Traditional Stock-vs-Base

[justfryit]

What is the debate? That fresh, small batch handmade stocks are better than bases? Of course they are.

The issue at hand is BUSINESS. Obviously if it was financially feasible we'd all prefer to use fresh made stock. It would be lovely to be able to eat professionally prepared gourmet meals made with only the finest and freshest ingredients every meal of the day.

(Un)fortunately most people aren't Paris Hilton nor can they afford such meals. Most people need food that is healthy, tasty and affordable. With so much food being purchased to-go, for delivery and for off-site consumption, it is impossible to make the volume of stock needed on site to meet the needs of many restaurants.

[panini]

hum???
What I'm getting here is that chef talk chefs have to do a controlled study and cost analysis on stock vs base. Yes there are many variables (labor, food cost)and some grey area, but I think it can be done. I for one will help fund it. just because I'm curious, plus it shouldn't cost that much.
I'm a firm believer that this did not come about for $$ reasons, but convience. I am also willing to wager one whole dollar that the stock will be cheaper.
btw Thank goodness most people aren't like P.H.

[kuan]

Originally Posted by panini

hum???
What I'm getting here is that chef talk chefs have to do a controlled study and cost analysis on stock vs base. Yes there are many variables (labor, food cost)and some grey area, but I think it can be done. I for one will help fund it. just because I'm curious, plus it shouldn't cost that much.
I'm a firm believer that this did not come about for $$ reasons, but convience. I am also willing to wager one whole dollar that the stock will be cheaper.
btw Thank goodness most people aren't like P.H.

I've tried to do a cost analysis a few times and it's tough to control for all the variables. For the most part, where I've worked at least, is that if stuff needs to get done then it gets done. It doesn't matter whether you did 50 or 250 covers. As long as there's someone there to start the stock or strain the stock that's all it takes.

Accountants like to see predictable costs, that's the only reason to use purchased veal stock. You can gauge right down to the penny what it costs to per plate... uh, in theory of course.

[panini]

kuan,
That makes a lot of sense. But like you say, if it needs to get done it will. When I left the hot side, this job was incorperated into the Saucier/Banquet chefs duties. As far as the accounting, savings on rabbit food and meat/fowl scraps, seems to be a no brainer in the cost factor. I'm not saying you have to have a butcher on property, but there should be plenty of scraps and Chix bones and thing that used to be pennies. I assume the bones from butchering are now going to the base makers.
We have encountered the same types of items on the sweet side, pastry cream bases, bavoise mix, etc. There is no comparison in cost and quality.
I'm passionate about this for many reasons, but I think the most important is that this these types of products have cut sooo many jobs out of our industry ie: pastry chefs, pastry cooks, sauciers,etc. This evolution into prepared foods does nothing to enforce that the culinary profession will ever get the accredidation or respect as Chefs in other countries. This all has lead to a mediocre product and low wages and a primitive atmosphere, barring the upscale or gormet venues who pass along the cost.
I can't count the number of posts reguarding the miserable hours and low pay!
When I mention a mediocre product, I'm not only referring to items, but also people. If I were to spend time teaching someone how to boil milk and stir in this pastrycream base, or measure 5 gallons of water and 1 pound of base, it short changes the pupil. What does this person have to take with them when they leave. I don't know, I can go on and on. It does make it tough to hear these horror stories in the industry with no way to improve it, there are ways.
jeff
I just had to add, what the bean counters know about food is usually a joke.