TIME MANAGEMENT IS EVERYTHING AND THE CLOCK GOES GO TICK,TOCK,TICK,TOCK

You may have heard that old phrase "timing is everything" but without proper time management in volume cooking the quality can be compromised. I would say a rule of thumb would be, when executing on most volume recipes ( I said most and I will explain further later on ), prep work should be completed as earlier as possible.  This can save you valuable time, especially if you preparing more than just recipe for you meal. Recently I did a Luau for the students at Northeastern University and we fed over three thousand students. Some of the dishes consisted of salmon, pork, chicken, Hawaiian pasta salad, Hawaiian potato salad, and ambrosia to name a few. It required my staff to ensure that the all prep work (dicing  saute'ing , etc.) was done one a day ahead of the scheduled event. However, as I mentioned earlier, not all recipes need early preparation. Now take the ambrosia, this dish should only really be prepared when it is ready to be served. Otherwise, you will have the fruit juices extract into the whipped topping.
Spring is just around the corner, so come back and read my next blog. It's all about volume cooking and catering to the masses! 
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THE PRICE OF NOT BEING CONSCIOUS WITH COST

Now , when it comes to volume production some formulating is required. You should consider pricing, portion size, and the unit cost of your ingredients.They should all be considered. Now the products you purchase on a regular basis no matter what size your recipe calls for should be watched closely, as this will effect your overall cost. So you may want to consider purchasing in bulk ingredients that are non-perishable like salt or pepper. I would suggest checking out wholesalers like Costco or BJ's, and their competitors. Also, get in the habit of shopping in local markets like the North End Farmer's market. You can price shop various supermarkets and or chain stores like Walmart for the lowest prices. Futhermore relationship building is key so get to know your local vendors and suppliers. As for myself , I have been working in the industry for sometime and I have many vendors that I do business with on regular basis. Also, I like to keep up with the industry by attending food trade shows and workshops. I routinely keep in contact with people in the industry. It helps now that we social networking on the Internet which has been a considerable tool in building my contacts. And I find it just as if not more effective to meet people face to face or through recommendation through word of mouth. Now it goes without mentioning that keeping records and files are very important. I suggest you get into the habit of keeping your references and manuals handy and where they can be accessible at all times. And as crazy as this may sound keep up with news, especially the stock market! Recently, I just read that sugar cane is in demand and prices were planning to go up. So now if I you are using this ingredient on a regular basis start price shopping and stock up!

Again, I can offer you my personal consulting services, just let me know by contacting me directly through my website http://www.bostonfooddesign.com/ . Please feel free to leave me your comments.

Check out my next blog it addresses time management!

Signing off for now and back to work .

Chef Sam!

KNOW YOUR INGREDIENTS

Now let's discuss the conversion ratios on volume cooking. Any basic recipe has some common ingredients for example like salt and pepper. However when it comes to volume cooking it is important to know your ingredients and so it comes down to taste and preference. However, in the process of conversion there needs to be a conscious effort not to dilute or compromise the integrity of the original recipe by adding to little or too much. So when applying your spices measure out the extended amount then add in increments until you feel you have reached the desired result. This may take some trial and error to prefect and it would be advised that in the process try to maintain some sort of records for optimum results. Finally, if you are able, consult with a professional.

CHEF SAM'S BLOGGER

So are you still up ? Can't sleep, check out my blog.

It goes like this...When you take an ordinary recipe and extend it to a higher volume you need to be wary on the amounts used. So do not assume if a recipe calls for example, 1 tablespoon of oil that you would just double that ingredient. There is a unique method to expansion and it really does come down to that ole adage there is a "science to cooking". The final product...

Chef Sam

Get to know the Chef and send in your questions on his website www.bostonfooddesign.com