The fresh vs. frozen foods debate has spanned decades and infiltrated households alongside restaurants. Should chefs use frozen foods in their professional meal prep? The answer appears to be largely a personal decision. Let’s take a look at the pros and cons of using frozen foods.
According to medical professional, Dr. Oz, frozen foods can sometimes contain more nutrients than fresh foods. The fact is that frozen vegetables and fruits are often picked at the peak of their season and frozen almost immediately. This process preserves their healthy value. Fresh food consumed within this same time frame are optimal, but this isn’t always possible in a restaurant setting. If you’re open to using frozen foods, here are some points to remember:
- Choose meats that have not been pre-seasoned
- Make sure veggies have no preservatives and under 200 mg of sodium
- Fruits should not include artificial sweeteners or syrups
Basically, if using frozen foods, it is important to choose ones that have been frozen in their most natural state. Frozen fruits and veggies are often blanched prior to freezing, so they require light thawing or steaming to keep nutrients intact. If you have access to a treasure-trove of fresh ingredients, it might be wise to freeze them yourself within hours of purchase. This way you can ensure there are no additives.
Aside from the possible nutritional value, frozen foods also offer the following perks:
- Quick preparation
- Prevent waste
- Serve out of season foods or those not locally available
- Easier on the budget
All that being said, there are some other considerations to be made when choosing ingredients. What are your guests expecting? If you boast your establishment as a farm-to-table restaurant, diners are expecting exactly what you’ve advertised. Deceiving guests won’t win you any customer loyalty, so be honest no matter what path you choose.
Fresh foods are coveted by chefs and customers alike so it can help with morale and reputation to incorporate local, fresh ingredients. There are no unhealthy additives to contend with in using fresh foods and they are likely to retain a more appealing texture.
The end result is your most important factor to consider. Are your diners satisfied with their meals? If the answer is yes, then it’s safe to say you are doing something right. Technology and perceptions are constantly changing, so stay knowledgeable and be open to change. Ultimately, you’re the one wearing the chef coat so diners expect your expertise to fill their plates.