Make Every Ounce Count!
In sider
JULIE FRANCIS
Talk about your emphasis on seasonal
ingredients.
The changing of seasons and what foods
come into season is a huge inspiration
for my menus. It is really what all classic
cuisines of the world are based on.
Looking forward to and working with
spring peas or summer tomatoes or fall/
winter squashes is like opening a present.
And then you add your personal style
to the preparation of those foods, and it
becomes extremely gratifying.
Chef/Owner
Nectar Restaurant
Cincinnati
are housemade gnocchi with summer
vegetables, mascarpone and pesto, and a
tomato/saffron/seafood risotto. We offer
a local cheese or charcuterie plate. We
use local meats and sustainable seafood.
Desserts are all made in-house—seasonal
fruit tarts, cobblers, a panna cotta or other
custard and, of course, something with extra-bittersweet chocolate. Right now we have a
chocolate caramel mousse with fleur de sel.
Culinary Math Principles and Applications
is an interactive text/workbook that
provides the key ingredients needed to
successfully master the math concepts
used in the professional kitchen.
Math concepts are presented and then
reinforced through culinary applications
and by interactive study tools found on the
CD-ROM that comes with the book.
Section Checkpoints and Quick Quizzes®
allow students to measure their success as
they learn. Media Clips and Master Math®
Applications provide visual and auditory
reviews of key culinary math concepts.
go2atp.com/culinarymath
In what ways does this commitment to local
products resonate with your guests?
Guests become aware of local farms
where they can purchase seasonal and
local foods. They become aware of the
higher quality of these foods as opposed
to what is available in the supermarket.
They may learn to enjoy foods they might
have dismissed, such as okra or locally
pastured goat.
What might diners expect from a meal at
Nectar?
We always have a couple of seasonal
salads and soups, which typically use a lot
of vegetables. Some appetizers currently
Talk about the Dinner Club series.
It’s a five-course themed dinner that
focuses on one ingredient, such as
chocolate or olive oil or heirloom tomatoes.
We invite the grower or producer of the
ingredient to talk to the guests, and I
introduce each course, explaining how I
used the ingredient in a particular dish. It
came about as a way to have a special, fun
dinner that was not as serious as a wine
dinner and more interesting to foodies. It
has been a great success, and a lot of fun
to connect with all the wonderful growers
and producers of local, seasonal foods.
How do you balance being both chef and
owner?
It is a hard balancing act, but I am lucky to
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Content Highlights
To order visit
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or call 800-323-3471
• How Math Is Used in Food Service
• Performing Basic Math Calculations
• Using Standardized Measures
• Measuring Volume and Weight
• Measuring Time, Temperature, and Distance
• Fraction and Decimal Measurements
• Calculating Area, Volume, and Angles
• Converting Measurements
• Scaling Recipes
• Calculating Yield Percentages
• Using Formulas and Baker’s Percentages
• Calculating and Using Ratios
• Identifying As-Purchased Costs
• Calculating Unit and As-Served Costs
• Calculating Food Cost Percentages
• Calculating Menu Prices
• Calculating Revenue and Expenses
• Measuring Standard Profit and Loss
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