The Slow Season & A Busy New Year

Posted on January 01, 2013 by admin

Sometimes, even though its slow, to keep the cooks busy we’ll cross train them.  This get’s  them their hours and keeps it fun while mixing up their day.  It makes them more valuable to Tiki’s, the more they know, the stronger they get as a team.  It’s hard to send home the line cooks as there stations are live until midnight serving our lanai menu.  And of course there is the perpetual prepping for the next day.  If one particular cook is set up early or I know they were slow yesterday then I’ll give them the nightly special or help them design a special in our style.  There isn’t much down time in a busy restaurant like Tiki’s. Keeping up with daily inventory & ordering requires close attention to usage.  We use daily log sheets, kinda like perpetual sheets.  We count product in and out.  Food deliveries that arrive each day are logged and then subtracted back out as the items are prepped for service.  The opening chef fills out the daily prep sheet paring to the current trend in business.  So if yesterday we used 15 orders o... Read more

Becoming A Chef

Posted on November 11, 2012 by admin

I knew in 8th grade that I was going to become a chef. I love to cook. My Mom taught me and my Dad, who died when I was eight, had taught her. I was the youngest in my Italian family of four siblings making cooking more fun than a responsibility. What I remember about my father was his passion. His passion for cooking, his passion for life! My most vivid memories of him were from four to seven. They took place on Sundays. All day Sunday this 6’4” 230 pound larger then life “spaccone” would be in the kitchen, singing opera, Mario Lanza style, cooking tomato sauce (gallons of it), making meatballs and watching cartoons with us. Those meatballs were wonderful, he would always make one gigantic meatball. I miss those meatballs, I still don’t know how he did them exactly. My mother would say, “put some gawlic in thea”. Since he’d make gallons of this thick bubbling tomato sauce taking hours to neutralize the acids he would sear these meatballs and throw them in the sauce to braise them. It would make for these beautiful, just fall apart meatballs. ... Read more