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!
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