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Fringe Benefits...

post #1 of 8
Thread Starter 
Huge wedding last night, breakfast this morning thanks to leftovers... truffled lamb and eggs, second to great breakfast is wine shows, nothing like tasting 100 wines in an afternoon for free, even if you dont taste much from the last 75... so what are the extras that you all in the business have been enjoying yesterday, last week, now... Its been a fun couple weeks to start the busy season, at least in my current situation so spread the good vibes here.
post #2 of 8
We always eat and drink (wine or beer) for free at work. Tasting many good wines is another great benefit, as well as recieving special treatment at most of the top restaurants.
post #3 of 8
snagging the first raspberries or getting the last of the rhubarb...gotta be perks to getting up at 4:30am....

It's always a blast to have a farmer find something special for me or raise a variety that is a personal favorite....tinkerbell peppers, san marzano tomatoes, verbena, garlic scapes, haricot verte, Spring carrots, baby squash, blossoms....getting the bits of animals like leaf lard no ones caught on to yet or it looks like piggy heads.....

It's also a delight to have friends dine with me and the chef send out snacky treats or something special from the kitchen.
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 8
Sarcastic comment commonly heard in our kitchen following a banquet:

"Tenderloin again?"
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #5 of 8
I always like the free stuff purveyors will drop off on me to get my business. It reminds me of that line from Braveheart. " I hope you washed your *** today, its about to be kissed by a king"
My life, my choice.....
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My life, my choice.....
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post #6 of 8
just finished coordinating an event for Melissa Produce....snagged a cs of loquats, kumquats,new funky potatoes, baby artichokes, purple globe artichokes, dessert sauces, tamale kits, etc....they sent 1/2 a palate for 40 people demo.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 8

bennies

free flowers that the client doesn't want.

leftover demo products from independent food shows (the big shows are harder to get samples and products out of)

hors d'oeuvres for dinner for a few days after a big gig.

Filet mignon "scraps"

Left over wine and booze from gigs that the client cann't deal with (hey in NYC they cann't just throw it into the back of their car) - our liquor cabinet is loaded. Problem is I don't really drink much, but the food does ----

snagging a bargain on salmon today - petit salmon sides (1# each) at $1 per pound at Restaurant Depot - bought 50# to freeze and sell over the next few weeks. That will put a nice chunk of extra change into my son's college fund!!!

by the way, restaurant depot has a policy that they have to sell the fresh fish in X number of days - so they sell at deep discounts certain items that are still well within fresh but about to go past their internal policy date - ask the fish manager what they have on special. I've gotten sword fish for $5 #, tuna for $3 per #, etc etc.

getting paid to shop at the farmers market - what a joy and pleasure - especially during gorgeous weather like we had today - walking around buying fiddlehead ferns, fresh rye (for decor), flowers, wheatgrass, chive flowers etc.
got there late today - more flowers than produce still but a nice variety of organic kimchee at Union Square today!

Love this business -

too tired to cook so we picked up yummy falafel from a Kosher Yemitinite place - stuffed with crispy herbacious falafel balls, and a variety of homemade salads - it hit the spot and gave us energy to work on.

Lots of parties this week - sweet....
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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post #8 of 8
Estate saling and being able to justify buying that third copper French wash tub or the additional platters, or the brass 3 ft. candle holders from Tibet....or the .....I went this past Sunday with the Food-editor of the local paper, she bought a handful of things vs the trunk load of shtuff I bought.....to placate my sense of disparity she would say, "but you have a catering company".....bet I would have bought 5/6 of the stuff anyway.
cooking with all your senses.....
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cooking with all your senses.....
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