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Started By
Message
re: New Corporate Chef @ Ruffino's
Posted on 7/2/15 at 9:21 am to LouisianaLady
Posted on 7/2/15 at 9:21 am to LouisianaLady
quote:
quote:
Wish I could get the 45 Day Dry Aged Ribeye more often.
They don't serve it at all anymore, unfortunately.
According to the Manager on my last visit, they won't serve the Ribeye again until they can locate a reliable vendor who can deliver consistent quality of meat.
1
Posted on 7/2/15 at 9:23 am to jbgleason
That's what I was told as well. Unfortunate it is gone, but kudos to them for caring enough about consistency.
Posted on 7/2/15 at 9:45 am to LouisianaLady
I thought my mother in law had it in lafayette last week.....maybe she was confused 
Posted on 7/2/15 at 11:10 am to yellowfin
So salary does a head chef at say Ruffino's make ?
80 - 100'gs ??
80 - 100'gs ??
Posted on 7/2/15 at 11:32 am to Motorboat
quote:
Hey Ruff--how many people do I need for you to send the Benz van out to Steele Place/Webb park? Looking forward to Jeremy joining your team.
Thanks buddy. Give Melvin a call for the Limo Van, he can accommodate large and small groups. 225-328-1223
quote:
That's what I was told as well. Unfortunate it is gone, but kudos to them for caring enough about consistency.
The 45 day Ribeye became so inconsistent with our distributors we couldn't serve it anymore. We did find a 30 day dry aged NY Strip that we served for Father's day that in my opinion was off the charts. Should have it again soon. If we find another Ribeye product as good as the 45 that we served I'll make sure we put out a press release to announce.
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