I'm currently in a high school Probability and Statistics class. I've
been having trouble finding out this answer. How are probability and
statistics used in the culinary arts field? I am looking to become a
chef and restraunt manager/owner

I would guess that managing a restaurant and predicting how many
customers you're going to have each night involves both probability
and statistics. You probably have to figure out what are the patterns
for busy and slow times and do your shopping, cooking and staffing
accordingly.

~ czh ~

This is interesting -- I think that the previous posting is very
correct from the business end. I started thinking though how much we
try to take probability out of food preparation; otherwise you would
not even begin to be able to open the door to a business. For example
the chances of a souffle falling given everything was prepared
correctly should be 99.9 times out of 100. A little too much of egg
whites and it becomes rubbery , not folding in correctly will give
uneven texture etc etc For each culinary faux pas we take the
probability down to zero. A good show to watch that approaches cooking
from a mmore scientific background is Good Eats with Alton Brown --
sometimes he even goes into what happens if this or that is not
perfect with a level of understanding that even I can grasp.