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Amuse ideas for an aspiring chef

post #1 of 4
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I am just starting out in my first commercial kitchen and I need some ideas on what to do with my kitchen scrap to potentially make an amuse. We usually throw away diced tomatoes and avocados. Basil needs to be used up. All sorts of things. Just looking for some help
post #2 of 4

Its hard to give ideas without know what type of restaurant you have. But I would lean towards a ceviche or a bruschetta with those "waste" ingredients....however to me those fresh ingredients should never be on your waste sheet.Ā Also encourage your cooks to make specials have there ideas be the focus to reduce waste.

"Are you 5 o'clock ready?!" - My Chef
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"Are you 5 o'clock ready?!" - My Chef
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post #3 of 4
You can turn the avocado into espuma by just mixing it with lime juice and cilantro or whatever. Very versatile. A touch of tomato jam could fit nicely into a lot if places and chiff. basil goes practically everywhere. The jam will hold for a long time, espuma for two-three days and the basil for mere moments. I agree that those ingredients do sound like bruschetta or ceviche. Maybe langoustine ceviches with the espumašŸ˜‰ or a melon and duck prosciutto with chiff basil and drizzled with a like a strawberry balsam glaze -or something goofy like that- in toasted pretzel bruschetta.
post #4 of 4
Ooh yeah langoustine ceviche with jicama and oj!
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