US Foods Culinary Team Finds Profit Just Laying Around

Chef Anthony Cecala at the 2013 Pebble Beach Food and Wine

Anthony Cecala, |Culinary Sales Trainer/Corporate Chef for the West recently worked with the chefs at Casa Sorrento in Salinas California. He worked through lunch and dinner service and saved them time by creating efficiency in their prep and increased the quality of their foods. He noticed scraps of pizza dough, which would normally be thrown out, and tied them into knots and deep fried. Then tossed in a parmesan pesto sauce, topped with fresh basil and drizzled with balsamic glaze. A $6.99 appetizer with minimal cost. Sooooooooo we visited the restaurant today and added another twist on Anthony's creation. We tossed them in Cinnamon, ,sugar, added a couple scoops of ice cream and cherries for dessert. We call them Italian Churros. And in his spare time outlined a menu for their new Mexican themed restaurant opening in an old Chevy's location.