The Agony and the Ecstasy.

Sgt. Pepper's Lonely Hearts Club Accountants

Whew! I finally have found what I am looking for in a business book.  No, not "The Introvert Entrepreneur," which, yes, I am still enjoying, but in The Ten Day MBA, by Steven Silbiger.  Finally, a business book that talks about the exciting world of accounting!  I am serious.  I am really serious.  While my post-high school training did include recipe costing, inventory, and menu pricing, it did not cover the world of Cash and Accrual Accounting, Cash Flow Statements, and Income Statements.

Granted, my understanding after having read the chapter is still pretty fuzzy overall and I have a lot of questions that need answers, but thankfully I have a few friends with MBA's and know an accountant or two that I can bounce questions off of, and I after I finish this book I am going to pick up a book strictly on accounting and hopefully focus my understanding.


 For no reason, whatsoever, here is a 30 second sketch of Mr. Toad with Motorfever I did it from a old petition to save Mr. Toad's Wild Ride at Walt Disney World.  WDW lost a classic, but thankfully it is still at Disneyland.

For no reason, whatsoever, here is a 30 second sketch of Mr. Toad with Motorfever I did it from a old petition to save Mr. Toad's Wild Ride at Walt Disney World.  WDW lost a classic, but thankfully it is still at Disneyland.

Negasonic Teenage Salsas

Tomorrow it will have been two weeks since I cooked up batches of three different test sauces.  The sauces have to sit for two weeks, so that all the flavors fully meld.  Even if we allowed them to cook longer the sitting around would continue to draw flavors out of the spices, so it has to be tasted after a couple of weeks to check that what it tastes like after it has gone through shipping and sat on the shelves for a little bit is what we actually want it to taste like.

We tasted one of them Sunday with some chicken, and I am pretty excited as to where it is at.  Thursday is my day off from my day job and we are going to test all three.  The best news about the sauce we tasted Sunday is that the probably name for it references a color and it is actually that color now, unlike the last batch that due to a minor ingredient difference turned a different color.

Once I am sure these are ready to go, I will set up a minor production test.


Make it Clap Back

 "R-E-J-EEE-C-T, Find out what it means to me!"

"R-E-J-EEE-C-T, Find out what it means to me!"

As a chef, you have to develop a thick skin.  Sometimes people get vicious about work we do, even when we do it properly.  I have had a review here and there that have been soul crushing, including a long ago phone call to my boss that I should be fired, which was especially disappointing because the dish that they had that they hated so vehemently was one that I was not able to take off the menu at that restaurant because the locals/regulars would have lost their damn minds.

So, it comes to me as a great surprise, that when i received my first rejection letter for my sauce that I pretty much laughed and shrugged it off.  I'm guessing it's because they hadn't even gotten to trying it yet, so it was not as if they were rejecting my work personally, and at any rate they were the chain of stores that wants to do the co-brand anyway.  It also felt good to get the first one out of the way.  I am working on other routes and it looks the whale will not be of the white kind.  But, nothing is certain.