Dirk
Thursday, April 8, 2010
Mis-En-Place ...
The secret to churning out the food for a 100 seat restaurant is an efficient kitchen layout. So E! was shuffling tables and racks between the kitchen and the dish station, where all the food preparation and finishing happens. And after she was pleased, it was time to move in the big guns, er, pots and pans.
Dirk
Dirk
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4 comments:
It looks so shiny, bright and full of promise!
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