• The Fundamentals Of Running A Restaurant
• “Future Chef of America” High School Culinary Scholarship
• Shari's Management CorporationCulinary tip of the week
  

The Fundamentals Of Running A Restaurant - Forbes Magazine Article Outlines Basics

Do your students dream about throwing open the doors of their very own restaurant? It all starts out with an idea and grows from there, but as this article from Forbes indicates, there's a lot of legwork and work that goes into making this into a reality. Read the full article at:

http://www.for bes.com/entrepreneurs/2007/02/02/small-business- restaurant-ent-manage- cx_bn_0202fundamentals_lander.html

“Future Chef of America” High School Culinary Scholarship Coming Soon!

In cooperation with Le Cordon Bleu Schools North America, Western Culinary Institute will soon be inviting graduating seniors to participate in their annual Future Chef of America High School Culinary Scholarship Competition.

It will be a chance for graduating seniors to get a jump start on their career in the exciting culinary and hospitality industry by competing to win a scholarship to attend Western Culinary Institute.

NOTE****More information will follow in the coming weeks, so students can turn their passions into a career. ****

Shari's Management CorporationCulinary tip of the week: Preparing Perfect Omelettes

Whip the eggs well before placing them in the pan. This will eliminate unattractive yellow streaks in the omelette.

Make sure that the omelette is cooked through— nobody likes runny eggs. As the omelette cooks, lift the edge slightly, allowing uncooked egg to run into the bottom of the pan, do this at least twice before flipping the omelette. This will ensure that the omelette is cooked through and isn’t too dark on the outside.

Add cheese right after flipping—this gives the cheese a chance to melt.

Keep a few plates next to the grill ledge so that they are hot, this keeps the omelette hotter while it is waiting to be served.

Fold omelettes out onto the plate with the rounded edge to the rim of the plate, blot any extra oil from the plate. Add topping cheese immediately, so it will melt, be sure to add other garnishes as directed by the foodservice standards.

Add a large parsley sprig to each plate, make sure that it is not wilted.

Keep the burner flame at the proper level so that the omelettes do not overcook—brown omelettes are rubbery and unattractive.