Energy Efficient Cooking

My best friend from elementary school through high school had some trouble finding his niche in college-to put it lightly. After attending six different universities, most of which he flunked out of, he decided to pursue a career as a chef. After completing an 18-month program at a culinary school, he was able to land a job as a sous chef in San Diego.

While he loves working in the food industry, he said that it took some time for him to adapt to the fast paced atmosphere and large scale cooking duties. One of the most daunting tasks, he told me, was entering the restaurant’s large food storage cabinet and having to locate product. Now that he has had time to adjust, he is thriving in the highly competitive restaurant world.