RE: [CH] Re: Restaurant vet.
Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Wed, 19 Dec 2001 14:45:37 -0000
> I still want to make huge batches of soups, roast entire pans
> of bacon strips
My restaurant experience has been fast food and pizza joint.
Only heat was the jalapenos at the pizza place. My sweet wife
(sorta girlfriend at the time) learned about Hunan hand after
a night with her hands in the jalapeno bin.
But the urge to prep on a large scale comes around every so
often. 20# of biscuit dough, 40# of pizza dough, 15 gallons (US)
of sauce, cracking 180 eggs for scrambling to get through the first
breakfast rush. Slicing 50# bags of onions till the only relief
was a trip to the walk-in freezer.
If I ever get the financial wherewithall to design my dream
kitchen, it won't be one of those artsy nouvelle hoity-toity
affairs. Strictly commercial, with a big ol' Hobart stand mixer,
a Berkel slicer (dangerous to the uninitiated), couple of Hobart
convection ovens, walk-in cooler and freezer and a triple tub sink
with high pressure hot water hose to blast the crud loose.
Scott... KCK