Gourmands, groupies and the guest: Using obscure and rare ingredients may set you apart from your competitors but will it pay the bills? Tony Eldred serves up a side order of common sense.

摘要

In the eternal quest to control food costs in my clients' businesses I'm constantly wandering into their kitchens and poling around looking for things the chef and managers have missed. Sometimes I come across strange and inexplicable things - like the time I found a large stock pot full to the brim with roasting chickens, vegetables and water, and the chef proudly told me that he was making a stock.