Resume Template Is the Copyright of Qwikresume.Com

Total Page：16

File Type：pdf, Size：1020Kb

Resume Template Is the Copyright of Qwikresume.Com

ROBERT SMITH Sr. Banquet Cook Phone: (0123)-456-789 | Email: [email protected] | Website: Qwikresume.com SUMMARY Consistently achieve performance goals through enthusiasm, tenacity and initiative. Noted for outstanding communication skills, both with guests and staff; resolve problems quickly and equitably to ensure happy customers and happy employees. CORE COMPETENCIES Preparation, Presentation of healthy foods. PROFESSIONAL EXPERIENCE Sr. Banquet Cook Smokin© Man BBQ - 2010 ± 2019 Key Deliverables: . Coordinate all food orders between stations and food servers. Assist in directing and correcting the presentation and portioning of food for all banquet functions. Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations. Prepare and display buffet food items according to the hotel standards. Proficiency in the following cooking techniques charbroiling, poaching, deep-frying, saute, braising, roasting and par-cooking. Recognize quality standards in fresh vegetables, fish, dairy, and meat products. Prepare food for banquets, as required, following specifications on Banquet Event Orders. Banquet Cook ABC Corporation - 2009 ± 2010 Key Deliverables: . Works directly with the Executive Chef. Prepares food items (cold and hot) in high volume for special events and business meetings held in the hotel. Can single handedly work a meal plate-up dinner of 30-80 people given 3-4 hours of prep and cook time. Key Achievement Employee of the month for September 2009 and catered for city conventions and event. Highly experienced in volume cooking. Line Cook Max & Ermas, Doubletree Hotel Experienced line cook in all station of the restaurant kitchen. Do prep work for the line as well, to keep all ingredients in stock, properly labeled following FIFO and SOP food safety practices.. 2259 Oak Street, Old Forge, New York, 13420 © This Free Resume Template is the copyright of Qwikresume.com. Usage Guidelines ROBERT SMITH Sr. Banquet Cook Phone: (0123)-456-789 | Email: [email protected] | Website: Qwikresume.com EDUCATION . Business - (University of Oregon - Eugene, OR) 2259 Oak Street, Old Forge, New York, 13420 © This Free Resume Template is the copyright of Qwikresume.com. Usage Guidelines.

Copy Link

Recommended publications

MISE EN PLACE 09 PH Labensky 861442 5/20/02 12:53 PM Page 164
09_PH_Labensky_861442 5/20/02 12:53 PM Page 162 WHEN YOU BECOME A GOOD COOK, YOU BECOME A GOOD CRAFTSMAN, FIRST. YOU REPEAT AND REPEAT AND REPEAT UNTIL YOUR HANDS KNOW HOW TO MOVE WITHOUT THINKING ABOUT IT. —Jacques Pepin, French chef and teacher (1935–) 09_PH_Labensky_861442 5/20/02 12:53 PM Page 163 9 MISE EN PLACE 09_PH_Labensky_861442 5/20/02 12:53 PM Page 164 AFTER STUDYING THIS CHAPTER, YOU WILL BE The French term mise en place (meez ahn plahs) literally means “to ABLE TO: put in place” or “everything in its place.” But in the culinary context, it means much more. Escoffier defined the phrase as “those elementary ᭤ organize and plan your work more efficiently preparations that are constantly resorted to during the various steps of ᭤ understand basic flavoring most culinary preparations.” He meant, essentially, gathering and prep- techniques ping the ingredients to be cooked as well as assembling the tools and ᭤ prepare items needed prior to equipment necessary to cook them. actual cooking In this chapter, we discuss many of the basics that must be in place ᭤ set up and use the standard breading procedure before cooking begins: for example, creating bouquets garni, clarifying butter, making bread crumbs, toasting nuts and battering foods. Chop- ping, dicing, cutting and slicing—important techniques used to prepare foods as well—are discussed in Chapter 6, Knife Skills, while specific preparations, such as roasting peppers and trimming pineapples, are discussed elsewhere. The concept of mise en place is simple: A chef should have at hand every- thing he or she needs to prepare and serve food in an organized and efficient manner.
