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I Need To Know How Math Is Used In Being A Chef And What Places A Chef Anyone Has Worked In For A

I need to know how math is used in being a chef and what places a chef (anyone) has worked in for a project?

Chefs have to use maths to decide how much food to order from a supplier to feed the right amount of people. For example with cooking breakfast for thirty people, how many eggs you need for one per person (plus breakages) or how many loaves of bread for each person to have three slices of toast. Also budgetting is important, working how much money you have to spend on ingredients, and deciding how much to charge customers to make sure you make a profit.

My husband is a chef, he has worked in hotels, restaurants and pubs. Chefs work quite long hours, a six day working week is common. As you are feeding people at meal times you have to work early mornings and evenings and usually get the afternoons off. Its hard work but its teamwork and a lot of fun.

What types of math do chefs use?

As a chef I use math constantly. You need to be able to convert weights and measures i.e. if a recipe calls for 2 1/2 cups of water, and you don't have a measuring cup, you can weigh the water. Knowing that water weighs 1oz per liquid oz, and that there are 8 oz in a cup, you can deduce that you need 20oz of water by weight. or 2.5c=20oz or 1.25 lb
Also, pricing is very important. I run a special every day, and I have to get the exact price of what I am selling and decide what I should be selling it for. This is called food cost. For example, a chipotle chicken sandwich, the chicken breast is .89, the bun is .18, lettuce tomato and onion is .12 chipolte sauce is .21, and french fries are .32, there is a Q factor for sandwiches of .28 that covers, salt & pepper, ketchup, mustard, etc. adding this up gives us a cost of goods sold (COGS) totaling 1.72. If I sell the sandwich for 6.95 I can get my food cost % by dividing the COGS by the price. 1.72/6.95=.2475 or 24.75% Each item on any menu you look at has been through this process, ensuring the restaurant is making money.
if you need more, email me at chefgeno73@yahoo.com

there is so much math can find about chefs,but its true that if you want to enjoy your party,then you should hire a private chef.If you are planning to host a dinner party or looking forward to a special event, nothing can be more beneficial than hiring a private chef. Not only can he prepare lip-smacking dishes but even help you ensure a smooth and stress-free event. However, finding a good cook who can really match up with your preferred needs can be quite overwhelming and it is here that a prior knowledge of the vital considerations can help you while hiring the right cook.

1.For bulking of recipes2. For measurments3. To calculate the costs of the ingredients 4. To work out how much time a certain dish needs to cook for.I can't think of any more at the moment , however basic maths is very important  ( multiplication, division, addition and subtraction) as well as conversions such as g to kg and ml to l

What does math have to do with being a chef?

All you do in cooking is use math and taste.

How many fluid ounces is in a gallon of sauce? Each plate requires 8oz of sauce and we will be servicing 2400 guests.

Thats just the beginning and just for sauce for a pasta you are making.


Or....


If salt amount is greater than sugar amount then dish will taste horrible. That is greater than / less than mathematical comparison at its most basic.

What are the best places for chefs?

Travis, if your talking in the U.S.A. I would look at New York, Florida, believe it or not, Louisiana (I have a fondness for the food there), then you can also look at places like LA, San Francisco, San Diego, Sacramento. Don't forget you also have Philly and Boston, I wouldn't stick my nose up at those two likely spots.

Science is used by everyone and we chefs are no exception. Everything in a commercial kitchen is highly modernised and so are modern chefs. Coming back to the question,chemistry in the form of liquid nitrogen to flash freeze berries and other fruits to make creative garnishes.microbiology to understand and prevent food poisoninganatomy to properly cut into the flesh of meat bearing animals and extracting whats required without hampering anything (google for preparing stuff with fugu)thermophysics to curl up juliennes of veggies like chillies by lowering their temperatureWe chefs create art by cooking stuff which cannot be done without science.

I need to interview a chef that's been to culinary school and is looking for a job as a chef?

It seems you aren't interviewing but more just asking the general questions people need to ask before perusing a field. So I'll answer them and hope it helps. I live in Australia so i'm not sure about the way the American system works

1.What minimum level of education do you need to complete in order to get this job?
Year 10/11 and basic english and maths skills

2. What special classes do you need to take in order to prepare yourself for this job?
Just do any electives involving food prep at your high school, you can learn some basic skils

3. What special degrees or certificates, if any, do you need to get this job?
Best to go to TAFE for your hospitailty Cert. II & III

4.What special school(s), if any, do you need in order to get this job?
Above

5.How competitive is the job field for this career?
People will always need to eat and TAFE's are always willing to take students.

6.What interest you about this job?
I've just always enjoyed food and cooking and hands on work

7.What do you know about this job?
You cook plain and simple

9.Why do you want this job?
Theres no real job

10.What schools are the best to attend to get this job?
Depends about which state your in. Some specialize in culinary courses. Near August you should start asking around about schools then apply in October