In the process of doing a non commercial kitchen restaurant :(
Georgie (yep Dad wanted a boy lol )
Welcome to Chef Talk, georgiegirl.
Wow, that’s some intro, most folk just say, HI
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Whatever you do, have a great time doing it! Aloha, k~girl
I can see not wasting a lot of typing until you guage the response, but Its probably
best you go ahead and give some more info, like what the kitchen's objective is,
type of equipment you had in mind, kitchen space available, maximum budget, etc,
these type threads usually get plenty of replies, and several questions will be asked