Feast on Florida: Tips and Ideas for Reducing Food Waste in a Sustainable Kitchen
(Room W208 A)
08 Sep 18
11:30 AM
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12:30 PM
The amount of food wasted is staggering. Chefs know that in order to have an efficient and profitable establishment they must run a kitchen where portions and costs are controlled. Controlling the edible portion of a plate is easy. How do you control the rest? Ingredients must be washed, trimmed, peeled, deboned, portioned, seasoned and cooked. If they don't look perfect, or can't match the requirement of the chef, they aren't used. What happens then? Jennifer Denlinger will discuss ways to control food waste that you can bring back with you to the kitchen and implement immediately.