Team Training Improves Your ROI
Team Training Improves Your ROI
Michael's Gourmet Food Services Serving Food Service Knowledge Your Consulting Template for Business Operations
Michael's Gourmet Food ServicesServing Food Service KnowledgeYour Consulting Template for Business Operations



Our consulting pricing model is determined by the scope of the project. The premise of the cost is derived from your needs in relation to 1) Operational Data Transfer, 2) Operational or Culinary Class Training, and 3) Implementation and Set Up of the Operation.


Consulting and Individual Product Pricing





One Day Class - Per Student                                                  $100

Class Operations Manual                                                        $20                                                     




Full 14 Page Report                                                                $75

Restaurant Incurred Cost of Meal                                          TBD

Travel Cost                                                                             $10 per 50 miles




One Hour Consulting                                                             Free


Three Hour Plan                                                                     $200

Operational Analysis


Eight Hour Plan                                                                      $600

In Depth Operational Planning and Training*


Tiered Rate Contract Depending on the Project*


Contract on Time Requested for Hands on Service and Set Up.*

* Training Materials and Travel Expenses are not Included  




MGFS Master Complete                                                        $399.00

Back of the House                                                                  $159.00

Front of the House                                                                  $159.00

Financials                                                                               $159.00

Planning the Business                                                                        $159.00

Planning the Business Divisions                                            $159.00




Full Report                                                                             $50

Full Report Input to Marketing Plan                                      $75





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            The term “soul food” became popular in the 1960s after Alex Haley recorded Malcolm X’s life story in 1963. The expression “soul food” was a term grafted from the expression “soul music” derived from the black artists’ noted for their soulful blues and rhythmic music.

            The origins of soul food, however, are much older and can be traced back to Africa. Foods such as rice, sorghum (known by some Europeans as "guinea corn"), and okra — all common elements of West African cuisine — were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south in general. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal, would play an important part in the history of African-American cooking. Slave owners fed their captive workers as cheaply as possible, often with leftover/waste foods from the plantation, forcing slaves to make do with the ingredients at hand. In slave households, "vegetables" consisted of the tops of turnips, beets, and dandelions. Soon, African-American slaves were cooking with new types of "greens": collards, kale, cress, mustard, and pokeweed. They also developed recipes which used lard, cornmeal, and offal; discarded cuts of meat such as pigs' feet, oxtail, ham hocks, pig ears, pork jowls, tripe, and skin. Cooks added onions, garlic, thyme, and bay leaf as flavor enhancers. Slave owners provided their slaves with the poor parts of the pig such as the small intestines: chitterlings or offal. Sheep intestines had been a common dish in Africa for thousands of years before the Atlantic slave trade; since African-Americans did not have access to sheep intestines, chitterlings came to fill that culinary void.

            Some African-American slaves supplemented their meager diets by gardening small plots given to them for growing their own vegetables; many engaged in subsistence fishing and hunting, which yielded wild game for the table. Foods such as raccoon, squirrel, opossum, turtle, and rabbit were, until the 1950s, very common fare among the then still predominantly rural and Southern African-American population.

            Those who had participated in the Great Migration of 1910 found within Soul food a reminder of the home and family they had left behind after moving to the unfamiliar northern cities. Soul food represented both tradition and commensality.




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« Facts of Interest »

Chorizo, Spain’s ubiquitous sausage is usually made of chopped pork, sweet or hot paprika, crushed red peppers and garlic. It is available in two forms: a soft variety made for cooking and a cured, hard variety that is sliced and served as a tapas. Spanish Chorizo differs significantly from the plumper, juicier, Mexican Chorizo, which is made of freshly ground pork, and a chili spice blend, and the Portuguese Chourico, which contains less paprika and more garlic and includes wine. In America, Spanish Chorizo is popular in areas with a large Hispanic population. It has caught the attention of top chefs and often is used as a bold flavor counterpoint, especially in fusion cuisine.


Kitchen cooking TIPS AND TRICKS

  1. Use a chef’s knife (with a triangular blade) in a rocking motion, pivoting the handle end up and down without lifting the point of the knife from the board.

  2. Use a slight sawing motion when you slice. Your knife will feel sharper.

  3. Serrated knives should be long, so you can get a good sawing motion without crushing.

  4. Whenever possible, cut away from you not toward you.

  5. Always curl in the fingertips of the hand holding the food, like claws. This not only protects your fingertips, but allows you to use your knuckles as a cutting guide.

  6. For precision, use the index finger sitting on the food to align the knife. Keep the side of the blade lightly in contact with the front edge of your index finger as you make each cut.

  7. If you are cutting on a diagonal, move your fingers on a diagonal also.

  8. When chopping with a cleaver move your arm not your wrist, you’ll have more force.


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