THE CHEF’s toolkit
Your online resource of information, inspiration and all things culinary.
Comprising of an international chef’s lifetime of working notes, photos and experience, the Chef’s Toolkit is an ever growing compilation of those records in a format that provides a fast and easy way of accessing useful reference materials that can be used in day-to-day operations.
WHAT’s available…
Expand your knowledge and utilise tools in the business section or be inspired by the photography archives with images ranging from bistro food through to some of the world’s best restaurants and international cuisines.
A subscription will allow you access to all available materials which can then be incorporated into your operation and adapted as required.
The toolbox is added to weekly and requests are available for annual subscribers.
Forms & Spreadsheets
BOBC Files Set
Operational Review Collection
Templates
Checklists & Forms
Menus
Menu Library
Menu Ideas Noteban
Memorable Meals Menus
Menu Development
Research Web Listings
Useful Websites from Bobc
International Cuisines
Equipment
Products
Training & Development
Job Specific Training Logs
Certification Materials
Training Resources
Food Quality
Financial
Profitability
Purchasing
Tracking & Reporting
Professional Recipes
High Volume Recipe Collections
International Recipes
Garde-Manger Notebook
Healthy Concept Recipes
MJF Home Recipe Sheets
Management Tools
Organisation & Planning
Communication
Guest Satisfaction
Sales & Marketing
Human Resources
On The Lighter Side
Quotes
Jokes & Humour
Culinary Curiosities
Posters & Artwork
A LOOK INSIDE
Culinary Training
Production Processes
Operational Checklists
Memorable Meals
Employee Development Plans
Financial Tools
Outlet Critical Details
Performance Tracking
Research Website Listings
Culinary Ideas
Sales & Marketing Tools
REVIEWS
I was very interested to read the “Business of Being a Chef” and was not disappointed.
So many very talented chefs fail because they do not understand or lack experience in managing the key fundamentals of the business. This book makes the complicated understandable and provides a roadmap/resource for chefs to refer to as they grow their career.
I have been in the business for 5 decades and author hit the nail squarely on the head!
With a wealth of global experience, Mark has perfectly capture all the essentials of being a successful caterer – beyond cooking great food in an easy – to – read manual that is sure to become a staple for future generations of chefs.
I have had a career of 42 years in kitchens, and I must say the detail in this book “The Business of Being a Chef” is second to none.
The information provided is vital to anyone going into this profession. It covers all aspects, including use of ingredients, flavours, colours, and planning in addition to the business aspects. I would really have benefited from a book like this at the start of my career.
A must for anyone going into the food industry.