NRN 50: Waste not

NRN 50: Waste not

Multiple uses for a single ingredient leads to fewer kitchen leftovers, more menu variety

Today’s restaurateurs are looking for ways to increase efficiencies, reduce waste and capitalize on flavors that customers love. And using key ingredients in a variety of selections across the menu is a way of doing just that.

Just ask Gary Mitchell, executive chef at Back Bay Restaurant Group in Boston, who has been finding multiple uses for single ingredients for nearly 30 years.

“For me it’s not as much about avoiding waste or being more efficient, although

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