Restaurateur Chris Bruno owned and operated Chris’s American Restaurant from 1990 to 2010. Formerly known as Fiddler’s Restaurant in Brookfield, Connecticut, Bruno changed the name to Chris’s American Restaurant in 2003 as a nod to the restaurant’s American cuisine. A former chef, Bruno purchased the restaurant at the age of 24.
Here are a few tips to keep in mind when opening a new restaurant. Do a little homework – It is advisable to conduct a little research regarding the area prior to establishing the restaurant. Knowing in advance whether or not customers in the area prefer fine dining or café-style food will help to determine what type of restaurant should be opened and what measures need to be taken in order to distinguish oneself from the competition. Consider the location – In doing research, one should evaluate the location to ensure it is accessible to everyone. It is unlikely that a restaurant will be successful if people don’t know about it or are unable to get to it. Select the right chef – In addition to investing in the guest experience, it is important to invest in the right chef. The chef and his or her culinary creations play an important role in what delights current customers, encourages them to return, and attracts new guests.
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The culinary arts are steadily gaining interest in mainstream culture. Shows like Iron Chef and Hell’s Kitchen are entertainment phenomena, but according to the former owner of Chris’s American Restaurant, many individuals are unaware of what defines a chef. Below is an overview of several specific chef types provided by the former owner of Chris’s American Restaurant and Fiddler’s Restaurant, Chris Bruno: Executive - Number one in the establishment, the executive chef oversees all kitchen activity including menu planning, food quality and preparation, and cost control. Sous - Assistant to the executive chef, the sous is responsible for training other chefs. If the executive chef is unavailable, the sous chef fills in as needed. Pastry - Responsible for preparing breads and pastries, this chef plans desserts, coupling them with beverages such as wine or coffee. Chef de partie - Found in larger restaurants, the chef de partie is a chef that performs a specific task. For example, a saucier that creates sautéed food or a grillardin that prepares grilled items. Garde manager - A chef responsible for the presentation of all cold foods. The garde manager is also responsible for buffet table appearance, as well as cold sauces and other dressings. |
AuthorChris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area. Archives
March 2016
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