There are countless culinary awards for the most original, creative, delicious dishes, or for chefs with an excess of imagination, there is no award for saving money or good kitchen management, while these two “paths” are crucial to the longevity and viability of the business. Stars and hats are good, but if you are not a “housewife”, neither molecular cuisine, nor elaborate decorations of dishes, nor exotic raw materials will save you.

The truth is that culinary schools teach not only how to cook, but also how not to throw anything away and use all the raw materials in various preparations, how to save money, how to keep costs within reasonable limits so that the business has a profit. and the future. These are all basic lessons that unfortunately students don’t pay much attention to, they find sharpening knives or cutting vegetables more fun!

Still, imagine a “wasteful” cook in the midst of today’s energy crisis. Not only will he find it dark, but he has a good chance of throwing the business to the rocks. This winter will be critical for concentration. This will be another big test after the financial crisis and the pandemic.

If you look back at the history of cooking, you can find countless examples of wise management. To conserve raw materials when no suitable means were available, to use them in such a way that absolutely nothing was lost. Thrift and moderation have always been the goal, and many of the preparations that have survived to this day were born out of necessity.

The need for energy conservation is likely to give rise to a new philosophy, a new measure. Several restaurateurs are already thinking about how to save even by changing the menu, choosing raw materials that do not require much processing time or long hours of preparation. Since there is no other way, everyone will be forced to adapt. Those who do it better and faster will survive.