08-12-2005, 08:22 PM
Have not been here for a while but have found a new appreciation for chefs and all things with cooking.
Building hotels and understanding how a hotel's kitchen must work and the passion that the executive chefs will share with me in there enthusiam has given me a completely new understanding.
Well now to tell the CEO that the kitchen in the new hotel is only 300 000 USD over the budgeted amount...gulp...hope he will understand....damn forgat to add in the small operating equipment...doouble gulp.
Building hotels and understanding how a hotel's kitchen must work and the passion that the executive chefs will share with me in there enthusiam has given me a completely new understanding.
Well now to tell the CEO that the kitchen in the new hotel is only 300 000 USD over the budgeted amount...gulp...hope he will understand....damn forgat to add in the small operating equipment...doouble gulp.