- Joined Jan 30, 2016
I have been a restaurant chef for 11 years. I worked for a catering company that was finishing cooking with sternos in enclosed rolling racks. I never actually did it myself and now have a side catering business with some parties that I would need to do this. Anyone who can give me the rundown with this? How well it works? What products this is good/bad for? Any advice and details would be greatly appreciated!