Tim Chambers

Let me clarify a few things. We have already discussed giving me equity in the restaurant, but we have not agreed on an amount. I'm asking what I should ask for as we are going to negotiate a salary and equity soon. Also, no money has been given or invested yet. They just have an LLC, and a start date, and we are all agreed on doing it. I'm just trying to work out the details. No legal documents have been filed about anything yet, even for my friend or uncle. Which makes me think it's not too late. That stuff will probably be official early next year.

Hello Chefs, A friend of mine has recently made plans to open a restaurant. We had always planned on starting the new place together, with me filling the position of sous chef and eventually chef de cuisine as we opened other restaurants. He pulled together a business plan, and just needed investors. Enter my uncle, whom is very wealthy and very interested in opening a restaurant, though not interested in operating it on a day to day basis. I introduced the two, and have been a big part of making sure that the two stayed on track and that they were moving forward with their plans. Now everything is official. We are planning on opening in september of next year, the LLC is formed...Nothing has been discussed as far as my pay or shares in the restaurant are concerned, though i feel as if I am entitled to something more than if they had hired someone else, due to the fact that I introduced the two, and am going to dedicate the next 5-10 years of my career to the restaurant(s). So what is reasonable to ask for? Any experiences that you can share would be great. I know that there can't be a black and white for this situation, because there are a lot of variables, but any answers are appreciated. Thanks

thanks for all the replies everyone. Does anybody know of a list of soluble compounds in different categories (water, fat, alcohol)?

Hello all, I have been cooking professionally for a few years now, and i have heard a wild range of things about fat and what is does for food. Initially, I was taught that where there is fat, there is flavor. someone recently told me that it depends on what kind of fat it is, and how it binds with the molecules of food. some would deny both of those and just say that it only adds richness and texture to food. I am curious about what happens with fat and when, depending on the application. does it carry flavor? if so, how? what effect does it have on the food product itself? etc. your responses are appreciated, thanks!

Parmesan is not vegetarianhttps://www.vegsoc.org/saycheese#.UdrpP8u9KK0There are vegetarian Mexican cheeses that are made into crisps. I do not see how this dish represents Mexico or understand its motivation. That might help with suggestions. First, thank you for the suggestions everyone. Second, Parmesan is vegetarian, it just isn't vegan. Third, this dish was inspired by "Calabacita con crema," a Mexican dish in which zuchinni and other vegetables are cooked in milk and crema, and often tomatoes. I'm changing up the elements a bit, and serving it cold, but the flavor is still there. Just because I'm not making a taco doesn't mean it's not authentic. I would recommend checking out some of the leading chefs in Mexico, such as Enrique olvera. He does a lot of modern things like this where he will play around with classic Mexican dishes

Hello, I am currently working on a dish to run as a special at the upscale modern Mexican restaurant that I work at. The dish, as of right now, is this: Green bean salad with sherry crema, shaved zucchini, and heirloom tomato vinaigrette. The zucchini is sliced super thin and layered out on the plate. I drizzle with vinaigrette and place the green beans (dressed in sherry cema) in the middle, on top of the zucchini. There are also diced heirloom tomatoes and shallots sprinkled around the zucchini. My boss said that it was all really good, but that it needed something more. Something to really make it pop. Any suggestions?

Wow! Thanks to everyone for the great responses!

I work in Seattle and recently got hired on as a lead line cook at an upscale Mexican restaurant. I was hoping to get some pointers on either books to read or places to do research about modern Mexican cuisine. Thanks!