Tip / Guidance for the young chef: On planning a menu and more…for young chefs

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Generally, when I upload a new blog post for young chefs, it is because I have a momentary desire to share a topic that seems relevant or because young chefs have approached me about the topic.

The topic of building a menu and setting prices has arisen again and again, so here is a PowerPoint presentation that I prepared for my students many years ago at the Le Cordon Bleu school , you will notice that i have used the english pounds when explaining cost calculation , but you can adapt your local currency the logic is the same logic.

I hope that it will shed light on some points that have been raised repeatedly by young chefs.

hope you enjoy this presentation and benefit from it.

click here for the presentation- On planning a menu and more

thank you for reading

Michael

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About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.
This entry was posted in cooking, kitchen, menu planing, restaurant, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

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