NEW TO THIS SITE .......
- THE MARSCAFE - A NEW CHEF'S PORTAL
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FOR CHEFS - BY A CHEF
From its formation statement: "These pages are dedicated to improving the intercommunication between chefs, cooks and students interested in the mysteries of food and the professional kitchen. May all those who enter here exit a little better for the experience."
Forums, blogs, file downloads, photo gallery uploads, arcade games to relax, a calendar to post your events, culinary videos and much more.
Visit this web site. Its the real-real thing.
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WEB PUBLISH YOUR RECIPES
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For professional chefs and cooks and others interetsed in the mysteries of the kitchen.....
A Resource for Culinary Professionals and others to "Web-Publish" their Recipes.
Publish as many recipes as you would like.
Multiple photo uploads can accompany each recipe.
All recipes are credited to their creator and linked to that person's "User Profile".
This "Recipe" database has been set up so any registered user can add, modify or delete their own listing.
Registered user's and guests are able to list and then view all postings.
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ONLINE COST CONTROL POWERPOINT TUTORIALS
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Powerpoint Tutorials.....
View Online With Your Browser And/Or Download To Your Computer
Currently Posted is a "Yield Factor" Microsoft Powerpoint Tutorial Covering Yield test, Yield factors and Yield %
Demonstrates, using examples, how to calculate and use them.
You can now veiw and run these Powerpoints with your browser, nothing additional is required.
Or you can choose to download it to you PC. If you do, you will need to have a copy, or access to, Microsoft's Powerpoint program.
For those who do not have a copy of Microsoft Office or Powerpoint installed on their computer, and would like to download these (or any other) Powerpoint Presentations, Microsoft and others offer free "VIEWERS"....links to the web sites are provided.
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- RESTAURANT "COVERS" FORECAST GENERATOR
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TO BETTER MATCH YOUR RESOURCES WITH MARKET DEMAND
A Covers forecast primary PURPOSE is directed towards improving Labor Scheduling and its secondary purpose is directed toward improving purchasing. Specifically, to better match labor supply to with sales demand. The method employeed in this DEMO is what I call "Conditional Forecasting". This method is based on a selected set of "Casual Variables" combined with Historical Data that is "smoothed" by applying expert opinion to weight the importance of the selected causual variables.
For this DEMO we return to "The Nighthawks Cafe", a small up scale restaurant that now serves both lunch dinner and does occasional catering-banquets for nearby office buildings.
"The Nighthawks Cafe" has, over the years, kept a good history of its covers (sales), but has not put those numbers to work in an organized, systematic and tactical manner.
That sales/covers history numerical data is what this DEMO is based on.
In this DEMO you will have the opportunity to Input the Casual Variables and see the generated results.
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- HOSPITALITY FOODSERVICE - QUIK QUIZ
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ANOTHER WEB RESOURCE DOCUMENT
A "survey quiz" on the Hospitality Foodservice industry. Focused on foodservice operations and sectors, this quiz is comprised of 20 multiple choice and matching questions. It is timed to allow you 25 minutes to complete the quiz from the time you initially arrive at the web page.
If you score 70% or higher, and you used a valid email address, your results are emailed to you along with the correct answers and copious information details and explanations of the material covered in the exam.
view cumulative results.
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DEMO SITE - CUSTOM INTERACTIVE EVENT ORDERS
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Announcing the BEOScript, an OnLine, Interactive Banquet Event Order Script Suite
Custom designed and database driven utilizing Perl, for all professional event planners.
Developed and customized for you at no charge.
If you end up using the BEOScript and like it or if you make money from using the BEOScript or BEOScript related activities (very likely) then please consider making a donation to foster and fund further development. Donnations are encouraged and accepted but in no way required.
Visit The Demo Site which allows you to.....
Login in using
User ID: guest
Password: guest
both are case sensitive.
You will be permitted to view the demo sample record which was created for a professional event planner.
Or You Can Sign up for an account.
You will be permitted to create one record, then modify/update or delete it as you wish plus view the demo sample record.
Click here for Some Examples of very well done Banquet Event Order (BEO) forms.
Leave your comments or suggestions at the BEOScript development and users forum.
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- THE BUSINESS OF RUNNING A RESTAURANT
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FROM THE MARSCAFE
There are numerous culinary and chef oriented websites that provide recipe and restaurant news-happenings forums. I have been unable to find one with a forum that addresses the surrival issues relevant to how an operator or chef can stay in business and continue to do what they enjoy. The business end of a restaurant is what keeps the culinary end afloat, and it gets more complex each year. To that end of trying to better arm and inform owners and chefs with the knowledge that should help them succeed is this forum dedicated.
A forum relevant to the business of running a restaurant, the financials. For example, how to prevent yourself from being put out of the game because you find yourself out of cash even though business is better than ever. Or you are considering purchasing an operating restaurant and would like to know if the asking price represents a sustainable profitable opportunity.
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- JOB DIAGNOSTIC SURVEY - A QUIK JOB SATISFACTION ANALYSIS
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ANOTHER WEB RESOURCE DOCUMENT
Job satisfaction is an emotional reaction to an employee's work situation. This can be considered an overall impression about your job in terms of specific aspects of the job (e.g., pay and benefits, autonomy, coworkers, feedback on how you are doing) and it can be connected with specific results, such as productivity. Job satisfaction is crucial to the pursuit of motivation, happiness and well-being.
Your particular job satisfaction is influenced by factors associated with the work itself or by outcomes directly derived from it such as the nature of your work, achievement in the work, promotion opportunities, and chances for personal growth and recognition.
Try this 15 question Job Diagnostic Survey to investiagte which of the 5 dimensions your current job may be lacking in compared to others. Evaluate your job with an industry standard survey adapted for the kitchen and hospitality industry. Results are immediate and confidential.
To see how much satisfaction other people's jobs provide, VISIT the results page.
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- IS THE KITCHEN FOR ME - Employment Profiler
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ANOTHER WEB RESOURCE DOCUMENT
Job satisfaction is crucial to the pursuit of happiness and well-being. A job that requires you to utilize your weakest career skill will lead to immediate job dissatisfaction. Not only will you have difficulty performing certain tasks, but you will find it hard to get involved in your work, and will feel "under-utilized"--your strengths are not being emphasized. People should avoid jobs that require the use of your weakest career skill.
I have designed a profiling test to give you a general idea if your skills and personality attributes are those needed to be happy and successful in the professional kitchen. I also hope that this personal inquiry tool provides an entertaining and educational experience.
view cumulative results.
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POSnet: Restaurant Advanced Technology Point of Sale System
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"Cost effective, fully integrated POS solution includes: automatic system upgrades, remote access & more."
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- MAD COW DISEASE - QUIK QUIZ
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ANOTHER WEB RESOURCE DOCUMENT
The days of the uninformed but hard working chef are unfortunately coming to an end. Chefs that are unfamiliar with contemporary issues like HACCP, mad cow disease, and even immigration laws will pose too much of a liability for viable organizations. Patrons and owners will look to the chef for explanation and solutions, and knowledgeable chefs will replace the unknowledgeable. In the spirit of organizing some of that knowledge, this Quik Quiz-Primer on Mad Cow Disease was created.
Until the discovery of a confirmed Mad Cow Disease (BSE) infected cow in the state of Washington on December 23, 2003, the United States has played the dangerous game of "it can't happen here". But now that it has happened, it is time to shut the barn door.
Canada, Japan, Israel and numerous European countries, most notably the United Kingdom have been affected for years. What are the implications for U.S. consumers (hotels, restaurants, crusie lines, etc)? This quiz will let you know how much of the basics you have a command of and will email you your answers plus a lot of supporting and informative reference material on Mad Cow Disease.
view cumulative results.
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- Help Support the James Beard Foundation
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Many websites now have their own book shops which are linked back to Amazon .com books. The CEU's book shop is a bit different in that any book purchased in this book shop or from a link made to Amazon.com books from it will have its commission donated to the James Beard Foundation.
Visit the USER'S PAGE.
Add your own book suggestions; post them on-line immediately!
Very importantly, please note that all commissions paid by "Amazon.com" on the sales of these or any other books purchased via "linking" from the Cyberchefs Electronic Union Book Shop have been pledged by Chef Mars to the James Beard Foundation and will be sent directly to them from "Amazon.com" in accordance with their payment policies.
