When I taught at a culinary school, part of my curriculum was culinary math, WAIT, don’t stop reading! I know we all hate math, goodness knows I do, BUT for chefs it’s essential, not only so they can convert recipes but also so they can control costs and actually make some money. After all, how can you make or save money if you don't know how much what you want to cook costs. One of the first entrée’s I used to teach students the benefit as well as how to do it was breakfast. You will see why in a minute. For you, the home cook, there are some easy concepts that can help you take control of your food budget, eat well and save some nickels; nickels that can hopefully be used to for something special.

During the week, my idea of breakfast is a white mocha and a pastry.  I am perfectly happy with that.  On the weekends, I want something more and here are the top five things I go to first.

French Toast is universally loved. I don’t believe I have ever met someone who didn’t enjoy it. What’s not to like? Bread saturated with custard with warm syrup, yum. There are a few tricks of the trade I can give you to take yours to a whole new level.