I hate it when it’s not the pan it was cooked in. This is not the pan it was cooked in.
pudpudboogie
Until what …
UNTIL WHAT ?
Orbit1883
I don’t get it as a chef I just don’t get it.
At my restaurant we have several hundreds if not thousands of plates but maybe only 30-50 saute pans max so if I serve 10+ people that how am I supposed to cook for the rest.
And BTW I know some high end plates go for 80-120+€/$ a plate. (rosenthal/dibbern/Meißen etc) but fuck a good pan also goes for 30-80+
3 Comments
I hate it when it’s not the pan it was cooked in. This is not the pan it was cooked in.
Until what …
UNTIL WHAT ?
I don’t get it as a chef I just don’t get it.
At my restaurant we have several hundreds if not thousands of plates but maybe only 30-50 saute pans max so if I serve 10+ people that how am I supposed to cook for the rest.
And BTW I know some high end plates go for 80-120+€/$ a plate. (rosenthal/dibbern/Meißen etc) but fuck a good pan also goes for 30-80+