
We have two almost identical beef tenderloin cut into filet mignon. Each weighing 250 grams. Meat A will go straight to the oven, and Meat B will benefit from a fast sear on a very hot cast iron skillet. We coat each meat with a very light layer of olive oil, just so the heat will distribute evenly. Both meats will end up in a 375F degree oven for finishing, ending with an internal temperature of 140F.
Meat A goes into the oven. Meat B goes in after searing. But here is the twist. Meat B reached internal temperature first. We take it out of the oven and place it on the board to rest. Meat A reaches 140F five minutes later. We now weigh each meat.
Meat A ended up with a weight of 258 grams. A loss of about 14%. Since it never seared, the myth, if it is plausible, has not sealed in the juices. Meat B, with it's seared surface, weighed in 243 grams, a loss of 19%. Incredible.
So, why is that? Searing should have sealed in more of the juices. Looking at the microscopic level, it is determined that heat damages cells, moisture is released readily. So searing does not seal in the juices. But the natural sugars in the meat caramelize around the point of contact with the skillet, adding flavor to the filet mignon. Yum!
If you have any other myths that need to be explored, let me know.
One of the more popular myths I have heard often is searing the meat to seal in the juices. If that were true, then the cooked meat should just weigh as much as the raw product. So I decided to put it to the test:
We have two almost identical beef tenderloin cut into filet mignon. Each weighing 250 grams. Meat A will go straight to the oven, and Meat B will benefit from a fast sear on a very hot cast iron skillet. We coat each meat with a very light layer of olive oil, just so the heat will distribute evenly. Both meats will end up in a 375F degree oven for finishing, ending with an internal temperature of 140F.
Meat A goes into the oven. Meat B goes in after searing. But here is the twist. Meat B reached internal temperature first. We take it out of the oven and place it on the board to rest. Meat A reaches 140F five minutes later. We now weigh each meat.
Meat A ended up with a weight of 258 grams. A loss of about 14%. Since it never seared, the myth, if it is plausible, has not sealed in the juices. Meat B, with it's seared surface, weighed in 243 grams, a loss of 19%. Incredible.
So, why is that? Searing should have sealed in more of the juices. Looking at the microscopic level, it is determined that heat damages cells, moisture is released readily. So searing does not seal in the juices. But the natural sugars in the meat caramelize around the point of contact with the skillet, adding flavor to the filet mignon. Yum!
If you have any other myths that need to be explored, let me know.
Saturday
The week has come and gone, but not one person participated in the sinigang festival. We even had the managers and executives have a taste, but our in-house guests did not get one bowl. Strange. Maybe we should do some guerrilla marketing next week.
Today I had to clear out the fridge and reorganize all the containers and foodstuffs. It's amazing how lazy people have become. Half of the items needed to be thrown away because either it was mislabeled or stored improperly. There was marinated beef that have been in the fridge for close to two months now. Sheesh. Even though there were items that looked like it had another hour of life or so, I followed the mantra 'When in doubt, throw it out'.
Hopefully we begin the week with a really sanitized kitchen, with gleaming steel surfaces and the wonderful aroma of cooking.
Today I had to clear out the fridge and reorganize all the containers and foodstuffs. It's amazing how lazy people have become. Half of the items needed to be thrown away because either it was mislabeled or stored improperly. There was marinated beef that have been in the fridge for close to two months now. Sheesh. Even though there were items that looked like it had another hour of life or so, I followed the mantra 'When in doubt, throw it out'.
Hopefully we begin the week with a really sanitized kitchen, with gleaming steel surfaces and the wonderful aroma of cooking.
The week has come and gone, but not one person participated in the sinigang festival. We even had the managers and executives have a taste, but our in-house guests did not get one bowl. Strange. Maybe we should do some guerrilla marketing next week.
Today I had to clear out the fridge and reorganize all the containers and foodstuffs. It's amazing how lazy people have become. Half of the items needed to be thrown away because either it was mislabeled or stored improperly. There was marinated beef that have been in the fridge for close to two months now. Sheesh. Even though there were items that looked like it had another hour of life or so, I followed the mantra 'When in doubt, throw it out'.
Hopefully we begin the week with a really sanitized kitchen, with gleaming steel surfaces and the wonderful aroma of cooking.
Today I had to clear out the fridge and reorganize all the containers and foodstuffs. It's amazing how lazy people have become. Half of the items needed to be thrown away because either it was mislabeled or stored improperly. There was marinated beef that have been in the fridge for close to two months now. Sheesh. Even though there were items that looked like it had another hour of life or so, I followed the mantra 'When in doubt, throw it out'.
Hopefully we begin the week with a really sanitized kitchen, with gleaming steel surfaces and the wonderful aroma of cooking.
Monday
Well, it's a Monday, two days into the Sinigang Festival at the Executive Lounge. We haven't had any significant orders on the first day, since part of the buffet had Sinigang Corned beef Soup. Today, it's been quiet, serving Continental European Dishes on the buffet menu. Again the Sinigang orders are minimal. Perhaps it's just the second day, or that the waiters have not been pushing it hard enough. The captain waiter seems gung ho about it, so no problem there. The mise en place is ready, prepared so that we can serve out the soup within ten minutes. Just a matter of getting it out to the people.
We already have placed a small poster on the entrance, and tables have toppers announcing the festival. I guess it will catch up soon.
We already have placed a small poster on the entrance, and tables have toppers announcing the festival. I guess it will catch up soon.
Well, it's a Monday, two days into the Sinigang Festival at the Executive Lounge. We haven't had any significant orders on the first day, since part of the buffet had Sinigang Corned beef Soup. Today, it's been quiet, serving Continental European Dishes on the buffet menu. Again the Sinigang orders are minimal. Perhaps it's just the second day, or that the waiters have not been pushing it hard enough. The captain waiter seems gung ho about it, so no problem there. The mise en place is ready, prepared so that we can serve out the soup within ten minutes. Just a matter of getting it out to the people.
We already have placed a small poster on the entrance, and tables have toppers announcing the festival. I guess it will catch up soon.
We already have placed a small poster on the entrance, and tables have toppers announcing the festival. I guess it will catch up soon.
Friday
On the first day of August, it comes to mind the activities that are scheduled that would occupy our time. For most of the world, the Olympics are fast approaching. For those in the industry, plans are in motion to make a good killing this month.
Here at the Ayala Towers, the rains have inundated us with nice cool weather, floods, traffic jams. And in the case of Makati, having hot soup, or at least I hope. For this month we started the Sinigang Festival, featuring Hot and sour soups in three flavours, Classic tamarind, green mango, and Thai.
All base broths uses a light tamarind broth that came with Knorr Sinigang broth, just to make the sourness uniform and to add a unifying flavour. It branches out by the addition of souring ingredients for diversification. For the classic tamarind, we added the juices extracted from fresh tamarind fruit. For the green mango, as the name suggests, we used the unripe fruit and let the broth simmer for about 45 minutes to extract a very fruity sour broth. For the thai, we used chili paste with the addition of fresh lemons and lemongrass. I had the wait staff try the different broths and asked if they could identify the differences. 8 out of nine got the nuances down pat, but all agreed they are perfect for the weather that is engulfing our smog ridden city.
Guest weill expect a bowl of steamy soup, with fresh vegetables and meat or seafood. Nice to warm up and feel good again after braving the rains just to get in an artificially air conditioned cubicle on time. The yuippies never had it so good.
On a side note, the use of Knorr Sinigang broth powder is not really cheating. This product, along with other products such as beef broth and chicken stock, is meant to add convenience to the cooking process. It is what I learned in Les Roches as tro be part of the Assembly Kitchen ingredients. I still veer away from any seasoning with MSG.
So, if you are still interested on how the Sinigang Festival was accepted, I will post the progress during the month.
Here at the Ayala Towers, the rains have inundated us with nice cool weather, floods, traffic jams. And in the case of Makati, having hot soup, or at least I hope. For this month we started the Sinigang Festival, featuring Hot and sour soups in three flavours, Classic tamarind, green mango, and Thai.
All base broths uses a light tamarind broth that came with Knorr Sinigang broth, just to make the sourness uniform and to add a unifying flavour. It branches out by the addition of souring ingredients for diversification. For the classic tamarind, we added the juices extracted from fresh tamarind fruit. For the green mango, as the name suggests, we used the unripe fruit and let the broth simmer for about 45 minutes to extract a very fruity sour broth. For the thai, we used chili paste with the addition of fresh lemons and lemongrass. I had the wait staff try the different broths and asked if they could identify the differences. 8 out of nine got the nuances down pat, but all agreed they are perfect for the weather that is engulfing our smog ridden city.
Guest weill expect a bowl of steamy soup, with fresh vegetables and meat or seafood. Nice to warm up and feel good again after braving the rains just to get in an artificially air conditioned cubicle on time. The yuippies never had it so good.
On a side note, the use of Knorr Sinigang broth powder is not really cheating. This product, along with other products such as beef broth and chicken stock, is meant to add convenience to the cooking process. It is what I learned in Les Roches as tro be part of the Assembly Kitchen ingredients. I still veer away from any seasoning with MSG.
So, if you are still interested on how the Sinigang Festival was accepted, I will post the progress during the month.
On the first day of August, it comes to mind the activities that are scheduled that would occupy our time. For most of the world, the Olympics are fast approaching. For those in the industry, plans are in motion to make a good killing this month.
Here at the Ayala Towers, the rains have inundated us with nice cool weather, floods, traffic jams. And in the case of Makati, having hot soup, or at least I hope. For this month we started the Sinigang Festival, featuring Hot and sour soups in three flavours, Classic tamarind, green mango, and Thai.
All base broths uses a light tamarind broth that came with Knorr Sinigang broth, just to make the sourness uniform and to add a unifying flavour. It branches out by the addition of souring ingredients for diversification. For the classic tamarind, we added the juices extracted from fresh tamarind fruit. For the green mango, as the name suggests, we used the unripe fruit and let the broth simmer for about 45 minutes to extract a very fruity sour broth. For the thai, we used chili paste with the addition of fresh lemons and lemongrass. I had the wait staff try the different broths and asked if they could identify the differences. 8 out of nine got the nuances down pat, but all agreed they are perfect for the weather that is engulfing our smog ridden city.
Guest weill expect a bowl of steamy soup, with fresh vegetables and meat or seafood. Nice to warm up and feel good again after braving the rains just to get in an artificially air conditioned cubicle on time. The yuippies never had it so good.
On a side note, the use of Knorr Sinigang broth powder is not really cheating. This product, along with other products such as beef broth and chicken stock, is meant to add convenience to the cooking process. It is what I learned in Les Roches as tro be part of the Assembly Kitchen ingredients. I still veer away from any seasoning with MSG.
So, if you are still interested on how the Sinigang Festival was accepted, I will post the progress during the month.
Here at the Ayala Towers, the rains have inundated us with nice cool weather, floods, traffic jams. And in the case of Makati, having hot soup, or at least I hope. For this month we started the Sinigang Festival, featuring Hot and sour soups in three flavours, Classic tamarind, green mango, and Thai.
