Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
I've started a few topics about various renovation related subjects (here and here), but figured I'd put the overall project in its own. Pix often tell the story even better...
It helps to have these. Well, you need to have these if you expect to get anything done in your coop.
Then stuff can start...
And then start getting rebuilt.
A little better electrical system.
New pipes have to be done in the walls.
This Started on September 8th. They've had approximately 25 days on which work was done.
Proceeding along nicely, I'd say.
Hi, I'm David. I'm in the process of starting a new venture, and need some advice. I'm starting a catering company to cater to 4 golf courses, and hope to expand into other offsite catering after a year or so. I'm looking for a space to put a central kitchen to cook everything, and truck it out from there. We will be serving about 1200 people per weekend. Im having trouble visualizing how big of a kitchen space I'm going to need, and am having trouble finding anything online to help calculate the size of said space. Any help or advice would be greatly appreciated. Thanks in advance, Chef David
Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
Recently Browsing 0 members
No registered users viewing this page.