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.
I just had to add, what the bean counters know about food is usually a joke. :D
Never! Live To Work!:::::::Work To Live!::Life Is To Short!!