Energy Efficient Cooking

I really envy the people who are entering today’s restaurant industry. They have so many advantages that were unavailable to me when I was starting out decades ago. For starters, they have entire television channels devoted to culinary competitions. What did I have besides a dusty old cookbook and a dream? Not only that, but now it’s possible to track down recipes for obscure, exotic foods online in a matter of seconds.

From a labor standpoint, restaurant newbies basically have it made these days. Sure, they’re still put through the demanding and humiliating trial of bussing tables, but washing dishes is now far from a terrible task. Commercial dishwashers take most of the elbow grease out of the process. Human dishwashers don’t need to do much more than loosen the food and let the machine do the rest.