All base broths uses a light tamarind broth that came with Knorr Sinigang broth, just to make the sourness uniform and to add a unifying flavour. It branches out by the addition of souring ingredients for diversification. For the classic tamarind, we added the juices extracted from fresh tamarind fruit. For the green mango, as the name suggests, we used the unripe fruit and let the broth simmer for about 45 minutes to extract a very fruity sour broth. For the thai, we used chili paste with the addition of fresh lemons and lemongrass. I had the wait staff try the different broths and asked if they could identify the differences. 8 out of nine got the nuances down pat, but all agreed they are perfect for the weather that is engulfing our smog ridden city.
Guest weill expect a bowl of steamy soup, with fresh vegetables and meat or seafood. Nice to warm up and feel good again after braving the rains just to get in an artificially air conditioned cubicle on time. The yuippies never had it so good.
On a side note, the use of Knorr Sinigang broth powder is not really cheating. This product, along with other products such as beef broth and chicken stock, is meant to add convenience to the cooking process. It is what I learned in Les Roches as tro be part of the Assembly Kitchen ingredients. I still veer away from any seasoning with MSG.
So, if you are still interested on how the Sinigang Festival was accepted, I will post the progress during the month.
Wednesday
great recipe website
i recently found a wonderful website for recipes. Recipezar.com has recipes from over three hundred thousand members, and still counting. I stumbled upon the website while researching on indian cuisine for the buffet to be held at the 25th floor executive lounge at the Ayala Towers. And I have to say it is easy to navigate through the pages.
What is most interesting is that all recipes are indexed in an efficient manner by the use of filtering according to cuisine, ingredient, course, etc. In other websites you have to jump from one page to another before getting to the recipe needed. This arrangement is tedious especially if you have to backtrack.
In Recipezaar.com, the filter button expands and gives you all the categories. Just click on the categories that are of interest to narrow down easily to the recipe you want. Then hit search...all in one window. Convenient. you can further sort it according to rating and date added.
members can rate the recipes, give their feedback and comments, so that most recipes have already been tested and given an accurate picture of what the recipe entails. Units can be converted between english and metric, as well as serving portions.
Sign up is free. The premium account has more features. Bookmark this website for easy access. Let me know what you think...
What is most interesting is that all recipes are indexed in an efficient manner by the use of filtering according to cuisine, ingredient, course, etc. In other websites you have to jump from one page to another before getting to the recipe needed. This arrangement is tedious especially if you have to backtrack.
In Recipezaar.com, the filter button expands and gives you all the categories. Just click on the categories that are of interest to narrow down easily to the recipe you want. Then hit search...all in one window. Convenient. you can further sort it according to rating and date added.
members can rate the recipes, give their feedback and comments, so that most recipes have already been tested and given an accurate picture of what the recipe entails. Units can be converted between english and metric, as well as serving portions.
Sign up is free. The premium account has more features. Bookmark this website for easy access. Let me know what you think...
great recipe website
i recently found a wonderful website for recipes. Recipezar.com has recipes from over three hundred thousand members, and still counting. I stumbled upon the website while researching on indian cuisine for the buffet to be held at the 25th floor executive lounge at the Ayala Towers. And I have to say it is easy to navigate through the pages.
What is most interesting is that all recipes are indexed in an efficient manner by the use of filtering according to cuisine, ingredient, course, etc. In other websites you have to jump from one page to another before getting to the recipe needed. This arrangement is tedious especially if you have to backtrack.
In Recipezaar.com, the filter button expands and gives you all the categories. Just click on the categories that are of interest to narrow down easily to the recipe you want. Then hit search...all in one window. Convenient. you can further sort it according to rating and date added.
members can rate the recipes, give their feedback and comments, so that most recipes have already been tested and given an accurate picture of what the recipe entails. Units can be converted between english and metric, as well as serving portions.
Sign up is free. The premium account has more features. Bookmark this website for easy access. Let me know what you think...
What is most interesting is that all recipes are indexed in an efficient manner by the use of filtering according to cuisine, ingredient, course, etc. In other websites you have to jump from one page to another before getting to the recipe needed. This arrangement is tedious especially if you have to backtrack.
In Recipezaar.com, the filter button expands and gives you all the categories. Just click on the categories that are of interest to narrow down easily to the recipe you want. Then hit search...all in one window. Convenient. you can further sort it according to rating and date added.
members can rate the recipes, give their feedback and comments, so that most recipes have already been tested and given an accurate picture of what the recipe entails. Units can be converted between english and metric, as well as serving portions.
Sign up is free. The premium account has more features. Bookmark this website for easy access. Let me know what you think...
Friday
a transfer
I have been recently transferred to the Ayala Tower Executive lounge in the heart of the Makati Commecial Business District. Located on the 25th floor, the 120 seater restaurant serves breakfast, lunch and dinner, catering to the businessmen, executives and employees residing in the building.
The menu is the same with most of Makati Skyline outlets, but they have been tweaked to cater the people weith money, particularly the VIPs of the 34th and 35th floor...the Ayala Family. I haven't met any of them, but I have met the go-to person when it comes to their food preferences.
The restaurant has a commanding view of the west side of Makati, with Manila bay poking out in the horizon. The sunsets are great. Decor is minimalist, all subdued in beige and white, with little affectations...the upside to this is the location of the picture windows, encompassing three of the four walls.
The kitchen is divided in two, a small line kitchen for a la carte items, and a production kitchen, which handles all functions and the lunch buffet. The kitchen is relatively well lit and ventilated, with all equipments in stainless steel industry standard.
The a la carte kitchen is equipped with a four top, grills, and a salamander. A kitchen I am familiar with. What I don't get is the production kitchen. they all have those high powered "burners", the kind you find in chinese restaurants where the only equipment you use on it is a wok. And its apparently an accepted standard in other restaurants, as well as country clubs. The disaadvantage to this arrangement that you can heat, cook with only one wok per burner at a time. Not very productive, especially the kind of heat this beast spits out.
Next Monday I am to propose ten new items to the a la carte menu. Miss Charrie, the operations manager, was convinced that the restaurant should be viable and not depend on functions for revenue if the floor was occupied 80% on average each day. I agree with her. Functions are a given, especially if our clientele can't avoid the meetings, the seminars, the meetups at a convenient location. They just need an upgrade to the menu. I hope I could do it.
The menu is the same with most of Makati Skyline outlets, but they have been tweaked to cater the people weith money, particularly the VIPs of the 34th and 35th floor...the Ayala Family. I haven't met any of them, but I have met the go-to person when it comes to their food preferences.
The restaurant has a commanding view of the west side of Makati, with Manila bay poking out in the horizon. The sunsets are great. Decor is minimalist, all subdued in beige and white, with little affectations...the upside to this is the location of the picture windows, encompassing three of the four walls.
The kitchen is divided in two, a small line kitchen for a la carte items, and a production kitchen, which handles all functions and the lunch buffet. The kitchen is relatively well lit and ventilated, with all equipments in stainless steel industry standard.
The a la carte kitchen is equipped with a four top, grills, and a salamander. A kitchen I am familiar with. What I don't get is the production kitchen. they all have those high powered "burners", the kind you find in chinese restaurants where the only equipment you use on it is a wok. And its apparently an accepted standard in other restaurants, as well as country clubs. The disaadvantage to this arrangement that you can heat, cook with only one wok per burner at a time. Not very productive, especially the kind of heat this beast spits out.
Next Monday I am to propose ten new items to the a la carte menu. Miss Charrie, the operations manager, was convinced that the restaurant should be viable and not depend on functions for revenue if the floor was occupied 80% on average each day. I agree with her. Functions are a given, especially if our clientele can't avoid the meetings, the seminars, the meetups at a convenient location. They just need an upgrade to the menu. I hope I could do it.
a transfer
I have been recently transferred to the Ayala Tower Executive lounge in the heart of the Makati Commecial Business District. Located on the 25th floor, the 120 seater restaurant serves breakfast, lunch and dinner, catering to the businessmen, executives and employees residing in the building.
The menu is the same with most of Makati Skyline outlets, but they have been tweaked to cater the people weith money, particularly the VIPs of the 34th and 35th floor...the Ayala Family. I haven't met any of them, but I have met the go-to person when it comes to their food preferences.
The restaurant has a commanding view of the west side of Makati, with Manila bay poking out in the horizon. The sunsets are great. Decor is minimalist, all subdued in beige and white, with little affectations...the upside to this is the location of the picture windows, encompassing three of the four walls.
The kitchen is divided in two, a small line kitchen for a la carte items, and a production kitchen, which handles all functions and the lunch buffet. The kitchen is relatively well lit and ventilated, with all equipments in stainless steel industry standard.
The a la carte kitchen is equipped with a four top, grills, and a salamander. A kitchen I am familiar with. What I don't get is the production kitchen. they all have those high powered "burners", the kind you find in chinese restaurants where the only equipment you use on it is a wok. And its apparently an accepted standard in other restaurants, as well as country clubs. The disaadvantage to this arrangement that you can heat, cook with only one wok per burner at a time. Not very productive, especially the kind of heat this beast spits out.
Next Monday I am to propose ten new items to the a la carte menu. Miss Charrie, the operations manager, was convinced that the restaurant should be viable and not depend on functions for revenue if the floor was occupied 80% on average each day. I agree with her. Functions are a given, especially if our clientele can't avoid the meetings, the seminars, the meetups at a convenient location. They just need an upgrade to the menu. I hope I could do it.
The menu is the same with most of Makati Skyline outlets, but they have been tweaked to cater the people weith money, particularly the VIPs of the 34th and 35th floor...the Ayala Family. I haven't met any of them, but I have met the go-to person when it comes to their food preferences.
The restaurant has a commanding view of the west side of Makati, with Manila bay poking out in the horizon. The sunsets are great. Decor is minimalist, all subdued in beige and white, with little affectations...the upside to this is the location of the picture windows, encompassing three of the four walls.
The kitchen is divided in two, a small line kitchen for a la carte items, and a production kitchen, which handles all functions and the lunch buffet. The kitchen is relatively well lit and ventilated, with all equipments in stainless steel industry standard.
The a la carte kitchen is equipped with a four top, grills, and a salamander. A kitchen I am familiar with. What I don't get is the production kitchen. they all have those high powered "burners", the kind you find in chinese restaurants where the only equipment you use on it is a wok. And its apparently an accepted standard in other restaurants, as well as country clubs. The disaadvantage to this arrangement that you can heat, cook with only one wok per burner at a time. Not very productive, especially the kind of heat this beast spits out.
Next Monday I am to propose ten new items to the a la carte menu. Miss Charrie, the operations manager, was convinced that the restaurant should be viable and not depend on functions for revenue if the floor was occupied 80% on average each day. I agree with her. Functions are a given, especially if our clientele can't avoid the meetings, the seminars, the meetups at a convenient location. They just need an upgrade to the menu. I hope I could do it.
Monday
Kitchen Shoes
Working in a huge kitchen for long hours takes its toll on your feet. Slippery floors, uneven surfaces, all that gunk lying around, sauces that have carpeted the tiles. Spills are common, as well as utensils and pans that seem to love the floor. In the heat, where airconditioning is not a standard in most kitchens, adds to the searing kitchen hell.
