“Budget” is not a word most gourmands like to hear. Lavish, extravagant meals are best enjoyed without thinking of their price. Yet, for the professional chef, budgeting is part of the job. Calculating food costs goes hand in hand with creativity in every restaurant, and behind every perfect dish is an exact dollar amount—what it cost to prepare.
Perhaps it’s time for those of us saving money at home to turn to the professionals for advice. Food & Wine did just that, asking five New York chefs for their favorite budget-stretching techniques. While some suggestions, like using the whole animal, might not be practical for the home kitchen, others, such as keeping your scraps for reuse, are both easy and practical. If you’re looking for ways to save money without sacrificing flavor, check out the article:
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