Sous Chef
By A.R. Kirimi
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About this ebook
Do you have what it takes to ascend to culinary glory?
The restaurant world is a cruel beast. Many aspiring chefs never rise through the ranks because the skill that comes with of cooking amazing food is separate from the logistical acumen necessary to be a true chef. Why settle as a sous chef? This book will be resource to stage your own events and finally call yourself a chef.
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Book preview
Sous Chef - A.R. Kirimi
POP UPS: A BACKGROUND AND ITS MANY FORMS
POP UPS’ APPEAL
THE SPEAKEASY: POP UP’S BOOZY BROTHER
TARGET MARKET: WHO IS MY AUDIENCE?
MIDSCALE VS. UPSCALE. KNOW THE DIFFERENCE!
CONCEPT: WHAT AM I COOKING?
FIND A PREP KITCHEN
Kitchen Organization
Kitchen Maintenance/Upkeep
Deep Cleaning
Sanitation Sink
Sweeping and Mopping
Equipment Maintenance
Inventory
LOCATION, LOCATION, LOCATION
Venue
MENU AND FOOD COSTING
WRITING AND PRICING YOUR POP UP MENU
Purveyors
Maximizing Groceries
RENTALS
STAFFING
HIRING
A TYPICAL EVENT STAFF
BOH Roles
BOH Training
Insurance, Permits and Licenses
OPENING DAY
Setting Up Your Mobile Kitchen
Electricity
Propane
Running Water
Know the Space
Plan Accordingly
Treat the Space with Respect
KITCHEN OVERVIEW
The Pass
Inside Hot/Inside Cold
Hot Station
EVENT EXECUTION
Phase 1: Build the Kitchen
Plating and Back Station
Outside Hot Station
Electricity & Lighting
Storage
Phase 2 - Break Staff Down In Stations
CDP: Outside Hot
CDP: Inside Hot
CDP: Inside Cold
Phase 3 - Finalizing set-up
Finishing Touches
Line Up
Phase 4 – Service!
Timescale
Speaking to Diners
Other Rules to Live By
Phase 5 – End of Service
Phase 6 – Post Event
GENERAL RULES AND PRACTICES
FRONT OF HOUSE GUIDELINES
PRE-EVENT SET-UP: All FOH Staff
UNLOADING THE U-HAUL AKA ALL HANDS ON DECK
EVENT PREP WORK
LINEUP
PREP WORK: ALL SERVERS
SETTING UP THE DINING AREA
Tables and Chairs
Dressing and Taping the Tables
Setting up Chairs
SERVICE STATION SET-UP
Dressing the Table
SETTING THE SERVICE STATION
Water Dispenser and Water Bottles
Cups
Drink Bin
Service Station Supply Bin
LIGHTING/DECORATIONS
PREP WORK: PORTER
TRASH CANS
BOXES
BATHROOM(S)
MUSIC
LIGHTING/DECORATIONS
DURING THE EVENT: FOOD RUNNER
POST EVENT: ALL SERVER POSITIONS
DINING ROOM BREAKDOWN
Filling Bins
Cleaning the Dining Area
POST EVENT: PORTER
BATHROOM
LOADING THE U-HAUL
PUBLICITY
Advertise Your Pop-Up
FINANCING
WHAT ARE SOME PROBLEMS WITH POP UPS
FINAL THOUGHTS AKA GUIDELINES TO SUCCESS
GUIDELINES TO SUCCESS
POP UPS: A BACKGROUND AND ITS MANY FORMS
Pop ups can go by many names: underground restaurant, closed-door restaurants and most notably supper clubs. Regardless of name they are classified as social dining
eating establishments. Originally many pop ups were run out of someone's home. Now they can take place in any venue or common space, even someone else’s restaurant! They are, in effect, paying dinner parties.
They are usually advertised by word of mouth or guerilla advertising, often through social media, (more on that later) and may require references to make a reservation. Pop ups can also be known as a guestaurant—where diners are a cross between being a guest in a dinner party and a restaurant patron.
They’re international too. In Latin America, pop ups known as either a paladar or a restaurante de puertas cerradas. They've been built into local food culture for decades, and often have higher standards than many licensed establishments.
POP UPS’ APPEAL
For the customer, the attraction of the underground restaurant for the customer is the opportunity to sample new food, often at low cost outside the traditional restaurant experience. Underground restaurants have been described as anti-restaurants.
They also generally provide a more intimate experience, akin to a dinner