ChefBurke
Silver Member
- 200
I sorta jumped into becoming a consultant & never really did host coaching,it seems like bugging them..how do i go about doing this to insure the host its for them to have a success!? Also my director says she'll purchse the food items for the recipe & present a reciept for reimbursement..i am having issues with this,one girl requested a recipe that called for some pricey fresh items & came to $16 & she was like wow too much! i had to pull teeth to get it & shes with MK!!!! how do i handle this issue with buying ingredients!? HELP!!!! Also i have call backs to make for fall shows...when would you recommend them in aug??