There are many different chef jobs that can be found, and they can all range from working as a private chef, a business chef, and even some as researchers. There are numerous titles and job positions assigned to the various stages of cooking, but the main four jobs considered umbrella over the remaining. The Sous Chef is the most common, then there is a Demi Chef and Chef de Partie which are similar, and then there is the elite Chef de Cuisine. All four of these positions require chef training, and they are considered to be steps up the career ladder of cooking.

The Sous Chef is the first of the chef jobs that consists of tasks related to assisting the executive chef. This position is basically the bottom in line when it comes to cooking, but it is always a learning position that allows a person to rise up in the ranks. The Sous Chef is considered to be the right hand person for the main chef, and even though it can be one of the most strenuous positions within this career field, it is also the most rewarding because the chef learns as they earn. This chef is the entry level position that requires basic knowledge and understanding of specific cooking concepts, but allows the person to make mistakes without having a large amount of consequences.

The Demi Chef is the second level on the chef jobs ladder of promotion. They are experienced chefs that concentrate on one specialty item, such as appetizers or sushi. Sometimes these chefs are required to oversee less experienced chefs, but they are just considered to be teachers rather than managers. Of course, with experience comes knowledge, and with knowledge comes success. The Demi Chef position is one step closer to becoming an executive chef.

The Chef de Partie is the next step up when it comes to chef jobs. This position is basically an experienced chef that is in charge of overseeing chefs that are just starting out. Each Chef de Partie specializes in areas of larger kitchens, such as desserts or seafood, and they are responsible to ensure that these specific areas are prepared according to the high standards that have been set. This is basically a management position that moves a chef up the ladder of success and places them even closer to the most prestige title that a chef can have.

The final of the chef jobs that can be achieved, and the one that is sought after by all experienced and novice chefs, is the Chef de Cuisine. This is the top level chef, more commonly referred to as the head chef, that oversees everything within the kitchen. They are responsible for making menus, adding new dishes, implementing specials, and overseeing all other staff within the kitchen. The Chef de Cuisine is a master that is highly respected and actively sought after.

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More than four out of five consumers are likely to choose a table-service restaurant they haven’t patronized before on the basis of a recommendation from a family member or friend. So make the foundation of your marketing program an absolutely dazzling dining experience that customers will want to talk about and repeat.

Ask every new customer how they found out about you, and make a note of this information so you know how well your various marketing efforts are working. You can then decide to increase certain programs and eliminate those that aren’t working.

A key question for restaurant owners is this: Do your marketing materials–menus, signs, table tents, ads and other items–send an accurate message about who you are and what you do?The first step in creating a complete marketing package is to know your market, and it’s not enough to gather demographic information once. Markets change, and food-service businesses that don’t change their marketing strategies.

with population shifts are missing out on a lot of opportunities.

Next, step back and take a look at each element in your facility. Everything from the parking lot to the interior decor to the printed items contributes to your marketing message–and each should be an accurate reflection of what that message is.

One cheap and easy way to promote your food-service business is by giving away gift certificates–such as dinner for two, coffee and bagels for 10, or a free pizza. Call local radio stations that reach the demographics of your target market and ask to speak to their promotions manager. Offer to provide gift certificates or coupons to use as prizes for on-air contests and promotions. Your company name and location will be announced several times on the air during the contest, providing you with valuable free exposure, and it’s always possible that the winner will become a paying customer.You can also donate coupons and gift certificates to be used as door prizes at professional meetings or for nonprofit organizations to use as raffle prizes. Just be sure every coupon or gift certificate clearly identifies your business name, location, hours of operation and any restrictions on the prize.

Some other promotional methods you can try include local event or sporting team sponsorships, discount coupon books, frequent-dining clubs, menu promotions and contests.

Credit to Chef John Yeo

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“An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.”
- Bill Vaughan

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The taste of sushi greatly depends on the taste of sushi rice. It is often said that the rice part shares as much as 60% of it, according to the opinions of many sushi chefs.  The key factor is the ’shari’  itself, as well as fish (sashimi) quality.
There are some certain and easy know-hows in preparation of the sushi rice at home.

