The Pantry at a restaurant is similar to a household pantry in more ways that I had previously thought. One generally will have dry goods such as cake and muffin mixes along with pickles and canned goods. While at work we’ve actually started getting into preparing items for the “pantry” for the restaurant. We’ve started to do more large batch canning of the fresh produce that we purchased from the farm down the road. The result is a designated shelf in the walk-in cooler that is steadily getting filled with canning jars. The jars contain from kimchee to cashew-ginger butter. The pantry is also a great for saving one’s behind when you need to come up with a quick condiment to go with a canapé or even that little extra something to incorporate into a dish to make it more complete. But whether it’s just a jar of simple pickles or a jar of reconstituted apricot in a curry syrup, it’s never a bad idea give a quick look at your pantry before you start writing your daily menu because you’ll never know what might transpired.
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