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

[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 :)