Posted by colleen farnham on April 22, 1999 at 13:23:52:
In Reply to: Getting Started 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.
HI Andrew,
Here are some good cookbooks for items that can be made ahead and frozen:
Prevention's Freezer Cookbook
Fresh from the Freezer
Bon Appetit - Make ahead Meals
Betty crocker's Do Ahead Cookbook
Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg
Hope you find them helpful
Colleen