Years ago I was on a decom board for a culinary school in STL......this board was mainly made up of exec chefs. The goal was to set student curriculum goals for the next 10 years. What styles were vogue, what techniques, which equipment was necessary for them to learn to use, and what gaps did we see in the current program.
Utelizing raw products to make different dishes.....how to use the scraps in the kitchen, how to buy in bulk and save $ by basic prep of same ingredients.
Skills smart homemakers utelize (especially those with small children)
Skills personal chefs use
Skills scratch restaurants use
This was printed in another thread, Just thought it needed more eyes to see it......every student, every newbie caterer should really think about logistics of staff/prep....shoot, why limit it? it's needed throughout the business.....Ok,there's a few minutes left.....
An example would be:
whole poached chickens turned into:
chicken strudels
chicken pot pie
chicken salad
chicken and dumplings
chicken soup
chicken pasta salad
etc.....
potpies and strudels freeze very well. Thus you've just saved in labor.
Chuck Roasts:
pot roast
BBQ sandwiches
shepard's pie ( american style)
enchiladas
if it's viable chunks, veg beef soup
Ground meat:
meat loaf
meat balls
sloppy joes
all freeze well
Rolls/bread can be made into bread pudding, strata or french toast....well and bread crumbs or stuffing/dressing
Left over bananas from breakfast make great breakfast breads or cake or ice cream topping if you are making desserts too.
It'd be great to have an open menu.......make plans but alter them if you find a deal or have product in stock you wanna move. etc.....guess I'm saying the less specific you are the better for you.
Market Vegetables instead of listing them
Sandwiches, ditto
Entree with salad and rolls instead of elaborating.
__________________
Utelizing raw products to make different dishes.....how to use the scraps in the kitchen, how to buy in bulk and save $ by basic prep of same ingredients.
Skills smart homemakers utelize (especially those with small children)
Skills personal chefs use
Skills scratch restaurants use
This was printed in another thread, Just thought it needed more eyes to see it......every student, every newbie caterer should really think about logistics of staff/prep....shoot, why limit it? it's needed throughout the business.....Ok,there's a few minutes left.....
An example would be:
whole poached chickens turned into:
chicken strudels
chicken pot pie
chicken salad
chicken and dumplings
chicken soup
chicken pasta salad
etc.....
potpies and strudels freeze very well. Thus you've just saved in labor.
Chuck Roasts:
pot roast
BBQ sandwiches
shepard's pie ( american style)
enchiladas
if it's viable chunks, veg beef soup
Ground meat:
meat loaf
meat balls
sloppy joes
all freeze well
Rolls/bread can be made into bread pudding, strata or french toast....well and bread crumbs or stuffing/dressing
Left over bananas from breakfast make great breakfast breads or cake or ice cream topping if you are making desserts too.
It'd be great to have an open menu.......make plans but alter them if you find a deal or have product in stock you wanna move. etc.....guess I'm saying the less specific you are the better for you.
Market Vegetables instead of listing them
Sandwiches, ditto
Entree with salad and rolls instead of elaborating.
__________________
