Every time I plan a menu, I think I’ve stocked enough garlic, but somehow it disappears faster than a soufflé in a hot kitchen… Is it just my team, or does every chef have a garlic thief lurking around? I’ve started hiding a stash behind the flour, but I’m curious if anyone else has clever tricks for avoiding that all-too-familiar garlic panic.
I hear you! It’s like garlic has its own secret fan club. I started keeping a small stash in the back of the pantry, and it’s worked wonders — my team hasn’t found it yet.
, I totally get it! It drives me nuts when that garlic disappears right before service. I started sealing my stash in a vacuum bag and hiding it in the freezer — it’s still fresh when I pull it out. Have you tried putting a note on the pantry door to remind the team to ration it better?