So you think your restaurant's kitchen is small?

Discussion in 'Professional Chefs' started by live_to_cook, Jan 24, 2001.

  1. live_to_cook

    live_to_cook

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  2. greg

    greg

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    Wow! I thought that I'd worked in some small kitchens, but the one at Caviar Russe is unbelievable. Personally, I wouldn't open a place that by virtue of it's space/equipment/ventilation constraints would limit what I could do to that extent.
     
  3. shroomgirl

    shroomgirl

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    Nothing like a few challenges!!! I've been known to cook for 80-200 in the woods on propane burners....can be done! Is fun when it is only a few times a year, day in day out would be a bore.
     
  4. shroomgirl

    shroomgirl

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    No the outdoors is my pantry my kitchen consists of a picnic table
     
  5. m brown

    m brown

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    remember kids, they want seats!!!
    I have been working in closets, basements and gallies for years. you learn to work together and to be hyper-organized.
    the best food comes from the smallest kitchens!