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Latest Posts See all new posts
  1. Hey everyone! I work at a fine dining restaurant inside a retirement community. Not your grandmas institutionalized food it's a full service, bar and everything fine dining restaurant. We do lunch and dinner. Dinner is to go orders from 4 to 5 then dinner 5 to 7. It's me (CDC) two cooks and a...
      9 replies   652 views
  2. Hi everyone! Looking to see if anyone knows where Atlanta Bread Company gets their Broccoli Cheese Soup from.
      2 replies   51 views
  3. Hi, I am a microgreen farmer looking to approach local restaurants/chefs to see if they would be interested in using our greens. (I'm not here to sell anything, I'm just looking for advice) Chefs are very busy people as you know, and I would hate to disturb them, so my first question is what...
      3 replies   205 views
  4. Watching Chopped. They had an unusual ingredient: popcorn shoots. Apparently they're grown from the kernels you use to make popcorn. They're sweet. And that's all I know about them, except what I read in this article. Anybody ever used these? How?
      2 replies   1K views
  5. I'm commenting on the television worlds portrayal of the use of gloves in restaurants. When I'm working with ready-to-eat food I wear gloves. I dislike using them and would rather wash my hands 30 times a day or more. Gloves are useless when improperly used and can pass on more bacteria than...
      6 replies   396 views
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