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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 41

Writing culinary school recommendation letters

 I’ve never written anything like that before—what should I include?

Fastest oven on the market

Is there anything faster than a convection oven currently on the market?

We learned there IS "pink slime" in our hamburger meat. Now what?

My customers have been asking whether our burgers contain "pink slime." I couldn't tell and asked the manufacturer.

Cooking up compensation plans for chefs

 Do you recommend a certain number of vacation and sick days? Is there an industry standard?

Expanding your cocktail list

If you're a bar that does mostly beer and shots and you want to start offering crafty cocktails, how do you upgrade?

Finding new menu items

It feels like cheating to use one of the recipes I find. What do you think?

Costing buffets guidelines

 What are some strategies to use when trying to determine your cost per customer on a buffet?

Understanding menu language

How would you describe items that are spicy but not hot? For example, things like chai? 

Local cooking show

I've been asked to do a cooking demo on our local TV show. It's my first time doing this.

Standard for wine pouring

We are opening a restaurant and are trying to decide how many ounces is a good/normal glass of wine.

Credit card processing policies

Is it legal to pass on the expense of credit card processing on gratuities to the server?

Apple-based POS system

Are you aware of any companies making an Apple-based POS?

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