[Show full text]
Every Recipe from a Full Year of America's Most
SPECIAL COLLECTOR’S EDITION 2017 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine PLUS THE YEAR’S BEST PRODUCTS AND TOOLS Olive Oil Cake STAFF Chief Executive Officer David Nussbaum CONTENTS Chief Creative Officer Jack Bishop Executive Managing Editor Todd Meier Cook’s Illustrated 2017 Annual Managing Editor, Special Issues Megan Ginsberg Senior Copy Editor Krista Magnuson Copy Editor Jillian Campbell Assistant Editor, Special Issues Nina Denison 2 Simple Beef Ragu 60 A New Cauliflower Gratin Editorial Assistant, Special Issues Madeleine Cohen 4 62 Editor in Chief Dan Souza Smoked Steak The Easiest Carrot Side Dish Executive Editor Amanda Agee 6 Deputy Editor Rebecca Hays British Steak and Ale Pie 63 How to Cook Baby Bok Choy Executive Food Editor Keith Dresser 8 Senior Editors Andrea Geary, Andrew Janjigian, Panang Beef Curry 64 How to Grill Cauliflower Lan Lam Senior Editors, Features Elizabeth Bomze, 10 Mapo Tofu 65 Napa Cabbage Slaws Kristin Sargianis Associate Editor Annie Petito 12 How to Braise Brisket 66 Photo Team & Special Events Manager Tim McQuinn Quicker Caramelized Onions Lead Cook, Photo Team Daniel Cellucci 15 Test Cook Steve Dunn Chorizo and Potato Tacos 68 Go-To Brussels Sprouts Assistant Test Cooks Mady Nichas, Jessica Rudolph 16 Senior Science Research Editor Paul Adams Pan-Seared Thick-Cut 69 Mashed Potato Makeover Pork Chops Executive Editor, Tastings & Testings Lisa McManus 70 Deputy Editor, Tastings & Testings Hannah Crowley 18 Better Hash Browns Associate Editors, Tastings & Testings
[Show full text]
Mise En Place Chart on Your Worksheet
Everything in its place 1. Selecting tools and equipment 2. Measuring ingredients 3. Preparing ingredients 4. Flavoring foods 5. Preparing to cook All tools and surfaces cleaned and sanitized Equipment checked for accuracy Ovens preheated Foods gathered and stored at proper temperatures Expiration dates checked for validity Disposable gloves and trash cans conveniently located All equipment and utensils gathered and stored nearby Measure liquids in liquid measuring cup Dry ingredients are measured by overfilling the cup/spoon, then leveling the ingredient Clarifying Butter Butter: 80% fat, 16% water, 4% milk solids Clarification: Removing the water and milk solids Produced a more stable and consistent product Keeps butter for extended periods of time Clarifying Butter Video Brings out flavor Crispier and crunchier Done in oven or stove-top (watch carefully to prevent scorching) Toasting Nuts Video FRESH: Made from bread slightly dried out (2-4 days old) DRY: Lightly toasted in warm oven TO MAKE: Cube or tear into pieces Grind in food processor Pass through a sieve Add dried herbs/spices, if desired Breading Procedure On-line Step by Step Tutorial Battering Procedure Batters consist of liquids such as milk, beer, or water combined with flour or cornstarch. These items are usually deep-fried or pan-fried. Procedure for battering foods: Prepare the batter. Pat the food dry and dredge in flour. Dip the item in the batter and place it in the hot fat. MARINADES RUBS/PASTES BOUQUET GARNI and SACHET Used to introduce flavorings, seasonings, and aromatics into sauces, soups, stews, and stocks. MARINADES Process of soaking meat or poultry in a seasoned liquid to flavor and tenderize.
