post #1 of 1
Thread Starter 

So today is sunday and the weekend is over, that means back to work and class in the AM. The only thing im worrying about is the menu tomorrow. We have Enchiladas and spanish rice and prob some veggies, i cook for about 500-700 people a day.The quality of my food is the best the only problem i have is time management. My in class labs are done for culinary school but in school they dont really teach speed, they just focus on you understanding how to cook the food. IF ANYONE CAN OFFER ADVISE PLEASE DO SO...AND ADD ME ON HERE I COULD USE A GOOD CHEF FRIEND.