Thu, 15 June 2017
Chef Edward Mendoza comes from Augusta, GA and has a bachelor's degree in Business Management from Agusta State and a Culinary Degree he earned in Vail, CO. He would go on to cook all around the country and world and has garnered countless accolades along the way. Today he is the owner of Cucina 503 and serves as corporate chef at major events like the Masters, U.S. Open, Kentucky Derby, Super Bowl, and the Salt Lake City Olympics.
In this episode we discuss: Tweaking the system to make it your own. Looking at cooking in a restaurant as hosting a party every single night. For every one dollar you spend, you need to make three dollars to make that dollar back. Standards are very important. Your partners can't follow your vision if you don't clearly lay it out for you. How to operate when failure is not an option. Location and dependable events near your restaurant are guaranteed money made and guests served. The importance of earning a good reputation in your community. The importance of being prepared. The importance and ease of having a payroll company. There's no room for error in catering. There is no such thing as being too prepared for a catering event.