Planning and purchasing of food has taken a new approach in
my life. With thousands of dollars invested in just product, I have to
constantly plan. This means that nothing on my menu is just dropped in place
because I personally like it or it is easy to make. What happens when there is
leftover hamburger? Depending on the amount it becomes a chefs special of chili,
or a bolognaise sauce for pasta. Leftover chicken breasts become, yes, you
guessed it “chicken taco chili” or add some Sweet Baby Rays, shred the chicken
and you have pulled chicken sliders. Planning the soup du jour is anything but haphazard
also. Chicken noodle soup becomes chicken corn chowder with the addition of
heavy cream, potatoes, corn and rice just as long as you did not put the
noodles directly into the soup. Vegetable soup becomes vegetable beef soup by
adding chopped up hamburger from previous service. The trick here is to always
keep your inventory on your mind, know when perishables are reaching the
critical point and have a plan in place for them. With today’s technology and
information at your fingertips, there is absolutely no reason to throw much of
anything out. Be smart, be creative and most of all be thrifty.
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