This week at the Little Tuna I spoke with Darren about the date of my presentation in hopes that he can request off and we continued to work on my main course: chicken cordon bleu. I'm getting better at making it and Darren has been a great help. I have fun working in the kitchen with all the guys; it's almost like I'm one of the guys! ha ha. I can't wait to do my presentation and graduate from high school, it's just a matter of time now!
In the Picture: Darren and Fidel!
1 comments:
How much does it cost to create one of the appetizing platters featured in the picture? What does the Little Tuna charge the customers?
Have you done a cost break-down analysis?
What is the profit per plate?
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