Math and Macros

Math and Macros

When James and I first met, we quickly found that we shared a common love for cooking.  I had grown up eating home cooked meals each night, usually made by my mom.  Through the years of watching her cook, and helping out myself in the kitchen, I rarely saw her glance at a recipe or open a cookbook.  Looking through the fridge, adding a little of this, and a little of that, was the way we cooked on a nightly basis in the Graham household.  I took on that same cooking style, and enjoyed the creatively and lack of restriction that came with this.  When I started cooking for James, he took note of this style, which completely contrasted the way in which he had seen his mom cook during the years.  To this day, when you walk into his family kitchen, the shelf is lined with cookbooks and taped to the front of the cabinets are the current recipes his mom is creating that night.  No matter how many hundreds of times his mom has made a recipe, she will still always have the original, hand written version that has been handled so many times the writing is almost completely faded, taped up to the cabinet to easily view as she cooks.  

While I still use more of that free form style of cooking at home, when it comes to recipe creation for Box Bistro, precision is the name of the game.  When I create and test recipes, I take constant notes and adapt the recipes carefully and accurately.  When a meal has been perfected and is ready to be one of our menu options, the next step, while tedious, also gives my mathematical mind satisfaction.  As I work my way through the recipe, dividing the quantities by the portions it will make, I am calculating macros for things with exacting care.  When I finish a typed recipe, it not only lists the usual items such as ingredients and cooking directions but there is also a detailed chart at the bottom of the page that lists every ingredient broken down to it’s exact macronutrients. I kid you not, if you steal a glance at this paper you will see more decimals than you would expect to find on a recipe because precision is important to me and it is important to my customers.  When you eat a Box Bistro meal, I want you to have the confidence that what you are eating is reflected in the label on the package.  I want you to know that it’s not a ballpark estimate, that if 1/2 tsp olive oil has been allotted to season the vegetables, James has been given the exact quantity to add to a batch for 120 portions to ensure accuracy.

Now I know everyone probably doesn’t get the same satisfaction as I do when I look at one of the recipes with the completed and detailed nutrition chart, but I know if you are one of our customers you care about what you are eating and what the meal can do to nourish your body. So when you take a bite of your meal next week, do so with the confidence that the same love and care that has gone into cooking this meal has also been put into calculating the nutrients so that you have knowledge of what you are using to fuel your body. 

Cheers to precision when it matters!

Holly Bannon

www.boxbistro.net