The Brant Holland Podcast
By Brant Holland
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Tips and tools to make building a chef career easier, and more fulfilling.
||CleanBrant Holland podcast 08-30-18||Brant yammers on about the aftermath of Hurricane Lane||8/30/2018||Free||View in iTunes|
||CleanBrant Holland podcast 08-21-18||Brant yammers on about working over the summer and the Fall semester||8/22/2018||Free||View in iTunes|
||CleanMid Term Update||In this episode I discuss my progress with implementing ChefTec for our inventory control, recipe and plate costing with the students. Today is our big annual fundraiser Noble Chef at the Kehalani in Wailea. We got big donations from our vendors...||10/28/2017||Free||View in iTunes|
||CleanThe Tape Rule & Playing Loud||Show Notes: meatballrepublic.com Meatball Republic on Instagram The article I mentioned on Food52.com The Kitchen Habit Chefs Can't Stand Here is The USC Trojan Marching Band practicing Fanfare, Tribute, Fight On. USC Band -- Fanfare,...||9/3/2017||Free||View in iTunes|
||CleanEnd of Summer Update||What I've been up to this summer. Installing and setting up ChefTec and reorganizing my classroom. Teachers returning next week and students starting on the 21st. It's going to be a great year.||8/14/2017||Free||View in iTunes|
||CleanTurning A Profit||SHOW NOTES Pareto's Rule Vilfredo Pareto was a 19th-century economist and sociologist interested in land ownership and the social distribution of wealth. Pareto found a pattern: over 80% of the land in Italy was owned by less than 20% of the...||8/1/2017||Free||View in iTunes|
||CleanWhat Every Chef Should Know - Charging The Right Price||Menu and Specials Pricing Strategies||7/21/2017||Free||View in iTunes|
||CleanWhat Every Chef Should Know - The Profit and Loss Statement||Show Notes What does the P&L do It reports sales and expenses Not the actual cash but commitments either coming in and going out Where do the numbers come from? Sales - cash, credit cards, client invoices Expenses - bills and invoices posted...||7/8/2017||Free||View in iTunes|
||CleanWhat Every Chef Should Know - The Balance Sheet||Show Notes #1 misunderstanding among the chefs was the belief that high inventory hurts food cost Running inventory to zero 86'ed items at the end of the period Often most expensive menu items with the highest gross profit contribution. Skewing food..||7/3/2017||Free||View in iTunes|
||CleanIntroduction and how I changed the world||It is finally here. Episode one of my first podcast. A little about myself and the story of how I changed the culinary world. In the right place at the right time. If you have ever cooked on a range with burner heads like this... Then my work...||6/28/2017||Free||View in iTunes|