Pick and Choose

Chefs don’t make a ton of money. Neither do waiters, bus boys, receptionists, caterers, or … basically anyone in the food business other than maybe Mario Batali or Rachael Ray. But usually people who work with food do it because they live to eat, even if they are barely eating enough to live.

The dilemma is just this though, by being surrounded by the best foods offered, knowing so much about what’s good food, and serving it everyday, one tends to get a little “food snobby.” “Snob” is the wrong word … we foodies become food wise.

A $5 sandwich from the local so-so deli doesn’t do it for them all the time, the ignorance they once might have possessed faded the first moment they took a bite of something wonderful, may it be truffle oil, fried sweetbreads, or croquembouche.

The plus sides is this, by knowing the in’s-and-out’s of the restaurant world these food-workers know where to find the deal, what to spend the money on, and when’s the time to strike.

The down side is, that many people who earn a food-workers wage can’t afford to eat out all the time, let alone buy the best ingredients available to produce the meal at home.

Ignorance is bliss?

Nah, still don’t think so. So I’ve comprised a list of things to save and splurge on … how to make the most of your food-lover’s budget no matter what industry your in. And then, when you do get to splurge by going out to a four star restaurant, you’ll appreciate it more.

Save on out of seasons vegetables! Often times grocery stores STILL sell them even if they’ve been imported from Brazil, and guess what, they’re more expensive, duh! So either buy in season or buy frozen veggies that have been flash frozen AND at a fraction of the cost! Split pea soup? Use the frozen suckers!

Spend on good olive oils, balsamic vinegar, salt, and pepper. These ingredients can act in the base of almost ANY recipe you’d need. The building blocks need to be good if you want the result to be good. Good ingredients, although simple will take you far.

Save on seafood by buying frozen shrimp which is usually fresher than the farm raised generic stuff that’s been sitting on ice for days in your grocery store. The frozen section is wonders for things like this. Keep them in your freezer and defrost as you need them. Many companies have re-sealable bags, so you don’t have to use it all at once!

Spend money on organic, and free range eggs, milk, and chicken, and beef. These ingredients have some of the most hormones possible. Girls are hitting puberty before they should, women are developing estrogen overloads leading to cancer, and chemicals and living conditions for these animals are enough to make you swear off meat. If you’re one that HAS to eat meat, eat it LESS. I promise, your body and the environment will thank you.

Save on buying baked goods or baked good ingredients. I know, SHOCK!, I’m telling you to go out and BUY A PIE! But think about it, if you’re making a whole meal for a special occasion you probably a. don’t have time and b. have spent so much money already. Why would you buy shredded coconut just for one thing if you’ll never use it again? Home baked, baked goods DO taste better, so if you want to take some short cuts, do it! Frozen pie shells (tray included on some), pre-made custards, ice cream, or whipped cream. The same goes with bread, do you really need to bake a baguette? Go buy one!

Save on cook-wear. You’d be SO shocked with how well you can cook with so little. Little space, minimal equipment? Have you seen my apartment? And yet, I manage to make myself most meals on a limited budget and supply list. As much as I dream of a huge kitchen covered with hanging copper pots (I do, and it WILL happen … maybe) I can still cook using the tools I have. Nonstick pans aren’t favored by chefs because they don’t get hot enough, conduct heat evenly, and scratch when cleaned. BUT they’re easier to store, weigh less, and are much much cheaper. All you need is a whisk, a spatula, a hand grater, a good chef’s knife, and a cutting board. You’re in business.

Spend and Save on alcohol. If you prefer hard alcohol or cocktails, buy the good stuff and use it sparingly in a drink, cherish the times you drink it. If you need a bottle of wine a night … buy something cheaper, but not cheap. There are SO MANY great wines from $10 and under (both red and white) if you try something outside your standard region. Wines from New Zealand, Chile, and Spain are often cheaper than French, Italian, Californian and often times taste better.

Overall, one CAN live quite well even with expensive taste, as long you know where to spend it and where to save it. What are your best tips?

Need tips for dining out?