As a follow-up to our recent webinar, “3 of the Biggest Waste Culprits in the Your Kitchen,” we’ve compiled some questions that we didn’t have time to answer. Since many of our blog readers are likely facing similar issues, we wanted to share Chef Robb’s answers with all of you here! If you have any comments or additional questions, we encourage you to post them in the comments below. Questions from our attendees:
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Reducing food waste in a professional kitchen is an ongoing battle. Some solutions are easier to see and implement than others. There are quick fixes that can show an immediate reduction in the amount of food waste, like smaller portions, small batch cooking, cooking to order. Some solutions take time to implement and results come slower, but the outcomes are long-term and impactful. Smart “menuing,” proper forecasting, strong inventory and purchasing practices will make the most impact in the long run. One of the biggest waste culpri...
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Leaving a career is never easy, and leaving one that you’ve been doing your entire life is outright scary. I’ve been a chef my whole life. Over 30 years of being in the heat of the battle—the chaos and beauty that is a working kitchen. The kitchen has always been my refuge, my happy place. I’ve been a dishwasher, line cook, student chef, Executive Chef, Culinary Dean, Regional Executive Chef, and National Culinary Director. My career has included extensive travel and stints in hotels, country clubs, B & I accounts, restaurants, and se...
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