I'm very new to this site. I need a bit of help, however.
I'm the executive chef at a couple of French restaurants and I've been in the industry for 23 years now.
Problem is, ownership has just put a hipster gussied up taqueria on my plate too.
Tacos are great. Tastings are going well. But Mexican isn't something I've attempted at this volume.
340 seats and they turn I'm told.
Kitchen is equipped with a 6 six burner range/oven/sally combo,steam table, 3 foot grill, 2 convections, fryers and a microwave.
Any chefs out there have experience with tortillas (corn: yellow and nixtamal) at this volume?
Thanks in advance