Debra Fay Fox Training Solutions

Name: Debra Fay Fox Training Solutions
Address: Washington D.C., DC, US
Telephone: (202) 207-5279

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Debra Fay Fox Training Solutions

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With 25-plus years of experience in the food service and hospitality industry, my objective is to work with organizations who believe their employees are their first customers.

11/25/2025

Holiday season is starting. Serving Alcohol is an huge part of monetizing celebrations at your establishments. Please remember to always serve responsibly!

11/04/2025

TIME TO TALK TURKEY 🦃🦃🦃🦃🦃🦃🦃🦃

To cook a turkey, roast it in an oven preheated to 325°F (165°C) for approximately 13-15 minutes per pound until a meat thermometer inserted into the thickest part of the thigh and breast reaches a safe internal temperature of 165°F (74°C).
Step-by-Step Cooking Guide
Thaw the Turkey: Ensure the turkey is completely thawed before cooking. Thawing typically takes several days in the refrigerator (about 24 hours per 4-5 pounds).
Prepare the Turkey: Remove the neck and giblets from the cavity. Rinse the turkey inside and out, then pat it thoroughly dry with paper towels.
Season: Rub the skin with butter or olive oil, and season generously with salt, pepper, and herbs. You can also place aromatics like onions, lemons, and garlic in the cavity for flavor.
Roasting Pan: Place the turkey, breast-side up, on a rack in a shallow roasting pan to allow for even airflow.
Roast:
Preheat the oven to 325°F (165°C).
Initial Cook: Roast the turkey uncovered for the majority of the cooking time. A general guideline is 13 minutes per pound for an unstuffed bird and 15 minutes per pound for a stuffed bird.
Tent with Foil: If the skin begins to brown too quickly, loosely cover the turkey with aluminum foil to prevent overcooking the breast meat.
Basting (Optional): Basting every 45 minutes can help keep the skin crisp and add flavor, using pan juices or more melted butter.
Check for Doneness: Use a meat thermometer to check the internal temperature toward the end of the estimated cooking time. The turkey is done when the thermometer reads 165°F (74°C) in the thickest part of the breast and thigh without touching the bone. The juices should also run clear.
Rest: Remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 20 to 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.
Turkey Cooking Time Chart (Unstuffed at 325°F)
Weight (lbs) Cook Time
10–18 lbs 3 – 3.5 hours
18–22 lbs 3.5 – 4 hours
22–24 lbs 4 – 4.5 hours
Note: These times are estimates; always rely on a meat thermometer to confirm doneness. Cook stuffing separately for more even cooking and food safety.

10/29/2025

Chef Worthy Cooking Terms@

09/21/2025

September is Food Safety Month. Practice food safety at work, at home, and at play! Only buy food from safe sources, and from vendors, who practice Food Safety.

09/10/2025

I got this lovely message today, via my webpage, from a guy who was in my RAMW class in NE DC last week. It made my day.

09/08/2025

As part of Food Safety month, review your practices. Are you storing food safely and properly?

08/27/2025

National Food Safety month is beginning on Sept 1st. I will be sharing what I learn with you! Remember that handwashing is one of the most significant ways to prevent the transmission and transference of foodbourne illness.

07/07/2025

The best water to drink is a matter of personal preference and priorities, but generally, purified water from a reliable source (tap or bottled) is considered a good choice for hydration and safety. Spring water and mineral water are also healthy options, offering beneficial minerals, while distilled water is the purest but may lack these minerals.

Here's a more detailed breakdown:

1. Purified Water:
From Tap:
Tap water, when properly treated and tested, can be a safe and convenient option.
From Bottles:
Purified bottled water undergoes filtration processes like reverse osmosis or distillation to remove impurities and contaminants.
Benefits:
Purified water is free from many harmful substances and can be a good choice for those concerned about tap water quality.

2. Spring Water:
Natural Source: Spring water originates from underground formations and is collected at the surface, naturally filtered by rocks and minerals.
Mineral Content: Spring water often contains beneficial minerals like calcium, magnesium, and potassium, which support various bodily functions.
Taste: Many people prefer the taste of spring water due to its mineral content.

3. Mineral Water:
Natural Source: Mineral water comes from natural springs and contains a higher concentration of minerals than spring water.
Benefits: The minerals in mineral water can contribute to overall health and well-being.
Considerations: Some individuals may find the taste of mineral water to be too strong.

