Author Archives: Jeffrey Freehof

2009 November: Done with Style

2009 November: Done with Style

From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to let your passion for food shine through. I’m sure you’ve heard it a hundred times: people eat with their eyes! It’s important to understand exactlyMore »

2009 September: The Power of Pasta

pastas pasta bowls

Pizza and pasta is a match made in heaven. If pasta isn’t already on your menu, start up the printing press — because that’s all about to change! Not only should you be offering both, but why not create a “family feast” by combining a pasta entrée, a pizza and a salad? I’ve heard fromMore »

Ask Chef Jeff

2009 August: Ask Chef Jeff

Q: With so many new restaurants opening around me and the economy being what it is, I’m getting scared watching sales drop. What can I do to keep my name out there without going broke? A: It’s time to turn your advertising inside out! Here’s what I want you to try: take a month orMore »

2009 June: Ricotta Revelry

2009 June: Ricotta Revelry

Love it or hate it, ricotta just may be the most versatile cheese found in pizzerias today. Not only is it used in pasta dishes, but it can also be found atop pizzas and in rich, delightful sauces and desserts. It’s important to understand what ricotta comes from and how it’s made. Ricotta is ItalianMore »

2009 July: Ask Chef Jeff

2009 July: Ask Chef Jeff

Q: We’re opening a new pizzeria and still trying to figure out whether to go with a deck or conveyor oven. What’s your opinion? A: Usually, a conveyor will be more expensive — but it will also allow you to do higher volume and put out a more consistent bake. A deck oven will giveMore »

2009 June: Ask Chef Jeff

2009 June: Ask Chef Jeff

Q: The pre-cooked chicken breast that I use for salads and sandwiches is a great quality — but it’s expensive. What are the alternatives? A: You can spend upwards of $4 a pound on pre-cooked chicken, and in many applications it is well worth it. If you have enough refrigeration or freezer space to handleMore »

Perfect Pasta Prep

Rigatoni al Filo di Fumo

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happenMore »

2009 May: Ask Chef Jeff

2009 May: Ask Chef Jeff

Q: I want to add fried foods to the menu to increase sales, but I’m not sure if I should get one of those ventless, countertop fryers or a floor model fryer. A: It’s as simple as figuring out your space. If you have a hood and exhaust system and can fit a floor modelMore »

2009 April: Ask Chef Jeff

2009 April: Ask Chef Jeff

Q: I know you can save a lot of money buying in bulk, like pallets of sauce. But then you’re tying up inventory dollars that can be used for operations. So, to what extent should you buy ahead? A: It all depends on your cash flow. Cash is king. When you have it and canMore »

2009 March: Spinach Special

2009 March: Spinach Special

Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with their pocket full of change toMore »