> To me, this is about the same as suggesting chefs will be relegated to adding flavour to frozen pizzas. This is basically how most hotel kitchens work. The c

> To me, this is about the same as suggesting chefs will be relegated to adding flavour to frozen pizzas. This is basically how most hotel kitchens work. The chef mostly just re-heats food from suppliers. No garlic, no onions because of potential food allergies. To fulfill an order, I remember getting a frozen pizza, putting some more cheese on it (to freshen it up), and serving it.