Posted by Andrew K Collins on January 10, 1999 at 17:03:05:
Hi Fellow Chefs
I`ve been in hospitality biz for 30 years. This personal chef biz sounds very interesting and exciting. I would appreciate any assistance on how to get started? I would like to know what the going rate is for Canada? and if anyone can email a brochure or any literature on their business it would be very helpful.Also any hints on what kind of entrees freeze well? Having been a chef in very upscale venues I did not exactly make dishes ahead of time to freeze. So I am a little lost in this aspect, even though I have a pretty good idea of what products can, and not be frozen. Any Help is appreciated.
Thankyou
Andrew.