Hello everyone

[Jammy]

  a big hello to all the fellow bimby owners, my name is Jamie and I'm a chef of 17yrs, I'm currently waiting for my new restaurant to be built on oxford street Sydney and as I only have a smallish restaurant with a small kitchen I thought a thermo would be a good idea (hope I'm right!!) I have never used one before and really look forward to working along side you all and sharing my recipes and ideas, I will have to start with the basics and any help would be great (could be dinner in it for some of you) cheers again guys j

[Very Happy Jan]

Welcome Jammy. What great foresight to include a TMX in your new restaurant kitchen. We are starting to hear of a few well known chefs utilising the TMX in their kitchens so you have put yourself in good company  You will find the TMX easy to use and hopefully it will become another pair of hands for you. Good luck with your TMX and your new restaurant

[faffa_70]

Welcome Jamie - wow you are on a really exciting journey at the moment. A new restaurant being built AND a Thermomix as well!!! Good on you. I truly believe you will believe it was well worth the investment, in fact you will wonder how you did with out it 

[judydawn]

Hi Jamie, welcome to the forum and good luck with your new restaurant.  You will be able to make all your sauces, custards, sabayons, risottos - just to name a few. Hope you have a good demonstrator to show you the ropes with your new machine or other chefs who are already using their TMX.  Some of the great names in the business use this machine and it is only a matter of time until all restaurants have one or more of them on hand.  Not long ago I went to a TMX Polish cooking class here in Adelaide at an Italian restaurant where the chef uses her TMX a lot in the restaurant and was she quite happy to use her restaurant on the night it is normally closed for this demonstration, doing a lot of the demo work herself and it was obvious she loved her machine - it is like having another pair of hands in the kitchen without having to pay staff wages.

[achookwoman]

Welcome Jamie,  let us know how you are going.  Ask for help if you need it.   

[CreamPuff63]

welcome Jamie, and we know you will get a lot of use from your TM. there is another member here on the forum who owns a restuarant in Spain called bluesed and here is his Green Salad dressing. We hope to hear lots more from you  and wish you every success with your coming venture.

[Cornish Cream]

Welcome to the forum Jamie.Good luck with the restaurant when it opens in Sydney.Many top chefs here in the U.K. have one or more TM's in their kitchen.Recently I visited a vegetarian restaurant and the owner said that he had 3 in use in his kitchens.I gather from Janie Turner ( director U.K. Thermomix) that when she demonstrates to chefs they are blown away by the simple task of chopping onions!!

[gertbysea]

Welcome Jamie and good luck with your restaurant.  If I were you I would start by making all your concentrated stocks. That will save a lot of space on the stove top. LOL!

Gretchen

[cookie1]

Welcome Jamie. I've just returned home from Sydney, next time I'll have to drop in and try the food at your new restaurant.

[Thermomixer]

Welcome Jamie.  You certainly picked a busy part of town.  Hope the TMX helps make life easier.  We might have to check you out once open.