sharper918
Assistant Cook
- Joined
- May 7, 2008
- Messages
- 1
Just want to introduce myself. I manage a day kitchen that prepares meals to be re-heated at a Dining Room (soup kitchn) site. We make entrees mostly for between 275 to 450 people a day 4 days a week. I have a great kitchen space and volunteers but limited ingredients. we do a lot of chicken. I don't really know what i'm asking (or saying) but I can always use suggestions. I have a heck of a time cooking for 2 but i can do 200 easy (recipe wise)
thanks
Sue
oh, and i work at a soup kitchen so all of the ingredients i get are donated so i don't really know what i'm making from one day to the next
thanks
Sue
oh, and i work at a soup kitchen so all of the ingredients i get are donated so i don't really know what i'm making from one day to the next