What is your "per plate" food cost is it more than you would like it to be? We have developed a proven program that works! This program is not taught at any culinary school and is not something that your vendors want you to know.

Spend a week of intense, on-site study with hands on instruction from a master buyer with over 48 years experience in the food industry.


Our program will answer these questions for you. Included is a week of intense, hands-on training in the following areas:
  • The 4 Levels of Buying
  • Bottom Line Buying
  • Comparison Buying
  • Building a Buying Program
We work with camps to teach better buying programs. Some of the techniques we teach include:
  • How many vendors to use
  • How to set a buying program
  • How to figure per plate food costs
  • How to figure per plate labor costs
  • Using a centralized buying program
We have worked with universities to lower
food costs through controlled buying programs,
contract agreements, primary and secondary vendors agreements,centralized buying program and reduced delivery times.

We have also worked with churches on how to buy and get the most from their food dollar.
  • What is food safety, product flow
  • What is sanitation
  • What is possible at your facility
Our proven methods have worked for universities, camps, churches and restaurants of all sizes. One camp saved $100,000 in the first year utilizing our methods. Another university was able to complete a $350,000 turnaround in only 6 moths!

  • Production Manager for a major northern California pork processor
  • Production Manager of portion control for Fresno hotels, restaurants and institutions
  • Judge for FHA-Hero State Culinary Arts Finals 2000 - 2006
  • Resource person and instructor for the Fresno-Madera County Head Start and Migrant programs, 2002
  • Guest instructor for Washington-Oregon Cook's Advance
  • Instructor for Sierra Pacific College, CCI food service track
  • Chef and Child Instructor for Primary Schools teaching food safety nutrition, and balanced meals
  • Currently serve on the Executive Board of The Chef's Association of San Joaquin
  • Food Manager at Sugar Pine Christian Camps 1997-2006
  • Active as a guest chef with Poverello House in Fresno, CA
  • Consultant, helping camps to reduce their food costs and have a more efficient kitchen
  • Culinary Arts Instructor, Fresno City College
  • Country ROP Elkhorn Culinary Arts
  • Serve on the Advisory Board for:
    - Institute of Technology Fresno CA
    - Fresno County Elkhorn ROP Culinary Arts
    - Fresno City College - Food and Nutrition
  • ACF Certification Practical Test Examiner
  • Chef of the Year Honor 2003 with American Culinary Federation
  • Chef of the Year Honor 2003 with California Restaurant Association, Fresno Chapter
  • Certified Executive Chef with the American Culinary Federation
  • Member of the American Culinary Federation
  • Board Member of the Chef's of San Joaquin
  • Chosen as "Educator of the Year" for 2001 and 2006 by the Chef's Association
  • Monty Nielsen Award 2002
  • Presidents Award for Service, Support and Contributions in 2004 and 2006

  • Sambica - Bellevue Washington
  • Tonto Rim Christian Camp - Payson Arizona
  • Camp Lebnon - Minnesota
  • Sugar Pine Christian Camps - California
  • Winshape Retreats - Georgia
  • Impact 360 - Georgia
  • Summit - Alabama
  • Billy Graham Training Center at the Cove - North Carolina
  • California State University Fresno - Auxillary Food Services