FRIED COFFEE

Dina Berta caught me in the office a few weeks ago and found the concept of per diem Chef services interesting enough to write an article about us in Nation’s Restaurant News.

The benefits of temporary Chef services are apparent to large food service operations like Aramark, Sodexo, or Compass.  The costs of hiring and training are avoided since we are already highly skilled, talented, and mature professionals, ready to slip into a short term position at a fully functional level.  The attendant expenses of benefits and payroll costs (liabilities) are avoided as well.

The independent restaurateur will find relief when they need to replace a chef that has chosen to relocate.  The relationship between a restaurateur and chef is a marriage.  Bringing in a seasoned Executive Chef to temporarily guide and manage kitchen operations gives the operater the luxury of taking the necessary time to find the perfect Chef to compliment the style and philosophy of the restaurant rather than make a costly mistake of hiring too quickly.  AllBusiness.com posted this article about the benefits of  outsourcing.

As the seasonal resort Tahoe Mountain Club discovered last summer a Temporary Chef is a major asset.  Their entire season was covered, alleviating the problem of early departures,  and the issues of continuity and quality were no problem due to the talents and experience of the Executive Chef they found at TemporaryChef.com.

We are also available for private assignments world-wide and have Chefs that specialize in providing culinary services aboard yachts of any size.