Appropriate footwear is necessary when navigating between stations and the occasional trip to the walk in fridge. Along the way various obstacles such as mentioned above make treading a challenge, especially if you find yourself just wearing normal sport shoes to work.
My first kitchen clogs were made in Switzerland, being a standard issue over there. It had a wooden base, rubber sole, and leather perforated top sole. Eventually the rubber wears out, so I ended up after a few months clicking around the kitchen.
The next pair of shoes I had were safety shoes, made for construction and heavy work. It was black patent leather with a steel toe. My foot was enclosed like a normal shoe, so foot breathing was difficult.
Recently i had the priveledge of walking good shoes created by Crocs. You know, the com
pany that made the ones that are butt ugly. they have shoes dedicated to work, specifically for kitchen professionals. Well, here is my take on it.Its comfortable, but not that I would want to lounge around in. I got the Black Crocs Bistro, a pair of shoes dedicated to the professional cook. It has an enclosed design, with thick material for added protection and an enclosed heel that fits most workplace standards. According to the packaging, it is odor and bacteria resistant and has enhanced arch support.
What really is super about this shoe is the oil and water resistant crocs lock tread, a matrix of triangles that covers 98% of the sole. I have tested it on the kitchen floor for a few days, and it does not slip. Really. no matter how greasy or wet the floor is, it keeps me in place. the downside to this
mesh is that all the gunk gets in between the spaces. After a whole day, you have to run your knife through the grooves to get all food out.It's a good buy. The shoes allows you to be maneuverable, and it helps your feet to breath s
o not harbor any unnecessary odor while you work. I would recommend this shoe. Crocs also has the Crocs bistro in a model endorsed by Mario Batalli, with his signature embossed on the heel strap. But like Mario Batalli, his showmanship reflects in the bright orange color it comes in.Whatever you take on it, the shoes that I have are okay. The nice thing about these shoes they do not scream "Crocs". Its subtle, and looks good with a kitchen uniform.
Kitchen Shoes
Working in a huge kitchen for long hours takes its toll on your feet. Slippery floors, uneven surfaces, all that gunk lying around, sauces that have carpeted the tiles. Spills are common, as well as utensils and pans that seem to love the floor. In the heat, where airconditioning is not a standard in most kitchens, adds to the searing kitchen hell.
Appropriate footwear is necessary when navigating between stations and the occasional trip to the walk in fridge. Along the way various obstacles such as mentioned above make treading a challenge, especially if you find yourself just wearing normal sport shoes to work.
My first kitchen clogs were made in Switzerland, being a standard issue over there. It had a wooden base, rubber sole, and leather perforated top sole. Eventually the rubber wears out, so I ended up after a few months clicking around the kitchen.
The next pair of shoes I had were safety shoes, made for construction and heavy work. It was black patent leather with a steel toe. My foot was enclosed like a normal shoe, so foot breathing was difficult.
Recently i had the priveledge of walking good shoes created by Crocs. You know, the com
pany that made the ones that are butt ugly. they have shoes dedicated to work, specifically for kitchen professionals. Well, here is my take on it.Its comfortable, but not that I would want to lounge around in. I got the Black Crocs Bistro, a pair of shoes dedicated to the professional cook. It has an enclosed design, with thick material for added protection and an enclosed heel that fits most workplace standards. According to the packaging, it is odor and bacteria resistant and has enhanced arch support.
What really is super about this shoe is the oil and water resistant crocs lock tread, a matrix of triangles that covers 98% of the sole. I have tested it on the kitchen floor for a few days, and it does not slip. Really. no matter how greasy or wet the floor is, it keeps me in place. the downside to this
mesh is that all the gunk gets in between the spaces. After a whole day, you have to run your knife through the grooves to get all food out.It's a good buy. The shoes allows you to be maneuverable, and it helps your feet to breath s
o not harbor any unnecessary odor while you work. I would recommend this shoe. Crocs also has the Crocs bistro in a model endorsed by Mario Batalli, with his signature embossed on the heel strap. But like Mario Batalli, his showmanship reflects in the bright orange color it comes in.Whatever you take on it, the shoes that I have are okay. The nice thing about these shoes they do not scream "Crocs". Its subtle, and looks good with a kitchen uniform.
Thursday
Coldroom hygiene
When I opened up the walk in chiller to get some supplies, I was shocked. Since there were no deliveries scheduled for the day, and all the requisitions were issued, the chiller was half full. And I spied thick layers of mold all around the edges and seams. Immediately the room had to be shut down and emptied.
With a bucket of strong detergent and bleach, we washed down all the Stainless steel surfaces and shelving. With a 1:1 ratio of water to cartrol, a strong chemical, we scraped down every inch of the bugger. Stewarding were instructed to make it clean enough and smell like a fresh room at a motel.
Currently the deliveries of veggies today were made to sit in the receiving area while the chiller is being cleaned. It's amazing what people in their laziness leave to tomorrow. Mould in the chiller, with raw ingredients stored, is very dangerous. I had the pose the question 'Do you have mold in your own fridge?'
These mold can contribute to the food cost, spoilage would hit the roof, and a lot of dissatisfied guest will leave because we do not have enough viable stock.
With a bucket of strong detergent and bleach, we washed down all the Stainless steel surfaces and shelving. With a 1:1 ratio of water to cartrol, a strong chemical, we scraped down every inch of the bugger. Stewarding were instructed to make it clean enough and smell like a fresh room at a motel.
Currently the deliveries of veggies today were made to sit in the receiving area while the chiller is being cleaned. It's amazing what people in their laziness leave to tomorrow. Mould in the chiller, with raw ingredients stored, is very dangerous. I had the pose the question 'Do you have mold in your own fridge?'
These mold can contribute to the food cost, spoilage would hit the roof, and a lot of dissatisfied guest will leave because we do not have enough viable stock.
Coldroom hygiene
When I opened up the walk in chiller to get some supplies, I was shocked. Since there were no deliveries scheduled for the day, and all the requisitions were issued, the chiller was half full. And I spied thick layers of mold all around the edges and seams. Immediately the room had to be shut down and emptied.
With a bucket of strong detergent and bleach, we washed down all the Stainless steel surfaces and shelving. With a 1:1 ratio of water to cartrol, a strong chemical, we scraped down every inch of the bugger. Stewarding were instructed to make it clean enough and smell like a fresh room at a motel.
Currently the deliveries of veggies today were made to sit in the receiving area while the chiller is being cleaned. It's amazing what people in their laziness leave to tomorrow. Mould in the chiller, with raw ingredients stored, is very dangerous. I had the pose the question 'Do you have mold in your own fridge?'
These mold can contribute to the food cost, spoilage would hit the roof, and a lot of dissatisfied guest will leave because we do not have enough viable stock.
With a bucket of strong detergent and bleach, we washed down all the Stainless steel surfaces and shelving. With a 1:1 ratio of water to cartrol, a strong chemical, we scraped down every inch of the bugger. Stewarding were instructed to make it clean enough and smell like a fresh room at a motel.
Currently the deliveries of veggies today were made to sit in the receiving area while the chiller is being cleaned. It's amazing what people in their laziness leave to tomorrow. Mould in the chiller, with raw ingredients stored, is very dangerous. I had the pose the question 'Do you have mold in your own fridge?'
These mold can contribute to the food cost, spoilage would hit the roof, and a lot of dissatisfied guest will leave because we do not have enough viable stock.
Tuesday
Tuesday...
This morning I found out that our F&B coordinator does not tell the kitchen everything, yet she tells her counterpart even the marathon of cockroaches in our storeroom. No use asking why she does so, because she is like everyone else who are on the status quo program.
Vegetables from our corporate supplier arrived about 4 hours late, so most of the items on the menu had to be 86ed up to the last minute. Upon arrival, all requisitions were processed immediately. The Store room is not yet fully computerized, but our stock clerk is busy hacking away at Inflow Inventory that was installed on her computer.
Happily were are getting some recording done.
One function scheduled for today, and it is for the Utopia Golf Tournament. We had to double our offerings at the Tee Houses so the golfers would not go hungry. Not that I think the sport is strenuous enough for you to grab a big mac after. But the following Menu is currently being prepared:
Bulalo Soup
***
Gulay Probinsya with Balayan Bagoong
Kare kare
Inihaw na Bangus
Inihaw na Liempo
Rice
***
Halo Halo Bar
Of course, these are for the golfers who apparently requested this kind of menu because it was cheap. We would only be making about P40,000 for this menu.
Vegetables from our corporate supplier arrived about 4 hours late, so most of the items on the menu had to be 86ed up to the last minute. Upon arrival, all requisitions were processed immediately. The Store room is not yet fully computerized, but our stock clerk is busy hacking away at Inflow Inventory that was installed on her computer.
Happily were are getting some recording done.
One function scheduled for today, and it is for the Utopia Golf Tournament. We had to double our offerings at the Tee Houses so the golfers would not go hungry. Not that I think the sport is strenuous enough for you to grab a big mac after. But the following Menu is currently being prepared:
Bulalo Soup
***
Gulay Probinsya with Balayan Bagoong
Kare kare
Inihaw na Bangus
Inihaw na Liempo
Rice
***
Halo Halo Bar
Of course, these are for the golfers who apparently requested this kind of menu because it was cheap. We would only be making about P40,000 for this menu.
Tuesday...
This morning I found out that our F&B coordinator does not tell the kitchen everything, yet she tells her counterpart even the marathon of cockroaches in our storeroom. No use asking why she does so, because she is like everyone else who are on the status quo program.
Vegetables from our corporate supplier arrived about 4 hours late, so most of the items on the menu had to be 86ed up to the last minute. Upon arrival, all requisitions were processed immediately. The Store room is not yet fully computerized, but our stock clerk is busy hacking away at Inflow Inventory that was installed on her computer.
Happily were are getting some recording done.
One function scheduled for today, and it is for the Utopia Golf Tournament. We had to double our offerings at the Tee Houses so the golfers would not go hungry. Not that I think the sport is strenuous enough for you to grab a big mac after. But the following Menu is currently being prepared:
Bulalo Soup
***
Gulay Probinsya with Balayan Bagoong
Kare kare
Inihaw na Bangus
Inihaw na Liempo
Rice
***
Halo Halo Bar
Of course, these are for the golfers who apparently requested this kind of menu because it was cheap. We would only be making about P40,000 for this menu.
Vegetables from our corporate supplier arrived about 4 hours late, so most of the items on the menu had to be 86ed up to the last minute. Upon arrival, all requisitions were processed immediately. The Store room is not yet fully computerized, but our stock clerk is busy hacking away at Inflow Inventory that was installed on her computer.
Happily were are getting some recording done.
One function scheduled for today, and it is for the Utopia Golf Tournament. We had to double our offerings at the Tee Houses so the golfers would not go hungry. Not that I think the sport is strenuous enough for you to grab a big mac after. But the following Menu is currently being prepared:
Bulalo Soup
***
Gulay Probinsya with Balayan Bagoong
Kare kare
Inihaw na Bangus
Inihaw na Liempo
Rice
***
Halo Halo Bar
Of course, these are for the golfers who apparently requested this kind of menu because it was cheap. We would only be making about P40,000 for this menu.
