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Vent: a chef in Cleveland told me my trim was "waste" and I still don't buy it
So this happened about 3 months back. I was breaking down a couple of whole loins for a restaurant order, and the chef leans over my board and points at the fat cap and silver skin I'd set aside. Says to me, "You're throwing away money there." Wanted me to grind all of it into the sausage batch to stretch the yield. I said no, that silver skin turns to chewy little bands no matter what you do, and he got huffy about it. Funny thing is, a week later his own line cook told me the sausage from that batch came back with complaints. I'm not saying I told him so, but the trim has a job and that job isn't burger. Any of you get pushback from kitchens on trim decisions? Curious how you handle it without losing the account.
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felix_black21h ago
Funny how the "waste" magically became his problem a week later.
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