Running a successful kitchen, restaurant, or any F&B company requires more than understanding how to cook… A restauranteur is more than a cook! They have to understand:

• Culture and history of the profession
• Food costing, portion control, and sales management
• Inventory, Asset, and Facility management
• Safety and Sanitation
• Food Chemistry
• Writing quotes, proposals, invoices
• Marketing
• Labor Management and Human Resources
• And much more!

These pages contain the information I go over in the classes I teach. Reviewing this material is how I prepare and how I refresh my memory on things I don’t do often.

Feel free to use any of these resources to help prepare for a class with me or to review basic culinary knowledge for ANY course.

See you in the kitchen,

Chef