09-12-2005, 01:41 PM
bro Wrote:Building hotels and understanding how a hotel's kitchen must work and the passion that the executive chefs will share with me in there enthusiam has given me a completely new understanding.
Well now to tell the CEO that the kitchen in the new hotel is only 300 000 USD over the budgeted amount...gulp...hope he will understand....damn forgat to add in the small operating equipment...doouble gulp.
LOL Bro. Involving the Chef from the outset will not only endear you to them, but ensure your physical legacy is both functional and workable. Personally just finished stage 1 of my kitchen refurb that cost a pretty penny... but in the end it will pay for itself without a problem.
Factor in all the new EU legislation re H&S and Hygiene... it becomes almost a farce. A necessary one... but a farce nonetheless.
Drop a line WRT possibly writing an article for the forum? I personally would find it most enlightening :thumbs: