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At the end of last night's service in your restaurant, you had the following items left unsold or unused: 4 large Baguettes 3 chicken carcasses

At the end of last night's service in your restaurant, you had the following items left unsold or unused:

  • 4 large Baguettes
  • 3 chicken carcasses
  • 3 lbs. mashed potatoes + the potato peels
  • 4 lbs. steamed broccoli
  • 2 lbs. of vegetable trimming (onion peels, carrot peels, and tips, broccoli stalks, herb stems, and more)
  • 1 lb. of chocolate cake trimmings
  • 2 pints of sliced strawberries

As the executive chef, you understand that throwing these away would cost you money. What are 2 specific ways you might utilize these items for a new dish for your menu to turn your waste into revenue?

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