We did the same thing at our culinary college. We’d invite students, family and friends to sample our work.
And Le Cordon Bleu had restaurants at their schools to allow students to work “front of the house” and “back of the house”. I think they charged what the food cost and took no tips. Was a great way to get a gourmet meal for a tenth of the price.
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"The Spartans do not ask how many are the enemy, but where they are."
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