Professional Baking Breads Cakes Pastries Cookies Fillings IcingsWith an emphasis onsustainable baking
Professional Cooking Sanitation Ingredient ID Stocks Sauces Soups Entrees Vegetables Starches Emphasis on sustainable cooking
A Few of the Café’sSustainable Practices Recycle fryer oil for biofuel Green Dining Network Compostable plates, cups &“silverware” Local purchasing from farmer’s, ranchers and artisans….fewer food miles Compost fruit and vegetable scraps plus coffee grounds and eggshells Recycle glass, plastic, paper and aluminum Menus More Vegetarian More Local/Sustainable
A Few Steps that ManyOperations Can Handle**And it doesn’t cost more!!!** Change out incandescent light bulbs with cfl’s or led’s Awareness of when equipment is turned on Reduce forced thawing with water Ask your produce vendor what they buy locally and support (i.e. oranges, carrots, etc.) Ask produce vendor if they have a weekly local list. If not ask them to start one.
A Few Steps that ManyOperations Can Handle**And it doesn’t cost more!!!** Ask your seafood vendor what they carry that is deemed sustainable(monterey bay seafood watch, MSC, etc.) Recycle fryer oil- Green Dining Network Compost Reduce beef usage/Increase vegetarian offerings
Tonight’s Food and Beverage The following is from theGarden @ Rio:• Mixed lettuces• Mint• Lemongrass• Purple basilMarket on the Move:• Zucchini/Yellow squash• Eggplant• Tomatoes• Orange bell peppers
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