YaDa Chef Private and Personal Chefs

  Becoming a restaurant owner is an attractive idea for many, but doing so requires some surprisingly high startup costs . From rent, equipment, and furniture to wages and food supplies, your monthly outlay can quickly get out of hand. Luckily, you can manage to keep startup costs low by carefully planning out your new venture and taking advantage of some less-conventional paths. Here's how you can bring costs down when starting up your restaurant, courtesy of YaDa Chef . Taking a Less Conventional Path Opening a traditional restaurant involves major start-up costs. The monthly overhead to keep it running can be oppressive, too. If you're working with modest starting capital, consider taking a less conventional path like starting a pop-up restaurant . You can get your food in front of people and build your brand, eventually growing to a permanent site. Finding Funding Opportunities While conventional loans might work for some restaurateurs, other financing options such as crow...

  Serves 4 8 ounces/225g dried corn fettuccine or spaghetti 2 cups/450ml/225g snow peas 2 ½ tablespoon/37ml hoisin sauce - see recipe below 3 tablespoon/45ml rice wine (sub dry sherry) ½ cup/125ml vegetable broth or water 1 teaspoon/5ml canola oil 2 teaspoon/10ml ginger root, minced 1 head bok choy, roughly chopped 4 ounces water chestnut or sliced carrots 1 bunch scallions, diced 1 teaspoon/5ml sesame oil Peanuts for garnish Cook noodles according to package directions and drain.  Add snow peas to the pasta and blanch for 60 seconds.  Remove snow peas and set on paper towels. Mix hoisin, wine and broth or water in a small bowl.  In a wok over medium-high heat add oil. Stir fry ginger for 30 seconds.  Add bok choy and cook for 2-3 minutes. Pour in hoisin mixture.  Add noodles, snow peas, water chestnuts,  ⅔ of the scallions and sesame oil.  Toss to coat.  Remove to platter and garnish with remaining scallions. Hoisin Recipe 5 tablespoons soy ...

Whether you grow vegetables, raise animals, or keep honeybees, your hobby farm is central to your life. If you're looking to turn your farm into a business, however, and want to try to make a living off of your land, YaDa Chef shares what to consider. Setting Up Your Business Your first consideration is setting up your homesteading business. Do plenty of research here so that you know exactly what's required. There are various possibilities for organization, but you might think about forming a limited liability company (LLC) operating as an S Corp. This type of business has plenty of advantages, including limited personal liability, flexibility, less paperwork, and possible tax benefits.  However, if you think you may want to scale up your business by hiring employees and finding investors, setting up a corporation might be best. It is easier to sell shares of a C Corp than LLC membership interests, and many investors prefer the well-established and predictable structure of a ...

RECIPE COURTESY OF  CLARISSA DICKSON WRIGHT  AND  JENNIFER PATERSON Ingredients:  Chicken livers, trimmed  Butter  Cayenne pepper  Prunes, stoned  Rashers of streaky bacon, cut in half  Directions: Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp. Food Network   private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

As with many food items the when and where caprese salad came from has a bit of speculation.  The one fact that is not disputed is that is it did not originate on the Island of Capri.  It is said that salightly after World War I, sometime in the 1920's there was a mason that was attending a party and wanted to create a dish that honoured and paid tribute to Italy.  He turned to three (3) very popular and basic ingredients.  Fresh mozzeralla, sun ripened tomatoes and leaves of basil. The tomatoes and mozzeralla where sliced and arranged alternately on a plate.  The vibrant green basil leaves where torn by hand (to reduce discolouration) and sprinkled on top.  All of this was drizzled with extra virgin olive oil.  Whilst this light salad was a hit, the fanfare seeemed to fizzle out.  The story goes that sometime in the 1950's, King Farouk of Egype was hungry and his chef for a snack, he served him a caprese salad sandwich. It was then served to gues...

  Food & Wine  Test Kitchen Manager Kelsey Youngman has laid out her favorite tips: 1. For a better rise, use cold  butter —or even frozen butter. The colder the better, and that extends beyond just ingredients, too. It's ideal to have a chilled bowl and pastry cutter as well. 2. When it comes to mixing, don't overdo it; mix until the dough just comes together. And although the food processor can help keep the temperature down, it's easy to over-mix, so use a pastry instead, Youngman suggests. "It should look like pancake batter," she says. "Lumps are what you want!" 3. Use pastry flour for the lightest scones. All-purpose plus pastry flour also works, but don't omit the pastry flour. 4. "Once you've shaped your scones, chill them before baking," Youngman says. "You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough. The final chill relaxes the gluten which yields a tender texture....

  You can use a variety of apple types if you like. Remember that if you use all tart, you may need to add additional sweetener. Serves 8-10 5 large organic apples, cored and cut into bite size pieces 1/2 cup/125ml local honey or REAL maple syrup Juice of 1/2 lemon 1/3 cup/79ml apple cider (or water) 1 cinnamon stick In a large pot add the apples, honey, lemon juice, cider and cinnamon stick. Cover and bring to a simmer on medium high heat. Reduce heat to medium and cook covered for 15-20 minutes.  Apples should be tender, but not mushy. The sauce should be the consistency of a loose jelly, not too thick, but not runny. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs