Industry seasonal charts released
View archives
July 3rd, 2006
Every ingredient in MenuCoster includes seasonal information to help with your menu planning. You can easily see when an ingredient is in good or short supply, or even when it is imported.
This information is also available as a large wall chart. Featuring over 200 ingredients including new Asian vegetables, complete with pictures enabling you and your kitchen team can use this as a guide or reference tool. This chart has been compiled from industry providers and is available for in a super-large A2 size for $25 from Menu Du Jour.
(Click to enlarge)
Thank you for your comments last month regarding out-sourcing menu development. It is indeed true that a head chefs role is much more than simply developing menus. It is indeed a role which has grown over the years with the introduction of regulations like HACCP. One of the things which has changed in most businesses over the years is outsourcing.
Paul Maskery, Senior Consultant Chef has over 12 years experience in New Zealand and over-seas, holding senior roles in many award winning restaurants including Harbourside, Orbit, and the Relish groups establishments. Paul has also had the honour of holding the position of Executive Chef at a range of establishments from Auckland’s Soul bar at the Viaduct Basin to The Hunting Lodge and Novotels in Rotorua and Auckland. Paul has also led a team of chefs in Noosa in a famous Hasting Street restaurant and teaches at the Auckland fish Market.