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 a house-made item that can be applied to multiple dishes—just like Industrial Revolution manufacturers realized they could speed production by using type parts for a wide array of products. What might have started as a reaction to an economic crisis has lasting benefits, including labor and food cost savings. Even better, diners don’t seem to miss those lengthy menus or extra dish components of pre-pandemic times. Perfecting one versatile component then using it over and over again is the new name of the game. Read more.