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Pots

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Everything posted by Pots

  1. Does he really have enough space to invest a million?I am sure the figure has been rounded off.His present kitchen is quite small with absolutely no storage.I am told there is very little fridge space,pick-up area and quite cumbersome as well.If he has the cash-go for it.As long as it is a great work space ,it will enhance the food,which will enhance the clientele and will make his buss.more profitable.
  2. The reason is that restaurant's have to maximize sales per customer.This is how we plan budgeting.Most birthday requests come from a table of more than 4 and generally we loose on the dessert sale. Also if a restaurant has a pastry chef,or even purchases desserts,it is somewhat of an insult to have a cake come in.As a chef I never allow a birthday cake come into the restaurant.
  3. Try calling Les Gibiers Canabec and ask for Marie-Jose 353-0108.They can sell you the duck legs as well as the rendered fat.They are using Palmex,which is(in my opinion) the best duck in the area.I do n not think they would have a problem selling to the public
  4. If you all watched the 3 stages of the Kentucky Derby,ending in Belmont Park last week-end,how could you dare to even think about eating horse meat.A cow is bred for human consuption,but a horse has such a personality.
  5. Speaking of fav's how about Hippopotumus on Crescent street or even Tony Roma's.It was an amazing part of town to be in before concerts and Saturday night hockey games. Now,I do my best to stay away from this part of the city as the food is at best less than mediocre,as well as the scene.Shame on the Habs.
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