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- SHRIMP - QUIK QUIZ
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ANOTHER WEB RESOURCE DOCUMENT
Find out how much you know about shrimps:: warm water, cold water, Dublin Bay Prawns, sodium bisulfite, chaulky shrimp texture, that rotten egg smell ... green, pink, white, Tiger Tail ... shrimp sizes, "finished count", "peeled from", "boat count"," blended size" and much more. Take the quik quiz and your graded exam with pages of practical and helpful shrimp information for the professional will be immediately emailed to you.
view cumulative results.
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- THE MYSTERY BOX
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A "VIRTUAL BRAIN TEASER" FOR FOOD SERVICE PROFESSIONALS.
Updated with two new menu categories: Vegetarian and Raw Foods, making a total of 9 menus categories to choose from. Here is your opportunity to compete against the clock constructing menus from a "mystery box" of materials. This type of culinary brain teaser is part of the ACF's Certified Master Chef exam, except that here you will not be required to actually prepare it for the judges. The judges here are whoever comes across and reads the result page. Try it and have some fun or you can just.......
Review the menus submitted by others.
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- BREAK-EVEN ANALYSIS
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THIS TUTORIAL PROVIDES:
A chef's document on Break-Even Analysis, a type of quantitative financial and pricing analysis and strategy planning. The advantages, terminology and mechanics of how to use its calculations are demonstrated with examples. Learn how break-even can be applied and used in a variety of decision making situations such as pricing new menu items or operational expansion.
A 10 question timed, self grading exam of this topic, designed to help demonstrate the practical application of the principles covered in this break-even tutorial TAKE THE EXAM.
Excerpted from the complete Food Cost Primer
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- CYBERCHEFS FORUM
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Interact with other food professionals
A forum dedicated to helping the intercommunication between chefs, cooks and students interested in the mysteries of food.
May all those who enter there exit a little better for the experience.
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- UPDATED JOBS PAGE
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HAVE SPATULA, WILL TRAVEL
Due to a number of user requests, a
sign-up and subsequent login procedure has been implemented to allow you to edit,delete or update you posting.
As always, no private information from or on the Cyberchefs Electronic Union is for sale, trade or negotiation.
To directly Post Your Availability
or Post a Job Opportunity
Use the new JOB SEEKERS PAGE and you can paste your resume directly into you posting for complete previewing by the public. You are also able to Upload a photo of yourself or some of your work to accompany your listing. Your resume and the other details can be downloaded via email by whoever is interested. Kitchen professionals should take advantage of this free database.
Login directly and LOOK AROUND.
For a menu of all the CEU Job options visit
THE UPDATED JOBS PAGE.
No charge.
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- CULINARY FAQ PAGE
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....Updated with new additions
FOOD SERVICE FREQUENTLY ASKED QUESTIONS and their ANSWERS.
A Chef's Frequently Asked Questions Page with respective answers. Questions that are often asked by employees, cooks, the wait staff, owner, GM, customers, purveyor, etc and the answer. Content comes from the contributions of chefs and other food professionals who frequent this website and it's Forum. If you are interested in making a submission please go to the FAQ FORM SUBMISSION PAGE that will allow you to submit your FAQs and answers and to also receive acknowledgement for them and a hyperlink back to your webpage or your email address.
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- MEAT ORDERING - QUIK QUIZ
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ANOTHER WEB RESOURCE DOCUMENT
Guidelines from the professional kitchen on how to specify some meat items.
A number of my answers are quite subjective, bordering on preference, so they technically cannot be categorized as "correct" answers except in my opinion. However I have had very successful results over the past twenty years using these fundamental precepts and would like to share them in a challenging and entertaining manner. After taking the quiz an email is sent to you with your results with copious information regarding each question.
view cumulative results.
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- THE PROFESSIONAL KITCHEN HIERARCHY
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ANOTHER WEB RESOURCE DOCUMENT
Behind every good restaurant and hotel Food and Beverage operation, there is a successful kitchen with a hierarchy all of its own. What used to be is no longer what is, as many who enter our craft are incorrectly lead to believe that they are chefs after only a few years of experience. Knowing and understanding the culinary hierarchy will help all persons involved value and respect this hierarchy, the dues that we all have to pay, and their rung on the "ladder", or their position in the "pecking order". To quote the Underground Chef, "A cook knows how to do it, a chef knows why."
See what you know and understand about our professional heritage. Explanation and informative and educational documentation is provided in the email that is sent to you after you submit the test for grading.
to view the database of the test results.