07/03/2025

During these hot and humid days of summer, remember to drink lots of water. The “right” amount is different for every individual, but it’s not really possible to drink too much water. However it is possible to not get enough. Stay hydrated.

06/14/2025

For Training for Harassment free work environment in Hospitality industry, I can recommend two options:

First is online, course and certification for restaurant managers from National Restaurant Association. It’s an independent study course, no instructor required.

ServSafe offers a restaurant manager specific course and certification.
See ⬇️ ⬇️ ⬇️ ⬇️
Details of ServSafe "Manager Edition":
Target Audience: Restaurant managers.
Focus: Emphasizes the vital role managers play in creating a harassment-free workplace and provides tools for responding to claims.
Content: Covers the definition of sexual harassment, its impact, and appropriate/inappropriate workplace conduct.
Compliance: Designed to be compliant with EEOC guidelines.
Format: Online course.
Price: $30.
Modules: 9 modules.
Language: Available in English and Spanish

There is also an employee version for $22, that is also an independent study, without an instructor.

The second is in person training by an outstanding HR consultant.
All restaurants in DC with one or more tipped employees must provide training every two years for managers, owners, operators, and employees.
Chloe Caras has been certified to conduct the Harassment Free training that is now a requirement in DC. Here are her contact details.
Chloe Caras, SHRM-CP
Human Resources and Business Operations Consultant
chloecaras.com
215.684.9194
Connect with me!

05/24/2025

Some recent compliments from my wonderful clients!

Hello,
Thank you for everything! Everyone said you made the class fun and interesting.😀

Thank you,

Yolanda D. Smith, CTA
Operations Manager
TOWNEPLACE SUITES - BWI AIRPORT

Hi Debbie,

It was a pleasure taking this course with you! You made it very easy to stay engaged—your energy radiated across the room!

Thank you for all of your help, and have a wonderful rest of your week,
Nivia Timlick
South Block

Thank you, Deb! You ran a great class!

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Jason Brady | Sports & Social Asst. General

Thanks so much again for all of your help. It was a truly wonderful class.

Hillary Billings
Makers Union DC Wharf

I couldn’t have done it without you! Thanks so much for your time!
Justin
Call Your Mother

Good morning, Debbie

Thanks you for your help. I really liked and enjoyed the class. I hope we can meet again in the future.
I couldn’t have a chance to talk to you more last time because I was in the hurry that my co-workers waiting for me.
However, the class was really helpful because some information I didn’t know and I did learn from you that you gave us many examples which were easy to understand. Thank you again.
Best Regards,

Phebe Phuong Tran
Be Right Burger

Thank you for all your help. The class was entertaining and fun. Enjoyed you thoroughly.

Chris Tillman
General Manager
DCA Airport Partners, LLC
Reagan National Airports.

Debbie,
Thank you so much for your time, you are amazing, we had a blast learning from you.
We received our health inspection yesterday and got a 99% !!!
Chef Hoss Fuentes
Jimmy Kelly’s Steakhouse
Nashville

04/26/2025

This is how you boil perfect eggs! I like to have two six minute eggs for a light supper with tea and toast, or with tea and a toasted bagel, at least twice a week. It took forever to master cooking these eggs, so they have firm whites and runny yolks. See the photo for six minute perfection.

ALWAYS let your eggs sit out at room temperature for 10-20 minutes before cooking. This will help prevent cracking when hitting the hot water.

NEVER add eggs to cold water. Adding eggs to water before it has reached boiling point will cause shells to stick to the eggs.

ADD a little salt to the water before you boil it; this also helps make peeling the eggs easier, so shells and membrane doesn’t stick to egg and make a mess of it.

MY OWN HACK is to use a sturdy teaspoon to gently dig into egg shell and separate it from the egg, moving spoon in a circle with the curved part, like spooning!

NOW to PREPARE....simply bring a pot of (lightly salted) water to a rolling boil, then gently add the eggs. Set a timer for the desired doneness, cover and let cook undisturbed at a lesser boil. Drain, crack and peel under a cold running tap:

Soft-boiled
(runny yolk): 6 minutes

Medium-boiled
(just-set yolk): 7 to 8 minutes

Hard-boiled
(firmly set yolk): 9 to 10 minutes

Address

Washington D.C., DC

Telephone

(202) 207-5279

Website

https://www.debrafox.me/

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