FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
food cost times 3 pays the bills
- What education and/or training do you have that relates to your work?
magazines and tv covers in stores on cooking magazines tell you alot and look at the meat and sea food counters in the store
- How did you get started doing this type of work?
I started as a young child in my grandfathers restaurant starting just like everyone else does with doing dishes and watching the cool create until I was eventually tall enough that my grandfather and a few other cooks slowly taught me the art of creating food and from then on I continued to strive for more knowledge.