Quote:
Originally Posted by Tom Earp
Why six days a week?
Usually on Fri. it is a go out night.
If that is true, then Chef butter paddys so wont get to drunk!
No Sat or Sun. meal either as most are away and not going to eat dinner.
So if one does a survey of ls what is eaten and what is afforable it narrows it done?
1. Itilian. Pasta.
2. Mexican. Taco, burrito, encilada tamale.
3. Pizza is always a Fav.
4. Meat, burgers and fries.
5. Breakfast menu.
6. Once a month steak, baked potatoes, mashed with gravy or fries.
7. Major Salad!
Dining budget is costly.
Okay, maybe once ore thrice a month have a nice sit down dinner. Maybe fish and not Tuna but shrimp boil.
Old days, Sweet Roles and juice-class!
Lunch, cold cut sandwhich and chips, dip with pork and beans.
Never easy is it?  |
I cooked Sun-Thursday for dinner at 6pm every night
My purveyor was US Foodservice for most items but I still had a produce person that delivered 3 x a week, a milk person and a bread person. They always had fresh fruit on hand and breakfast items (cereal, bagels, cream cheese, frozen waffles). I have never seen Life cereal disappear so fast with that group.
It doesn't matter who your purveyor is, it's is knowing how to cook and not rely on pre-made foods. Now if your food budget isn't that big that can be a big issue and you may need that more than some. I was lucky that I had a pretty ok budget to work with each semester.
I did do most of what you listed and gave at least 2-3 entree options each (for my carnivores, vegetarians and the "i am on xx diet this week that says I have to eat tree bark so what do you have for that'). The biggest thing they liked was dessert. Salad bar was mandatory
I did chicken. turkey, fish and shrimp a lot..not too much beef as they weren't usually big beef eaters outside of the hamburger. I did ethnic, meals for those that were celebrating Passover (big hit) those that were lactose or gluten intolerant, had one girl that was Kosher. I had compartment plates w/ lids for late plates that were in the fridge. I have a culinary degree so I knew all the ins and outs of sanitation regarding food.
If a request was made for a specific food it had to benefit the majority not just one person (unless for religious or dietary needs). Some things I just could not get in bulk or a size that would not encorage waste.
The job had its ups and downs, a big up was having the summer/spring break/christmas break off. That was always cool. The downs were I was an independent contractor so I had to provide my own benefits (which I wrote off). It is a hard job ( just me for 22+ people) but it was fun and I got to see some a NPC does their rush vs. the NPHC way @ my school. It was a learning experience in so many other ways.