Getting aHEAD of myself
- Feb 12, 2011
My commentary was more in they need to produce dishes that can have a shelf life while being able to be quickly, cheaply made in large quantities with little variance day to day.
Interesting that you say this- Chef Denis’s background is partly in high volume cafeteria operations. He was the executive chef of the UVA Medical Center and was the executive chef for all of William & Mary, including their dining halls. So maybe cafeteria-style food, which as you mentioned requires large quantity production that can be quickly made with minimal variance, is a good comparison?