It's a quality control thing. After all, how could the cook know whether they are delicious enough to meet quality standards unless they eat one?
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It's a quality control thing. After all, how could the cook know whether they are delicious enough to meet quality standards unless they eat one?
I'm the cook....but I don't eat or drink in the kitchen.It's a quality control thing. After all, how could the cook know whether they are delicious enough to meet quality standards unless they eat one?
Cooking professionally is different than for yourself and friends.Sure, I had a few things that I could cook good. well. Like my grandmother's way of cooking pot roast, and cooking great home fries that I learned from the cook at a little 24/7 greasy spoon near where I lived called Ramblers.
But it wasn't until my 5 youngest kids grew up and moved out and I realized that I was an empty nester and decided that me and my tummy to fend for ourselves and learn how cook.
I learn very quickly when I put my mind to something. I read a lot of books about the science and art of cooking, got some quality cooking equipment and watched a lot of videos by good chefs.
I even built my own brick pizza oven/smoker in my back yard.
I also delved heavily into gardening so that I could use the freshest possible herbs and veggies.
I became a much better cook very quickly.
Several friends and family members have exclaimed that I should open a restaurant. But I just don't think I would have the same passion for cooking if I was doing it for just random strangers. That would be a lot different than cooking for the loved ones in my life.
That is freaking awesome! Good on you!View attachment 691001
Opening Day!
Ready to sell all the goodies from Cumberland Pies (hand pies) to scones and Strawberry Savarin.
Nope...gotta show up in person and get served by one of the bubbly, smiling andThat is freaking awesome! Good on you!
You ship?
Very cool!Nope...gotta show up in person and get served by one of the bubbly, smiling and
Beautiful ladies in the front.
My partner and I have been working on this since December/January.
We want to be successful. The reality is that 80+% of all new bakeries close inside the first 6 months. 95% in the first five years.
80% of all business failures are due to poor management.
So, yes...we are wanting to beat the odds.
We think we have a good chance. Not a perfect chance...but a good one.
Currently we are in the 'quiet open " phase where we do guerrilla marketing and WOM.
Grand opening with media blitz is coming. We have to get fully staffed and all equipment installed before we can do that part. But it's in the works.