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Are you ready to take your career as a Chef to the next level?

& Become a Profitable Chef!!

Why 9 out of 10 Restaurant Businesses FAIL!!!

I know that sounds harsh, but it's true. Being a chef can be tough. This is real business and you just need to look at the stats to know that most chefs never make any money. Worse, they lose bundles of cash.

So, why do they fail? Sure, there are those that have crappy food that nobody wants to eat. Those guys are doomed from the start....

However, most chefs do cook amazing food. Food that people enjoy and makes them want to return to the establishment over and over. 

So, if you have a chef that is getting repeat business and is still not making any money, where is the problem?

It's simple.....it's the MATH!!

When you got started out, nobody taught you how to take care of the numbers. How to efficiently cost dishes for maximum return.

That is where I come in......

I have over 20 years experience in the industry and I am here to show you how to earn and protect your dollars.

When you join my program, I am going to show you how to make money. I am going to make you a PROFITABLE CHEF!!

What's more, I will not bore you :)

Math can be boring.......

I get that......

But my teaching methods will entertain you, engage you and educate you, hence why I call it "EDUTAINMENT"!

We are going to HAVE LOTS OF FUN and I am going to make you a PROFITABLE CHEF. 

Fun and Math???

You will see. Join the program today and let me ENTERTAIN & EDUCATE YOU......

And show you how to MAKE LOTS OF DOLLARS AS A CHEF!!
Chef,
I want to personally thank you for your Culinary Math Class.
I'm glad that I took this course!

We get a little bit of math in class, but not to the extent that your course provides. Most of what we learn on the business side is theoretical. Honestly, most of what is taught on the business side is not at all practical daily.

However, Menu costing is invaluable because it is one of the leading factors in restaurant failures. In fact, I just read an article (link below) that states "One of the leading causes of failure is poor "menu-market fit." We'll share how you can find menu-market fit with your local customers." https://www.owner.com/blog/restaurant-failure-rate

Your course teaches that exact principle. Specifically, is how to hedge our resources by using sound cost control methods. It goes way beyond the general overview class that is required.

Unfortunately, most colleges do not offer anything like that in the curriculum. If is one of the main reasons why restaurants why would they not offer it? Its rather short sided if you ask me. You would think they would want to give all the tools available to help students with their success after leaving school?

Again, thank you very much! It is so valuable to me. What's unfortunate is all students don't have access to this information.

Cheers,
Jimi (student) 
Chef Stark,
I wanted to extend my sincere thanks for your latest iteration of the “Culinary Math Video.
And I have only one question... Why isn't this part of most school's curriculum?
At 60, my goal in taking culinary courses is simply to become a better cook.
Initially, I didn’t give much thought to the cost of ingredients. However, as part of the course, we’re required to cost out the food we prepare.

I struggled with this until I watched your video. By following it step-by-step, I had a true "lightbulb moment" and finally grasped the process. It just clicked, much like a scene from a cartoon.

I did share it with a fellow team member who was also struggling. He watched it, and he got it too. Understanding the process was a game-changer for both of us.

The value of mastering this skill, even at my age, is clear. While it remains a tedious task, having a straightforward method to follow makes all the difference. This skillset has money making potential.

For what it’s worth, if someone like me can grasp this process, I believe anyone can. And if you are as good as an instructor as you are with instructional videos, looking forward to taking future courses from you in the future.

Sincerely,
 Bob (student) 
I am very glad you made those costing videos because I have somewhere to reference and go back to if I have questions while I am trying to cost large amounts of ingredients with different variables being applied.

You made this into a fun curriculum and thank you for taking the time to do that.

Hopefully you can make more videos for us and thank you for making the ones you did. I have saved them into my library of videos throughout my study.

Thanks again for ALL your HELP!


James Varas (student)
 I had the opportunity to review your culinary math course.
 It is exceptional for a number of reasons:

This presents a subject often found intimidating, agonizing, or troublesome, but presents it in a relevant, cohesive, and user-friendly manner. It talks about the "how's" and "why's" that students often are afraid to ask.
Not only do I like this program, but I have used some of it in my advanced food prep and quantity classes. I have seen a boost in confidence from my students as well as improvements in their scores.
More importantly, if you were to adopt this course, I believe this would benefit culinary costing taught with continuity across all classes. Your student's need this program.

Sincerely,
Jeff Glick, CEC, CCE (instructor)

About Me

Patrick Stark is a graduate of the CIA, an ACF (American Culinary Federation) Certified Executive Chef, & Culinary Professor with over 20+ years of industry experience. Chef Stark has entertained on the Food Network, ABC, & Fox. He is a musician with the band FLOW TEA & a philanthropist with his own 501(c)3 charity. The passion to create Culinary Math Murder Mystery was to follow in my parents’ footsteps and create something to help students for years to come. 

A Snapshot of some of the things you will learn.......

Become a Detective - How to get down in the numbers and investigate the numbers to find how to measure properly.... 
Conversion - Understand culinary math to investigate and understand Recipe Conversion.
Scaling - How to scale a recipe to make as many dollars of profit possible.
Food Yield - What is a Food Yield, why is it important, and where do you go to find it?
Going Undercover - Understanding Culinary Math's Plan of Converting Recipes of Volume & Liquid.
Making a Ton of Food - How to convert a simple recipe to make a Ton of Food and then get it ready for profitable sale.
Costing - How to accurately cost every imaginable ingredient with laser accuracy. 
Restaurant Killers - Learn what kills most restaurants, how to see it and how to avoid it before it gets you.  
And much much more.......