This personal chef biz sounds very interesting and exciting. Having been a chef in very upscale venues I did not exactly make dishes ahead of time to freeze. So I am a little lost in this aspect, even though I have a pretty good idea of what products can, and not be frozen.
Any Help is appreciated.
This personal chef biz sounds very interesting and exciting. Having been a chef in very upscale venues I did not exactly make dishes ahead of time to freeze. So I am a little lost in this aspect, even though I have a pretty good idea of what products can, and not be frozen. Any Help is appreciated.