Stress in the kitchen? No problem. Convenience products make cooking easier – without compromising quality. Professional chef Christopher Rogge of METRO Campus Services reveals how the discriminating use of convenience products can leave more time for creative refinement.
Cook faster: Convenience products for chefs
‘As a basis for desserts, a topping for ice cream or to give milkshakes an extra kick – pre-made fruit purees, like raspberry or mango, add flavour and colour. They’re thoroughly boiled and stabilised, so they keep significantly longer than freshly prepared purees. And, layered into puddings and garnished with fresh fruit, they make a real eye-catcher.’
‘Peeling and chopping vegetables takes a lot of precious staff time and effort. In large commercial kitchens, especially, frozen vegetables make the difference. For 30 to 40 kilos of vegetables, they easily save me two to three hours of prep time. Frozen diced sweet potatoes are a great practical example – they’re delicious prepared with butter, milk and seasonings and served with strips of beef tenderloin and lamb’s lettuce.’
The trick is to find the right balance between convenience and fresh products.
Christopher Rogge, department manager of the staff restaurant on the METRO Campus in Düsseldorf
‘Potato salad from a tub may not sound so appealing at first – but METRO Chef potato salad with oil and vinegar can be used as a perfect basis and flexibly tailored to any guest’s taste. My personal tip: Bavarian-style with diced bacon and onions. Combined with radishes, tomato, cucumber and leeks, it makes a refreshing complement to hearty dishes in summer as well.’
‘Not all chefs have a natural talent for baking – and thanks to frozen desserts, they don’t have to. It’s now almost impossible to taste the difference between frozen and freshly baked cakelets or brownies. Frozen baked goods are extremely versatile and great for any season. With fresh fruit, a fruit glaze and a scoop of ice cream, they bring the taste of spring to your plate.’
‘There’s growing demand for vegan food – even at restaurants that serve a lot of meat. With frozen vegan gyros or plant-based balls, chefs always have a veggie dish in stock that doesn’t require any know-how in vegan cuisine. Just fry the vegan balls briefly in a pan, season them to taste and serve them with, for instance, sweet potatoes, chickpeas and avocado in a power bowl.’
Christopher Rogge is a trained chef and has been an integral part of the METRO team since 2008. His professional career began with an apprenticeship at Bayer in Uerdingen, followed by nine months of basic military service, six months of which he spent working as a chef in the officers' home. After many years in the METRO catering team, he took over the role of head of the company restaurant on the METRO Campus in Düsseldorf in the summer of 2024. There he leads a team of 14, creates varied menus, organises orders and is jointly responsible for the culinary accompaniment of events. Since the beginning of 2023, he has also been sharing his expertise on social media: in the ‘Chris kocht’ (‘Chris cooks’) series, he presents creative recipe ideas and current trends with METRO's own brands on TikTok and YouTube. With over 60 videos now available, he reaches both professional and amateur chefs alike.
You can't do without professional knowledge. With MPULSE tips from pros for pros, you can refine your concept and learn how to turn a good dish into an unforgettable experience.
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