# Chefs Resources: Culinary Info for Professional Chefs and Culinarians

> We offer culinary and management chef resources\. Our downloadable spreadsheets, checklists and vital chef info make us unique among professional chef websites\.

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## Pages
- [Home](https://www.chefs-resources.com/)
- [Japanese Gyuto Damacus Chef Knife D2](https://www.chefs-resources.com/kitchen-training-education-and-leadership/culinary-videos/culinary-product-reviews/japanese-gyuto-damacus-chef-knife-d2/)
- [Vie Belles 7" Santoku Reserve Series](https://www.chefs-resources.com/kitchen-training-education-and-leadership/culinary-videos/culinary-product-reviews/vie-belles-7-inch-santoku-reserve-series-knife-review/)
- [Japanese Gyuto Chef Knife C6](https://www.chefs-resources.com/kitchen-training-education-and-leadership/culinary-videos/culinary-product-reviews/japanese-gyuto-chef-knife-c6/)
- [Tokageh Santoku 7" Knife \- Classic Series](https://www.chefs-resources.com/kitchen-training-education-and-leadership/culinary-videos/culinary-product-reviews/tokageh-santoku-knife-classic-series/)

## Posts
- [Cook and Chill as a Prep Strategy – Using a Blast Chiller to Rebuild Your Production Schedule](https://www.chefs-resources.com/cook-and-chill-as-a-prep-strategy-using-a-blast-chiller-to-rebuild-your-production-schedule/)
- [How Restaurants Can Use QR Codes Beyond Digital Menus](https://www.chefs-resources.com/how-restaurants-can-use-qr-codes-beyond-digital-menus/)
- [Building an Ice Program From Scratch: Volume Planning for New Restaurant Openings](https://www.chefs-resources.com/building-an-ice-program-from-scratch-volume-planning-for-new-restaurant-openings/)
- [Top Restaurant POS Platforms for Managing Third\-Party Delivery Orders](https://www.chefs-resources.com/top-restaurant-pos-platforms-for-managing-third-party-delivery-orders/)
- [Why Water Quality Matters in the Kitchen: A Chef's Guide to Cooking With Filtered Water](https://www.chefs-resources.com/why-water-quality-matters-in-the-kitchen-a-chefs-guide-to-cooking-with-filtered-water/)

## Episodes
- [Winning the Restaurant P\&L Meeting](https://www.chefs-resources.com/episode/winning-the-restaurant-pl-meeting/): How Chefs can successfully prepare for and excel in a P\&L meeting\.
- [Improper Kitchen Service Standards Hurt Food Cost](https://www.chefs-resources.com/episode/improper-kitchen-service-standards-hurt-food-cost/)
- [Sales Mix \-vs\- Menu Mix](https://www.chefs-resources.com/episode/sales-mix-vs-menu-mix/): Discussion about the differences between Sales Mix and Menu Mix\. This conversation ties directly into the importance of knowing your Theoretical Food Cost, not just your Actual Food Cost\.
- [40 Thieves of Food Cost Audio File](https://www.chefs-resources.com/episode/audio-file-library/): This episode is a conversation about the 40 thieves of Food Cost article by Chefs Resources\.

## Optional
- [Sitemap index](https://www.chefs-resources.com/sitemap_index.xml)