Archive | August, 2011

August Rush

by on August 26, 2011 in Chef Uniforms

There are two things that are on a lot of minds during this time of year. The first is “why is it so hot??” and the second is “how can I save some money on my kids’ school supplies this year?” Well, we can help with the latter! Here are a few tips on saving some money while filling up your shopping cart.

  1. Set priorities and stand your ground. Focus on need over want. A backpack with a cartoon or celebrity’s face on it is going to cost more than a solid or patterned one. Does your child really need another Hannah Montana collectable?
  2. Go through what you have carefully. Throw out pens and highlighters that no longer work. But, if a notebook or binder is only half-full from last year, take out the used portion and use what is remaining until it’s finished. You’d be surprised how much those little notebooks add up to! Not to mention, all of the trees you’ll be saving by not wasting the paper. It’s win/win! 
  3. If you have supplies left over from last year that will last a little while, wait until AFTER school starts when the items that weren’t purchased may be marked down or on clearance. I wouldn’t recommend this one, however, on the more important and harder-to-find items, because they may be sold out by the time you get to the store.
  4. Make sure the store you choose has everything on your list. Don’t waste gas driving to 4 different stores just to pick up some school supplies. Go to your neighborhood superstore (like Target or Wal-Mart), where you know they’ll have it all, and at low prices.
  5. Check your social networks for discounts. More and more retailers have been turning to Facebook to promote their sales and discounts. Some offer coupons just for liking the page, and others do things like ask their fans to upload a photo of themselves wearing the company’s brand. Either way, it’s an easy way to save some money, so why not?

These days, it’s hard to miss the nonstop commercials for Office Max, Target, Wal-Mart and Payless (among countless others), promoting their back to school special offers on school supplies, back packs, school uniforms and other outfits. But who says these back to school savings are just for the kids? This year, ChefUniforms.com is getting in on the fun, and giving the grown-ups a chance to save a little!

Simply go to our Facebook fan page at www.Facebook.com/ChefUniformscom and “like” our page to receive an exclusive source code for 20% off your entire order! If you already “Like” us on Facebook, just simply visit our fan page and click on the “Get your 20% off Source Code!” link on the left Hand Side. And don’t forget to follow us on Twitter at www.Twitter.com/UAChefUniforms for even more savings!

Happy Shopping!

Beat the Heat

by on August 22, 2011 in Chef Uniforms, General Chef Talk

As the summer heat beats down on us, it is important to stay cool this season. Especially for those of us who go from the heat outside to an even hotter workplace, like a kitchen. That’s why we’ve decided to come out with mesh chef coats in different styles, so that everyone has a chance of staying cool, even in front of the stove.

At ChefUniforms.com, we know just how hot it can get while you’re cooking, and the last thing you or your customers want is for you to be sweating all over the place while you’re preparing their meals! So why not cool off with one of our chef coats that were specifically designed to keep the wearer from overheating? You can cook in style – 6 different styles, to be exact – and even personalize your chef coat with your restaurant’s logo. But why stop there? We’ve also got mesh chef hats to keep your head cool and your hair covered.

This summer’s heat has been record-breaking, so it’s important to stay cool as much as possible. That’s where our mesh chef coats and hats will come in handy. There’s nothing like a cool breeze while you’re working next to a hot stove and wearing thick material. So think about that the next time you get sweaty walking from your car to your front door, and head over to ChefUniforms.com for a new chef uniform today!

Mail Order Catalog Day

by on August 18, 2011 in Chef Uniforms, General Chef Talk

Today is a very special day for us here at ChefUniforms.com. Today is August 18th, which means it’s Mail Order Catalog Day! With Christmas just 128 days away, it’s the perfect time to get in that early holiday shopping before the masses claim all of the good stuff off of the shelves. This is also the time of year when our mailboxes start to get a little crowded with all of the flyers and catalogs advertising holiday gifts.

