Chef James Davis is an instructor at Omaha’s wonderful Metropolitan Community College Culinary Institute, has been a Chef at restaurants and country clubs and he also loves analyzing numbers when it comes to food costs. Our conversation is focused there, on how to determine menu cost at a restaurant and tips for costing at home. We talk about guidelines on how much the food you eat on the plate costs, what a PNL sheet is for, and even the Q cost. Oh and we'll talk about the defining moment where Chef Davis knew he wanted to cook as a career.
Hang on to your fork and listen if you’re hungry!
4 The Love Of BBQ
Omaha Urban Farmer with Tim Fonfara
Nick Hyde of Hydes Slydes
Tony Ellsworth of Ellsworth Crossing Market
Clayton Chapman Untamed Kitchen
Historical Menus and More with Amy Mather and Martha Grenzeback
Universal of Best Burger 2024 Check In
Art And Soup 2024
House of Bah Capstone Part 2
House Of Bah Capstone Part 1
Making Brisket At Smokin Barrel with Wayne Dinges
Casanova's Growing With Andrew and Alejandra
Big Mama's with Gladys and Mariah
Sofra Kitchen
Ryan Cooper The BBQ Tourist
Mexitli and 2023 Gift Guide
Veg.Edible Stacie and Matt
Dirty Birds With Dan ”Debo” Whalen and Moses Moseley
Cooking Pizza On Izzy’s Pizza Bus
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Be My Guest with Ina Garten
Great Expectations
The Adventures of Sherlock Holmes
Walk-In Talk Podcast
Christopher Kimball’s Milk Street Radio