FRIED COFFEE

Two Worlds Same Guy (I’m not at all long winded so this piece, heartfelt as it may be, is gonna be concise.   I’m not real good at this kind of writing, but here is a little something…..   [ We disagree with the  "not real good" comment. Ed] ) In the past thirty years, I’ve [...]

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Many businesses seem to have come to the decision that customer service is not necessary anymore.   The cost of dedicating staff, time, and training can be realized as profit if people will buy our product or service without it.  Or, perhaps, if it’s too difficult to get to a customer service person, fewer resources will [...]

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It is my belief that the majority of people in the world wish for nothing more than a fair shot at personal growth and a modicum of success.  No matter what geographical position we inhabit,  or lifestyle we pursue,   we all accept the presence of a higher power. It is my prayer that we [...]

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Over the last four years photographer Paul Mobley traveled the United States and met more than 300 farmers.  You can see a few of them here.  Paging through the book,  American Farmer,  one feels the warm, gritty soil and the sun, hard on your neck. The book shows us the heart of the U. S. [...]

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Tahoe Mountain Club  put one of our chefs to the test.  They had a need for their top end restaurant, The Wild Goose, and had stumbled across our site when they ran a Google search looking for someone to solve their temporary staffing needs. A Certified Executive Chef was selected to head the kitchen,  write a [...]

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Our specialization is linking very talented Chefs with corporate and private temporary opportunities worldwide. We are, as a group, adherents of local foods, culinary ethics, sustainability, and organics and espouse a mentoring style of management to encourage those we work with to be actively involved in the husbandry of our planet. We are currently seeking [...]

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My vision when I conceived the idea for temporarychef.com was as a link for senior Chefs to find opportunities needing their considerable talents and experience on an occasional basis. I’m not trying to be an agency. Rather, I see a consortium of Chefs with passion and knowledge finding further possibilities for the practice of their [...]

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