Improving Flavor...Herbs and Spices
The single most important goal when preparing food is to make it taste good. This interactive workshop will teach staff members how to add flavor and season recipes using fresh and dried herbs and spices. Using commodity foods from your pantry, Liz will show your staff how to transform both hot and cold recipes into delicious new menu items.
The Changing Recipe...Turning a sauce into a soup and many more delicious time saving ideas
This workshop focuses on the concept of preparing large batch base sauces and dressings that can be seasoned and adapted in a variety of ways to enhance your menus. A basic tomato sauce can become a soup by adding canned vegetables, beans, and stock. That same basic tomato sauce can become a spinach pesto tomato sauce with the addition of a quick spinach pesto. Provide your staff with the tools to think creatively while introducing tasty new menu items.
Hands-On Knife Skills Class
Good knife skills are perhaps one of the most important skills in any kitchen. Good knife skills, sharpening techniques, and practicing knife safety will make food preparation faster, safer, and lead to better tasting and visually appealing dishes. All of these benefits will positively effect your food service bottom line as sales increase. Liz will provide a variety of fruits and vegetables during her hands-on instruction. Following the knife skills portion of the class Liz will demonstrate the preparation of two recipes that your staff can feature on future menus and prepare for student taste tests. Generous samples of each recipe will be available for everyone.
- Hands-on instruction
- Cooking demonstration of two recipes