4 ms·
In big kitchens with dedicated prep staff, sure. Most places aren't that big.
by phonypc 7y ago
In big kitchens with dedicated prep staff, sure. Most places aren't that big.
- TheRealPomax 7y agoEven in small restaurants there's almost always a sous or junior. Sure, the chef is more likely to pitch in, but they still don't do all the prep. They did their time working their way up the ladder already.