How does a chef truly save the boss on the cost of goods?
When I worked in NYC at Citrus Bar & Grill, I was hired to do just that.
I also effected real change on the bottom line by teaching proper food handling technique to lesson spoilage.
Unfortunately, I also changed the menu, which drove away the regulars (saving costs while driving away the regulars nullifies the accomplishment).
An undisciplined kitchen staff will toss sellable products in the garbage. At Max’s Deli, every day, we butcher fresh North Atlantic Salmon.
The scraps go into the freezer…
Drop by, if you’re interested. Or grab your KitchenAid Grinder Attachment and follow these simple instructions.
- 5# North Atlantic salmon, no color added
- 1 celery stalk
- ½ a large white onion
- 3T your fav herb (mine is cilantro)
- 3 cloves garlic
- 1 egg
- 2-3 cups panko bread crumbs
- Juice of one lemon
- Zest of that lemon
- 1-2T kosher salt
- 1-2t white pepper
- Grind the seasoned salmon, zest, celery, onion, cilantro and garlic
- In a cold metal bowl fold in egg, lemon juice and 1.5 cups panko
- Form into 6-8oz patties ¼ inch thick so they can go from freezer to cook pan
- Pat generously the remaining panko onto outside of burger
- Wrap individually in plastic and put in freezer at least 2 hours
- They can go from freezer to sauté pan with 1-2T olive oil cooked on medium heat 3-5 minutes each side