Day 6

Not much to say about today as well as it is again a theory day. This time related to stuff like needing to take into account costs, inventory control. But I can tell the chef is just going through the motions and who can blame him since this kind of thing cannot really be taught just in a classroom setting and only in one day.

Tomorrow is our first practical though. We're doing Mise En Place. Or just prep basically (the bit of stuff that happens before cooking).

Some asides.
- the average break even of a restaurant is 2 years!

- more reiteration of how difficult it is to break successfully into this business. Stories about starry eyed would be restauranteurs who had reality checks (the chef has a consultation business btw).

- McDonalds mac nuggets are scraps of left over chicken meat, processed with chemicals (ammonium chloride) and then mixed with gluten, compressed and then fried. :-)

- Restaurant specials are typically the restaurants way of recycling leftovers.