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Originally Posted by calgarywinning
Commissary kitchens are very common and used all over town. I am not a fan, there is a disconnect between the customer and the produce which creates a form of "who cares what I do here", then you get into food preservation, fixed menu's, freezing and not fresh cooking which shows in the end product.
I am surprised you can't tell which restaurants these are. What kind of food do you cook at yours?
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That's not the part that surprised me, it was having the delivery guy jump in and help cook it that had me baffled. Me and everyone I know puts so much emphasis on training that that surprised me. Freshness too, but I know that one isn't the norm, unfortunately.
Quote:
Originally Posted by calgarywinning
I think more and more restaurants are opening their kitchens up because it forces a code of conduct.
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My first kitchen job and kitchen management position was in an open kitchen concept. Absolutely loved it. Better for the chefs and the guests