It   started with chefs helping  other chefs find jobs.  It was a community of chefs and cooks, looking out for each other.   Not much as changed.  We still look out for our people,  and connect   them with kitchens who are looking for quality personnel.

It was never about the money, so we never charged high fees.   Sometimes we took free meals in return for fees.

Today we keep our fees low so our hotels, restaurants and food service clients can keep their  costs  low.      For only $800 they can hire a chef, restaurant manager or other hospitality professionals from 1000’s nationwide,  or  worldwide if needed.  They can even pay in four weekly installments. And they deal with real people, not an anonymous website.  With Regional Directors in every state, there is always someone they can talk to about their hiring needs.

SERVICES  AVAILABLE

Chefs , Restaurant Managers, and Other Hospitality Professionals: Choose from thousands nationwide, or  worldwide and pay only $800 when hired, or pay in four weekly installments.

Permanent  Placement: Pay a one time fee of $800, and you can even pay in four weekly installments.

Part Time Personnel: We can provide most kitchen personnel on a part time basis, including seasonal hiring and vacation replacements.  Health Care coverage also available.

Contract  Staffing: Let us do your payroll, including workers compensation, and all standard deductions with one weekly payment. Health Care coverage also available.

Brad Peters; CFBE, FMP – Regional Director

www.ChefsRegistry.com – World Wide Web     bpeters@ChefsRegistry.com – Email

205.9.CHEF(2433).99 – Alabama Office     404.507.2418 – Georgia Office

via Healthy Dining Finder.

Now more than ever, it’s important to get the best bang for your buck. And there’s no question about it — when it comes to value, not every U.S. city is created equally.

Why chase a great salary if your rent swallows most of it, unemployment is skyrocketing and you spend two hours a day just to get to and from work?

via Top 25 Cities for Culinary Jobs – Chef’s Blade.

Don and I, and our guests, would like to let you know, what a wonderful experience we had with Chef Jono, Saturday Aug.16 / 08 Chef Jono started us off with four wonderful appetizers, followed by his Signature Wedding Bouquet Salad. Our main course was the beef dish, and the black cod dish, which were both very tasty. We found Chef Jono very entertaining and full of an abundance of information for everyone, from Barbequing, to product information. Very helpful to know, what is actually in some of the food which we consume every day. Once again BRAVO TO CHEF JONO. We would most definitely, welcome Chef Jono back to our home.

- Don & Jean Puckering

We ate too much but it was sooooooooo worth it!

via Chef Alliance.

ChefsLine – Cook live with professional chefs.

Food in all different food cultures and climates are changing. It is expanding, evolving, to such amazing degrees that it can be hard to keep up with changes and trends.

Molelcular Gastronomy for one example, is changing the face of how we traditionally view food.

via How Traditional Art/Design and the Culinary World are Intertwined – IAMCHEF.

Share photos and reviews of food you have eaten out, find the best.. and the worst restaurants,

Upload photos and reviews of take out food you have eaten and search other peoples snaps.

Contribute your own recipes and photos of what you have cooked, view other snappers recipes and follow their snaps.

Open your own online gallery and showcase your food photography skills.

via Share your food photography online | Food Snappers.

Pro Chef 360 Blog – Practical Networking for Real Time Chefs.