Formulas for Success

We had to build a number of multipage workbooks today, with absolute addresses, conditional formatting, and embedded comments. The six class members who skipped yesterday's session were having a hard time keeping up with the rest of us.

We're continuing to work on templates that will be useful later in the program and beyond: recipe costing, inventory calculations, food cost percentages, and the sort. As an aside, Chef Stephanie told us that one of her instructors in hospitality school said that the ideal amount of inventory is zero: you have no spoilage, no invested money, less opportunity for theft, fresher ingredients. Of course, it's not practical but it's an interesting goal.

I've determined a couple of things. I need to review the contents of my refrigerator more frequently, in order to use ingredients more efficiently, and waste less. My mental picture of my ideal job is becoming more amorphous: food and writing and ?

I need to say something about food, just for the hell of it. Last night was a simple pan sauté of chicken thighs, tomatoes, and olives, served on fettuccini tossed with garlic and olive oil. Tonight, it'll be homemade pizza in front of the TV. It's a big night for basketball. Chef Nelson dreams up his game plan over a cigar and a glass of scotch whiskey. We'll lose the cigar while we watch how it plays out.