In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.
Cook Children’s Medical Center started a paid guest tray meal service a couple of years ago. Parents can purchase meal coupons and have the meal delivered.
Home of the Good Shepherd has stepped up to the challenge of creating appetizing and visually appealing modified meal options through its puree program.
North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.
While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.
