Consistent Quality

Consistent Quality

Variability - inconsistency - is the thing that drives us nuts in our operations.  We worry about the waitstaff service level, price changes for key ingredients, ingredients that arrive in spec, the plating of prepared dishes, and the cooking itself.  Achieving sustained, consistent quality in every aspect of the operation is the goal.  When it comes to stock making, and all the steps required to produce a great foundation, achieving consistent quality is an elusive objective in the best of circumstances. 

An excerpt from the SauceGuys travel diaries, 10/24/08

We saw firsthand how difficult stock making is for even the best trained chefs. We were in the kitchen of a well known cook who’d invited us to compare his stocks to our own. We hold this chef in high regard and felt honored. He tested ours, and declared them as “more than good” but not as good as his. What, we were going to argue the point? Chef had his own demi glace - from three different batches, prepared by his staff.  All were very nice, mind you, yet all three were decidedly different in color, taste, mouth feel, and sheen. Since the stocks were a key ingredient in a few items on his menu, Chef knew the food served would not be consistent to his standards or the expectations of his guests, many of whom are regulars and pay a good buck there. Two stock productions were declared unacceptable and sent back for doctoring under his watchful eye (talk about spent time). He was angry; we kept our mouths shut. But it was a teachable moment for us. For him, too, and he eventually converted to MTG.  He took a short cut but retained his sauce authenticity.  Chef is adapting our stocks to his own needs, something they are perfectly crafted for good cooks in any kitchen to do.

We all know stock making is art and science, exceptionally difficult and fraught with potential error. There are many variables, and the process demands specific steps done precisely and in proper order. Consider:
  • Inconsistent labor and inconsistent process
  • Thawing, rinsing, cooking bones.
  • Who’s minding the pot? How often?
  • Temperature variability. Not all burners are created equal. Not all stock is cooked the same time, at the same heat, all the time.
  • Ingredient variability in bones and aromatics
  • Proper, exact, reduction process
  • Water bath, chilling, proper storage and rotation


  • Variance – inconsistency – is such a profound concern for the professional cook it’s no wonder they continue to seek methods, and products, that reduce or eliminate the problem. It's why more and more are turning to MTG and our pantry of authentic stocks and sauces as an exceptional solution.
  • More Than Gourmet has a culinary process that ensures absolute consistency, every batch. We built a custom, state of the art production facility to replicate the culinary stock making process.

    We remove the variables, so you don’t have to try to. It’s another reason so many chefs love us.

    Not convinced? Request a sample. Or contact us.