Welcome chefs to another evening of Head to Head Battles. The challenge you will face today will involve one of the most important roles as a head chef can take. You will each be creating and executing a dish that not only exemplifies each of your unique talents but pulls a nice profit as well. You will have one hour to make your decisions. The time begins now. I am so great at playing out everything I do. I am great at budgeting as well. I choose to make but I terrain olive oil pasta with pork and spices to top it off. The ingredients will be 1 pound of fins spaghetti for $29.5 a cup of Greek extra virgin olive oil for $199, 1 cup of chopped parsley for $1.3 scallions for $2.1 and 1 teaspoon of black pepper for $0.50 with fresh basil for $1.1 a shred of pork for $4. And lastly a touch of lemon juice for only $0.40. The total comes out to $12.88 and due to the presentation of the quality I can sell this for about $22. I am going to make chicken breast with Polina and Piccola Gaiol. One chicken breast costs $1.99 instant Polina costs $2.99 and all the veggies to make the Piccola Gaiol cost about $3.50. The total cost for this dish is about $8.48 and this dish in a fine dining restaurant can sell for $20 to $25 which makes this dish very profitable because you can make at least $13.50 for this dish. Today I am going to keep it simple by making a traditional spaghetti and meatballs. Half a pound of ground beef, $4.99 tomato sauce, $1.29 varieties of vegetables, $1.00 past the noodles, $2.00, 1 ounce of olive oil, $0.99. My total cost is $11.27 and I am sure I will be able to execute this dish well and sell it for $15 at dish. I am managing money. $20 was just enough money to make my famous baked zee with sausage and kale. One box of zee is $159, half pound ground sausage, $250, $1 bowl of burlaked 60 cents, $1.00 bag of kale, $349, $1 bag of shredded marciolah, $4.19, which is a combined total of $12.37. I think this dish costs out for $20.99. Each of you were given free reign in this challenge to come up with a dish that would be viable to cook and serve at a profit. Kitchens in any restaurant must operate with a certain margin of profitability that provides the organization the level of sustainable operation necessary to be financially liquid. The winner of this challenge was Tony for his ability to design a play that cups simple ingredients at its core while still presenting a balanced dish. Those types of decisions in this industry lead to sustainability in the kitchen, performance, and keep costs low.