Sunday
Music...needed
When working in the kitchen, the rhythm of pans and simmering stocks and the knives has a relaxing affect when it gets to a certain point. A kind of zen is achieved when the whole kitchen comes together in a beautiful cacophony of thuds and hisses, claps and clicks.
But sometimes outside influences help the kitchen go into high gear, especially when downtimes are upon us and that we are relegated to the tedious tasks of peeling 20 kilos of potatoes and skinning 2 cases of garlic.
I was born in the 70s, enjoyed in the 80s, loved the 90s. And my one valuable link to these years is the radio, when certain radio stations on certain days play music from those eras that kind of push me to grabe the knife and start slicing onions julienne like crazy.
On Wednesdays Wave 89.1 is on its Way Back Wednesdays Program, playing great music from the 80s and 90s, mostly R&B.
On Fridays Magic 89.9 brings me back to my time in High School, when they used to play these great dance tunes and those songs that just tug at your heart strings.
On Saturday and Sunday I listen to Campus 99.5. the songs you don't hear on the other two stations are available for your audible pleasure for 48 hours.
On other days XFM 92.3 please great slow music, even an ecclectic collection of Jazz. Lovely.
I tune in to these stations at the kitchen, because it's upbeat, it's invigorating. And it reminds you of where you came from.
What is your music preference? What do you listen to on the way to work?
But sometimes outside influences help the kitchen go into high gear, especially when downtimes are upon us and that we are relegated to the tedious tasks of peeling 20 kilos of potatoes and skinning 2 cases of garlic.
I was born in the 70s, enjoyed in the 80s, loved the 90s. And my one valuable link to these years is the radio, when certain radio stations on certain days play music from those eras that kind of push me to grabe the knife and start slicing onions julienne like crazy.
On Wednesdays Wave 89.1 is on its Way Back Wednesdays Program, playing great music from the 80s and 90s, mostly R&B.
On Fridays Magic 89.9 brings me back to my time in High School, when they used to play these great dance tunes and those songs that just tug at your heart strings.
On Saturday and Sunday I listen to Campus 99.5. the songs you don't hear on the other two stations are available for your audible pleasure for 48 hours.
On other days XFM 92.3 please great slow music, even an ecclectic collection of Jazz. Lovely.
I tune in to these stations at the kitchen, because it's upbeat, it's invigorating. And it reminds you of where you came from.
What is your music preference? What do you listen to on the way to work?
Music...needed
When working in the kitchen, the rhythm of pans and simmering stocks and the knives has a relaxing affect when it gets to a certain point. A kind of zen is achieved when the whole kitchen comes together in a beautiful cacophony of thuds and hisses, claps and clicks.
But sometimes outside influences help the kitchen go into high gear, especially when downtimes are upon us and that we are relegated to the tedious tasks of peeling 20 kilos of potatoes and skinning 2 cases of garlic.
I was born in the 70s, enjoyed in the 80s, loved the 90s. And my one valuable link to these years is the radio, when certain radio stations on certain days play music from those eras that kind of push me to grabe the knife and start slicing onions julienne like crazy.
On Wednesdays Wave 89.1 is on its Way Back Wednesdays Program, playing great music from the 80s and 90s, mostly R&B.
On Fridays Magic 89.9 brings me back to my time in High School, when they used to play these great dance tunes and those songs that just tug at your heart strings.
On Saturday and Sunday I listen to Campus 99.5. the songs you don't hear on the other two stations are available for your audible pleasure for 48 hours.
On other days XFM 92.3 please great slow music, even an ecclectic collection of Jazz. Lovely.
I tune in to these stations at the kitchen, because it's upbeat, it's invigorating. And it reminds you of where you came from.
What is your music preference? What do you listen to on the way to work?
But sometimes outside influences help the kitchen go into high gear, especially when downtimes are upon us and that we are relegated to the tedious tasks of peeling 20 kilos of potatoes and skinning 2 cases of garlic.
I was born in the 70s, enjoyed in the 80s, loved the 90s. And my one valuable link to these years is the radio, when certain radio stations on certain days play music from those eras that kind of push me to grabe the knife and start slicing onions julienne like crazy.
On Wednesdays Wave 89.1 is on its Way Back Wednesdays Program, playing great music from the 80s and 90s, mostly R&B.
On Fridays Magic 89.9 brings me back to my time in High School, when they used to play these great dance tunes and those songs that just tug at your heart strings.
On Saturday and Sunday I listen to Campus 99.5. the songs you don't hear on the other two stations are available for your audible pleasure for 48 hours.
On other days XFM 92.3 please great slow music, even an ecclectic collection of Jazz. Lovely.
I tune in to these stations at the kitchen, because it's upbeat, it's invigorating. And it reminds you of where you came from.
What is your music preference? What do you listen to on the way to work?
Sunday
Well, Sunday is here, and no functions scheduled at the country club. The weekly Sunday buffet is already set up for the weekend guests. but apart from that, relatively quiet.
We had an over stock on canned garbanzos. So, to help lower food cost, we decided to make something out of it.
The Garbanzos, or chick peas, were boiled in water with onions, carrots, leeks, celery and bacon. That went on for about two hours until the garbanzos were tender. Then added peeled tomatoes as well a few links of Chorizo bilbao. Added the bouquet Garni and let the pot simmer for about 45 minutes. Adjusted the seasoning, then added a little garlic oil.
The resulting stew is a thick melange of vegetables, with a savory aroma that engulfed the kitchen. The taste was rich, with the chorizo adding some heaviness. the texture of the garbanzos made the stew filling. Satisfying. The recipe was taken from a French Chef I met a few years ago. called Garbanzos a la Catalane.
Garde Manger
chef still out of commission, so a bit of staff juggling had to cover the gap. Since there are no functions scheduled, the entire banqueting team is on their toes cleaning out the facilities.
Right now the kitchen people are listening to this inane radio station, with the DJ asking over and over again if we have the energy. Piff.
We had an over stock on canned garbanzos. So, to help lower food cost, we decided to make something out of it.
The Garbanzos, or chick peas, were boiled in water with onions, carrots, leeks, celery and bacon. That went on for about two hours until the garbanzos were tender. Then added peeled tomatoes as well a few links of Chorizo bilbao. Added the bouquet Garni and let the pot simmer for about 45 minutes. Adjusted the seasoning, then added a little garlic oil.
The resulting stew is a thick melange of vegetables, with a savory aroma that engulfed the kitchen. The taste was rich, with the chorizo adding some heaviness. the texture of the garbanzos made the stew filling. Satisfying. The recipe was taken from a French Chef I met a few years ago. called Garbanzos a la Catalane.
Garde Manger
chef still out of commission, so a bit of staff juggling had to cover the gap. Since there are no functions scheduled, the entire banqueting team is on their toes cleaning out the facilities.
Right now the kitchen people are listening to this inane radio station, with the DJ asking over and over again if we have the energy. Piff.
Sunday
Well, Sunday is here, and no functions scheduled at the country club. The weekly Sunday buffet is already set up for the weekend guests. but apart from that, relatively quiet.
We had an over stock on canned garbanzos. So, to help lower food cost, we decided to make something out of it.
The Garbanzos, or chick peas, were boiled in water with onions, carrots, leeks, celery and bacon. That went on for about two hours until the garbanzos were tender. Then added peeled tomatoes as well a few links of Chorizo bilbao. Added the bouquet Garni and let the pot simmer for about 45 minutes. Adjusted the seasoning, then added a little garlic oil.
The resulting stew is a thick melange of vegetables, with a savory aroma that engulfed the kitchen. The taste was rich, with the chorizo adding some heaviness. the texture of the garbanzos made the stew filling. Satisfying. The recipe was taken from a French Chef I met a few years ago. called Garbanzos a la Catalane.
Garde Manger
chef still out of commission, so a bit of staff juggling had to cover the gap. Since there are no functions scheduled, the entire banqueting team is on their toes cleaning out the facilities.
Right now the kitchen people are listening to this inane radio station, with the DJ asking over and over again if we have the energy. Piff.
We had an over stock on canned garbanzos. So, to help lower food cost, we decided to make something out of it.
The Garbanzos, or chick peas, were boiled in water with onions, carrots, leeks, celery and bacon. That went on for about two hours until the garbanzos were tender. Then added peeled tomatoes as well a few links of Chorizo bilbao. Added the bouquet Garni and let the pot simmer for about 45 minutes. Adjusted the seasoning, then added a little garlic oil.
The resulting stew is a thick melange of vegetables, with a savory aroma that engulfed the kitchen. The taste was rich, with the chorizo adding some heaviness. the texture of the garbanzos made the stew filling. Satisfying. The recipe was taken from a French Chef I met a few years ago. called Garbanzos a la Catalane.
Garde Manger
chef still out of commission, so a bit of staff juggling had to cover the gap. Since there are no functions scheduled, the entire banqueting team is on their toes cleaning out the facilities.
Right now the kitchen people are listening to this inane radio station, with the DJ asking over and over again if we have the energy. Piff.
Saturday
Weekend at the Country Club
The weekend has come. Functions are minimal, unusual, since most celebrations are held during these days.
Our Production chef has come down with the flu, and our garde manger chef had an attack of asthma. Stock clerk did the opening for the garde manger station. lovely. But short staffing has been always a problem.
Sometimes I wonder how a 50 kilo sack of rice is consumed every day to feed 150 employees. If you calculate, an average person consumes the equivalent of 120g of raw rice grain. that means 18-20 kilos should only be consumed each day. it's a mystery to me how the rice just disappears. A requisition for 3 sacks of rice has been made. denied of course. what are they going to do with the rice?
The gas stove for the cafeteria production sprung a leak, creating a wall of fire about 3 feet high. After shutting off the system, we found one of the copper links has broken loose. good thing it didn't explode this morning.
After several deliveries, our regular supplier finally delivered great tuna loin. pinkish red, vibrant color, just the right size and shape. Our japanese chef was ecstatic.
Hot and humid nowadays. And even with the help of air curtains, flies still seem to find their way to our preparation tables. You gotta love the tropics.
Our Production chef has come down with the flu, and our garde manger chef had an attack of asthma. Stock clerk did the opening for the garde manger station. lovely. But short staffing has been always a problem.
Sometimes I wonder how a 50 kilo sack of rice is consumed every day to feed 150 employees. If you calculate, an average person consumes the equivalent of 120g of raw rice grain. that means 18-20 kilos should only be consumed each day. it's a mystery to me how the rice just disappears. A requisition for 3 sacks of rice has been made. denied of course. what are they going to do with the rice?
The gas stove for the cafeteria production sprung a leak, creating a wall of fire about 3 feet high. After shutting off the system, we found one of the copper links has broken loose. good thing it didn't explode this morning.
After several deliveries, our regular supplier finally delivered great tuna loin. pinkish red, vibrant color, just the right size and shape. Our japanese chef was ecstatic.
