ChefAuthorized

▶

▶ 20.6K ❤ 0 💬 0

I've learned a lot of things over the years as a young Cook, but this technique has stayed with me ever since watching somebody do this in the bake shop at The Breakers resort Palm Beach. If you're in the industry, please share this with friends young chef's young bakers, because everybody deserves to know how to refill the flour without making a mess.

▶

▶ 14.8K ❤ 0 💬 0

The biggest lie about owning a restaurant? That you spend your days cooking. 😅 Running two restaurants in a small Montana town means becoming whatever the business needs that day. It isn’t always glamorous, but there’s nothing more rewarding than knowing we built this and we keep it moving. Part 2 of a day in my life. The day still isn’t over… Follow along for Part 3 and more of what restaurant ownership actually looks like behind the scenes.

▶

▶ 36.6K ❤ 0 💬 0

Responsible sourcing isn't a marketing line. It's the job. The recent iceberg recall is a reminder that every restaurant should know where its food comes from, who supplies it, and whether it's affected by an active recall. Don't be afraid to ask the restaurant you're eating at where they source their lettuce or whether their food is responsibly sourced. A good restaurant should be able to answer. And yes, chef-me still hates the wedge. Business-owner-me knows it's Ember's most popular salad by a mile, so it's here to stay. Want our elite-level dressing recipe? Comment "DRESSING."