Culinary Business

When you become a Chef for the first time, you may be put in a position where you know how to cook, but not how to lead and manage. This audiobook will teach you everything you need to know to become a Chef Leader in the kitchen.

A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the Whopper, and the rise of Burger King. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains.

Hired to cater a hockey party, Goldy comes up with a winning menu featuring zesty South of the Border Appetizers, succulent Goalies' Grilled Tuna and iced Stanley Cupcakes. Yet Patricia McCracken, her client and long-suffering friend, won't be satisfied until Goldy adds a hefty side order of revenge...Patricia is convinced that her obstetrician and her Health Maintenance Organization - penny-pinching ACHMO - are to blame for the recent loss of her baby.

Dive into the culinary revolution with "From Seed to Plate," an eBook that promises a journey of taste, nutrition, and innovation into the world of culinary microgreens. Uncover the secrets behind the delicate flavors and impressive nutritional benefits that these tiny powerhouses bring to every dish. Whether you're a budding gastronome or a seasoned food enthusiast, prepare to be whisked away into an exploration of microgreen magic that will transform your plate and palate. Immerse yourself in the fusion of microgreens and modern cooking, where every chapter unveils a fresh take on ...

This bundle includes books seven, eight, and nine of the Cupcake Bakery Mystery series.

According to The Waiter, 80 percent of customers are nice people just looking for something to eat. The remaining 20 percent, however, are socially maladjusted psychopaths.

Waiter Rant offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

It's the untold story of the renegade burger chain that evokes a passionate following unlike any other. In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. It is a testament to old-fashioned values and reminiscent of a simpler time when people, loyalty, and a freshly made, juicy hamburger meant something.

Thanks to Winnie's new cider shop, Smythe Orchards is out of the red and folks can get their fix of the produce and other delectable products they love all year round. The locals are even booking the shop for events, including a June wedding! Winnie couldn't be happier to see the barn filled to the rafters for the big bash - until her doting ex, Hank, is caught in a heated argument with the groom. Winnie plans to scold Hank after the party, but spots him running off instead. And when the groom turns up dead, apparently hit by the honeymoon getaway car, Hank is the main suspect.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

Adéntrate en tu papel de líder culinario con confianza y experiencia, armado con "Fundamentos de Liderazgo Culinario". Esta guía atractiva no es solo un libro, sino un kit completo para chefs que se adentran en el liderazgo por primera vez.

In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs - the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen.

Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas - a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills.

For aspiring chefs, seasoned cooks, or anyone with an appetite for personal growth and leadership insights, Chef's PSA: Bad Sous, Good Chef is a must-listen. It's more than just a story—it's a journey towards becoming your best self, served up in a delectable narrative that will leave you hungry for more.

In the bustling heart of Chicago, where deep-dish pizza meets cutthroat business, Ivy Rowe thought her biggest challenge would be landing the next big marketing contract. She was wrong. When Ivy's client and friend, Celeste Green of Chicago Dogs, is found murdered at a high-stakes Blackhawks game, the savvy marketing executive finds herself thrust into a world of danger she never expected. With the police eyeing the wrong suspect, Ivy knows she must uncover the truth – but at what cost? As she digs deeper, Ivy unravels a conspiracy that goes far beyond a simple business rivalry. From the ...

Opening a restaurant is a dream job for many entrepreneurs with a passion for food. A restaurant business is not easy to set up, and it can be tempting to let different factors hold you back from starting the business. Foodservice is a highly dense industry with many niches to venture into and a constant demand. If you think a restaurant business is right for you, now is the time to do it! Starting a restaurant isn't easy. From your concept and niche to food preparation and customer service, there is a lot of planning to run a restaurant. Many new restaurants end up failing within a year of...

Don Arnoldo de la Rocha es originario de la sierra de Chihuahua. Aprendió a trabajar la tierra desde los seis años, usó zapatos a partir de los ocho y entró a la escuela a los once.

Building Tiff’s Treats has been a love story unlike any other for these husband-and-wife entrepreneurs who began a two-person operation from their college apartment and grew it into a business that employs thousands and is worth hundreds of millions of dollars. Their highly anticipated debut book, It’s Not Just Cookies: Stories & Recipes from the Tiff’s Treats Kitchen, invites listeners to experience just how Tiffany standing Leon up on a date led to the pair creating an on-demand, baked-to-order, warm cookie delivery brand - the first of its kind.

From Aunt Jemima and Uncle Ben to the Jolly Green Giant and Ronald McDonald, corporate icons sell billions of dollars’ worth of products. But only one of them was ever a real person—Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving “finger lickin’ good” chicken to more than 12 million people every day.