Often the hardest thing about making dinner isn’t actually the slicing, dicing and cooking, but figuring out what to have for dinner and finding the time and energy to go shopping for all of the ingredients. Without menu planning, it can seem far easier to just pop a bag of chicken nuggets into the oven (at least you know the kids will eat it!) or order take away – again. In this workshop Scott Merrick will show you how you can use industry techniques to plan your weekly menus, save time in the kitchen and money on your weekly grocery bill. Scott’s workshop tips are designed to be adapted to fit in with your lifestyle and the kinds of meals that you and your family enjoy, rather than a prescriptive idea of what you should be eating. Learn:
- How to plan your weekly menu in 30 minutes or less (so you’re not constantly worrying about what to cook for dinner every night).
- How to write a standard shopping list for your weekly menu plan (and how this will cut your grocery shopping time in half).
- How to reduce the amount of food you throw away each week (which saves money and the environment).
- And how these 3 things combined can save you between $50 to $100 off your weekly food bill (which is between $2,500 and $5,000 a year!)
Scott will also whip up tortellini en brodo, a quick and easy pasta dish, for you to enjoy at the workshop.
