Tuesday, March 9, 2010

Scratch-Made Stories

We are always looking to diminish that last 10% of food that we do not make from scratch and it seems we are getting closer every day. Thanks to Chef Roger at the West Servery for undertaking the task of redefining deli meat and turkey in general. The chef’s at West are experimenting with roasting whole turkeys and slicing for daily sandwiches and the deli bar. The brand of sliced turkey currently used is exceptional, but you can’t beat a freshly roasted turkey breast.

Once the procedure and guidelines are sufficiently tested and in place, we will expand to all serveries just like the fresh ground natural Angus burgers. Keep it up everyone, the students and I appreciate this hard work very much.


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