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#1
01-25-2006, 12:45 AM
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 Anyone else cook primarily for take-out? From what I have seen most of the chefs and cooks on CT are either restaurant or catering chefs. However, I was wondering if anyone else cooks primarily take-out food, that is prepared and ready to eat soups, salads and entrées? Looking for new ideas and ways to cut prep work.
__________________ Bill      |
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#2
01-25-2006, 07:06 AM
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| Yup, 100% of my stuff is, I run a catering biz. Aint got no deepfryer in MY kitchen! |
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