Learning to Adapt
What students are being taught about ingredient shortages
Tomatoes are the latest ingredient to send a ripple of concern through the supply chain as a drought in California has created a tomato shortage. That means products like salsa, ketchup and pizza sauce might be harder to come by for restaurant operators. Or, they might come with a higher price tag.
Chef Mike Balistrieri, department chair of Culinary Arts, says these kinds of scenarios are nothing new for the food service industry and restaurant operators have become adept at finding alternatives. Specifically, looking locally for a solution.
“One way we have seen a lot of restaurants transition is incorporating as many local producers as possible,” Chef Mike said. “Whether that’s going to your local farmers market; anything that can help the local farmers but then also have more solid pricing across the board.”
Recently interviewed for a story by Spectrum News 1, Chef Mike shared more thoughts about challenges facing the food service industry, especially with ingredient shortages.