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Inside the mind of a Chef…… Quantity, Quality, and Waste.

By: Executive Chef Adam Zimnisky

Hello, my name is Chef Adam Zimnisky and I have been creating food for over 25 years. We have all been seen walking around a grocery store, smelling the produce, hunching down in the isle to grab the best product, or even putting on our reading glasses so we can see that ever so important “price per ounce”. One of our main goals to running a successful household is a happy full bellied family. So lets talk about quantity, quality, and waste when it comes to food.

Quantity. Nobody wants to throw away uneaten leftovers, so here’s a few things to help you out. Your average person will eat about 2.5 pounds or 40 ounces of food every day (this does not include beverages). This breaks down to 12 ounces each for breakfast and lunch and 16 ounces for dinner. So when creating those meals, try not to overdo it. Numbers do not lie.

Quality. Try not to be swindled by trends. Everyone loves those big Tomahawk steaks the butchers sell with the amazing looking 12 inch bones, but essentially you’re paying by weight and usually more per pound than your basic bone in ribeye. Whole chickens are way cheaper than broken down boneless breast (about a 3rd of the price per pound). The more labor you put into your food, the more money you save and quality almost always goes up.

Waste. The most important aspect of producing food. Always have a secondary plan for leftovers. Cooked food is usually good for about 7 days. When creating your dishes, try and always have a secondary dish that will be made from any leftovers. This will save you about 30% of your total money spent on food every year.