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goodfoodgood is a web portal which provides information about food and ingredients to people around the world. We take the dinner conversation online to share knowledge and inspire others to care about what they eat.


Kitchen Meats Fun

A couple of words have already been written about the kitchen in a 160-seat restaurant we had a chance to work in for a week. Each of us was challenged in a different way; for some it was the prepping, for some the serving, for some the language and for me, it was definitely the amount of meat the kitchen was handling. From the very first day, I got the impression that the most of the dishes were meat-based. Later, the folks at the restaurant admitted to their soft spot for meat quite openly. The menu heavily relies on fish, ham and steaks, which, naturally, means a lot of pains had to be put to prepping the meat. More …

The Culinary Ranks

Head Chef, Sous Chef, Expediter, Chef de Partie, if you’ve ever had an interest in the culinary world you
might have heard these terms before. If you ever watched the Disney movie Ratatouille, you might even have an
idea of the meaning of some of these titles. I wrote this to help shed some light on the titles, as well as
functions in a professional kitchen.
More …

On the Way to the Kitchen

Several thoughts on the perception of time in a restaurant

Time is an illusion. Lunchtime doubly so.
Douglas Adams (1952 - 2001)
Working in the restaurant is by no means an easy task. Everybody who has ever spent some time, either as a dish washer, kitchen staff in a prep or back kitchen, waiting in a restaurant will agree with me. Eating in a restaurant, especially, when there are financial resources for such extravagance, is, however, far more a pleasant and easier experience. But how does time pass in a restaurant? More …