Hello all. I've been a lurker here for awhile. I love this site!
This is my first post and I hope it is in the proper place. I'm working at a European Bistro style restaurant in Northern Michigan. I love the food and it's why I came to work there. I've been talking to the Chef and he wants me to start learning a few more things in order to become his Sous around October. Mostly now I'm learning the menu and getting up to speed at the different stations, both hot and cold line, and prep.
The Chef told me that I needed to start learning menu planning. I said "Ok," like a dumbass without asking him what me meant. Now I don't feel like going back to him asking him to clarify. Can anyone enlighten me on what/where I should look online for information on how to go about menu planning. Also, a general description of menu planning would be great. In my mind, menu planning is making dishes that are in season with the local ingredients; work with the style of the restaurant; are streamlined enough that we won't have thirty minute tickets times off the first table, and keep all of this inline with food costs. That to me sounds like menu planning. I would love to know more.
Thank you all in advance for any comments.