So can you describe a typical day in your life as a chef or executive chef?

Yes.

Well, a typical day, uh, in a restaurant, I, I would say I would have to come in and I have to make sure all of the, uh, the orders came in properly, inspect the food, make sure the temperatures are good.

Uh, and, and that, that would be the first thing once I make sure all the equipment's turned on and operating.

Inspect the, and check in the orders, and then make sure that, of course, your staff is in properly, uh, to make, make sure all invoices are, are turned in to make sure the bills get paid.

Just make sure a complete system that, you know, I'm walking from, from point A to point B to point C to make sure everything is going and, and the systems are in place to make that work.

So once that happens and my cooks are in place, uh, we do a pre-meal, make sure I talk to these guys, let them know what we're doing, any features I might be running.

So how do you manage food waste and sustainability in the kitchen?