Kitchen Math 1+1=3.14???

So you’re keen to be a kitchen steward and you have your menu choices set, but how do we increase them to the production values properly? Learn how to use a few caterer and banquet hall tricks to make sure you have enough sauce for the hens and stock in the soup pot so none go away missing a part of your feast. Additionally we will cover portion sizes and how to balance protein/carb/fats when doing large scale production.

SCA Name:
Perote Gormal Campbell
Mundane Name:
Peter lee
Preferred Teaching Day And Time:
Duration (in hours):