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- THE FUNDAMENTALS OF FATS, OILS AND CHOLESTEROL
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ANOTHER WEB INFORMATION and RESOURCE DOCUMENT
Take this quiz and find out how much you know about an important component of the professional kitchen and your health.
The test is self grading and the answers are emailed to you along with "copious" additional information on each question.
to view the database of the test results.
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- THE IMPORTANT CHEFS
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A "A CULINARY HISTORY QUIZ" ON THE IMPORTANT CHEFS.
An enjoyable way to find out how much you know about our culinary heritage and who the important or seminal chefs are. These 9 questions will both challenge and educate you at the same time. When you finish the quiz and receive the emailed answers with the additional historical information, I am sure that you will have a different attitude about which culinary personalities have really helped pave the "road to chefdom".
I encourage all food professionals and others interested in the mysteries of food and the professional kitchen to try this quick quiz out. You will be better informed and historically and culturally enriched for having done so.
To view the database of the test results. No names or email addresses of the test takers are displayed.
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- CONTRIBUTED RECIPES DOWNLOADER
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Download recipes contributed by professional chefs and other visitors.
Contribute a recipe of your own
by going here.
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- DOMINICAN RECIPE DOWNLOADER
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A simple way to download Dominican Republic Recipes such as "mangu", "black bean soup", and "conch fritters".
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- KITCHEN STOCKS RECIPE DOWNLOADER
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Download fundamental Kitchen Stock Recipes such as "Brown Stock", "White Stock", "Fish Stock" and others.
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- MOLE and SALSA RECIPE DOWNLOADER
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A simple way to download Mole and Salsa Recipes such as "Mole Poblano", "Salsa Boracha","Pico de Gallo", and "Jalapeno Jelly".
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- PICKLING AND PRESERVING RECIPE DOWNLOADER
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A simple way to download Pickling and Preserving Recipes such as "Kosher pickles", "Confit d'Oie ", "corned tongue", "grandma Harry's okra" and "Lebanese salad".
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- CARIBBEAN RECIPES
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Email yourself recipes from the Caribbean - fusion and traditional.
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- INTERACTIVE ON-LINE EXAM
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A 20 question multiple choice exam based on the essential and fundamental culinary principles covered in Chef Mars' Kitchen Training Manual. Take the test, see your score results as soon as you submit the test form and simultaneously have the results and correct answers e-mailed to you.
If you are interested in viewing or searching the database of the test results please go to this webpage. No names of the test takers are displayed.
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- SALSA AND CHILES
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A Progressive Interactive Reference Document
A series of 5 interactive progressive chapters with corresponding on-line dynamic exams are integrated into this "mini book;" or you can navigate directly around if you like. Topics covered: chiles, other salsa ingredients, salsa recipes, industrial salsa production information, handling of fresh and dried chiles and much more. A search utility is provided.
View the test results of the First test, GO TO THIS WEBPAGE.
Also available is a Mole and Salsa Recipe Downloader, for easy downloading of these recipes.
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FRESH PRODUCE
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ANOTHER CHEF TO CHEF DATABASE
This database contains practical and helpful information for the chef about how to determine the quality of the fresh produce you are ordering/receiving and how to properly handle it.
Add records of your own or just use it.
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THE BASICS OF KITCHEN STOCKS
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A WEB INFORMATION and RESOURCE DOCUMENT
Includes.....
What stocks are, what ingredients to use and how to use them, and some classical and advanced techniques.
An on-line dynamic, timed, self grading exam that covers the complete document.
A "Recipe Downloader" with basic stock recipes.
A powerful "search engine utility" to help you reference what you need quickly.
If you are interested in viewing the database of the test results please go to this webpage. Results displayed are anonymous and sorted by date the quiz was taken.
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- SEVEN IMPORTANT QUESTIONS in ONE POLL ....
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- THE FRENCH CLASSICS
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AN INTERESTING REFRESHER
An "Exam Review" of some of our culinary roots and fundamentals.
Emphasis is on the mastery of the ingredients more than the techniques.
Taking this exercise will help you appreciate how far our craft has progressed in the last 300 years in regards to what we prepare in our kitchens that eventually finds it's way into the bodies of our customers.
If you are interested in viewing the database of the test results please GO TO THIS WEBPAGE. No names or email addresses of the test takers are displayed.
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AN INTRODUCTION TO HACCP
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HACCP FOR FOOD SERVICE PROFESSIONALS
An information and resource document with practical charts and tables.