[Show full text]
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam 1. Which of the following is not connective tissue? a. elastin b. collagen c. silverskin d. subcutaneous fat 2. What should you consider when purchasing meats? a. menu needs b. storage facilities c. staff meat fabrication skills d. B and C e. all of the above 3. What cooking method is most appropriate for preparing veal shank? a. stewing b. braising c. roasting d. grilling 4. For which type of meat is broiling a suitable cooking method? a. any cut b. the most tender cuts c. the least tender cuts d. large whole-muscle cuts 5. Why might you simmer a particular cut of meat? a. to make it more tender b. to extract curing salt or brine c. to add flavor from the cooking liquid d. all of the above 6. Where is a New York steak cut from? a. boneless strip loin b. tenderloin c. primal round d. sirloin 7. Which cooking method is most appropriate for a boneless brisket? a. roasting b. simmering c. pan-frying d. grilling 8. Where does most of the beef consumed in the United States come from? a. steers b. heifers c. calves d. stags Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam 9. What is another term for Porterhouse steak? a. T-bone b. top blade c. strip loin d. London broil 10. Garnishes should be added to hot soups at the last minute to prevent overcooking. a. true b. false 11. One of the advantages of soup making is that is can be done in advance.
[Show full text]
CULINARY ARTS STUDENT GRADE RECORD Module Windham Module Competency Course Outline Modules Test Career & Technical Education Rating A
CULINARY ARTS STUDENT GRADE RECORD Module Windham Module Competency Course Outline Modules Test Career & Technical Education Rating A. CTE Orientation 2. WINDHAM SCHOOL DISTRICT 1. The Food Service Industry (Ch. 1-3) 2. The Professional Chef and Kitchen (Ch. Student Name ________________________________ 4) 3. Kitchen Safety and Sanitation (Ch. 5-7) TDCJ # _____________________________________ 4. Knife Skills in the Professional Kitchen (Ch. 8-9) Instructor Name _______________________________ 5. Small and Large Wares (Ch. 10-11) Unit ________________________________________ 6. Using Recipes (Ch. 12) 7. Basic Preparations -Mise en Place (Ch. 13) 8. Kitchen Staples (Ch. 14) WSD Certificate Y / N 9. Cooking Principles (Ch.15) 10. Salads and Dressings and Fruit If I were hiring for this position, I would: (check one) Identification and Preparation (Ch.16-18) [____] 0-No recommendation at this time. (Cannot be used for Completers.) 11. Cold Sandwiches (Ch. 19) [____] 1-Hire this person and look no further. 12. Stocks, Sauces, and Soups (Ch. 20-22) 13. Vegetable Identification and Cookery [____] 2-Interview this person along with other applicants (Ch. 23-24) 14. Starch Identification and Cookery (Ch.25- [____] 3-Not hire this person. 26) 15. Meat and Poultry Identification and Complete only if student attempted industry certification. Preparation (Ch. 27-28) Name of Industry Certificate Code P/F 16. Cooking Methods for Meat and Poultry (Ch.29-30) Serve Safe Manager Certification 510 17. Hot Sandwiches and Pizza (Ch. 33) I attest that all of the information reported on this form is true. 18. Dairy/Egg Identification and the Breakfast Cookery (Ch.34-35) 19.
[Show full text]
Evo-Grills-2017-Cookbook.Pdf
The R Grill COOKBOOK Inspiration for Every Meal! Featuring Delicious Recipes, Techniques & Care Instructions R Cover Photo: "Cake Boss" Buddy Valastro, LOVES cooking on his Evo grill! His recipe for Italian Sausage & Pepper Sandwiches is on page 28. Welccomme Gettttiinng ststarrteted 4 FlF atatttoop VeV rsrsatatililiti y CoC okk breakakfast, lunnchh, dinnener anand eve enen desssesert 6 Caarir ngn foro the Evo Cooo kttopop Seassoonning insttruuctioonss 9 Recic ppee Indeex OvO er 50 recic pees fofor yourr Evov grill 10 Coookktotop ClC eaningg JuJ stt 5 minuttese —scrc appe,e scrc ubu & wiippe 52 YoY u’u vev Goto tat Tryry This! Cool thinggs toto cooo k ono youur EvEvo grg illl 54 Evo, Inc. 20560 SW 115th Avenue Tualatin, Oregon 97062 503-626-1802 evoamerica.com Brown Jordan Outdoor Kitchen Photographed by Steven Paul Whitsitt Welcome! We appreciate that you’ve selected an Evo® grill, the brand used by more professional chefs entertaining more people than any other cooking appliance. Bringing people together around food is our passion, it’s also what inspired us to design and build the most versatile grill that lets people share the joy of cooking. This guide includes cooking techniques and hand- Mise En Place selected recipes designed to familiarize you with your new Evo grill. We know after you spend [meez-on PLAHS] French time getting to know everything this incredibly, for “everything in its place”. versatile flattop grill can do, you, your family and Gather everything you need including prepped friends will find endless ways to create fresh, ingredients, measured delicious meals at home.
