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“When you cook staff meals, you cannot do something fancy because it’ll make your day really busy,” says Royer. At Odette, where the headcount is about 30, food is kept simple yet comforting. Very classic, very tasty.”īoth restaurants also maintain that it’s a matter of balancing time and effort for these meals with service operations. “So, I made a nice tomato salad with stracciatella cheese and basil. They aren’t in season yet, but we still needed to taste them,” says Adam Wan, Odette’s sous chef. “Last week, one of our suppliers delivered tomatoes. The staff meals can also be a time when the chefs test out an ingredient.
Delicious recurring meals that bring the whole team. (The staff) basically have to learn to manage stock and not waste anything.” Australias best teams connect, share & celebrate with EatFirst Meal Plans. There was a time when we had a lot of eggplants. “If we have a lot of onions and carrots, we use them. “They use whatever we have in the chiller to make (the staff meal),” he says. Over at Odette, the same messages of sustainability applies. SEE ALSO: Chef Lino Sauro of Gattopardo: Sustainability Is About Respecting The Cycle of Life That approach extends to as many of the ingredients that they bring in as possible, from rhubarb to pigeon. “We make a little froth, whip up some cream, add some peach tops and add some digestive biscuits as a dessert for the guys,” says Armstrong. The cheeks are served to restaurant guests with foie gras, hazelnuts and green beans while the tops are used as a dessert for the staff meal. To maximise the fruit, every part of the peach is used. One example he cites are peaches from Okinawa. “Most important thing you hear me say all day is that nothing should go in the bin.” “A restaurant should be very conscious of wastage, especially a fine dining restaurant where you are buying top products,” asserts chef Luke Armstrong who helms The Kitchen at Bacchanalia. In fact, there’s a serious message of managing the restaurant business as well as encouraging sustainability and reducing food wastage - common factors for both restaurants. The feel-good factor of a communal meal is not all there is to the picture.
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