If you are interested in one of these positions email me at bpeters@chefsregistry.com

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

When it comes to on-campus dining, ARAMARK is the real head of the class. Serving more than 600 colleges and universities throughout the United States, we strive to provide the best residential, retail and catering options for students, faculty and administrators.

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METHOD:
Combine all ingredients in stuffing category to make the stuffing for the pork chops. Cut the pork loin into 6-8 oz portions and on the side of the chop make a cut and enlarge the hole with fingers for the stuffing. Stuff all chops with stuffing. Season chops with Cajun Seasoning and sear with olive oil in skillet until the Cajun spice has formed a crust. Once the chops have been cooked on both sides place in a 350-degree oven and cook until the internal temperature reaches degrees. Serve with you favorite starch (Rice, Polenta, Mashed Potatoes, etc.). Atop of the Pork Chop ladle bouillabaisse over pork chop and serve.
Crawfish and Vegetable Bouillabaisse

PREP TIME: 1 Hour
 SERVES: 10
INGREDIENTS:
• 1 1/2 pound crawfish tail meat
• 1/4 cup extra virgin olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 6 cloves garlic, mashed
• 2 whole bay leaves
• 1 tbsp. fresh thyme leaves
• 4 parsley stems
• 1/4 cup brandy
• 1/2 cup white wine
• 1/4 cup tomato paste
• 3 cups chicken stock
• salt & pepper to taste
• 1 ounce olive oil
• 1/2 cup carrots, finely diced
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup tomatoes, finely diced
• 1/4 cup basil, finely chopped

METHOD:

In a 2 gallon stock pot, heat 1/4 cup olive oil over medium-high heat. Sauté onions, carrots and garlic, stirring constantly until light brown, about 10 minutes. Add bay leaves, thyme and parsley and blend into vegetable seasoning. Remove lid and add brandy and white wine. Be careful, as brandy may flame as it hits the pot. Bring wine to a low simmer and reduce by 1/2 the volume. Add tomato paste, blending well into liquid. Add 3 quarts cold water and bring to a rolling boil. Reduce to simmer and cook stock until nice crawfish flavor is achieved, about 30 minutes. Season to taste with salt and pepper. Allow stock to continue to simmer until desired rich flavor is achieved.

METHOD
1 Preheat oven to 400°F.

2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.

3 In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, toss to coat.

4 Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes.

5 To serve, spoon a couple tablespoons of the tomato mixture over each fillet. Serve immediately.

Serves 4.