so I am working Garmo in an Italian place and half of my job involves wood-grilled bruschettas. Problem is that the grill is all the way down the line (i.e. three stations away) so we pre-grill the bread for marks, then reheat it/toast it in a convection for pickup. Here's my question: what is the best way to keep the pre-grilled bread fresh? I try to get the grill to send us fresh stuff as much as possible, but in practicality the bread will usually be done in big batches and sit for about two hours at a time until more is made. Any suggestions? (right now I keep in a deep hotel and cover it with two towels, but it still stales faster than I would like to serve)
Question 2: any good ideas on what to do with the stems of fennel bulbs? I hate throwing them away.