Can You Not: Using Canned Food in Restaurants

Whether you’ve been trained at The Culinary Institute of America, in your grandma’s kitchen, or behind the line at a restaurant, using a canned product – either by preference or necessity – is a nearly universal experience. So, when it comes to eating at home and cooking for a crowd at your restaurant, where do you draw the line on pre-prepared foods? This episode explores questions including: How many times can Nikos use the word “moisture” in 19 minutes?Are canned vegetables more flavorful ...