My daughter and I were talking about when I had my stores and taught..She asked me if I had any photos and I was able to find these two..One of them is years ago in my first store in NJ, the other is me with my very first class from the CIA on a field trip to my store.
I had such an amazing time teaching these students about how to be chef’s, cut their own meat, save money and become profitable…I am a huge fan of buying in bulk, not pre-cut and learning how to make the most of what you have. My father, back in the 30’s and 40’s used to ask me to look at a cow, decide how to cut it and what the profit margin would be in it before we ever started. He was able to do that almost to the penny. That was amazing to me. Years, ok age, has given me an opportunity to learn by trial and error. I hope that I was able to teach my students from some of my mistakes as well as the things I did right…
I am always available to any chef if they ever have a question about how to buy, what to cut and to salvage and sell to make the most for your money. I liken it to purchasing onions in the store. Should we buy a whole onion or the ones that are already diced up. Yes it probably saves us time but does it save money. The answer is absolutely not.! Meat is the same way.
I also told my chefs at school, “remember, being a chef is hard work, in fact you will work while others are off but remember you are also off when others work…”Take the time, learn to buy smart, learn to chop up your “preverbal” onions..
My first class from the CIA, field trip to my store
A very young me, one of my first stores
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