My name is Mauricio, and I want to start my own crepes restaurant (Yes, I know half of the ppl in here wants to do that lol) . I was able to make a lovely crepe batter and my mornay sauce is delicious (that's what my family say lol) so I have something to work with, on the sugary side I have mastered the famous "dulce de leche", the condensed milk , and I need to try the nutella with heavy cream (which apparently is easy) and I would dare to say that I have a nice menu figured out.
I know how to hold my mornay sauce with the bain marie for those hours when we have several costumers and how to store it in the fridge for a couple of days, my only concern is the meat, I inicially want to work with chicken, beef and veal, I was thinking about shred my cooked meat and store it in the fridge for 3 to 4 days. Am I allowed to do that or am I jeopardizing the health of my costumers?
Thanks in advance