Most of us purchase and use eggplant for traditional preparations, such as eggplant Parmesan, grilled and stuffed with ricotta for an Eggplant Roulade or perhaps even a breaded eggplant version of a French fry. But ultimately, there will come a time when you find a handful of eggplant within the case that are looking less than desirable.
Making Dye with Your Dying BeetsNovember 3, 2020
In my opinion beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.
Save Your Aging BananasJune 25, 2020
There comes a point when your bananas become limp, soft to the touch with a dark spotted skin that’s less than desirable in appearance and texture. But, there’s a sweet opportunity underneath that blemished peel…
The Thyme to Save Your Herb Stems is NowMarch 25, 2020
By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting period of a few days) an herbal infused vinegar…
Bacon, Rendering Phat FlavorDecember 9, 2019
Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…
My Feelings on PeelingsJuly 8, 2019
There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
To scale or not to scale?May 20, 2019
Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.
Naked Cob… Corn off the CobMay 6, 2019
Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
Scrape It, Don’t Scrap It!March 18, 2019
It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…
Vegetable Stalks, More than StemsFebruary 11, 2019
For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…
Give your Leftovers a Frittata FaceliftDecember 28, 2018
Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…
Checking the CanDecember 21, 2018
One thing I’ve learned in my years as a chef is that when you look deep within the can (garbage can) there is a good chance you will find that your money is being thrown out…
Don’t Dump the JoeDecember 13, 2018
For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even though each brew comes at a premium it tends to be the item that usually gets poured down the drain…
Save the Vegetable ScrapsDecember 4, 2018
Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.
Reinvent Your Restaurant’s Thanksgiving LeftoversNovember 28, 2018
Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that you’re a culinary force during the holidays by highlighting Thanksgiving leftovers.
Introduction to “Waste not, want not.”November 21, 2018
The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability. By focusing on your food use, specifically what you may not be using, we can improve the profitability and the sustainability of your menu.