Chefs are responsible for food costs. Throughout my career, I have had a tight-fisted approach towards food and administrative costs. Tireless striving to control costs have given me opportunities to examine costs differently and train my sous chefs and kitchen personnel on effective food cost controls. Critical Control Points for control of food costs extend beyond day to day food production. My knowledge and insights was the opportunity to be of service to the hospitality industry, to give back, and to enable the chefs to create the right ecosystem towards economics of food production. I have therefore undertaken an evangelist mission in writing the book.