Forms and lists of critical control points.
A Javascript temperature converter.
A HACCP Scorecard
An on-line dynamic, TIMED, SELF GRADING QUIZ that covers the document and emails you the correct answers along with supplemental information.
If you are interested in viewing the database of the test results
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please
GO HERE . No names or email addresses of test takers are displayed.
DETECT E.COLI 0157:H7 WITHIN 10 MINUTES.
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- TEQUILA TESTER
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A QUICK "INTERACTIVE INFORMATIVE" ON THIS POPULAR SPIRIT
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- FACT FINDER: COMMON FOOD CLAIMS
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DESCRIPTOR DEFINITIONS (Terms) FOR THE MOST COMMON CLAIMS
The FDA has also defined some other terms which allow one food to be compared to another, requiring the manufacturers to be careful that they indicate what the "base reference" food is. Be careful to understand that these following 4 terms are RELATIVE terms, and the product package label will have to state the percentage of reduction or increase and the reference food. The aim of this regulation is to eliminate general label claims that are of course misleading.
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- CALCULATORS, CONVERTERS and PARADOXES
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A SUPER USEFUL UTILITY and SOME INTERESTING "MATHEMATICAL CURIOSITIES"
Try out these lighting fast metric conversion engines for; weight, volume, area, length and temperature. Each page includes a mathematical paradox or a recreation in mathematics, drawn from a 1922 edition of D. Van Nostrand Company's "Speed with Fun and Figures" by T. O'Connor Sloane and J.E. Thompson, complied by H.E. Licks.You will find these converters helpful in the kitchen or when costing out recipes. If you are working directly with a grower, you can calculate the yield from the area cultivated. International conversions units included and a JavaScript calculator so good I recommend downloading it and using it on your desktop.
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- PICKLING AND PRESERVING
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Pickling, and canning, or preserving, are just a few of the ways that mankind has discovered and refined in the attempt to save it's hard won food supplies from spoiling. First came the discovery of drying to preserve, then cooking and smoking.
This quick little primer will fill you in on the basics while also presenting you some unusual pickling and preserving ideas and recipes like:
- Lebanese salad
- Grandma Harry's pickled okra
- Lobster and Chanterelle mushrooms
- Artichokes, eggplant and cherry tomatoes
- Pickled chilies and vegetables in the Mexican tradition
- Corned Tongue
- Sun dried tomatoes packed in oil
- "Confit d'Oie" (preserved goose) and preserved duck
- ...and more........
Included is a recipe downloader that allows you to email the recipes you want to yourself.
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A CULINARY CALENDAR
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AN INTERACTIVE CALENDAR FOR CHEFS, COOKS AND FOOD SERVICE PROFESSIONALS
Add your culinary or hospitality event , whatever it might be, to this calendar.
A very easy-to-use form allows you simple access to this interactive calendar.
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- MANGO MADNESS
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Mango Madness, the revered fruit.
The Sanskrit word for mango means "Of The People", which derives from the important role the fruit plays in the every day life of these people. A valuable cultivated food source, a refreshing beverage, and a reoccurring thread in the culture, religion and lifestyle of the region of it's origin, southern Asia, especially India, Burma and the Andaman Islands..
One of the most celebrated of the tropical fruits, it is the member of the"Anacardiaceae" family, renown for it's numerous
poisonous plants. Proof of the extent to which the mango is know is confirmed by the usage of it's name in many different languages, usually with very little change. If you are interested in this great fruit then continue further.
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- ARTICLES and OPINIONS Contribute one
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Another contribution from the unique and refreshing "Cravings" website maintained by Marilyn Ford.
As she so smoothly puts it..........
"If you have a special weakness for cookbooks, you've
come to the right place. Cravings is the monthly online newsletter I've created to indulge my own passion for reading cookbooks, trying their recipes, and writing about them. Every month I review cookbooks I love (no dogs allowed) and share some of their best recipes (And I really do test them). Cravings also caters to fellow food lovers with other features. Literary Bites: Brief appearances by food in literature. Sweet and Sour: food essays ranging from nostalgic to eccentric. Word of Mouth: Friends, family, and strangers get opinionated on the subject of food. Last Night's Dinner: Aren't you curious to know what other people really have for dinner?"
Come by and read her latest, Can Do.
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