So your keen to be a kitchen steward and you have your menu choices set, but how do we increase them to the production values properly? Learn how to use a few caterer and banquet hall tricks to make sure you have enough sauce for the hens and stock in the soup pot so none go away missing a part of your feast. Additionally we will cover portion sizes and how to balance protein/carb/fats when doing large scale production.
Perote Gormal Campbell
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