GOOD EATS

BY Chef Robert Andres Olivares

UNDERSTANDING RESTUARANT GRADING

1) First of all you always have to be able to see the grade displayed in the window or that restaurant could lose their permit to serve food or at the least have it suspended.

2)  A: Are 90 to 100 percent and means generally superior food handling and over all facility management.

     B:  means generally good in food handling practices and over all facility management. 

     C:  means generally Acceptable in food handling practices and over all general facility management.

0 - 69 poor food handling practices and overall general food facility management.    

                                                              

The Chef is in

The man behind the web:

My name is Robert Olivares and this is my page. I am 31 years old and I am a Chef. I have always loved to cook; furthermore I have always loved to eat. Which is why I grew so big? I am 6'6 and about 290 lbs. Not many Chefs look like me and I like standing out. I love satisfying my customers, seeing empty plates and more importantly putting on a show. For five long years I worked at Romanos Macaroni Grill in Northridge and I learned how to do fire tricks and how to twirl my pans. I went into work every day focused on putting on a show to help my customers enjoy themselves and the food I was preparing. I loved the way kids reacted when I lit a few fires, how they jumped up and down and for that moment they were not bored. I miss being a Head Chef but I know one day I will find my place and until then as I cater, or even cook for my family I continue to love what I do. I am hoping this web page will help people spice up their love for cooking, and eating. I am hoping this page will show people how great it feels to be a Chef and to watch people's eyes light up when you perform for them. I hope everyone walks away from this page learning something. Good nights and Good Eats.