MEXICO – The Culinary Arts program at the Center for Instruction, Technology and Innovation were recently visited by a professional chef who provided real-life insight into the trade.
Bill Steele, a certified executive chef at SUNY Adirondack, visited with students to provide several tangible lessons, including how to perform a cost control on meat.
Steele started the lesson by transforming a pork loin from a primal cut to a retail cut, which showcased the different kind of servings the meat can be cut into, including steaks, chops and roasts.
Once all the cuts were made, Steele helped the students perform a cost control on the meat to determine how much money the different sections could be sold for at retail value.
missing or outdated ad config
