Displaying Matches 17 thru 32 of 47 Found. BACKNEXT
Recipe Mapping: Central Coast Food and Beverage This month's article was done by a team of students from Tom Bruce's Cost Control class and is a component of a much more complex full-semester project. Special thanks to Jayme Lampe, Randy Moore and Jessica Schechter, students in the Hospitality Management program at American River College. Bruce, founding chef and owner of Central Coast Food & Beverage, is an instructor at the American River College. He guided the students in the methods used to create the recipe mapping for these dishes.
Seasonal Chef Salad and Green Chili Chicken Sandwich . . . more >>
Recipe Mapping: MexItalian This month's featured menu items were provided by MexItalian restaurant, a Latin/Mediterranean fusion concept located in Santa Cruz, California. This project was funded by the Central Coast Small Business Development Center based at Cabrillo College. Tom Bruce, founding chef and owner of Central Coast Food & Beverage, worked with owner/operators Jean Pierre Juliano and Fernando Vasquez to create the recipe mapping for these dishes.
MexItalian Salad and Tilapia Empanada . . . more >>
Recipe Mapping: The Grill at Pine Mountain Lake by Tom Bruce This month's featured dishes were provided by The Grill at Pine Mountain Lake in California. Tom Bruce, founder of Sacramento Food & Beverage, works with Chef Carrie Taylor and General Manager Jay Reis to provide a cost breakdown analysis for two of The Grill's staple menu items: Peanut Butter Pie & Crispy Calamari. . . . more >>
Recipe Mapping: Sacramento Food & Beverage by Tom Bruce This month's features were contributed by Sacramento Food & Beverage. Tom Bruce, instructor, chef consultant and founder of Sacramento Food & Beverage, works with the staffs in documenting the food preparation breakdown for two featured dishes, listed respectively: Braised Wild Mushroom Sandwich and Three-Meat White Bean Chili. . . . more >>
Recipe Mapping: Sacramento Food & Beverage by Tom Bruce This month's features were contributed by Sacramento Food & Beverage. Tom Bruce, instructor, chef consultant and founder of Sacramento Food & Beverage, works with the staff in documenting the food preparation breakdown for Grilled Mahi Tacos and Citrus Soy Skirt Steak. . . . more >>
Recipe Mapping: Skewer's by Tom Bruce Tom Bruce, founder of Sacramento Food & Beverage, works with General Manager Kristin O'Brien and her staff at Skewer's restaurant in Modesto, California, to bring you the cost breakdown for two of Skewer's featured dishes, Spicy Shrimp Skewers & Valentine's Mixed Grill for Two. . . . more >>
Recipe Mapping: BeX Grill by Tom Bruce This month's featured menu items were provided by the BeX restaurant in Lancaster, California. Tom Bruce, founder of Sacramento Food & Beverage, works with managing partner Tim Campbell and his staff on a cost breakdown analysis for the Southwest Tri-Tip Salad & the Chinese Chicken Salad. . . . more >>
Recipe Mapping: Skewers This month's featured menu items were provided by Skewers restaurant in Modesto, California. Tom Bruce, founding chef and owner of Sacramento Food & Beverage, worked with general manager Kristin O'Brien and her staff in preparation for this month's features. . . . more >>
Recipe Mapping:The Rock This month's featured menu items were again provided by The Rock in Twain Harte, California. Tom Bruce, founding chef and owner of Sacramento Food & Beverage, worked with owners Jim and Diane Dunigan to create the recipe mapping specs for these best-selling dishes. . . . more >>
Recipe Mapping: Saskatoon Buckhead & Eastlake Tavern Bowl by Tom Bruce This month's features were contributed by Saskatoon Buckhead, located in Atlanta, and Eastlake Tavern Bowl of Chula Vista, California. Tom Bruce, instructor, chef consultant and founder of Sacramento Food & Beverage, works with the staffs in documenting the food preparation breakdown for two featured dishes, listed respectively: Roasted Chicken with Brie and Smokin' Pizza. . . . more >>
Recipe Mapping: Saskatoon by Tom Bruce Tom Bruce works once again with Saskatoon, Steaks - Fish - Wild Game in Atlanta, Georgia. Along with providing assistance in the new franchise's development, Tom also provides a cost breakdown analysis for two more of the store's featured menu items: Buffalo Lettuce Wraps and Seared Scallop Salad. . . . more >>
Recipe Mapping: Saskatoon, Steaks - Fish - Wild Game by Tom Bruce Tom Bruce analyzes the cost breakdown for Buffalo Meatloaf and Pan Seared Steak Salad, two featured lunch menu items at Saskatoon, Steaks - Fish - Wild Game, a newly opened franchise store located in Atlanta. Tom, founder of Sacramento Food & Beverage, also helps Saskatoon with its franchise development. . . . more >>
Recipe Mapping: ChocolateBakery.com by Tom Bruce This month's features were contributed by Judy Parks, who along with her husband Bruce owns and operates ChocolateBakery.com, a concept principally defined by its decadent deliveries. Judy, an instructor at American River College in Sacramento, works with fellow instructor Tom Bruce, founder and chef's consultant for Sacramento Food and Beverage, to provide the cost analysis for the Moka Profiterole Pyramid and Holiday Paris Brest. . . . more >>
Recipe Mapping: East Village Tavern and Bowl by Tom Bruce East Village Tavern and Bowl is a bowling alley concept based in San Diego and featuring tavern style food and beverage. Tom Bruce works with chefs Mike Fisher of the Market St. location, and chefs Josh Hernandez and Joe Reese of their soon to open Eastlake location, to analyze the cost breakdown for two of East Village's featured dishes, Tavern Tacos and Tavern Wings. . . . more >>
Recipe Mapping: Long Bar and Bistro by Tom Bruce Long Bar and Bistro of San Fransisco, California, is co-owned and managed by Alan Walsh. Tom Bruce works with Walsh and the staff to analyze the cost breakdown for two of Long Bar's featured dishes, Grilled Atlantic Salmon and Tuna Tartar. . . . more >>
Recipe Mapping: Bullwackers by Tom Bruce Tom Bruce works once again with John Eales, owner and operator of Captain Bullwackers in Monterey, California, to produce Recipe Mapping for Sourdough Breadbowl Louie and Not Mom's Mac-n-Cheese. . . . more >>
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