Trimming Down
Jodi Duryea Lecturer/ Chef Instructor University of North Texas Denton, Texas Often meat comes pre-portioned, so what I try to do is buy the whole rib eye, short loin or chuck and break it d...
Inventory Party
Carol Brock Executive Chef Brooke Army Medical Center San Antonio We had a lot of items in our inventory that we didn’t use any more or were over issue or left over from a theme meal. ...