Cutting It Fine
Written by
Andrew Parkinson with Jonathon Green
Published
20 May 2013
How do you cost a menu?
What happens if everyone orders the sea bass?
What happens if no one orders the sea bass?
How do you deal with a complaint about food poisoning?
How indeed can five people in a small hot kitchen produce great food for hundreds of people at twenty minutes’ notice?
Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.
