Week 5:

This week I am continuing several projects, including a recipe development, as well as a plan to improve the consistency of salad serving sizes in Cate Center, where they serve salads made to order at O'Henry's.  The salads are made fresh and exactly how he customer wants, and I worked with Jamie Palmer to come up with a plan to standardize the portion sizes by weighing items into the salad using a food scale.  We are testing our new system this week. 

Additionally, I am going to be working in Couch Restaurants on the final run through of a Vegan Enchilada recipe I have been developing.  We made the first round last week using corn tortillas, and they had some benefits and some drawbacks.  They tasted great and were gluten free, but didn't hold their shape well.  In order to hold better shape, they would need to be dipped in oil, which adds extra fat.  Instead, I am going to try the recipe with whole wheat tortillas instead.  It will still be vegan, just not gluten free.  I'm excited to see how they turn out.

Here's a look at last week's batch: