Cutting It Fine
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How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you feel with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundred of people at twenty minutes notice? Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of everyday magic involved in running a successful restaurant.
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Bol Partner
How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you feel with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundred of people at twenty minutes notice? Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of everyday magic involved in running a successful restaurant.
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(1)
How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you feel with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundred of people at twenty minutes notice? Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of everyday magic involved in running a successful restaurant.
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