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Chef at Large - Season 5 Episode 12 You get what you Pay for

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Ever wondered why the plate of food in front of you costs $27.99? 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 $27.99. From products and ingredients to staff to breakage and beyond, a menu item is broken down to show where that price comes from.

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First Air Date: Jan 01, 1970

Last Air date: Jan 01, 1970

Season: 5 Season

Episode: 65 Episode

Runtime: 26 minutes

IMDb: 0.00/10 by 0.00 users

Popularity: 3.6686

Language: English

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