How to select rice:

It does not much depend on the quality of the rice, such as ‘Koshi-hikari’, one of the best and most expensive brands, or ‘Sasa-nishiki’, usually the second and expensive one, those are ideal japonica species for usual daily diet in Japan, but they are sometimes said to be less suitable for sushi-rice, because of their much sticky characteristics.
The most important  factor in selecting a short-grain (japonica subspecies) white rice is how much that brand is capable of absorbing the water in nature, which in turn corresponds to how much the vinegar is soaked by the cooked rice. Because the degree of the vinegar penetration into the rice plays a greater part of the taste of sushi rice, and it effects whole sushi taste consequently.
By this reason, it is not always necessary to use a new rice (’shin-mai’) which is relatively abundant in water-content, but an older, long-stored rice (’ko-mai,’ i.e. one year old) is rather suitable for ’shari’ owing to lesser water content.  Many sushi restaurants use their own mixture of these two kinds with a ratio of more than 50% of ‘ko-mai.’

How to cook rice:

How to vinegar the cooked rice:

Do not wait a minute after the cook.  Rice vinegar (’kome-zu/yone-zu’) mixture (’awase-zu’) should be prepared 30 minutes before the use for good dissolving of the ingredients, with the following Basic Recipe (if possible, with ‘kombu’ (kelp), and/or either a little of sake or mirin – sweet cooking rice wine.)  Add salt to vinegar first and warm it up for a better dissolving and secondly sugar.
(By the way, sugar was never used in the very former times at all, but no one does so today.)

Mixing technique:

The most important and critical point is the temperature of the cooked rice, which is the key factor how much the vinegar can penetrate into the rice grains, and this is the crucial process in the preparation and getting the utmost taste of the sushi rice.

Temperature (°C / °F) Procedure  90 194 As soon as the rice has been cooked, replace it in a ball or plate and spread (sprinkle) the vinegar mixture over the rice still it is well hot (at 90° C,) and mix it to every rice grain completely by using spatula with a movement of ‘cutting action,’ with all possible care not to smash the particles to get sticky (for 1 minute is enough.) 70 158 Only after completing the mixing (at 70° C,) again replace and/or spread the ‘shari‘ on a wider plate, preferably in a wooden vessel (uncoated ’sushi-oke’ or ‘hangiri,’) which can absorb excessive sweat, and fan the ’shari’ to evaporate unnecessary moisture on the grain surfaces (for 1 minute is enough.) 30 86 To get a maturation of the ’shari,’ cover with a clean damp towel and leave for a quarter of an hour to cool it down, then it will be ready for sushi making (Nigiri) at 30° C – this temperature is also a key factor of a delicious sushi.

A Practical Example:

This is a typical example for a small sushi party, for 2-3 persons.  It takes about two hours or more in total from the beginning.

How to make Nigiri by hands:

Use ‘Te-zu’ (hand-vinegar, vinegar for hands, some diluted vinegar solution thinned with water by 1:2 or 1:3) for moistening your hands.  Also it is advisable to warm up cool down your palms at the same or preferably below the temperature of the shari in order not to stick much.
Do not grasp and press shari and fish too tight, and try to introduce much air space (hollows) in the rice.  Also at the same time, be sure and try not to get them be aparted each other easily! (a contradictory story, but it the true technique for a better taste of sushi.)
The ways of hand-forming of sushi are actually named, Te-gaeshi, Tate-gaeshi and Kote-gaeshi (’-gaeshi’ suffix for ‘kaeshi’ means turning the sushi rice ball.)
A delicious, hand-formed shari (now ‘nigiri’) and fish never broken down when picked up with chopsticks, and at the same time, pieces of rice never fail to get loosed until in the mouth.

credit to http://homepage3.nifty.com/maryy/eng/shari2.htm

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