If you’re like us, you’re probably wondering how this strange holiday came about. Well, back in 1872, the first mail order catalog was published on August 18th. Just 16 years later in 1888, the first Sears catalog went out, and 119 years after that, the first ChefUniforms.com Catalog was in mailboxes around the country! Speaking of which, did you receive the newest ChefUniforms.com catalog this past Monday? If not, be sure to visit www.ChefUniforms.com and request your free catalog today so you can get a head start on all of your chef uniform shopping!

Order while they’re hot! Click the catalog image below to request your own.

Chef John Schulze

Interview with Chef John Schulze

by on August 11, 2011 in General Chef Talk, Interview with a Chef, Recipes

A few weeks ago, ChefUniforms.com held a contest, in which the winners would be sent to the National Restaurant Association Show in Chicago, Illinois. John Schulze was one of our top contestants. Though he was not the winner of the grand prize, we were impressed with his recipe and entry essay, and wanted to learn more about him. The following is our interview with Chef John Schulze.

 Why did you want to become a chef?

 My uncle is a chef in Atlanta, GA. I worked with him when I was 14 and I had a feeling then that it was my calling.

 What education would you recommend for aspiring chefs?

 Formal culinary training and apprenticeship with a program accredited by the American Culinary Federation.

 What do you recommend for on the job training?

 The best training is working with an experienced, well-respected chef.

 Do you see any changes in food trends?

 Yes, now people want minimally processed foods. It’s funny that this is considered a new trend, because making everything from scratch is the way I was trained. I don’t use short-cuts.

 What is your greatest challenge in getting the ingredients you need?

 Seasons are too short for local produce in this part of the country. We have great local produce, and I love working with local farmers, but I just wish the seasons lasted longer.

 Has the price of energy affected your industry?

 Yes, especially fuel costs.

 Do you see any dining trends within the US or abroad; including types of food today?

 Local independents are having trouble competing with big chains. We can’t compete on price, but we can compete on quality. As consumers demand quality, they’re coming back to the small, local restaurants. The recent surge in popularity of food trucks is a good example of that. People are learning that you don’t have to give up convenience to get good food.

 Do you see any dining trends surfacing for the future?

 Food trucks mobile restaurants are here to stay.

 How much of the recipes you create is corporate and how much is your own?

 All are my own.

 What fabric and style of uniform do you enjoy wearing most?

 Cotton and loose-fitting.

 What is your method of developing your sous chefs?

 It’s important to set the example for them to follow and hold them accountable. Standards must be established and followed, and obtainable goals must be set.

 Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it?

 Cross-training is the best method to build a team environment.

 When preparing your menu do you consider health and try to prepare foods that are healthier?

 Yes. I cook the way I prefer to eat. I cook with whole foods–fresh local produce, meats, and baked goods.

 Do you notice any resistance to unhealthy dishes?

 No.

 Do you enjoy dining out in your free time?

 I do sometimes enjoy going out to eat things that are completely different from what I cook, such as Pho. There are a few good places to get Pho in Cleveland.

 Do you try to experience the food at your competitors?

 Yes. I try the food of the trucks who are my competitors. In fact, we share food between trucks regularly.

 Do you ever get ideas from competitors?

 I try to make my food unique so it stands out.

 Do you think it is important to visit the markets rather than just have standard orders?

 Definitely. To judge quality, you have to see, smell, and touch food.

 How do you test a new recipe without putting it on the permanent menu?

 Before a new item is added to the menu, I give customers samples and ask for their feedback. Of course, I also rely a great deal on past experience–I have a good sense of what will work based on what has worked in the past.

 What is your advice for planning a menu for a new restaurant?

 Select a theme, and stick to it. I have found that a menu that is simple and sophisticated works best. It’s important that you build a menu around good quality ingredients. It’s not necessary to source ingredients from thousands of miles away to develop a successful menu. What is necessary is to use the best ingredients, and to use them correctly.

