Friday, March 2, 2012

A Whole Day of Cooking

My dishes for the Toronto Underground Market require a lot of prep - a LOT of prep. Given the format of this event, all cooking (especially by amateurs like me) is done in an inspected commercial kitchen. This means I can't do any cooking or prepping at home. Today I will be jockeying for position in  a commercial kitchen that will be thick with amateurs like me. I also need to haul a huge load of culinary kit with me. Down into the valley, and on to the Brickworks, thus starts day one of two days of food prep and ultimately, freshly frying the results at my booth. Huzzah! Onward and upward!

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