Who Is Your Chef Inc

08/27/2026

08/27/2026

08/26/2026

I look at this as a manager problem or supervisor problem they always order too much food or their showcases too large and they like to make it look like it's full knowing that they're going to throw and waste food. I have been executive chef for University and every time that we close down for spring break and all the other brakes we donated everything in our refrigerator even open cans of mayonnaise but years ago we could not do that until they passed the new law allowing it as a law that you would not get sued and that's why some businesses will throw it away is because they're afraid they're going to get sued. And when did the other companies I work for your hot food can only say a certain amount of time once it gets past that threshold it would take that hot sandwich and they'll put it directly into the freezer into a cambro so the shelters could pick it up the following day but they had to make sure that they come everyday that was one of the agreements and they had to sign a contract for that so that way that we didn't feel bad for throwing it away because of their negligence. And whenever there someone came to us wanting food we will direct them to that shelter in this way they can get a bed as well and some shelters even given them toiletries. And also the time that the University was closed I would volunteer at their soup kitchens I can remember my first day they had cans of TVP and I don't know if anyone knows what that is but that's texturized vegetable protein the lieutenant of the salvation army was telling me that they have to have 4 oz of protein a day at their recommended diet and I said well they're getting it but they looked at it and said that's not it they say what part of the TVP do they not understand it's called texturized vegetable protein plus it's also less fat. I turned that that TVP into a taco mix bell peppers onions tomato sauce jalapeno peppers chili powder and cumin and salt and pepper and if they had onion powder I would use that as well. We serve that with beans I don't know if they had black beans or pinto beans but that was another source of protein as well. They had bags of corn chips as well so they made a taco out of it salad we did have Nick salad as well. So if you have a food service or restaurant or small grocery store get back to your community don't fill the landfills. I don't know what the tax write-off was but if you document everything you can give it to your accountant and see what they can do. If you have Express case fluff it up find out what else goes with that item that sandwich that pasta salad what else are you selling put some garnish in there decorations some leaves some grape leaves maybe a bottle of wine or a soda that might go with it or you have a meal deal put that in there bulk it up make it look full but let's items because they're always going to pick the item from the back because they know that's how you stalk the shelves first in first out that's common sense.