[Show full text]
VXCS AFFIXES for ITHKUIL IV Version 0.7.4.2 (January 11, 2021) by John Q
1 VXCS AFFIXES FOR ITHKUIL IV version 0.7.4.2 (January 11, 2021) by John Q. This document updates the previous version 0.6.2. The following changes have been made in version 0.7: • The phonological values of the case-assessor and case-stacking affixes have been changed to accommodate the new rules in Sec. 3.9.1 of the Morpho- Phonology Design Document: Additionally, the phonological value of the KIN , PG1 , PG2 , and VPF affixes have been changed. • The meanings of the nine degrees of the CLG affix have been re-ordered. • The meanings of Degrees 4 and 6 of the EFE affix have been modified to conform to a change made to Sec. 3.11 of the Design Document. • The label of the Emulation affix has been changed from EMU to EML . The following new affixes have been added: ARO – Adverse Role VAM – Velocity and Acceleration Measurement PRT – Degree of Portability DMU – Density-Releated Measurement Units PCM – Primary Construction Material LOA – Luminance & Optics A MIA – Musical Instrument Attributes LOB – Luminance & Optics B CAM – Customizations & Modifications EMA – Electro-Magnetic Measurement A AAA – Areal/Cultural Association - East Asia EMB – Electro-Magnetic Measurement B AAS – Areal/Cultural Association - South Asia EMC – Electro-Magnetic Measurement C AAI – Areal/Cultural Association - Southeast Asia / East Indies MSS – Measurement of Mass AAC – Areal/Cultural Association - Central Asia EMU – Energy Measurement Units AAM – Areal/Cultural Association - Middle East FMU – Force Measurement Units AAH – Areal/Cultural Association - Northern Africa & Horn of Africa PMU – Pressure Measurement Units AAF – Areal/Cultural Association - Sub-Saharan Africa OEM – Other Energy Measurement Units AAN – Areal/Cultural Association - Northern & Western Europe USM – Ultra-Short Temporal Measurement AAE – Areal/Cultural Association - Southern & Eastern Europe TPM – Temporal Measurement AAW – Areal/Cultural Association - Western Hemisphere LTM – Long-TermTemp.
[Show full text]
Culinary Essentials Teacher: Christie Larson September 2015 Content Skills Learning Targets Assessment Resour
St. MichaelAlbertville High School Culinary Essentials Teacher: Christie Larson September 2015 Content Skills Learning Targets Assessment Resources & Technology CEQ: Course Learning • WHAT ARE THE Targets: ESSENTIAL SKILLS 1. I will use safe food FOR SUCCESS IN THE handling practices. RESTAURANT AND 2. I can demonstrate FOODSERVICE proper techniques for hand INDUSTRY? washing, hygiene and kitchen sanitation. •UEQ: What career 3. I will work to maintain opportunities are available a positive and respectful in the foodservice lab group environment. industry? A. Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome A: Chapter 1: Welcome to the Restaurant and to the Restaurant and A: Chapter 1: Welcome to the Restaurant and to the Restaurant and Foodservice Industry Foodservice Industry to the Restaurant and Foodservice Industry Foodservice Industry A1: Two segments of Foodservice Industry A1. Identify the two CFA. Various worksheets A1.Foundations of restaurant and foodservice industry segments of restaurant LTA1. I can describe the from Chapter 1 for the restaurant management A2. History of A2. Understand how two segments of the different learning target. In and culinary arts Level different historical events restaurant and foodservice progress. One National Restaurant hospitality industry. A3. Chefs and have shaped the industry. Association Prentice Hall entrepreneurs foodservice industry. LTA2. I can describe CFA Famous Chef A4. Career A3. Research chefs and various ways the Research and Lab A2. Video: Careers in the opportunities and pathways entrepreneurs important to hospitality industry was CSA Careers in Restaurant and in foodservice. the foodservice industry. shaped by world history. Foodservice FoodService Industry A4. Identify various career LTA3.
