I am considering going into business with an acquaintance and I am not sure how to split the profit (once we start making some). I am only looking to cater dessert trays, make made to order candy and cakes.

She will be the PR person to get customers and I will be the pastry chef making everything. She is very lively and outgoing and has good contacts from previous jobs. It will be my business and I will handle the licenses, including cost. I will also be the one purchasing ingredients.

What is a fair way to split the profit?

Think first on how you would slpit loss. If you would be absorbing most of the loss, than you should absorb most of the profit and treat her more like an employee with a salary. Or you can set up a commission based reward system. When you are partners, you should be financial partners, splitting the same percentage for costs as you split profits.

Recipes by Chef David Warren, Chef performed at the Masterclass on the occasion of the 2008 World Gourmet Summit.

About Chef David Warren:
Born in the United Kingdom, David Warren is the current Executive Chef of Michelangelos, the flagship restaurant under the umbrella of the Michelangelos Restaurant Group.

Warren began his career in his early years at a restaurant called 52 Degrees North in the United Kingdom. He later moved on to London where he worked at Halcyon, a Michelin-star restaurant, creating delectable pastries. His career then saw him moving on to Barbados and a boutique hotel in Central United Kingdom before establishing himself in Singapore.

With his passion and commitment for cooking, Warren was the youngest Executive Chef at the age of 21 within the Singapore Chefs ociation. Till date, Warren continues to helm the kitchen of Michelangelos where he continually receives awards and accolades for Michelangelos restaurant.

Download the recipe at:

http://www.worldgourmetsummit.com/wgs2008/pdf/recipes/dw_pan-seared%20scallop.pdf

Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com

Duration : 0:4:5

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Technorati Tags: chef, cooking, David, Food, Gourmet, Recipes, Summit, Warren, WGS, World

25-year old Liu Xiang:
The Reigning Gold Medal Champion in the 110 Meter Hurdles.
The first non African to run that event in less than 13 seconds.
And now at the Beijing Games, the favorite to win GOLD again.
Liu is a role model in China for the way he exudes public modesty, serves his nation and honors his family.
The son of a truck driver and pastry chef, Liu scored good grades and his mom wanted him to stay in school. But his dad felt sports training would teach him good discipline.
His parents worked full time, so Liu’s grandmother raised him, cooking his favorite dish of braised pork in brown sauce — a dish she said would give him energy to sprint down a track and leap over hurdles. That plus chocolates she would sneak into his bag.
Liu loved his grandmother so much that when she was stricken with cancer, the 18 year old teen was inspired to win his first major event. He rushed to his grandmother at the hospital and gave his medal to her, as she beamed with pride.
Two months later, she died, and Liu vowed he would repay her love by always aiming for gold.
Such stories, says Liu’s coach, explain why “Girls like him, Old ladies like him, even men.”

Wherever he goes in public, Liu is mobbed. As for girlfriends, Liu says he has no time, but when he does, he says she need not be beautiful, just smart, virtuous, and kind to my parents.”

Duration : 0:1:35

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Technorati Tags: 110, athletics, Beijing, Chang, china, Farland, grandma, hurdles, li, liu, meter, ning, olympic, superstar, track, WorldBizWatch, xiang

Executive Chef Nicola Bindini and his team of young student Chefs are engaged in a Pastry class at the Academia Barilla culinary school in Parma, Italy.

Duration : 0:2:4

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Technorati Tags: Academia, academiabarilla, barilla, chef-academy, cooking-school, italian-chefs, italian-gourmet, pastry-lab

I love culinary period! But chef or pastry chef?Salary and pros and cons

Chef has a wider range of cuisine. What type of chef would you like to be? Pastry chef is easier because you only need to know pastries but it's limited and when the economy is hurting so are you because people won't necessarily need cookies.

You put this Q in wrong catagory. But I'll not report against you. Trust me.

Thanks.

— LeeeN