Sake is rice wine, and Mirin is sweet rice wine. If you have neither you may substitute. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.
If you are going to be cooking food for consumption by the public you had better make sure you are legal and proper in all things. Your kitchen must be approved by the health department of your city. Your wife will need to be certified in sanitation.You'll need insurance as well as any other logistic that goes along with owning a business. If you choose to go any other route you are opening yourself up for litigation. Be careful and good luck
You need to keep the dough as cool as possible and use more flour for rolling out the dough.Excess flour can be brushed off.
After searing your beef and getting all the fillings ready have your dough in the fridge the whole time. Take it out just as you're ready to make the Wellington. You may even have to use the freezer to tighten up the dough so you can roll it easier.
The ACF is pretty much self teaching. Your education comes from reading material and enrolling yourself in cooking competitions.
The competitions pit you against a set of standards not another person.
The CIA is the way to go is you want to learn about the business.
If it's a corporate place they may have a food and beverage director. They order the food with the Chef''s input and they control costs.K.M. is more about the day to day so yes......they would schedule. Hiring and all the paperwork that goes with it would be handled by Human Resources....if it was a corporate place