The CIA master chef turns his razor-sharp focus to batch cookery, with an aim to give chefs the tools they need to further elevate the quality of this style of cooking.
Batch Cooking: A cooking technique in which appropriately sized batches of food are prepared several times throughout a service period so that a fresh supply of cooked items is always available. That's the definition. But to execute this technique, at a time when foodservice customers of all ages are expecting bolder flavors, healthier options and more, is the mark of a true onsite culinary professional. Then, volume preparation can rival even the best cook-to-serve offerings. A new book ...
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