Split-Second Choices in the Heat of the Kitchen
(StLouisRestaurantReview) The energy in a professional kitchen is unlike anything else. Orders stream in, pans sizzle, and chefs must react instantly to keep the operation running smoothly. Every second is precious. Whether it’s deciding to rescue a sauce on the brink or sending back an undercooked steak, there’s no room for hesitation. The margin between…
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