- 6
- 10
- Joined Feb 14, 2008
Welcome James Peterson:
I have ordered your book Sauce - and looking forward to receiving it this week. Just a quick questions.
I am the only Chef at a local fine dining Restaurant - the owner request sauces or gravy with almost every entree and also request the sauces to made ahead of time - due to time constrants of getting food out in a timely fashion. Is there any recommendation as the best way to make sauces ahead of time so they are still good.
I have ordered your book Sauce - and looking forward to receiving it this week. Just a quick questions.
I am the only Chef at a local fine dining Restaurant - the owner request sauces or gravy with almost every entree and also request the sauces to made ahead of time - due to time constrants of getting food out in a timely fashion. Is there any recommendation as the best way to make sauces ahead of time so they are still good.