Balance Transfers – A Kiwi Microfinance Blog
Everything Micro Nothing Macro
Just a bunch of articles and ideas about working in a commercial kitchen.
It has been a busy summer and Whangamata has just recently opened its 26th eatery, according to TripAdvisor. Despite the flowering of new businesses, there seems almost relentless demand to be serviced. Hour long waits are very common and customers readily (if not happily) accept them during peak times over summer.
Continue reading “Cafe Overload In Coastal Tourist Locations”
For the past few months, while I’ve supported my mother through a sickness, I’ve been working as a prep chef in a busy commercial cafe in a coastal town. My main observation has been of how energy transfers within a commercial kitchen. It is one of those things that I’m sure no one else would find remotely interesting, but that fascinates me intensely. In a busy commercial kitchen, not a single joule is wasted. Everything is on just for long enough to deliver the desired result, and then it is shut off. A busy commercial kitchen seems to operate on a fine line between careful resource management and deft resources as the chef arranges a wide array of components in the last few seconds before the plating.
Continue reading “Energy Transfers In The Commercial Kitchen”
At the commercial kitchen where I’ve recently started working, we served 137 meals yesterday in less than 8 hours of opening. Each of these meals includes a number of sequences or steps to complete to turn out the meal in a matter of minutes.
Continue reading “The Alexander Technique and the Commercial Kitchen”
Life changes rapidly; one minute I am down running a business in Kapiti and the next minute a short stopover to visit my unwell mother leaves me with a totally new job on the Coromandel Peninsula.