In this episode
I discuss my progress with implementing ChefTec for our inventory control because the next step is to ramp up student involvement in batch recipe and plate costing. Today is our big annual fundraiser Noble Chef at the Kehalani in Wailea. We got big donations from our vendors especially Blue Ocean Fish. It should be a great evening.
I also commit to a weekly episode, so you can scold me if I don’t make it happen.