The age old question which came first the chicken or the egg.. or in this case... the owner or the chef..
Immerse yourself in a classroom like no other, chef Brian Duffy, the "Kitchen Muse'' is here to discuss the current issues that are plaguing our industry & we're not talking about food cost or labor cost, it's the chef's domain..
- Understand the balance between an owner's business requirements and a chef's creative domain.
- Highlight the need for chefs to excel not only in culinary arts but also in finance, organization, costing, inventory, and labor management.
- Engage in a raw and direct conversation about setting expectations for chefs and kitchen managers.
- Learn strategies to bridge the gap between creativity and business acumen in the kitchen.