Hot and humid nowadays. And even with the help of air curtains, flies still seem to find their way to our preparation tables. You gotta love the tropics.
Weekend at the Country Club
The weekend has come. Functions are minimal, unusual, since most celebrations are held during these days.
Our Production chef has come down with the flu, and our garde manger chef had an attack of asthma. Stock clerk did the opening for the garde manger station. lovely. But short staffing has been always a problem.
Sometimes I wonder how a 50 kilo sack of rice is consumed every day to feed 150 employees. If you calculate, an average person consumes the equivalent of 120g of raw rice grain. that means 18-20 kilos should only be consumed each day. it's a mystery to me how the rice just disappears. A requisition for 3 sacks of rice has been made. denied of course. what are they going to do with the rice?
The gas stove for the cafeteria production sprung a leak, creating a wall of fire about 3 feet high. After shutting off the system, we found one of the copper links has broken loose. good thing it didn't explode this morning.
After several deliveries, our regular supplier finally delivered great tuna loin. pinkish red, vibrant color, just the right size and shape. Our japanese chef was ecstatic.
Hot and humid nowadays. And even with the help of air curtains, flies still seem to find their way to our preparation tables. You gotta love the tropics.
Our Production chef has come down with the flu, and our garde manger chef had an attack of asthma. Stock clerk did the opening for the garde manger station. lovely. But short staffing has been always a problem.
Sometimes I wonder how a 50 kilo sack of rice is consumed every day to feed 150 employees. If you calculate, an average person consumes the equivalent of 120g of raw rice grain. that means 18-20 kilos should only be consumed each day. it's a mystery to me how the rice just disappears. A requisition for 3 sacks of rice has been made. denied of course. what are they going to do with the rice?
The gas stove for the cafeteria production sprung a leak, creating a wall of fire about 3 feet high. After shutting off the system, we found one of the copper links has broken loose. good thing it didn't explode this morning.
After several deliveries, our regular supplier finally delivered great tuna loin. pinkish red, vibrant color, just the right size and shape. Our japanese chef was ecstatic.
Hot and humid nowadays. And even with the help of air curtains, flies still seem to find their way to our preparation tables. You gotta love the tropics.
Tuesday
POS Systems
The POS system is the primary control in any food service establishment, it serves as a recording of all the transactions in any given day, giving the operator a basic idea on how the business is going.
It is unfortunate that the amount of technology available nowadays does not get to the ones who use it the most. This can be due to either (1)ignorance (2) apprehension. More so on number one since most service staff would rather deal with the status quo than think out of the box.
The POS system in the Alabang Country Club are not interconnected, no server where valuable data such as guest count, month-to-date sales, or even product performance that are ususally stored in, can not be retreived. It's like steering a ship blind in the dead of a foggy night with sunglasses on.
For purposes of cost control, I will use excel to create a cost compass, plotting sales against sales by category. If the POS system can not give me valuable data on a timely basis, at least the cost compass will give me a good bearing on where the business is headed.
There are cost compasses available on the net, but they cost money.
This morning, that is what I plan to do.
It is unfortunate that the amount of technology available nowadays does not get to the ones who use it the most. This can be due to either (1)ignorance (2) apprehension. More so on number one since most service staff would rather deal with the status quo than think out of the box.
The POS system in the Alabang Country Club are not interconnected, no server where valuable data such as guest count, month-to-date sales, or even product performance that are ususally stored in, can not be retreived. It's like steering a ship blind in the dead of a foggy night with sunglasses on.
For purposes of cost control, I will use excel to create a cost compass, plotting sales against sales by category. If the POS system can not give me valuable data on a timely basis, at least the cost compass will give me a good bearing on where the business is headed.
There are cost compasses available on the net, but they cost money.
This morning, that is what I plan to do.
POS Systems
The POS system is the primary control in any food service establishment, it serves as a recording of all the transactions in any given day, giving the operator a basic idea on how the business is going.
It is unfortunate that the amount of technology available nowadays does not get to the ones who use it the most. This can be due to either (1)ignorance (2) apprehension. More so on number one since most service staff would rather deal with the status quo than think out of the box.
The POS system in the Alabang Country Club are not interconnected, no server where valuable data such as guest count, month-to-date sales, or even product performance that are ususally stored in, can not be retreived. It's like steering a ship blind in the dead of a foggy night with sunglasses on.
For purposes of cost control, I will use excel to create a cost compass, plotting sales against sales by category. If the POS system can not give me valuable data on a timely basis, at least the cost compass will give me a good bearing on where the business is headed.
There are cost compasses available on the net, but they cost money.
This morning, that is what I plan to do.
It is unfortunate that the amount of technology available nowadays does not get to the ones who use it the most. This can be due to either (1)ignorance (2) apprehension. More so on number one since most service staff would rather deal with the status quo than think out of the box.
The POS system in the Alabang Country Club are not interconnected, no server where valuable data such as guest count, month-to-date sales, or even product performance that are ususally stored in, can not be retreived. It's like steering a ship blind in the dead of a foggy night with sunglasses on.
For purposes of cost control, I will use excel to create a cost compass, plotting sales against sales by category. If the POS system can not give me valuable data on a timely basis, at least the cost compass will give me a good bearing on where the business is headed.
There are cost compasses available on the net, but they cost money.
This morning, that is what I plan to do.
Sunday
Sunday at the Country Club
Well, the buffet went great. the Sauteed Chicken l'Italienne was a hit. But more so the Mongolian Grill section. guests just swamped the area. the club used to average about 20 guests on sundays, but today was 60! last week for mother's day was 118. Getting better. Leftovers from the buffet, such as the herb crusted fish fillet, will be recycled. The Water Chestnut puree wasn't much, maybe because guests did not know what the heck a water chestnut was.
The buffet broke even, but at least the guest numbers are climbing up again. We have to make the Country club known not as cheap food, but of great food because it's at the country club.
the Polo field also made money. the satellite kitchens needs some work, but I am sure it will
be worth it. the potential sales are staring at my face!
The buffet broke even, but at least the guest numbers are climbing up again. We have to make the Country club known not as cheap food, but of great food because it's at the country club.
the Polo field also made money. the satellite kitchens needs some work, but I am sure it will
be worth it. the potential sales are staring at my face!
Sunday at the Country Club
Well, the buffet went great. the Sauteed Chicken l'Italienne was a hit. But more so the Mongolian Grill section. guests just swamped the area. the club used to average about 20 guests on sundays, but today was 60! last week for mother's day was 118. Getting better. Leftovers from the buffet, such as the herb crusted fish fillet, will be recycled. The Water Chestnut puree wasn't much, maybe because guests did not know what the heck a water chestnut was.
The buffet broke even, but at least the guest numbers are climbing up again. We have to make the Country club known not as cheap food, but of great food because it's at the country club.
the Polo field also made money. the satellite kitchens needs some work, but I am sure it will
be worth it. the potential sales are staring at my face!
The buffet broke even, but at least the guest numbers are climbing up again. We have to make the Country club known not as cheap food, but of great food because it's at the country club.
the Polo field also made money. the satellite kitchens needs some work, but I am sure it will
be worth it. the potential sales are staring at my face!
Saturday
Sunday at the Country Club
Tomorrow is Sunday, so we prepared some of the items for the weekly buffet featured at the country club. One of the dishes is 'poulet sautee a l'italienne. The chicken can be roasted in the morning before service. The Italian sauce needed to be done this morning. Recipe is simple enough. Sautee some chopped shallots and onions in olive oil. then add chopped button mushrooms. heat until all the liquid has evaporated. then toss with tomato paste for about 2 minutes. then add stock. lower heat and reduce by half. season with salt and pepper.
The kitchen staff didn't seem to be eager in learning this new recipe. But then agaiin, they have lived in a box for several years, so anything new is alien to them, therefore risky.
Well, we made all the other stuff as mise en place.
The kitchen staff didn't seem to be eager in learning this new recipe. But then agaiin, they have lived in a box for several years, so anything new is alien to them, therefore risky.
Well, we made all the other stuff as mise en place.
Sunday at the Country Club
Tomorrow is Sunday, so we prepared some of the items for the weekly buffet featured at the country club. One of the dishes is 'poulet sautee a l'italienne. The chicken can be roasted in the morning before service. The Italian sauce needed to be done this morning. Recipe is simple enough. Sautee some chopped shallots and onions in olive oil. then add chopped button mushrooms. heat until all the liquid has evaporated. then toss with tomato paste for about 2 minutes. then add stock. lower heat and reduce by half. season with salt and pepper.
The kitchen staff didn't seem to be eager in learning this new recipe. But then agaiin, they have lived in a box for several years, so anything new is alien to them, therefore risky.
Well, we made all the other stuff as mise en place.
The kitchen staff didn't seem to be eager in learning this new recipe. But then agaiin, they have lived in a box for several years, so anything new is alien to them, therefore risky.
Well, we made all the other stuff as mise en place.
Thursday
Feel the heat
Another indispensable tool for the professional cook is a small item that 
has been in my chef's jacket pocket for close to 10 years. When I started out cooking professionally, roasting huge cuts of beef or turkey was difficult to test for doneness. Of course, experience is the best teacher. But for those who rely on technology to give an accurate reading, I rely on my trusty Cooper Pocket thermometer.
It reads in Fahrenheit, and is fairly accurate to a few tenths of a degree. About the length of a pen, the thermometer has a dial about the size of a lady's watch face.
It can easily be calibrated. A screw nut under the dial rotates for calibration. Just dip the tip of the thermometer into boiling water, wait for the needle to register the temperature. When the needle has settled, turn the screw nut for the pointer to rotate to a reading of 212F, the boiling temperature of water. then the thermometer is calibrated.
There are other thermometers that have a digital
interface. Alto Shaam has a good one that is used by chef's the world over. Others have PDA probes. That's good too. But since I have had the thermometer for quite some time, it hurts to part ways in favor of upgrading. Besides, it has served me well.
Any comments? Do you know a good pocket thermometer? Let me know
has been in my chef's jacket pocket for close to 10 years. When I started out cooking professionally, roasting huge cuts of beef or turkey was difficult to test for doneness. Of course, experience is the best teacher. But for those who rely on technology to give an accurate reading, I rely on my trusty Cooper Pocket thermometer.It reads in Fahrenheit, and is fairly accurate to a few tenths of a degree. About the length of a pen, the thermometer has a dial about the size of a lady's watch face.
It can easily be calibrated. A screw nut under the dial rotates for calibration. Just dip the tip of the thermometer into boiling water, wait for the needle to register the temperature. When the needle has settled, turn the screw nut for the pointer to rotate to a reading of 212F, the boiling temperature of water. then the thermometer is calibrated.
There are other thermometers that have a digital
interface. Alto Shaam has a good one that is used by chef's the world over. Others have PDA probes. That's good too. But since I have had the thermometer for quite some time, it hurts to part ways in favor of upgrading. Besides, it has served me well.Any comments? Do you know a good pocket thermometer? Let me know
Feel the heat
Another indispensable tool for the professional cook is a small item that has been in my chef's jacket pocket for close to 10 years. When I started out cooking professionally, roasting huge cuts of beef or turkey was difficult to test for doneness. Of course, experience is the best teacher. But for those who rely on technology to give an accurate reading, I rely on my trusty Cooper Pocket thermometer.
It reads in Fahrenheit, and is fairly accurate to a few tenths of a degree. About the length of a pen, the thermometer has a dial about the size of a lady's watch face.
It can easily be calibrated. A screw nut under the dial rotates for calibration. Just dip the tip of the thermometer into boiling water, wait for the needle to register the temperature. When the needle has settled, turn the screw nut for the pointer to rotate to a reading of 212F, the boiling temperature of water. then the thermometer is calibrated.
There are other thermometers that have a digital interface. Alto Shaam has a good one that is used by chef's the world over. Others have PDA probes. That's good too. But since I have had the thermometer for quite some time, it hurts to part ways in favor of upgrading. Besides, it has served me well.
Any comments? Do you know a good pocket thermometer? Let me know
has been in my chef's jacket pocket for close to 10 years. When I started out cooking professionally, roasting huge cuts of beef or turkey was difficult to test for doneness. Of course, experience is the best teacher. But for those who rely on technology to give an accurate reading, I rely on my trusty Cooper Pocket thermometer.It reads in Fahrenheit, and is fairly accurate to a few tenths of a degree. About the length of a pen, the thermometer has a dial about the size of a lady's watch face.
It can easily be calibrated. A screw nut under the dial rotates for calibration. Just dip the tip of the thermometer into boiling water, wait for the needle to register the temperature. When the needle has settled, turn the screw nut for the pointer to rotate to a reading of 212F, the boiling temperature of water. then the thermometer is calibrated.
There are other thermometers that have a digital
interface. Alto Shaam has a good one that is used by chef's the world over. Others have PDA probes. That's good too. But since I have had the thermometer for quite some time, it hurts to part ways in favor of upgrading. Besides, it has served me well.Any comments? Do you know a good pocket thermometer? Let me know
Saturday
retrotech
i have moved on to a big company. an international Facilities company that has food and beverage service as one of its divisions. it is a sad state of affairs when advancements in technology are stifled by veteran cooks who are afraid of changes. and believe me, the restaurant industry is the epitome of change being the only constant. a combi oven does wonders in reducing processing time. no matter what quantity.
retrotech
i have moved on to a big company. an international Facilities company that has food and beverage service as one of its divisions. it is a sad state of affairs when advancements in technology are stifled by veteran cooks who are afraid of changes. and believe me, the restaurant industry is the epitome of change being the only constant. a combi oven does wonders in reducing processing time. no matter what quantity.
razor edge
I have learned that the kitchen knife is the chef's most valuable piece of equipment. Nothing beats the ecstacy of slicing through a tomato cleanly with very little effort.
Ironically, a sharp knife is safer than that of a dull knife. Cuts are precise and deliberate, liberating one form an accidental slip of the blade.
Knives have to be sharp. Proper periodic maintenance ensures that the blades are aligned and even, and that they will be able to the job most efficiently.
Follow these steps to attain a sharp razor edge:
Step 1: Soak whetstone for 10-15 minutes in water to absorb the moisture.
Step 2: Lay whetstone on stable flat surface. It is preferable to lay on a tea towel, then on top of prep table
step 3: grasp the handle with one hand, with the thumb on one side of the blade at the heel. Level the blade at a 20 degree angle against the whetstone, with the heel at the nearest edge of the stone
step 4: with medium even pressure, draw the knife towards you , with the knife edge against the 
stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knife
stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knifestep 5: repeat by flipping the knife to the other side of the blade.
step 6: continue doing this until a sharp edge is attained. One way to test if it has attained an ideal sharpness is to slice through an onion. It should be effortless
I have also noticed that paring knives can be sharpened when peeling or cutting tomatoes. But it would take several kilos before a noticeable difference appears. Usually handy when handling large parties.
Keep in mind, knives the chef's best friend. Invest in good quality knives. Store them properly. A sharpening steel keeps the edge even.
razor edge
I have learned that the kitchen knife is the chef's most valuable piece of equipment. Nothing beats the ecstacy of slicing through a tomato cleanly with very little effort.
Ironically, a sharp knife is safer than that of a dull knife. Cuts are precise and deliberate, liberating one form an accidental slip of the blade.
Knives have to be sharp. Proper periodic maintenance ensures that the blades are aligned and even, and that they will be able to the job most efficiently.
Follow these steps to attain a sharp razor edge:
Step 1: Soak whetstone for 10-15 minutes in water to absorb the moisture.
Step 2: Lay whetstone on stable flat surface. It is preferable to lay on a tea towel, then on top of prep table
step 3: grasp the handle with one hand, with the thumb on one side of the blade at the heel. Level the blade at a 20 degree angle against the whetstone, with the heel at the nearest edge of the stone
step 4: with medium even pressure, draw the knife towards you , with the knife edge against the stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knife
stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knifestep 5: repeat by flipping the knife to the other side of the blade.
step 6: continue doing this until a sharp edge is attained. One way to test if it has attained an ideal sharpness is to slice through an onion. It should be effortless
I have also noticed that paring knives can be sharpened when peeling or cutting tomatoes. But it would take several kilos before a noticeable difference appears. Usually handy when handling large parties.
Keep in mind, knives the chef's best friend. Invest in good quality knives. Store them properly. A sharpening steel keeps the edge even.
Friday
chiller
Finally...the technicians started work on the chiller on at 6am this morning. but uncoordinated efforts stretched out the whole procedure to finish at 3PM.
This is the problem they found. Freon in the cooling system was undercharged, and that the flow of the refrigerant was hindered by the filter. The original System was a closed circuit configuration, so diagnosing the problem took some time. The tech had to blowtorch the pipes apart and put in an access valve to pump in the new freon. Mind you, this operation rendered the fridge useless as the ambient temperature was in the mid 20s.
The filter to be replaced is a big sausage of copper tubing (see photo).
the replacement was half the size, and according to the tech, more efficient. So they placed in the new filter, cleaned out the compressor, and recharged the system with fresh freon. The gauges at 15Psi indicated that the system had no known leaks.
Progress was found after a 3 hour observation period. The temperature went down to ten degrees. I asked if it was possible to go down to five. Tech says not possible since it would be taxing on the compressor. Good enough. The ambient temperature stayed at 8 degrees. Cool.
Now we would be observing the fridge for the next few days to see if it will keep our sauces and veggies in servicable condition. We wouldn't want to serve little microbial villages to the guests, lest it was the end of the world.
tech from Besterm Technologies were very helpful and explained to me in idiot terms how these fridges work. It would be great if their service was consistent.
This is the problem they found. Freon in the cooling system was undercharged, and that the flow of the refrigerant was hindered by the filter. The original System was a closed circuit configuration, so diagnosing the problem took some time. The tech had to blowtorch the pipes apart and put in an access valve to pump in the new freon. Mind you, this operation rendered the fridge useless as the ambient temperature was in the mid 20s.
The filter to be replaced is a big sausage of copper tubing (see photo).
the replacement was half the size, and according to the tech, more efficient. So they placed in the new filter, cleaned out the compressor, and recharged the system with fresh freon. The gauges at 15Psi indicated that the system had no known leaks.
Progress was found after a 3 hour observation period. The temperature went down to ten degrees. I asked if it was possible to go down to five. Tech says not possible since it would be taxing on the compressor. Good enough. The ambient temperature stayed at 8 degrees. Cool.
Now we would be observing the fridge for the next few days to see if it will keep our sauces and veggies in servicable condition. We wouldn't want to serve little microbial villages to the guests, lest it was the end of the world.
tech from Besterm Technologies were very helpful and explained to me in idiot terms how these fridges work. It would be great if their service was consistent.
chiller
Finally...the technicians started work on the chiller on at 6am this morning. but uncoordinated efforts stretched out the whole procedure to finish at 3PM.
This is the problem they found. Freon in the cooling system was undercharged, and that the flow of the refrigerant was hindered by the filter. The original System was a closed circuit configuration, so diagnosing the problem took some time. The tech had to blowtorch the pipes apart and put in an access valve to pump in the new freon. Mind you, this operation rendered the fridge useless as the ambient temperature was in the mid 20s.
The filter to be replaced is a big sausage of copper tubing (see photo).the replacement was half the size, and according to the tech, more efficient. So they placed in the new filter, cleaned out the compressor, and recharged the system with fresh freon. The gauges at 15Psi indicated that the system had no known leaks.
Progress was found after a 3 hour observation period. The temperature went down to ten degrees. I asked if it was possible to go down to five. Tech says not possible since it would be taxing on the compressor. Good enough. The ambient temperature stayed at 8 degrees. Cool.
Now we would be observing the fridge for the next few days to see if it will keep our sauces and veggies in servicable condition. We wouldn't want to serve little microbial villages to the guests, lest it was the end of the world.
tech from Besterm Technologies were very helpful and explained to me in idiot terms how these fridges work. It would be great if their service was consistent.
This is the problem they found. Freon in the cooling system was undercharged, and that the flow of the refrigerant was hindered by the filter. The original System was a closed circuit configuration, so diagnosing the problem took some time. The tech had to blowtorch the pipes apart and put in an access valve to pump in the new freon. Mind you, this operation rendered the fridge useless as the ambient temperature was in the mid 20s.
The filter to be replaced is a big sausage of copper tubing (see photo).
the replacement was half the size, and according to the tech, more efficient. So they placed in the new filter, cleaned out the compressor, and recharged the system with fresh freon. The gauges at 15Psi indicated that the system had no known leaks.Progress was found after a 3 hour observation period. The temperature went down to ten degrees. I asked if it was possible to go down to five. Tech says not possible since it would be taxing on the compressor. Good enough. The ambient temperature stayed at 8 degrees. Cool.
Now we would be observing the fridge for the next few days to see if it will keep our sauces and veggies in servicable condition. We wouldn't want to serve little microbial villages to the guests, lest it was the end of the world.
tech from Besterm Technologies were very helpful and explained to me in idiot terms how these fridges work. It would be great if their service was consistent.
Thursday
Lousy restaurant POS
We use the POS system provided by Future Logic for our restaurant operations. For somebody who has used MICROS POS SYSTEMS for several years, Future Logic seems a step backward.
For its basic functions, one can not really expect much. Touch screen, department printers, cash drawer for the hardware. The software, iSys, is not the best. though it has table settings, menu and access interfaces, the POS System really lacks the guts of a good transaction software. For one, it tracks guest count, but does not give any reports. It really pisses me off that the heart of all transaction recordings could not give me such a basic report. Menu performance is not accurate, as well as hourly sales are jumbled up. I brought up these issues with future logic, and they came back with a training session, costing me quite a bundle. Sigh.
But they still haven't resolved the issues. they even refuse to give us an operations manual for the POS. The one they gave us was more like a brochure of its features, but no procedural step-by-step.
