Turn your waste into revenue

  At the end of last night's service in your restaurant, you had the following items left unsold or unused: 4 large Baguettes 3 chicken carcasses 3 lbs. mashed potatoes + the potato peels 4 lbs. steamed broccoli 2 lbs. of vegetable trimming (onion peels, carrot peels, and tips, broccoli stalks, herb stems, and more) 1 lb. of chocolate cake trimmings 2 pints of sliced strawberries As the executive chef, you understand that throwing these away would cost you money. What are 2 specific ways you might utilize these items to create a new dish for your menu to turn your waste into revenue? Explain your position using 3-5 substantial