by One Fat Frog | Mar 27, 2013 | Opening a Restaurant
Well, it’s getting close to Easter, and since one of my more recent posts had something to do with baking, it came to my attention that I’m forgetting another specialty somewhat tied in that should be considered: a chocolatier. Yes, this is the position... by One Fat Frog | Mar 21, 2013 | Opening a Restaurant
Okay, first off, the title was meant to be sarcastic. While I do believe the life a pastry chef, like any chef’s job, will be time consuming and involve a lot of hard work, you still get to make pastries. Pastries! And who doesn’t love pastries? The pastry... by One Fat Frog | Mar 12, 2013 | Opening a Restaurant
We discussed on this very blog a short time ago about the advantages of going to a culinary school (as well as learning on the job; search my name on the right to find that post). Of course, let’s say you decide that you want the best background you can get, so... by One Fat Frog | Mar 7, 2013 | Opening a Restaurant
There are so many steps that you need to take to get your restaurant off the ground. We’ve covered many of them on this very blog, and you can go through the search bar on the right to find other topics in this area. One of the most important aspects of any... by One Fat Frog | Mar 7, 2013 | Opening a Restaurant
There are many ways to learn the skills needed to become a chef. Well, there are two ways if you really narrow it down: culinary school and learning on the job. In a previous post, we discussed the pros and cons of both paths, and you can check that out when you get... by One Fat Frog | Mar 5, 2013 | Opening a Restaurant
So we here at the Frog like to provide a variety of services aside from just setting you up with some awesome pieces of restaurant equipment and flipping quarters with forklifts (and yes, we can do that last one very well). We are also registering you up-and-coming...