During this workshop, attendees will learn step-by-step methods for understanding food service math and using it appropriately in the kitchen. The course will focus on recipe costing and conversion to give entrepreneurs the knowledge necessary to make objective purchasing and sales decisions.
About the Instructor Lauren Siegel is a health & fitness professional with over 10 years experience in the food industry. She holds a master’s degree in physics from UCLA and is a graduate of the Culinary Institute of America. Lauren has worked both in the kitchen and the office for a variety of food businesses, including Canyon Ranch Spa, The Omega Institute, Bon Appetit Management Company, Whole Foods Market and Blue Ginger restaurant. Lauren currently teaches Pilates in Jersey City and enjoys cooking and baking in her home kitchen for family and friends.
Registration Fee: $45 (includes Culinary Math Workbook)
Space is limited