Mastering the Art of Ticket Orders on the Cajun Cuisine Hotline

This workbook is intended for Menu Classes in Culinary Schools. This particular menu that we are examining is from one of the giants in the field of Culinary Arts--Emeril Lagasse. The menu is from his restaurant in New Orleans called "Emeril's--New Orleans. In this workbook, we focus specifically on "Ticket Orders" that come through the hotline. We examine them with a fine tooth comb and make executive decisions as to how to approach making the order in a timely and orderly fashion.