Your guide in to a commercial kitchen budget Those are principles what you need to follow, other may be developed to control your budget as well including and not limited to storage, labelings, deliveries etc. 1.Always fallow a menu with recipes 2.Practice portion control
Baked polenta with 3 cheese, bred crumbs and Walnut oil Stuffed polenta with cheese, onion pork belly, kefir and green onion Grilled polenta topped with sharp cheddar cheese and garnish with Hungarian Paprika and onion in a bowl of plain kefir Work of 3 different style of cooking polenta. Baked, skillet fried and grilled. For […]
Baked polenta with 3 cheese, bred crumbs and Walnut oil Stuffed polenta with cheese, onion pork belly, kefir and green onion Grilled polenta topped with sharp cheddar cheese and garnish with Hungarian Paprika and onion in a bowl of plain kefir Work of 3 different style of cooking polenta. Baked, skillet fried and grilled. For […]
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