CharlieD
Chef Extraordinaire
Well, not always.
The preschool two of my daughters are going to is doing a small fundraising this coming Sunday. I was asked to help with cooking.
I will be making omelets. Now that is where the disadvantage comes in. Not having been in the regular restaurant for years now, I do not remember how the omelets are normally made. Person in charge suggested to precook, prefry (is it even a word?) all the fixings. But I think it is not a good idea. I thought in the regular restaurants, when branch is served everything is seating in bowls/containers fresh, so a person can choose whatever he/she wants. Who’s right and who is wrong, or maybe we are both right. Then what would you recommend to do. Open for any suggestions. :?:
The preschool two of my daughters are going to is doing a small fundraising this coming Sunday. I was asked to help with cooking.
I will be making omelets. Now that is where the disadvantage comes in. Not having been in the regular restaurant for years now, I do not remember how the omelets are normally made. Person in charge suggested to precook, prefry (is it even a word?) all the fixings. But I think it is not a good idea. I thought in the regular restaurants, when branch is served everything is seating in bowls/containers fresh, so a person can choose whatever he/she wants. Who’s right and who is wrong, or maybe we are both right. Then what would you recommend to do. Open for any suggestions. :?: