Welcome to the original
Escoffier On Line!
Established in 1995 Escoffier On Line (EOL) has gone through many changes and looks. EOL started in 1995 as a dial up Bulletin Board Service, this was before a publically available World Wide Web with HTML existed. EOL offered Chefs and Culinarian’s access to E-Mail and file sharing by dialing in on a telephone with a modem. I hope to do a full article on all the versions of EOL in the future.
When HTML was first introduced we were one of the first two online sites for Chefs. The other website was Culinary-Online started by Chef Gary Holleman. Chef Holleman was know as “Father of the Culinary Internet”. My friend Gary passed unexpectedly and tragically in 1997, he would have been truly amazed to see how much this medium has grown.
This latest version will focus on articles, various media, forums and employment resources for Chefs and Cooks.
Escoffier On Line’s success depends on participation from the Culinary Community. If you are a Chef or Culinarian and would like to join the other Contributors to Escoffier On Line contact us.
In the movie Field of Dreams they said “If you build it they will come”. Escoffier On Line will build it and many will come, but it’s YOUR participation that will make it happen!
All the Best,
Three Steps To Sales Building-A Blue Print For Success
Building sales in a sustained fashion involves focus on three areas of the operation- Product selection, presentation of those products and customer service. In other words provide the customer with the products that they want, position those products so they are attractive and appealing and deliver them with service excellence. All easier said than done.
Each of these areas of focus must work in conjunction with each other. The most popular product may not sell if it is not presented properly and no products will move off the shelves if customer service is non-existent.
The operator needs to take a deep breath, a step back and look at each area in an organized and systematic way. The first step is to determine product selection. This simply means to give the customer what they want. Learn what your customers want by doing your homework. Study sales receipts, quantity sold totals on your point of sale systems and simply asking your guests what they prefer. The more detailed the information you can extract from your point of sale system and the more feedback you can get from dialogue with your guests the more data you will have to make the right product decision. Tip: Have a key or code for each item you sell so you can track it more easily. Having things rung up under miscellaneous will not provide any solid information when it comes to decide on what to offer to your customers.
Culinary Director / Food Service Director / Executive Chef
Responsibilities of the Culinary Director Include:
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
- Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
- Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
COFFEE, THE REAL MAGICAL BEAN
“I don't know where my ideas come from. I will admit, however, that one key ingredient is caffeine. I get a couple cups of coffee into me and weird things just start to happen.”
― Gary Larson
Isn’t that the case with most of us? Coffee, and the presence of caffeine has become one of those necessities in life. It is, oftentimes, the first thing we consume in the morning and the last thing before sleep. In a restaurants kitchen, coffee is the lifeblood of production. The juice that keeps use motivated to blast through that impossible list of mise en place before service and the fuel that keeps everyone’s senses dialed up to “10” on the volume scale as the printer spits out orders from the dining room.
Flying Food Group Los Angeles, CA
Here at Flying Food Group (FFG) we produce exceptional food destined for customers in the airline catering, grocery, food service and specialty markets. Our customers include over 70 premier airlines—primarily international carriers—and leading food retailers. Flying Food Group produces over 300,000 meals and snacks daily for retail and airline customers. Its network of 18 US kitchens stretches from Honolulu to New York City, which assures freshly made retail products with maximum shelf life and minimal distribution costs. Airline catering kitchens are located close to terminals of major US airports. FFG also maintains a busy kitchen in China. Our company has approximately 4000 employees worldwide.
The Polo Club of Boca Raton Boca Raton, FL
We are looking for experienced, dedicated professionals for PM Chefs. The Polo Club is undergoing a multi-million dollar renovation this summer!
- Must have 6 years’ fine dining/upscale cooking experience.
- Must have experience in a high-volume, very fast paced environment.
- Country club experience strongly preferred.
- Must be a team player while working in a high-energy atmosphere.
- Culinary school/training strongly preferred.