You get what you Pay for

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Chef at Large - S5 - E12

You get what you Pay for

Ever wondered why the plate of food in front of you costs .99? How did they arrive at that price? What goes into the pricing of restaurant food? Earl’s Restaurant is a leading upscale casual dining chain and Michael goes with Earl’s Chef Michael Noble behind the scenes to see for himself what makes that Blackened California New York Striploin cost .99. From products and ingredients to staff to breakage and beyond, a menu item is broken down to show where that price comes from.

Chef at Large: Season 5 - 13 Episode s