Posted by George on January 04, 1999 at 12:27:40:
In Reply to: Re: Gelatine-enhanced stocks/sauces posted by le feu SACRE on January 03, 1999 at 00:17:52:
: WHY WOULD YOU WANT TO USE BASE, EVER?
Hi,
FYI I deleted your posting of you reply to a private E-Mail in the forum because if violates my no Flames policy.
This message is close to a flame, because of the way it is phrased, but since it does ask a relevant question I decided to leave it.
Folks have to remember that the retail/high end food business is a very small part of foodservice.
There are many more folks working in large production corporate feeding type opperations than in fine dinining establishments.
I understand you passion for a "pure" product but the realities of life mandate that shortcuts be taken in many if not most of those operations.
When I was in corporate FS I ran a kitchen that fed a Staff of 300 breakfast and lunch and did EDR functions with Myself, a cashier, sous chef, grill man and utility man. All production on a 4 burner with 1 convex.
We produced a product we were proud of, a salad bar with 20 fresh items and 4 house made compound salads, sandwiches hot and cold to order with a daily special sandwich, 3 different hot entrees each day, hot specialty stations on Fridays, dessert bar etc.
We fed everyone from the Owner of the company and executive staff, to the guy that cleaned the warehouse floor from the same line.
There just wasn't the storage space, refrigeration, ice to cool the stocks, burner space or time to do all stock from scratch.
This is the real world.
You produce the best product you can, with the tools you have.
Don't knock someone else, or place your own value judgements on the work of another unill you know the whole story.
George