Spills and messes are a given when it comes to food prep. But Sean Gordon, executive chef at Northwestern University’s Chicago campus, saves time on cleanup with a little ball of plastic wrap. When filling a squeeze bottle with a thickened puree, he places the puree onto plastic wrap, wraps it up into a tight ball, pokes a small hole in the bottom of the balled-up puree and squeezes it into the bottle. “[It’s] much cleaner than trying to scoop it in when [you’re] unable to pour,” he says.
Sean GordonExecutive ChefNorthwestern UniversityChicago, IL
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