I spent a few hours yesterday reading “The Professional Chef” by the Culinary Institute of America (CIA). It opened my eyes a bit to the mathematics behind the culinary industry.
Reading through it I started thinking to myself how much I hated math as a child. It wasn’t so much that I hated math as I hated the way that it was taught. The numbers themselves were meaningless to me. I had always said that if they somehow related to money that maybe it would be easier. I understood math. I could do quick calculations. I just, plain and simple, did not like the way I was taught it.
So as I read yesterday about Recipe Conversion Factors (RCF), converting weight to volume, As Purchased Cost (APC), Edible Portion Quantity (EPQ), Yield Percentages, number of servings, Edible Portion Cost (EPC) and total costs.
It is good for me to be exposing myself to this at such an early stage. It gives an appreciation of the business of the industry. At this current time though I’m less interested in the math of it and more interested in the creative aspects. However, a year from now I can see how the financial aspects of the industry will play into what I am thinking, experimenting, trying, doing and becoming.
Nonetheless I felt it important to let you all know that for anyone serious about the kitchen and the restaurant industry in general, the CIA’s “Professional Chef” is a must read.
A la prochaine
SDM
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