Hello to all the great chefs that are a part of this site!!!
Hope you all are doing well!
Well I'm on to a new phase in the never ending learning process that consumes our careers. I've taken over at an upscale private club, it's truly beautiful and one of these deals petroleum club deals that's on the top floor of a high rise in Downtown Dallas (not club Corp, one owner). The only problem is the menu is from 1994'ish and probably wasn't all that great for the mid-90's anyways. About 50% of our business is weddings (350 up to 1000 max capacity). So, the carving stations are an important part of the business.
AND I AM SO STRUGGLING COMING UP NEW IDEAS. I personal dislike carving stations so much that I'm just at writers block.
Let's share some carving station ideas!
Chef Dylan