Today’s class is about menu development. After all our weeks of training, Chef Carol Cotner Thompson thought we were now ready to be creative and experiment. Scary for me because I want a recipe as my security blanket, but this how we learn.
Once you have a good handle on cooking techniques, different cuisines, and which foods and spices work together, creativity can take your dishes to a whole new level. Here are some tips to help make you look like a pro.
Three Tips for Maximizing Meal Planning
Make sure flavors complement, not compete.
Any single item now becomes part of a group when you menu plan. Understanding how ingredients’ flavors relate to one another is a great place to start. A good resource is “The Flavor Bible.”
- Don’t overdo any one item.
If your appetizer has garlic, use onions or leeks in your entrée. Too much of a good thing can be bad.
- Keep it simple.
Limit the number of ingredients per dish. This helps create balance and harmony throughout your entire meal. Continue Reading →