SC - Shopping savvy for Feasts-revisited

[LrdRas at aol.com]

In a message dated 11/17/98 7:17:12 PM Eastern Standard Time, meadhbh at io.com
writes:

<<  It could be
 some food items are cheaper here.. >>

Actually, I think one of the biggest things that raise costs for feasts is the
lack of pruchacing savvy on the part of manyy cooks

For instance, whole pork but is less expensive than pork loin. Whole chickens
less than deboned, skinned chicken breast. Oftentimes fresh vegetables in
season are less pricey than frozen vegetables, as well as tastier. An olive
opil blend is just as suitable as extra virgin olive oil for many purposes.
Already your costs are almost halved. :-)

When training a potential kitchen steward , one often forgets to include them
in the purchacing process. Given that a large number of modern cooks are
mostly familiar with Chef Boyardee or Swanson, cooking from scratch can be a
daunting process. It is imperative that all administrative kitchen personal or
those in training be included  from the ground up. Planning menus, redaction,
purchase, preparation and service.

Each of these areas is for the most part completely unfamiliar with cooks that
have attained that status in the last 20 years. A friend of mine who is paying
someone to learn professional cooking didn't even know how to clean a chicken
let alone slaughter it.

The fact that  ao-called professional cooking schools fail dramatically in
teaching their students the most fundamental of skills is appalling enough.
That this pre-frozen, commercialized half-knowledge of basic cooking skills
has filtered into the general populace is appaling. :-(

Ras
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