Summer break is here! While, in my previous school experience, summer break meant at least two months off, this time, it means the first week of July off. Beggars can’t be choosers, right? We’ve been doing so much in school, I could definitely use some time to catch up on something I call sleep.
In the past few weeks, we learned about financing a restaurant and setting up the corporate structure. When Simon and I opened up Macaron Parlour, I felt like I looked through hundreds of descriptions of corporate structures and was still confused. For example, why open as an LLC when we have to determine what other corporate structure we want to be taxed as? What is an S-Corp? I’m not going to lie, it’s still a little confusing, but I’m glad we covered it in class.
ICE alum Jason Apfelbaum from Chef & Co. also stopped by to chat. He said that a single class speaker who came in 1998 to speak to his culinary management class influenced him so much, his dream expanded from buying a small hotel to starting a catering business out of his apartment. That business eventually became Chef & Co and from there, Jason has been all over the place — from opening Cibo Expresses in Delta airports, to being a partner in Guerilla Culinary Brigade and opening pop-up restaurants. He is a prime example of how expansive the food industry is. More…
