Random thoughts

[alysten]

A recent post the cooks guild got me thinking about cooking/feast standardizations and portion sizing.

Is it a worth while endeavor to design/teach a class how to buy and portion food for any sized feast, keeping food costs under control, and topics of this nature? Or is this the type of class that is over done, and not of additional value to most folks.

Comments

[ubiq31.livejournal.com]

Ooh, sounds good to me...

[math5.livejournal.com]

That's something cooks who don't have a formal training have trouble with.
I'd know :)

[alysten.livejournal.com]

It's problems cooks with formal training have as well. It isn't until you get into a restaurant in a position of leadership that you learn to get your shit together.

[math5.livejournal.com]

Good to know :)

[izzy-the-good.livejournal.com]

the concept is close to that which I did at collegium. Turn out was ok, you know it was a low key event. I think the class went over fine, but I believe much of the concept was lost. The idea of not only when, why they cooked something but how much. People just didnt seem to get it. I think many went in expecting charts and buy this much for this many.