In this episode I discuss my progress with implementing ChefTec for our inventory control, recipe and plate costing with the students. Today is our big annual fundraiser Noble Chef at the Kehalani in Wailea. We got big donations from our vendors especially Blue Ocean Fish. It should be a great evening.
I also commit to a weekly episode, so you can scold me if I don't make it happen.
Meatball Republic on Instagram
The article I mentioned on Food52.com The Kitchen Habit Chefs Can't Stand
Here is The USC Trojan Marching Band practicing Fanfare, Tribute, Fight On.
USC Band -- Fanfare, Tribute to Troy, Fight On!
and while I'm at it...
Beat The Farm!!!
Closing restaurants sucksRunning a cash cow restaurant rocks.Volume hides a multitude of sins and fool you into thinking you're a genius.If you know how, you can milk it.Creativity isn't just about flavors and piling the food into a little towers.Creativity is about creating and maximizing value.Don't run a special or put something on the menu to only figure out three weeks later it is at 40%Common mistake for young chefsToo many ingredientsWeird ingredientsWeird cooking...
It is finally here. Episode one of my first podcast. A little about myself and the story of how I changed the culinary world. In the right place at the right time.
If you have ever cooked on a range with burner heads like this...
Then my work has impacted your cooking career. I'll tell you how it happened.
Thank you for listening and please subscribe.