Weekly Guide to Becoming a Culinary Champion

Each week you will find a new guideline posted for you to read and ponder as you work your way to championship. You will experience briefs from the book and much more.


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Monday, April 28, 2008

Consistency in The Professional Kitchen


"Consistency is by far the most important hallmark of any business: it defines to your customers who you are and what you stand for. The commitment to consistency is not limited to product or service, but is required in all aspects of one's business, and for that matter, one's personal life..."

Chef Roy Yamaguchi
Chef/Founder
Roy's Restaurants
Honolulu, Hawaii



Read and learn more in our book about this subject from Chef Roy Yamaguchi. 

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