They did the best they could; he seemed like he knew what he was talking
about. Sometimes the best thing to do is just seem him in action. He
worked in several hotels as a chef apparantly.

He also went through the kitchen and threw out every cutting board - stated
the bacteria was the problem... Funny - I thought you kill the bacteria
when you run the cutting board through the sanitizer...

Anyway, we just found him to be quirky, and wanted to find other opinions is
all... Thanks...


"DJS0302" > wrote in message
...
> >Hi. My folks have hired a chef to help out with their menu, and I think
> >they're being scammed and I hope someone around here can point me in the
> >right direction. This chef has made a few strange comments that I don't
> >believe indicate his prowess as a chef.
> >
> >To give some insight, my folks are about to open a Greek Restaurant (they
> >had one before, but closed down to move to a new location and get a fresh
> >start). Their menu is established, but they hope to gain the benefit of
a
> >chef to help trim the rough edges on their menu design. They hired him
to
> >work on prep and menu design, not to be a line cook.
>
> SNIP
>
>
> >If someone could answer me these three questions, I'd really appreciate
it.
> >this guy's a goof, and I think he's going to take my folks for a ride. I
> >guess in a way it's like your mechanic telling you what's wrong with your
> >car - you believe him until you get a second opinion. I guess I'm just
> >looking for some opinions on these matters.
> >
> >Thanks so very much in advance for your help.
>
> I'm sure your parents checked his references.
>