Recipe (reśi-pe) n. A culinary procedure with scientific accuracy of a laboratory formula. Ideally, a recipe captures the essence of the food in question as well as the very culture of the dish.

The recipe itself is a blueprint for food production. It should facilitate the reproduction of a food item with easy and accuracy. Recipe standardization is the process of "tailoring" a recipe to suit a particular purpose in a specific foodservice operation.

In preparing the recipes, Chef LaLa uses classical cooking techniques and ingredients similar to those used in a restaurant or at home. This is where a research chef is valuable. Understanding the manufacturing process and culinary arts is a real skill that can enhance the development process.
With extensive education focused on Hispanic foods and community, Chef LaLa's diversity and understanding through association has placed her as the authority on what has proven to be a complex market comprised of subgroups.

* Promotes the incorporation of a specified product.
* Promotes uniform quantity of foods produced.
* Encourages uniformity in served foods.
* Increases productivity of cooks.
* Increases managerial productivity.
* Saves money by controlling overproduction.
* Saves money by controlling inventory levels.
* Simplifies costing of menu items.
* Simplifies the training of cooks.
* Fosters job satisfaction for the homemaker
* Reduces anxiety of family members in suspected outcome
* Aids the introduction of a new food product or ingredient.
* Elevates awareness of products that may have current low profile, usage or understanding.
* Impacts directly and dramatically on sales to targeted market segments.



Chef LaLa concentrates on the following:

* REPRODUCIBLE - is that it is written so that it can repeated with consistent results.
* EASILY PREPARED with a minimum of steps in logical sequence to produce appropriate end results - from simple to complex recipes. Ingredients are listed in the units in common use that enhance accuracy.
* CONCISE is brief but comprehensive enough to furnish needed information.
* INTERESTING has appeal in that it furnishes variety to the meal
* PLEASING TO THE SENSES has stimulating and satisfying flavor and aroma with appropriate texture.
* ECONOMICAL has qualities of economy-not always from budget standpoint but also economy of human and material resources. Minimum and efficient human energy expenditure, use of dishes, utensils and appliances are appropriate.
* Adaptable to Health concerns (diabetes, cholesterol, etc.)

Standardization is the optimum goal for a recipe development procedure. The importance of completeness, accuracy and reliability in recipe development cannot be overemphasized, whether developing recipes for food service, retail or other end users. Too often, shortcuts are taken-resulting in unreliable disappointing recipes. The importance of techniques of standardization has been acknowledged widely within certain segments of the food industry and should continue to be encouraged.

Along with Recipe Development - Demos, sampling and display activities can be maximized. Grass Roots Marketing efforts can be exploited and LaLa's celebrity status can draw additional media interest.