Chef Nemo Bolin talks seasonal restaurant Cook & Brown Public House

Posted by on Sep 21, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

My favorit kind of story. This is how we should think about menus. This thought process of taking what is infront of us and creating a fabulous meal with soilid techniques and that relies on the natural beauty  of the ingredient is the awesome.

This type of thinking is how need to change our ways in catering. Trusting our culinary team to prepare food on the day of the event is the key. Setting a menu 8 months out and hoping it will be the same is becoming harder for caterers who want to cook from the market.

So take a read and think how you can change your sales perspective and process. Would that be on trend.  No menu tastings just an first date with the culinary team.

Chef Nemo Bolin talks seasonal restaurant Cook & Brown Public House | Nation’s Restaurant News.

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