John was kind enough to share a recipe with us here at ChefUniforms.com, and we’ve posted it below, so read on!

cajun jumbalaya

Mouth-Watering Recipe from John Schulze

by on August 11, 2011 in Interview with a Chef, Recipes

Recipe provided by Chef John Schulze.

Currently, the owner/operator of Zydeco Bistro Food Truck, Chef John Schulze was a contestant in the ChefUniforms.com Contest to win an All Expense Paid Trip to the NRA Show 2011. Though he was not one of the grand prize winners, he was kind enough to allow us to interview him and to send us one of his recipes. Interview to follow shortly.

 Andouille & Poulet

[Cajun Jambalaya]

Servings: 6-8

Ingredients:

• 1 ea. Capon chicken or similar sized chicken

• 1 pound Andouille Sausage or other smoked sausage

• 1 tbl sp cooking oil

• 1 large onion

• 1/2 ea. green and red bell pepper

• 4 ribs celery

• 2 ea. Bay leaf

• 1 tsp dry thyme

• 1 tsp dry basil

• ZB’s Creole dust t.t. about 2 tbl sp. or another Creole seasoning

• Salt and pepper t.t.

• 1.5 cups Uncle Ben’s Converted Rice

• 1 tsp paprika

• ZB’s hot sauce or your favorite one

• Garlic 4 cloves (crushed and minced)

• Chicken stock 3 cups

• L & P Sauce

* Optional – add a little creole sauce or stewed okra for a garnish

 Procedure:

Cut up chicken into about 16 pieces. Heat up pot with oil and season chicken with Creole seasoning and brown it real good. Cut up all vegetables into a large dice. Remove the chicken and add the vegetables. Brown them together then add the garlic and cook until lightly brown. Add the sausage, chicken and cook and stir. Add all other ingredients and bring to a boil. Taste for seasoning and reduce heat to a simmer and cover. Let cook until all liquid has been absorbed. Do not stir once you cover it.

The Rise of the Food Truck

by on August 8, 2011 in General Chef Talk, Interview with a Chef

It seems like only a few years ago that people would run to the street vendors in New York City for an authentic New York hot dog, thinking that was the best they could do with such little time to spare for lunch. In those days, a meal from a to-go cart may have entailed some sort of greasy kabob made of who knows what, or a pretzel that had spent a little too much time in the sun. Nowadays, however, these food carts are becoming healthier and the quality of the food itself is becoming better as well. Along with the growth of the food cart in this country came the rise of the food truck as a means to a quick meal on the go.

Food trucks aren’t new. But, what is new is the number of them, and quality of the food that is served from them. Today, there are dozens of food trucks on the streets of New York City, with cuisine ranging from ice cream to falafels, and from pizza to tacos. There are sandwich trucks, burger trucks and even steak trucks!

The best way to break into this business, much like any other, is to tackle the untapped markets. If you are expecting to see much growth, it’s probably not a great idea to start in a big city like New York, where food trucks are a dime a dozen. That is, unless you can offer something that none of the others can (like a particular type of cuisine that only you make). But the best way to break out is to go into a market where these trucks aren’t as common. That way, everyone will know your truck, and they will become your loyal followers.

And speaking of followers, it has been said that the most successful food trucks are those that are up to date with the social networks. That way, you can Tweet “I will be at the intersection of X and Y Street at 12:30 today”, and your customers will know to meet you there. A shining example of a social media savvy food truck owner is Chef John Schulze, whose Cajun-inspired dishes are causing quite a stir in Wadsworth, Ohio. Schulze’s Zydeco Bistro not only serves upscale, quality cuisine, but also has its own website, Facebook, Twitter, and Linkedin pages, so that customers can get the inside scoop on menu changes, pictures, events, and the locations of the food truck itself. We had a chance to interview this chef, and will be posting it very soon, so be sure to check back for that article!

*Also, be sure to Like us on Facebook and Follow our Twitter Feed for exclusive discounts and other special offers!

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