The other day the auxiliary fan that cools down the power supply has burnt up, so the POS system was down. after about two days of calling, a tech pulled out the system, promising to return it the next day. the next day came and went. i called to do a follow-up. they say that a part has to be replaced. i know that. what i don't know when it will come back. they say next week. Ha! 10 days of unrecorded transactions is no joke. So if i hadn't called i would be in limbo.
Anyway, this company's after sales service sucks. they suck big time. and when you do need support, you have to pay before they even show up. crap! I wouldn't go with Future Logic again!
For its basic functions, one can not really expect much. Touch screen, department printers, cash drawer for the hardware. The software, iSys, is not the best. though it has table settings, menu and access interfaces, the POS System really lacks the guts of a good transaction software. For one, it tracks guest count, but does not give any reports. It really pisses me off that the heart of all transaction recordings could not give me such a basic report. Menu performance is not accurate, as well as hourly sales are jumbled up. I brought up these issues with future logic, and they came back with a training session, costing me quite a bundle. Sigh.
But they still haven't resolved the issues. they even refuse to give us an operations manual for the POS. The one they gave us was more like a brochure of its features, but no procedural step-by-step.
The other day the auxiliary fan that cools down the power supply has burnt up, so the POS system was down. after about two days of calling, a tech pulled out the system, promising to return it the next day. the next day came and went. i called to do a follow-up. they say that a part has to be replaced. i know that. what i don't know when it will come back. they say next week. Ha! 10 days of unrecorded transactions is no joke. So if i hadn't called i would be in limbo.
Anyway, this company's after sales service sucks. they suck big time. and when you do need support, you have to pay before they even show up. crap! I wouldn't go with Future Logic again!
Lousy restaurant POS
We use the POS system provided by Future Logic for our restaurant operations. For somebody who has used MICROS POS SYSTEMS for several years, Future Logic seems a step backward.
For its basic functions, one can not really expect much. Touch screen, department printers, cash drawer for the hardware. The software, iSys, is not the best. though it has table settings, menu and access interfaces, the POS System really lacks the guts of a good transaction software. For one, it tracks guest count, but does not give any reports. It really pisses me off that the heart of all transaction recordings could not give me such a basic report. Menu performance is not accurate, as well as hourly sales are jumbled up. I brought up these issues with future logic, and they came back with a training session, costing me quite a bundle. Sigh.
But they still haven't resolved the issues. they even refuse to give us an operations manual for the POS. The one they gave us was more like a brochure of its features, but no procedural step-by-step.
The other day the auxiliary fan that cools down the power supply has burnt up, so the POS system was down. after about two days of calling, a tech pulled out the system, promising to return it the next day. the next day came and went. i called to do a follow-up. they say that a part has to be replaced. i know that. what i don't know when it will come back. they say next week. Ha! 10 days of unrecorded transactions is no joke. So if i hadn't called i would be in limbo.
Anyway, this company's after sales service sucks. they suck big time. and when you do need support, you have to pay before they even show up. crap! I wouldn't go with Future Logic again!
For its basic functions, one can not really expect much. Touch screen, department printers, cash drawer for the hardware. The software, iSys, is not the best. though it has table settings, menu and access interfaces, the POS System really lacks the guts of a good transaction software. For one, it tracks guest count, but does not give any reports. It really pisses me off that the heart of all transaction recordings could not give me such a basic report. Menu performance is not accurate, as well as hourly sales are jumbled up. I brought up these issues with future logic, and they came back with a training session, costing me quite a bundle. Sigh.
But they still haven't resolved the issues. they even refuse to give us an operations manual for the POS. The one they gave us was more like a brochure of its features, but no procedural step-by-step.
The other day the auxiliary fan that cools down the power supply has burnt up, so the POS system was down. after about two days of calling, a tech pulled out the system, promising to return it the next day. the next day came and went. i called to do a follow-up. they say that a part has to be replaced. i know that. what i don't know when it will come back. they say next week. Ha! 10 days of unrecorded transactions is no joke. So if i hadn't called i would be in limbo.
Anyway, this company's after sales service sucks. they suck big time. and when you do need support, you have to pay before they even show up. crap! I wouldn't go with Future Logic again!
culinary tech: culinary tech: Chiller
culinary tech: culinary tech: Chiller
Well the temperature has not improved. Actually it got worse! it is now at a minimum 18 degrees. not good. I called up Besterm technologies to send over a techician. The guy says the system needs to be recharged with freon. crap! another day wasted, since in this backwater country everything moves so slowly. hopefully it will get fixed today
Well the temperature has not improved. Actually it got worse! it is now at a minimum 18 degrees. not good. I called up Besterm technologies to send over a techician. The guy says the system needs to be recharged with freon. crap! another day wasted, since in this backwater country everything moves so slowly. hopefully it will get fixed today
culinary tech: culinary tech: Chiller
culinary tech: culinary tech: Chiller
Well the temperature has not improved. Actually it got worse! it is now at a minimum 18 degrees. not good. I called up Besterm technologies to send over a techician. The guy says the system needs to be recharged with freon. crap! another day wasted, since in this backwater country everything moves so slowly. hopefully it will get fixed today
Well the temperature has not improved. Actually it got worse! it is now at a minimum 18 degrees. not good. I called up Besterm technologies to send over a techician. The guy says the system needs to be recharged with freon. crap! another day wasted, since in this backwater country everything moves so slowly. hopefully it will get fixed today
Tuesday
culinary tech: Chiller
culinary tech: Chiller
We turned the chiller around to see the condition of its screen guard in the back that protects the condenser. A thikc layer of dust has already solidified, giving me a hint of what it's like inside. The ambient temperature in that space is too warm to my liking, so i determined that something must be blocking the airflow. After dismantling the cover, it was apparent that the condenser, shaped like a small car radiator, was covered in a thick layer of grime. Later on I found out that the gunk is about an inch thick. With a steel brush, I scraped off the gunk along the grooves of the condenser.
After cleaning the filter with soap and water, and replacing the cover, we plugged in the chiller. Now we are monitoring the temperature to see if it helped.
We turned the chiller around to see the condition of its screen guard in the back that protects the condenser. A thikc layer of dust has already solidified, giving me a hint of what it's like inside. The ambient temperature in that space is too warm to my liking, so i determined that something must be blocking the airflow. After dismantling the cover, it was apparent that the condenser, shaped like a small car radiator, was covered in a thick layer of grime. Later on I found out that the gunk is about an inch thick. With a steel brush, I scraped off the gunk along the grooves of the condenser.
After cleaning the filter with soap and water, and replacing the cover, we plugged in the chiller. Now we are monitoring the temperature to see if it helped.
culinary tech: Chiller
culinary tech: Chiller
We turned the chiller around to see the condition of its screen guard in the back that protects the condenser. A thikc layer of dust has already solidified, giving me a hint of what it's like inside. The ambient temperature in that space is too warm to my liking, so i determined that something must be blocking the airflow. After dismantling the cover, it was apparent that the condenser, shaped like a small car radiator, was covered in a thick layer of grime. Later on I found out that the gunk is about an inch thick. With a steel brush, I scraped off the gunk along the grooves of the condenser.
After cleaning the filter with soap and water, and replacing the cover, we plugged in the chiller. Now we are monitoring the temperature to see if it helped.
We turned the chiller around to see the condition of its screen guard in the back that protects the condenser. A thikc layer of dust has already solidified, giving me a hint of what it's like inside. The ambient temperature in that space is too warm to my liking, so i determined that something must be blocking the airflow. After dismantling the cover, it was apparent that the condenser, shaped like a small car radiator, was covered in a thick layer of grime. Later on I found out that the gunk is about an inch thick. With a steel brush, I scraped off the gunk along the grooves of the condenser.
After cleaning the filter with soap and water, and replacing the cover, we plugged in the chiller. Now we are monitoring the temperature to see if it helped.
Chiller
I come back to the kitchen after about four days. A lot of things need to be cleaned up. Not because we had a huge flow of guests, but i guess it's about time. One of the first things to do on my list was chiller maintenance. I know for a fact that refrigerators and freezers must maintain a certain level of coldness to preserve one of the most expensive assets in a restaurant.
Refrigerators 5-8 degrees centigrade
Freezers 0 to -20 degrees centigrade
I found out our fridge was reading 12-15 degrees. Not very good. Bacteria Production accelerates after 14 degrees. So I contacted the purveyor for technical assistance. BESTER advised to do some preventive maintenance. Glo advised that the condenser must be cleaned. So I will have to spend the next two hours cleaning out the guts of our chiller. I will come back to post the results, if any.
Refrigerators 5-8 degrees centigrade
Freezers 0 to -20 degrees centigrade
I found out our fridge was reading 12-15 degrees. Not very good. Bacteria Production accelerates after 14 degrees. So I contacted the purveyor for technical assistance. BESTER advised to do some preventive maintenance. Glo advised that the condenser must be cleaned. So I will have to spend the next two hours cleaning out the guts of our chiller. I will come back to post the results, if any.
Chiller
I come back to the kitchen after about four days. A lot of things need to be cleaned up. Not because we had a huge flow of guests, but i guess it's about time. One of the first things to do on my list was chiller maintenance. I know for a fact that refrigerators and freezers must maintain a certain level of coldness to preserve one of the most expensive assets in a restaurant.
Refrigerators 5-8 degrees centigrade
Freezers 0 to -20 degrees centigrade
I found out our fridge was reading 12-15 degrees. Not very good. Bacteria Production accelerates after 14 degrees. So I contacted the purveyor for technical assistance. BESTER advised to do some preventive maintenance. Glo advised that the condenser must be cleaned. So I will have to spend the next two hours cleaning out the guts of our chiller. I will come back to post the results, if any.
Refrigerators 5-8 degrees centigrade
Freezers 0 to -20 degrees centigrade
I found out our fridge was reading 12-15 degrees. Not very good. Bacteria Production accelerates after 14 degrees. So I contacted the purveyor for technical assistance. BESTER advised to do some preventive maintenance. Glo advised that the condenser must be cleaned. So I will have to spend the next two hours cleaning out the guts of our chiller. I will come back to post the results, if any.
Wednesday
Online Banking
It is such a convenience that you can separate your cash for expenses such as groceries and utilities in a bank account. If you have only one account, though, it gets confusing weeding out the expenses from the withdrawals, and even more confusing to what expense the credit columns went to.
EON Cyber Account from Unionbank is a very convenient instrument when handling expenses. I opened the account about two years ago for an initial P350 Processing fee, and have been enjoying the benefits since.
I got a card with a visa logo on it, so i can use it at all credit card terminals. It is great convenience that I can use this online with my paypal account. Not a cent is spent when using the card for transactions. I can pay my bills, go shopping for groceries, eat at restaurants, and there is no surcharge.
The only time the bank will charge is when i withdraw from any ATM, even their own. That's ok. As long as I keep the card well funded, there is no limit on where I can use the card.
EON Cyber Account from Unionbank is a very convenient instrument when handling expenses. I opened the account about two years ago for an initial P350 Processing fee, and have been enjoying the benefits since.
I got a card with a visa logo on it, so i can use it at all credit card terminals. It is great convenience that I can use this online with my paypal account. Not a cent is spent when using the card for transactions. I can pay my bills, go shopping for groceries, eat at restaurants, and there is no surcharge.
