For many, the bar is a safe zone. Free from risks of bacterial contamination and general food safety. Unfortunately, this is simply not the case. Although limited and to a lesser degree than the kitchen. The bar does carry risks in the same way as the kitchen.
The Chef’s Guide to Temperature Control Temperature control in the kitchen forms part of the food safety pillars which is critical in ensuring the prevention of bacterial growth and overall quality of foods. For a Chef, temperature is the primary tool for both culinary excellence and pathogen destruction. Within the HFS scientific logic, we view […]
In our opinion, the Testo 106 thermometer is undoubtedly the winner. The top of its class in all ratings, but is expensive and completely worth the cost. We would recommend getting at least 2 for the kitchen.
Over the last few years, there has been a trend of chefs moving away from larger catering services to small one or two-man operations. Going it alone for a chef does present its own challenges as any entrepreneur will tell you. There isn’t any easy way to go about it.
