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Greetings!
Welcome to the June edition of the PG Distributor. Summer is right around the corner and in this issue we talk about adding limited time offers to your menu to promote seasonal flavors. We also take a look at how to keep your personal flavor preferences from influencing your menu. Finally, in our Chef Spotlight, we talk to Executive Chef Tony Haskins of the Rhode Island Convention Center. |
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Don't Let Your Flavor Preferences Influence Your Menu
 Though chefs may have a leg up on the average diner when it comes to picking out flavors in a particular dish, they are just like everyone else when it comes to liking or disliking certain flavors. However, when setting a menu and choosing new dishes, chefs have to remember to set aside their personal preferences in favor of what their diners will want. Focusing on the balance of a menu and quality of ingredients is far more important for a chef than making sure his or her favorite flavors are represented, especially in banquet operations where appeal must be broad enough to satisfy all of our guests.
This is not to say that you should forgo all of your creativity when creating a menu, but pay attention to what flavors are popular and what dishes have been selling well, or not selling on your current menu. Keep a "Chef's Favorites" menu in your back pocket, for the occasional customer who is also adventurous in seeking out new and exciting flavors. For more on keeping your preferences out of your menu planning check out this article from Flavor and the Menu. |
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Use Seasonal Flavors to Create Limited Time Specials
 Summer is a great time to introduce some fresh flavors to your menu, as your guests may be looking for a lighter meal and the fresh fruits and vegetables of the season are perfect for that.
You should also consider introducing seasonal flavors as sharable appetizers or small entrees, as some guests may be more willing to try new flavors if they don't have to commit to a full meal. Small plates and snacks continue to be popular, especially with restaurant diners, and using limited time seasonal flavors to create them is a low-risk way to offer your customers new flavor options. For more on adding seasonal flavors to your menu as limited time offers visit Flavor and the Menu online. |
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A Good Work Ethic Can Help You Get Through Any Challenge: A Conversation with Chef Tony Haskins
 Tony Haskins started his career as many other chefs do, washing dishes. At the age of 14, Haskins could be found in the kitchen of the Officer's Club at the Brunswick Naval, where he eventually worked his way up to preparing some simple dishes on the line. After working in kitchens for a few years after graduating high school, Haskins decided to attend culinary school at the age of 24.
"The difference between working in a nice kitchen and a not so nice kitchen is a degree," he said.
Continue reading our interview with Tony |
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The Progressive Gourmet Team
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