. Kitchen Financials and Theoretical Food Costing - Theoretical food costing and menu mix - Operational finance from a chef's view - Menu engineering - Cost controlling and accountability - Menu item costings, yields, and profits Cost: $25, Outrigger Waikiki On the Beach, Hula Grill. This class is designed for working cooks, chefs, and owner/operators. To register, hayleymm@hawaii.rr.com Chef McGill is the Executive Chef Hula Grill Kaanapali. He has worked in Hawaii for 17 years with TS Restaurants. Chef McGill's work experience on the mainland includes opening restaurants in the famous Gas Light District of San Diego. He is formally trained at the California Culinary Academy in San Francisco and is one of forty-six Level III Certified Executive Chefs certified by the American Culinary Federation at the Culinary Institute of American Hyde Park, New York.