At the end of last night’s service in your restaurant, you had the following items left unsold or unused:
4 large Baguettes
3 chicken carcasses
3 lbs. mashed potatoes + the potato peels
4 lbs. steamed broccoli
2 lbs. of vegetable trimming (onion peels, carrot peels, and tips, broccoli stalks, herb stems, and more)
1 lb. of chocolate cake trimmings
2 pints of sliced strawberries
As the executive chef, you understand that throwing these away would cost you money. What are 2 specific ways you might utilize these items to create a new dish for your menu to turn your waste into revenue?
Explain your position using 3-5 substantial
