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Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we?   Marshie:  Name, title and any letters behind your name. Chef: Carolina Gutierrez   Marshie:  Where are you from? Chef: Reynosa, Mexico   Marshie:  Where do you work or do you own your own business? Name of business. Chef: I own The Bakery

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we? Marshie:  Name, title and any letters behind your name. Chef: Eva Barrios, C.E.C Marshie:  Where are you from? Chef: I am originally from Venezuela. I moved to the United States at the age of 18. Marshie:  Where do you work or do you own your own business? Name of

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we?   Marshie:  Name, title and any letters behind your name. Chef: Michael Lottermoser (Dad )   Marshie:  Where are you from? Chef: I grew up in Syracuse NY and call Chicago my adopted hometown   Marshie:  Where do you work or do you own your own business?

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we? Marshie:  Name, title and any letters behind your name. Chef: Bernd Mueller C.E.C  A.A.C. Marshie:  Where are you from? Chef: Germany Marshie:  Where do you work or do you own your own business? Name of business. Chef: Mueller’s F&E’s Flavors

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we? Marshie:  Name, title and any letters behind your name. E. Sous Chef Addy Dzulfadzly Chef: My name is Addy Dzulfadzly Marshie:  Where are you from? Chef: Malaysia Marshie:  Where do you work or do you own your own business? Name of business. Chef:

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we? Marshie:  Name, title and any letters behind your name. Chef: Daniel Vercher E. Chef of Guckenheimer Marshie:  Where are you from? Chef: Houston Texas Marshie:  Where do you work or do you own your own business? Name of business. Chef: Guckenheimer

E. Chef Keller Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions My name is Marshie Morgan.     Let's get you introduced to everyone, shall we? ·       Marshie:  Name, title and any letters behind your name.   Chef: Keller ·       Marshie:  Where are you from?  Chef: Originally From Canada but grew up in Hershey,

COMPRESSED GAS CYLINDERS AT RESTAURANTS     Compressed gas cylinders can be found in almost every kitchen or restaurant basement. Without them, we would have difficulty serving fountain soda or performing work within the shop would be much more difficult; some operations would be impossible. Because they are very common, it’s easy to forget how dangerous they can be. Let’s review some safety rules for using, storing and working with

  3000 die of foodborne diseases a year   Every day around the world we hear in the news about a recall or a foodborne illness outbreak. CDC, Centers for Disease Control and Prevention estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. In restaurants, hospitals, hotels, food trucks and even convenience stores food safety should be our top

      Many people make the mistake of confusing cross-contact with cross-contamination. Cross-Contact deals with allergens and cross-contamination is introducing a raw food such as uncooked chicken breast into a Cesar salad. It is important to understand the differences between cross-contact vs. cross-contamination to keep your kitchen safer. An allergic reaction is caused by the body’s negative reaction to a food protein. According to foodsafety.gov a food