FOOD
Dangerous & Delicious
Some time ago, a friend of mine moved to Las Vegas and got a job cooking at a 3,000-room hotel. As you might imagine, the hotel kitchen was enormous. For efficiency's sake, they would assign one person to each prep task, and have them do just that for a full eight hours. So, one person would slice tomatoes for eight hours, another would chop onions for eight hours, etc.
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