066 Dice Tomatoes: A Las Vegas Executive Pastry Chef’s Competitive Advantage

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by admin on December 20, 2011

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066 Dice Tomatoes: A Las Vegas Executive Pastry Chef’s Competitive Advantage

It’s December 15, 2011, and week three of the newly launched Bet On The Farm farmers market at the Las Vegas Springs Preserve, and we find Doug Taylor, market manager and Executive Pastry Chef for the Batali and Bastianich Las Vegas restaurants surveying  the market’s  abundant  beautiful fresh-from-the-field products.

During this interview you’ll discover what a pastry chef is looking for at the market and how he plans on using selective products to not only create mouth watering desserts, but how his selections will provide his restaurants a competitive advantage by being ‘first in the city’ to introduce these ingredients in their ever changing menus.

But what if you are not a professional chef, what do markets like Bet On The Farm offer the typical home cook, and how can they hope to learn to use these products to deliver a great experience around the family dinner table?

Doug dives into this issue and others during this informative interview.

Listen in….you’ll be glad you did.

John Donovan
General Manager
Dice Tomatoes

 

 

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