Interchangeable Parts: Chefs and pastry chefs across Chicago expand their definition of “cross-utilization” in their kitchens
Challenged by ongoing labor shortages after a global pandemic and lockdowns, chefs and restaurateurs are tasked with doing more with less. This led to slimmed-down menus and an expanded definition of “cross-utilization.” The use of culinary interchangeable parts takes things one step further, focusing on […]
