The Culinary Budget Book and Facts: Everything You Want to Know

Gideon Hirtenstein began his professional career 50 years ago and is a 1969
graduate of the European Train Culinary School. He has been an Executive Chef
since 1974, serving as the Executive Chef for four- and fi ve-star luxury hotels in
over 47 countries throughout his diverse career.
Gidi served 3 years in the Israeli army after graduating culinary school. He has
traveled around the world during his career seeing 47 countries. During his time
working he created a replica cake of the fi rst ship to sail from the suez channel
from Israel for the Welcoming Party. He is certifi ed by the American Culinary
Institute, 1985. Gidi worked as the executive chef for the College of William and
Mary and he was the corporate chef for Shamrock services/merged with GSI. He
was a traveling executive chef and has overseen multiple food service facilities,
retirement homes, hotels, corporate parties, etc. Gidi has trained over 2,000 staff
personnel: cook positions, kitchen management, etc. His fi rst book was published
in Israel in 1986 and following he participated in entering personal recipes for
"Great Chef's of Virginia Cookbook," by American Culinary Institute, 1987. He
also took part in adding recipes to Hampton Roads Chef's Association, 1990.
In 1992 his book Gidi Gourmet International Cooking was published. The Only
Source was published in 2016 by Gideon Hirtenstein as a Factual/Educational
Book. Following in 2017 his book 30 Complete Menus-7 Course Meals was
published. Over his years in the culinary industry Gidi has hundreds of thank you
letters on fi le from customers.
In 1985 Gideon started his own catering business, Gidi Gourmet Catering LLC.
Gidi Gourmet Catering is a full-service caterer in Virginia which still currently
operates under his attentive and seasoned culinary supervision. Gidi Gourmet
Catering LLC provides exceptional catering services ranging from extravagant
high-class affairs to budget-conscious events, inclusive of weddings, private
parties, corporate events, and many other tailored celebrations.
In this book, Gidi will provide insight and understanding for all aspects of the
catering business to help start or grow your own catering business. Distilled from
decades of practical, real-world experience as both an Executive Chef and
professional Caterer for a myriad of clients and events, Gidi outlines the common
pitfalls and fallacies that can lead to failure in the catering business. He explains
and illuminates many common misconceptions inherent to the catering business
and how misunderstanding important safety regulations can be detrimental to
your success and prosperity in business. These tips will not only help you avoid
costly novice mistakes but provide you with ideas to save money and maximize
profi ts, reduce unnecessary costs, and protect your legal liability in regard to
clients, employees, and the government.
This book is an informative guide for those thinking about starting their own
catering business, current owners seeking to improve their catering business, or
for those who would like to perform their own DIY catering affairs from home.
Find out more at www.gidigourmet.com and subscribe to his newsletter for more
culinary updates you need to know.