Originally Posted by emma69

You'd also be very surprised, I would wager, by some of the 'higher' end restaurants, what they actually buy in pre-prepped, simply to save on staff labor costs. One of the largest catering suppliers does what I would lovingly call 'boil in the bag' but what chefs prefer to call 'sous vide' dishes that you literally shove in hot water, then snip the corner off. Lamb confit, a venison and red wine stew, chicken chausseur, all aimed at higher tier restaurants (just take a look at the truck name that delivers their food, and then look at what that company offers in terms of pre-prepped food, it is enlightening!)