Comments for A Chef's Journal http://frogleginn.com/chefsblog Frog Leg Inn, Erie, Michigan Tue, 29 Dec 2009 08:00:25 -0700 http://wordpress.org/?v=2.8.2 hourly 1 Comment on Finding a new chef ain’t easy! by Master Chef Britt Lane http://frogleginn.com/chefsblog/?p=39&cpage=1#comment-12 Master Chef Britt Lane Tue, 29 Dec 2009 08:00:25 +0000 http://frogleginn.com/chefsblog/?p=39#comment-12 Hey Chef Tad, If I lived a little closer I would be in that kitchen, but I am to busy in Indianapolis showing these knuckleheads how to cook. Remember, when the smoke clears I'll be the only one standing. I am glad you are doing well. Have faith and the right chef will show up. Stay cool Hey Chef Tad,

If I lived a little closer I would be in that kitchen, but I am to busy in Indianapolis showing these knuckleheads how to cook. Remember, when the smoke clears I’ll be the only one standing. I am glad you are doing well. Have faith and the right chef will show up. Stay cool

]]> Comment on Finding a new chef ain’t easy! by Tad http://frogleginn.com/chefsblog/?p=39&cpage=1#comment-10 Tad Thu, 24 Sep 2009 16:26:07 +0000 http://frogleginn.com/chefsblog/?p=39#comment-10 Thanks for the kind words Jim. And thanks for your support! Most importantly thanks for reading. I don't know who reads this until someone sends a comment! Hope its entertaining and informative. Thanks for the kind words Jim. And thanks for your support! Most importantly thanks for reading. I don’t know who reads this until someone sends a comment! Hope its entertaining and informative.

]]> Comment on Finding a new chef ain’t easy! by Jim Castleman http://frogleginn.com/chefsblog/?p=39&cpage=1#comment-8 Jim Castleman Wed, 23 Sep 2009 01:44:03 +0000 http://frogleginn.com/chefsblog/?p=39#comment-8 Sorry to hear of another transition. But as we have been customers for several years, even though some recipes may have changed as well as some menu items, the quality has remained consistent. That tells me one of two things: that you have an eye for hiring young chefs with potential, and that you are able to impart your standards on the new hires. Hang in there. When someone leaves that you have invested time and effort in, I'm sure it seems like a slap in the face. But that seems to be the nature of the business. You guys are doing a great job and have a jewel of a restaurant. Keep up the great work!! Sorry to hear of another transition. But as we have been customers for several years, even though some recipes may have changed as well as some menu items, the quality has remained consistent. That tells me one of two things: that you have an eye for hiring young chefs with potential, and that you are able to impart your standards on the new hires.

Hang in there. When someone leaves that you have invested time and effort in, I’m sure it seems like a slap in the face. But that seems to be the nature of the business. You guys are doing a great job and have a jewel of a restaurant.

Keep up the great work!!

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