The Business Minded Chef: Mastering the Business Behind the Pass

Great food starts in the kitchen. A better future starts with the numbers.

You already know how to cook. The Business Minded Chef is about understanding the business behind the pass so you can take greater control of your career, your kitchen and your future.

Drawing on more than two decades in professional kitchens, Ricardo Calderini takes the commercial side of hospitality out of the office and puts it where chefs can actually use it.

Through practical examples and the Kitchen Lab operating model, you'll learn how to think differently about food cost, labour, menu performance, stock, margins, operational systems and the decisions that determine whether a busy kitchen is actually a successful one.

This is not a book about becoming an accountant instead of a chef. It is about adding the commercial skills that great cooking alone cannot give you.

Whether you're a commis with ambition, a head chef responsible for a busy operation, or an experienced chef building something of your own, The Business Minded Chef gives you a framework for becoming more valuable, making stronger decisions and creating more options for what comes next.

Cooking is only half the job.

Become the business minded chef.