New restaurant, new chef.

David__35146

Hello! my name is David! im from Puebla, Mexico.

I was hired to open a new fine dining mexican restaurant in my town, so it is my first time as a head chef.

i want to apply sous vide and many more techniques from chefsteps.

I want to learn how hard is it to make a mise en place of new dishes.

hope everyone can help me.

greetings from Puebla!

Gracias a todos!!!

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Comments

coryhansen78

Welcome!

Jack_Mayer_85396

Welcome David, we're happy to have you join this amazing community!

brian_martin2001

Well, you're certainly in the right place. Questions though:

"I want to learn how hard is it to make a mise en place of new dishes" What does this mean? Mise en place "refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift" or preparing everything you need before you begin cooking (as for the home cook).

Do you mean "I want to learn how hard it is to make the necessary preparations before beginning a shift/beginning cooking a new dish"? If that's the case, no more difficult than setting up for a shift/preparing to cook a dish you already know.

Or do you mean how difficult is it to come up with a brand new dish?

I understand, from your earlier post, that English isn't your native language, but I honestly don't know what you mean by this.

Good luck!

fisher23

Welcome, I hope you enjoy.

tshewman

Welcome David. Good luck with the new restaurant and we look forward to seeing some of your creations.

Hilary_174093

Hi it's Hilary, we have a single-source farm in Sonoma County. Looking for way to maximize hyper local food!

bkeene12

Hi David- What do you have lined up for your menu? I'd be very interested to see what you have planned.

mattpope

Ditto. I was scratching my brain trying to guess what he meant.

mattpope

Hilary, what's the name of your farm? Have you looked in the the Russian River Slow Food chapter? I'm thinking of joining.

brian_martin2001

I'm not sure if he has even come back. Made that post, then he dropped off the face of the earth

David__35146

Sorry to everyone! I have been really busy with the restaurant. Everything has been great. What i meant with this post is that i want to apply modern techniques to the kitchen, but i realised that i have a very low budget from the owners and a tiny kitchen. Also, it's they first restaurant, they dont have any idea of what it is to run a restaurant, so that´s my first challenge. Thanks guys!

clockoclock_1017234

Hello David where did you bought your catering equipment? I want to open an restaurant and looking for technique to start the business. Several restaurant owners told me that https://ianboer.com.au are having good catering equipment and it is gonna last forever, but I want to talk to more people about this. Also I prepared the menu in my restaurant and if you want me to share with you, it is going to be my pleasure.

invictusman_1237564

Hola Davis! Como estas? How are you in your new head chef position?!! Can you tell us more about how you started opening this restaurant? I was asked by a friend to open an italian restaurant in San Jose. But my profile is not in hospitality

so I failed thinking about the name

I spent my night searching for italian restaurant names! Could you guys give me some suggestions in this industry? Maybe you know a good marketing specialist to help me also build the advertising plan for the future restaurant?