Probably in the country. Cool is a tireless supporter of handmade foods raised without chemicals, grown in ways that replenish the land and harvested in season. Most restaurateurs wouldn't touch this sort of challenge. Energized by a new henna bob and red cowboy boots, Cool showed me around. Ovens, freezers and counters form an endless backdrop of glittering stainless steel.
Birds sizzle on their spits.
Everything is new and ready for action. All the best organic ones. But mostly it will be to-go and corporate catering. Pulling out sturdy ceramic bowls and mugs from her gleaming shelves, Cool tells me with a grin that take-away items will be packaged in restaurant serving pieces, not plastic containers. We're encouraging people to bring back the bowls, to reuse these containers.