Pro tip: I finally hit 500 sauce batches in one year and here's what I learned

I started tracking every sauce I made in my kitchen last January. By December I hit exactly 503 batches, which surprised me because I thought I was doing maybe 300. The big takeaway was that making my own veal stock from scratch for demi-glace saved me about $2 a quart compared to buying good store stuff. Has anyone else ever counted how many sauces they pump out in a year?

2 comments

2 Comments

casey84327d ago

Whoa, that's a ton of sauces. I heard somewhere that professional chefs can crank out over 1,000 a year, so you're not too far off.

gray_roberts27d ago

1000 is total nonsense. Casey843 probably got that from a YouTube short.