The only time the bank will charge is when i withdraw from any ATM, even their own. That's ok. As long as I keep the card well funded, there is no limit on where I can use the card.
Online Banking
It is such a convenience that you can separate your cash for expenses such as groceries and utilities in a bank account. If you have only one account, though, it gets confusing weeding out the expenses from the withdrawals, and even more confusing to what expense the credit columns went to.
EON Cyber Account from Unionbank is a very convenient instrument when handling expenses. I opened the account about two years ago for an initial P350 Processing fee, and have been enjoying the benefits since.
I got a card with a visa logo on it, so i can use it at all credit card terminals. It is great convenience that I can use this online with my paypal account. Not a cent is spent when using the card for transactions. I can pay my bills, go shopping for groceries, eat at restaurants, and there is no surcharge.
The only time the bank will charge is when i withdraw from any ATM, even their own. That's ok. As long as I keep the card well funded, there is no limit on where I can use the card.
EON Cyber Account from Unionbank is a very convenient instrument when handling expenses. I opened the account about two years ago for an initial P350 Processing fee, and have been enjoying the benefits since.
I got a card with a visa logo on it, so i can use it at all credit card terminals. It is great convenience that I can use this online with my paypal account. Not a cent is spent when using the card for transactions. I can pay my bills, go shopping for groceries, eat at restaurants, and there is no surcharge.
The only time the bank will charge is when i withdraw from any ATM, even their own. That's ok. As long as I keep the card well funded, there is no limit on where I can use the card.
Tuesday
Great Purchasing software
In the quest to streamline the purchasing system in the restaurant, I wanted it to use as little paper as possible. Not only to be environmentally friendly, but also to save space in the cramped office. I needed to have all the information at the stroke of a key. It had to be simple enough that an accounting drop out (such as myself) can use on a daily basis, and not to be tied up for hours just recording all the transactions.
I found one such software on the web. And it's free. Inflow Inventory Management Software from www.inflowinventory.com is a straightforward software that has all the features that I need at this current time. After a short setup, all vendors are recorded. Purchase Orders can be drawn up in a breeze. When items are received, InFlow automatically detects the appropriate Purchase Order. No need to go rummaging around for the record. Then the inventory is updated automatically. Cool
Inventory can be tracked throughout the whole system, making accountability easy. Reports can be generated to reflect current situations. I can even track how much I currently owe the purveyors.
The free edition has a limitation of combined products and purveyors amounting to 100 items. The standard with no limitations come with a fee. For small businesses this is ok.
I would recommend this for startups and small businesses. upgrading is painless.
I found one such software on the web. And it's free. Inflow Inventory Management Software from www.inflowinventory.com is a straightforward software that has all the features that I need at this current time. After a short setup, all vendors are recorded. Purchase Orders can be drawn up in a breeze. When items are received, InFlow automatically detects the appropriate Purchase Order. No need to go rummaging around for the record. Then the inventory is updated automatically. Cool
Inventory can be tracked throughout the whole system, making accountability easy. Reports can be generated to reflect current situations. I can even track how much I currently owe the purveyors.
The free edition has a limitation of combined products and purveyors amounting to 100 items. The standard with no limitations come with a fee. For small businesses this is ok.
I would recommend this for startups and small businesses. upgrading is painless.
Great Purchasing software
In the quest to streamline the purchasing system in the restaurant, I wanted it to use as little paper as possible. Not only to be environmentally friendly, but also to save space in the cramped office. I needed to have all the information at the stroke of a key. It had to be simple enough that an accounting drop out (such as myself) can use on a daily basis, and not to be tied up for hours just recording all the transactions.
I found one such software on the web. And it's free. Inflow Inventory Management Software from www.inflowinventory.com is a straightforward software that has all the features that I need at this current time. After a short setup, all vendors are recorded. Purchase Orders can be drawn up in a breeze. When items are received, InFlow automatically detects the appropriate Purchase Order. No need to go rummaging around for the record. Then the inventory is updated automatically. Cool
Inventory can be tracked throughout the whole system, making accountability easy. Reports can be generated to reflect current situations. I can even track how much I currently owe the purveyors.
The free edition has a limitation of combined products and purveyors amounting to 100 items. The standard with no limitations come with a fee. For small businesses this is ok.
I would recommend this for startups and small businesses. upgrading is painless.
I found one such software on the web. And it's free. Inflow Inventory Management Software from www.inflowinventory.com is a straightforward software that has all the features that I need at this current time. After a short setup, all vendors are recorded. Purchase Orders can be drawn up in a breeze. When items are received, InFlow automatically detects the appropriate Purchase Order. No need to go rummaging around for the record. Then the inventory is updated automatically. Cool
Inventory can be tracked throughout the whole system, making accountability easy. Reports can be generated to reflect current situations. I can even track how much I currently owe the purveyors.
The free edition has a limitation of combined products and purveyors amounting to 100 items. The standard with no limitations come with a fee. For small businesses this is ok.
I would recommend this for startups and small businesses. upgrading is painless.
Saturday
Purchasing
In any restaurant, the purchasing system is one of the most controlled areas of restaurant management. food and beverage have specifications that specific purveyors should adhere to. Do not get a purchaser that has no idea how to this. It really is frustrating that items are ordered without any management knowledge until it's too late. Food costs have sky-rocketed without any documentation as to why. Such is the case at the restaurant I am trying hard to get going...
Friday
For the environmentally friendly gas guzzler
I recently filled up my partner's car with a new type of gas offered by one of the big three. Shell Petroleum now offers Unleaded Fuel with 10% Bioethanol.
The magallanes station pumped in the usual amount of gas, and I thought it was a pleasant surprise. Bioethanol. From Corn. And the two surprises? It was at least 2 bucks cheaper than that of normal unleaded offered by the other gas companies. And that the mileage we got on the car was about 8 kilometers more. It was good. So far only Shell Magallanes has this on offer. Will the other stations follow? Because we try our part to be environmentally friendly.
The magallanes station pumped in the usual amount of gas, and I thought it was a pleasant surprise. Bioethanol. From Corn. And the two surprises? It was at least 2 bucks cheaper than that of normal unleaded offered by the other gas companies. And that the mileage we got on the car was about 8 kilometers more. It was good. So far only Shell Magallanes has this on offer. Will the other stations follow? Because we try our part to be environmentally friendly.
For the environmentally friendly gas guzzler
I recently filled up my partner's car with a new type of gas offered by one of the big three. Shell Petroleum now offers Unleaded Fuel with 10% Bioethanol.
The magallanes station pumped in the usual amount of gas, and I thought it was a pleasant surprise. Bioethanol. From Corn. And the two surprises? It was at least 2 bucks cheaper than that of normal unleaded offered by the other gas companies. And that the mileage we got on the car was about 8 kilometers more. It was good. So far only Shell Magallanes has this on offer. Will the other stations follow? Because we try our part to be environmentally friendly.
The magallanes station pumped in the usual amount of gas, and I thought it was a pleasant surprise. Bioethanol. From Corn. And the two surprises? It was at least 2 bucks cheaper than that of normal unleaded offered by the other gas companies. And that the mileage we got on the car was about 8 kilometers more. It was good. So far only Shell Magallanes has this on offer. Will the other stations follow? Because we try our part to be environmentally friendly.
Wednesday
Need to count the beans
The lifeblood of every restaurant are the guests. Old, new, regular, tyrannical, homey, endearing, hateful, etc. guests are what keeps it alive.
But what makes the lifeblood go throughout the restaurant and keeping it alive is the accounting system. Apparently the restaurant I'm working on does not have an accounting system. I came on board in February, but they have no accounting system since they opened up way back in july 2007. Sigh
I'm no accountant, but I have to figure this out, to keep their records, to establish accountability. I use Microsoft Money 2008 for my own personal finances. It does not, however, apply to the restaurant business. What a mess this place is in...
But what makes the lifeblood go throughout the restaurant and keeping it alive is the accounting system. Apparently the restaurant I'm working on does not have an accounting system. I came on board in February, but they have no accounting system since they opened up way back in july 2007. Sigh
I'm no accountant, but I have to figure this out, to keep their records, to establish accountability. I use Microsoft Money 2008 for my own personal finances. It does not, however, apply to the restaurant business. What a mess this place is in...
Need to count the beans
The lifeblood of every restaurant are the guests. Old, new, regular, tyrannical, homey, endearing, hateful, etc. guests are what keeps it alive.
But what makes the lifeblood go throughout the restaurant and keeping it alive is the accounting system. Apparently the restaurant I'm working on does not have an accounting system. I came on board in February, but they have no accounting system since they opened up way back in july 2007. Sigh
I'm no accountant, but I have to figure this out, to keep their records, to establish accountability. I use Microsoft Money 2008 for my own personal finances. It does not, however, apply to the restaurant business. What a mess this place is in...
But what makes the lifeblood go throughout the restaurant and keeping it alive is the accounting system. Apparently the restaurant I'm working on does not have an accounting system. I came on board in February, but they have no accounting system since they opened up way back in july 2007. Sigh
I'm no accountant, but I have to figure this out, to keep their records, to establish accountability. I use Microsoft Money 2008 for my own personal finances. It does not, however, apply to the restaurant business. What a mess this place is in...
Apps on the Go
This morning I realized that I am tied to my desktop. All my documents are there. All my recipes are stored in those two hard drives. My email is there. On my way to the restaurant I realized I have some surfing that needs to be done.
I find it irritating when I go to an internet cafe and they don't have the particular app that I need, or that I have to install still on the station, wasting valuable time. I like using Mozilla Firefox when browsing for recipes. I do not like entering my password in some strange computer. When I leave, there is no way to be assured that it will not be cached.
I found the solution while watchin Click! on BBC. It's called PortableApps.
"Now you can carry your favorite computer programs along with all of your bookmarks, settings, email and more with you. Use them on any Windows computer. All without leaving any personal data behind"Just install it on your flashdrive. It is important that you have a flash drive with at least 512mb of memory. After installation, you will now have a small computer in your pocket, or pen sleeve, or that geeky shirt pocket pen holder that can carry hundreds of pens. Point is, this software has all the things you need to make your own computer experience portable.
"PortableApps.com provides a truly open platform that works with any hardware you like (USB flash drive, iPod, portable hard drive, etc). It's open source built around an open format that any hardware vendor or software developer can use."
This software is free, and there is a myriad of apps that you can add on to further enhance you on-the-go productivity.
I like the GIMP software for creating menu cards and other design projects for the restaurant. Don't have to install the massive Photoshop each time I have an epiphany on menu design.
Found on http://www.portableapps.com/, check the applications tab. There are a lot of apps that I currently use. The Miranda IM consolidates all your IM software back home. No need for multiple windows or installations. just run this, and chat away!
Considering the portability, it is encouraged to also install the antivirus software to protect your flash drive.
What a way to go. OpenOffice is also included. So when I have to shuttle between two computers, I have no worries on working on the recipes and purchasing requirements that I do every day.
A very convenient solution for the need of portability.
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