Replies to post #31488 on Got A Great Recipe To Share???? (FOOD)

[davidsson10]

All fine, as long as everyone remains attentive to the principles and practice of food safety and sanitation. I was always an overbearing stickler for that. But I never ran any large commercial kitchen primarily for the staff, but for the customers. Even the addiction-compromised chef Anthony Bourdain would agree with that.

( One of his last venues: https://en.wikipedia.org/wiki/Brasserie_Les_Halles )