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Chef Notepad

@chef_notepad

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posts

36.4K

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Helping kitchens make money from food
🥑 Recipe costing software
⭐️ Courses + community
👨‍🍳 Education by @guillaume_zika
📩 Open to collaborations

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THIS IS @chef_notepad (in a sandwich)

This focaccia recipe is insane! @the_romano_baker taught me when we worked together that adding potato inside helps keep it moist. Enjoy!

Focaccia dough:

-600 g Bakers flour
-360 ml Water
-90 g Sabego potato (Steamed)
-12 g Fresh Yeast
-15 g Table salt
-18 g Caster sugar
-40 ml Extra virgin olive oil

—

Topping:

-1 sprig Rosemary
-1 punnet cherry tomatoes
-30 ml Water
-4 g Salt flakes
-40 ml Extra virgin olive oil

—

Method:

1. Mix flour, water, olive oil, and yeast together for 5 minutes on low speed.
2. Add salt and sugar, and mix again for 5 minutes on high speed.
3. Add the potato to the mixture and continue mixing.
4. Transfer to a bowl, cover with cling wrap, and let it prove for 30 minutes (it should nearly double in size).
5. Divide the dough into approximately 1.2kg balls per portion.
6. Place each ball on a tray lined with baking paper and olive oil, then let it prove for 1 hour to 1.5 hours (until it doubles in size).
7. Once proved, press down with your fingers and a bit of olive oil (you can add garnish at this stage if you like).
8. Let it prove again, then finish with extra virgin olive oil, water (50/50), and a sprinkle of salt flakes.
9. Bake in the oven: Dry heat, 200°C for 15 minutes (no fan). Set C&T to 3 and Steam to 4.
10. Transfer to a resting rack.

ENJOY and comment “CHEF” to start your free trial on Chef Notepad.

#ChefLife #restaurantlife #ChefsOfInstagram #Foodies #InstaFood #Gastronomy #MichelinGuide #RestaurantChef #cheflife🔪 #ChefInspiration #FineDining #HospitalityIndustry #nowaste #sustainablekitchen #sustainablecooking #ItalianFood #ItalianCuisine #foodie #focaccia #sandwich by @chef_notepad

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93

a year ago

In a world full of accounts teaching chefs how and what to cook, very few talk about what really matters: getting your kitchen profitable.

Chef Notepad is here to fill that gap. We provide tips on how to reduce food costs, minimise wastage, avoid common mistakes chefs make, improve communication, and much more. Our goal is to help you run a more efficient and profitable kitchen.

Follow us and learn how to take your kitchen to the next level.

Learn how @chef_notepad can help managing your kitchen and start your FREE TRIAL today on our website!

#ChefLife #restaurantlife #ChefsOfInstagram #Foodies #InstaFood #CulinaryArts #Gastronomy #MichelinGuide #RestaurantChef #cheflife🔪 #FoodPhotography #Plating #ChefInspiration #FineDining #FoodStyling #HospitalityIndustry by @chef_notepad

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61

2 years ago

Knowing your food costs and pricing your dishes accurately is crucial. Too many businesses set their prices based solely on what the competition is doing, without even knowing the actual cost of a dish. With Chef Notepad, you can track every ingredient and ensure your pricing strategy is based on solid data, not guesswork. Make informed decisions and maximise your profits with Chef Notepad.

Learn how @chef_notepad can help managing your kitchen and start your FREE TRIAL today on our website!

#ChefLife #restaurantlife #ChefsOfInstagram #Foodies #InstaFood #CulinaryArts #Gastronomy #MichelinGuide #RestaurantChef #cheflife🔪 #FoodPhotography #Plating #ChefInspiration #FineDining #FoodStyling #HospitalityIndustry #seafood #fish by @chef_notepad

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2 years ago

A few beautiful words from legends…

#chef #legend #restaurant by @chef_notepad

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9 days ago

Bergamot season is super short, and it’s one of those ingredients that teaches you how aroma changes a dish. Think floral, not just sour. Use the zest lightly and see how it lifts whatever you’re cooking.

And if you’re in Queensland, reach out to @suncoast_fresh & @graemetwine and get onto it while it’s here.

#lemon #cheflife #citrus #restaurant by @chef_notepad

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12 days ago

The price on the jar isn’t always the real cost of the ingredient. When you’re costing olives, it’s the drained weight that matters.. not the brine.

Little details like this can completely change the real cost of your recipes and before you pour the brine down the sink... Try using it. It’s packed with flavour and works brilliantly in dressings, marinades, cocktails, or even to cook tapioca for crispy olive crackers.

Less waste. More flavour. Better margins.

#ChefLife #olive #restaurantlife #waste by @chef_notepad

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15 days ago

Bananas are one of the most eaten fruits on the planet, with billions consumed every year. But from a chef’s perspective, there’s something just as important as how many we eat...

How much of the banana are we actually using?

The peel might not end up on the plate, but it still ends up on the invoice. Understanding yield and wastage is one of the easiest ways to improve your recipe costing and protect your margins.

Because in hospitality, it’s the little details that make the biggest difference.

Try Chef Notepad for FREE today to account your wastage in your recipes.

#ChefLife #banana #chef #cafe by @chef_notepad

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17 days ago

Fresh lemon juice tastes amazing... But are you costing it properly? 🍋

Little details like yield and wastage can quietly blow out your food cost.

That’s exactly why we built @chef_notepad a recipe calculator that helps chefs cost recipes accurately, account for wastage, and price with confidence.

Comment LEMON to learn more about Chef Notepad and start your FREE TRIAL.

#ChefLife #FoodCost #RecipeCosting #RestaurantManagement #Hospitality by @chef_notepad

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23 days ago

There is not a good or a bad cuisine. Just the one you like the best. @elbullifoundation_ferranadria

#cheflife #restaurant #chef by @chef_notepad

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23 days ago

That little Parmesan rind might not seem like much…

But it changes the real cost of every gram of cheese you serve.

It’s the small details that make the biggest difference to your food cost.

#ChefLife #parmesan #waste #KitchenTips #restaurant by @chef_notepad

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24 days ago

The price on the invoice isn’t always the real cost of the product.

With prosciutto, you lose weight trimming the skin and fat, and you’ll always have sections that are too sinewy to slice properly.

That’s why the cost of the slices you’re actually serving can be much higher than the price you paid per kilo.

It’s little details like this that quietly eat away at your food cost.

#ChefLife #FoodCost #RestaurantManagement #KitchenTips #hospitality by @chef_notepad

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25 days ago

Anthony Bourdain had a way of cutting straight to the truth about food, life, and kitchens. These three quotes say it all.

#AnthonyBourdain #ChefQuotes #KitchenWisdom #FoodForThought #LegendaryChef by @chef_notepad

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1

a month ago