Your help would be appreciated.

Discussion in 'Professional Chefs' started by soupaman, Dec 3, 2010.

  1. Chicken

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  2. Beef

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  3. Vegetable

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  4. Chicken and Beef

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  5. Chicken and Vegetable

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  6. Beef and Vegetable

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  7. Chicken, Vegetable and Beef

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  8. Beef Jus

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  9. Lamb Jus

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  1. soupaman

    soupaman

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    Private Chef
    Dear All,

    Running a busy commercial kitchen can sometimes offer up the need to outsource various staple products.  I'm in the process of expanding my offering in this area and would really appreciate the feedback from fellow Chefs and Cooks with busy Restaurants, Cafes and Delis.

    I would like to know how many of you would benefit from outsourcing quality frozen stock - like beef, veg or chicken and why?

    Hope you can help as would love to get the best advice.

    Regards,

    Soupaman
     
    Last edited: Dec 3, 2010
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