RESTAURANT CHEF CONSULTANT, Long Beach Ca Chef, Professional restaurant consultant...adding to your restaurant either through contract or retainer can make all the difference...

I'm not always available for consulting although I would love to be. I actually enjoy working as a career chef longterm for a great company that I can commit and dedicate myself to as I hope the company would likewise do onto me. I would love to share through my blog, emails, and links, the many ways I can help you. I am currently available to speak with you on any issue of concern that you may have in successfully opening or operating a restaurant. I am also seriously seeking to join a quality restaurant hospitality food service team that I can call my home team for a longterm career. I am open to consulting at this point until I join such a team. I do have a passion for the arts and consider culinary consulting to be almost a hobby and past time for me during the free time I have when not at my career job. And at present time, I am not at a career job although I am actively searching for one. So let me begin by why I believe someone would need a chef consultant such as myself.
* If you're gonna sell shoes, then you better know them better than anyone else!
-this was from my friend back at Houlihans during my college cooking job. I asked him what he thought about me opening up a restaurant. I was really young but I loved the business. He was right, if I wanted a restaurant, I had better know the business better than anyone that would be working with me. And back then, I didn't know a whole lot. Now years later, I know I can open a restaurant. My point is the desire sometimes is just not good enough, you got to have the technical and tactical skills necessary. (A good coach will coach his team and not the other way around.)
*those who can-do
those who can't-teach
You can't expect to know everything but you gotta know alot. You also got be honest and know your strenghts. If you're lacking the knowledge and skills, then get someone on board who does know and can do. Its called a team. And each player has their place. And the chef consultant definitely has his place.

There's alot to be said with a second pair of eyes, another look, a second opinion, a hired gun...you know- a problem solver. Kinda like using the right tools for the right job, then it's using the right people for the right job. And of course, it's never a one man show, we draw off each other, network the problem and arrive at a team
solution. The chef consultant gets the ball rolling, stimulates thought, and guides the process. I had a boss who once said that one of the best ways to solve something was to just ask a question. Ask someone a question who is in the path of getting your solution. It'll work. What do you think? Scenario: we have a cook dragging on an order thats getting late and the customer is looking anxious. So you want him to put a hammer on it and get the food on the rail asap. So do you push him? Not wise to do during a rush at least not rude but artfully. You ask him, "hey Jose, when can we get that saute chicken?" He'll figure it out and can participate in pushing out the food. He'll say, "right now, it's in my hands." So you respond, "great! thank you, can I wait for it or will it be a minute"? Jose says, "don't leave, stay, it'll be 30 seconds". See, problem solved, at least for now-no whip to crack. And after the rush you can touch base with Jose and thank him again, offer your assistance in his job success and see if he has any concerns. If alls well-move on.