I remember back in GLCI my first culinary class was menu planning with Chef Lucy House.
Part of that class was "building a restaurant" from the ground up. I asked Chef what the budget would be, and she said it dident matter, but in the real world that won't happen.
Fast forward to now, the budget for food here is very large, I can get almost anything I want except alcohol. So with that in mind what ideas would you come up with for menu ideas.
Mind you I have a 2 burner stove, a flat top griddle and 1 oven. Each meal Must have two entrees one of most be a meat and hot. Plus two veggies and a starch.
So I'm asking for your ideas, wishes or thoughts.
Till next time
May your eggs never spoil and your gravy never clump
