The Culinary Budget Book and Facts

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