I have been operating since 2004 and my first utensils that I used are still with me. My old wok and pans are still with me in my quest for domination in the restaurant industry. maybe I really just wanted to be old fashioned with all the things that I used in the kitchen for my restaurant operation. As they say: why fix it when ain't broken!
But seriously, I am really planning to change the utensils that I am using in the kitchen in the coming days. My old utensils, I will give it to my cousin who operates a small kitchenette in the downtown area. The old utensils that I have will surely be useful in her operation. I would say that changing my utensils will be a good move for me since it will bring fresh image on my restaurant.
Only the utensils will go and not the dishes that I cook. For the past 5 years of operating and being a chef in a restaurant, there some original dishes that I cook before and until now. This dish is the adobong chicken and pork. Most of my customers look for the adobo in my restaurant. Aside from adobo, my chicken honey roast is still with me.
But seriously, I am really planning to change the utensils that I am using in the kitchen in the coming days. My old utensils, I will give it to my cousin who operates a small kitchenette in the downtown area. The old utensils that I have will surely be useful in her operation. I would say that changing my utensils will be a good move for me since it will bring fresh image on my restaurant.
Only the utensils will go and not the dishes that I cook. For the past 5 years of operating and being a chef in a restaurant, there some original dishes that I cook before and until now. This dish is the adobong chicken and pork. Most of my customers look for the adobo in my restaurant. Aside from adobo, my chicken honey roast is still with me.
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