Chef Hilmar Jonsson from United States hints:
Every Chefs Association should discuss food waste once or twice a year to remind their members that food should not be carried out the back of the restaurant in a garbage can.
submited on: 2010-05-14 02:38:03
Peter Chan PJM from Malaysia hints:
Preparation and proper planning take a lot of time but give good results.
submited on: 2009-06-04 16:38:34
