Pro Chef Series: Produce for Chefs

250 Cleveland Avenue,Columbus OH 43215

21 February, 2022

Description

A view and mini-dive into fresh produce for chefs. Today’s labor challenges are hitting all areas of the food service world. How do we.... A view and mini-dive into fresh produce for chefs. Today’s labor challenges are hitting all areas of the food service world. How do we handle this issue? In the produce world we can look at further processed and value-added items that can go from box to plate with virtually no labor at all. This will help combat some of the challenges restauranteurs are facing today. Produce seasonality and weather are also key factors in availability and cost to restaurateurs. We’ll discuss forecasting to know when it’s the best time to buy certain seasonal items that will offer the best quality and shelf life.