Today our class was privileged to have a visit for a major NY Area Food Distributor.
Executive Corporate Chef Michael P. Salvatore, CEC.
The Chef explained the importance of food cost and labor cost #'s as they pertain to running a food business, and the uses that a Chef would have for these situations. With today's economic woes so in grained to our everyday life, the lesson was an eye opener for future Chef wannabe's!!
Students were given cost work sheets for labor, food cost and recipe cards to ensure consistency in production products.
Then the Chef gave a great demo on how to make Mozzarella Cheese from scratch!!
Executive Corporate Chef Michael P. Salvatore, CEC.
The Chef explained the importance of food cost and labor cost #'s as they pertain to running a food business, and the uses that a Chef would have for these situations. With today's economic woes so in grained to our everyday life, the lesson was an eye opener for future Chef wannabe's!!
Students were given cost work sheets for labor, food cost and recipe cards to ensure consistency in production products.
Then the Chef gave a great demo on how to make Mozzarella Cheese from scratch!!
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