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Chef Michael Lockard - Home | chefmichaellockard.com Reviews

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Chef Michael Lockard - Print Media

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A Cook's Book: Food Cost. The following are recent articles highlighting the US Open. Eat Like Roger Federer, Andy Roddick, and Rafael Nadal. Sept 8, 2010 - Mens Health. Michael Lockard, executive chef of the US Open, will show you how to eat like a pro. Lockard feeds them all. Lockard also works with individual athletes and their nutritionists to ensure that they’re eating the proper pre-match, post-match, and off-day foods. When you cook for players like Roger Federer, Andy Roddick, Rafael Nadal, a...

2

Chef Michael Lockard - TV / Videos

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A Cook's Book: Food Cost. In the kitchen with Safina. I welcome your questions and feedback. Please see our. Page for complete contact information. Web Hosting by Yahoo!

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Chef Michael Lockard - Consulting

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A Cook's Book: Food Cost. For over 20 years, Mike has gathered experiences from some of the top restaurants and hotels in the USA and Europe. The culmination of this dedication has lead him on a 4 year run driving the food service program for the largest annually attended sporting event in the world,. As the Executive Chef. He has offered his insight and skills to various projects ranging from a food hall and caterers to recently working with. What you should know about the project:. Mikes an extremely t...

4

Chef Michael Lockard - A Cook's Book: Food Cost

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A Cook's Book: Food Cost. A Cooks Book: Food Cost. A Cooks Book: Food Cost. A Cooks Book : Food Cost. The Chefs Ultimate Guide To Food Cost Control. Authored by Michael Lockard. In an economic time where cost control is more of a focus then ever. This book serves as an easy-to-understand, basic food cost control blueprint that can be implemented immediately. This is about getting results and fixing your food cost fast! This step-by-step guide to controlling your food cost teaches:. Web Hosting by Yahoo!

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Chef Michael Lockard - Mentors

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A Cook's Book: Food Cost. The following of chefs and restauranteurs who have been intrumental in shaping my career. Charlie has been the most influential figure in my professional culinary career. He has mastered the combination of innovation with his cuisine and his success as a businessman. I have worked for him over 10 years at both Aureole and Metrazur and always draw from my experiences in his kitchens.-. Three years later, Hayden returned to Aureole this time as executive chef. Working with Geoffre...

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