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Newbie here, needing help

post #1 of 10
10/28/01 at 9:14am
Thread Starter 
I am a chef at a local university here, where we feed approximately 500 hot meals per day.

We are in the process of doing a chef's special twice weekly, and I am looking for higher end recipes that some of our junior chefs can handle...the retail price of these entrees would be $9.95.

Remembering, that these items, will be held in a steam table :confused:

I also am looking for great, not just good vegetarian dishes.

Any ideas, and suggestions would be greatly appreciated.

Thanks.
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post #2 of 10
10/28/01 at 1:22pm
Hi
Pick up a copy of 'Food & Drink' at your nearest LCBO outlet. There are some great ideas in it, including a vegetable cheese strudle that is wonderful. You would, of course, have to adjust for volume.

Relic
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post #3 of 10
10/28/01 at 5:14pm
Welcoem to Chef Talk Appleannie !


For vegetarian ideas, we had a discussion not so long ago on this subject. Click here to see those suggestions.
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post #4 of 10
10/28/01 at 5:25pm
Thread Starter 
Thanks, but you forgot to put where to click,,,or I am lost...

I do appreciate your help:)
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post #5 of 10
10/28/01 at 7:02pm
Hiya AppleAnnie! Welcome to ChefTalk. Nice to have you here.

Click on the word "here" in Isa's post.
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post #6 of 10
10/28/01 at 8:46pm
I have prepared a vegetarian lasagna using forest blend mushrooms,spinach and pinenuts. The dried mushrooms are a blend of many and available through SYSCO. I processed the mushrooms with riccotta cheese and asiago. It was a great seller.
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post #7 of 10
10/29/01 at 3:43pm
Thread Starter 
Thanks for your input, and I did pick up the latest Food/Drink at the LCBO. We already run a vegetarian streudel, using phyllo instead of the puff pastry. Works well, and the students enjoy it.

We also run vegetarian lasagnas, the basic garbanzo bean curries, broccoli cheddar bakes etc.

Still running around looking for something far out, that will be new and exciting to the student body.

I appreciate your help.:)
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post #8 of 10
10/29/01 at 5:43pm
Appleannie,

Welcome aboard! Are you a reader of Food Service Director ? If not, you might want to pick up a copy. The magazine is geared to institutional/contract foof units that often profile very specific styles of food preparation, within the parameters you mentioned. They take quantity production, hot-holding, cost and nutritional guidelines into consideration, among others.
All the best!
Jim
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post #9 of 10
11/5/01 at 8:20pm
Welcome to the xtended family AppleAnnie,

I've been absent for quite a while, so feeling like a newbie.

:eek:

btw, some of the Chinese recipes are'nt to bad for students,
and not swet and sour, nor HK chicken
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post #10 of 10
11/5/01 at 9:12pm
Click here, really just click on the word here, the first one, it will take you there.
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