[Show full text]
Every Recipe from a Full Year of America's Most
SPECIAL COLLECTOR’S EDITION 2018 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine 127 KITCHEN-TESTED RECIPES CooksIllustrated.com $12.95 U.S. & $14.95 Canada Individual Pavlova with Orange, Cranberry, and Mint Topping Display until March 18, 2019 2018 ANNUAL 2 Roast Beef and Potatoes for 40 Roasted Salmon for a 72 Creamy Dressings, Hold the Company Crowd Cream 4 Revamping Ground Beef 42 Peruvian Ceviche 74 Game-Changing Turkey Enchiladas 44 Fish for Meat Lovers Gravy 6 Why You Should Be Grilling 46 One-Hour Pizza 76 Applesauce for Everyone Skirt Steak 48 Really Good Falafel 78 Irish Brown Soda Bread 8 Introducing Tacos Dorados 50 White Bean and Mushroom 80 Why You Should Make Pita 10 Next-Level Grilled Steak Gratin Bread 12 Chinese Barbecued Spareribs 51 Red Wine Risotto with 82 Bringing Back Gougères Beans 14 Perfect Pork Tenderloin 84 Rethinking Coffee Cake Steaks 52 Rome’s Greatest Little-Known Pasta 86 Anytime Pancakes 16 Slow-Roasted Deviled Pork Chops 53 Moroccan Lentil and 88 Better-Than-the-Box Chickpea Soup Granola Bars 18 Vietnamese Pork with Rice Noodles 54 Brazilian Shrimp and Fish 90 Creamy French-Style Stew Scrambled Eggs 20 Real Carne Adovada 56 Really Good (Oven) Fries 91 Dark Chocolate Fudge Sauce 22 Next-Level Chicken Piccata 58 Buttery Spring Vegetables 92 No-Fear Caramel 23 Beijing-Style Meat Sauce 59 Sweeter and Easier Than and Noodles Broccoli 94 Chocolate Semifreddo 24 Three-Cup Chicken 60 How to Grill Tomatoes 96 Modern Holiday Showstopper 26 Roast Chicken with Bread 62 Great Barley
[Show full text]
VXCS AFFIXES for the ITHKUIL REVISION V.0.5 (April 2, 2020) by John Q
1 VXCS AFFIXES FOR THE ITHKUIL REVISION v.0.5 (April 2, 2020) by John Q. This document updates the previous version 0.4 from January 4, 2020 and corrects several duplications and revises certain affixes. The following new affixes have also been added: • DST – Distributive Coordination • DCY – Degree of Certainty • PUA – Private Usage or Association • TEM – Temperature • DFB – Derived Foodstuff/Beverage • CK1 – Cooking Methods 1 • CK1 – Cooking Methods 2 • MLT – Mealtimes • MMV – Medium Via/Through/Along Which • PSA – Personal Association • HND – Hand Position • AR1 – Position of Ones’s Arms 1 • AR2 – Position of One’s Arms 2 • LEG – Position of One’s Legs • BOD – Position of One’s Core Body • FP1 – Finger Positions 1 • FP2 – Finger Positions 2 • HSR – Hierarchical Sub- and Super-Rankings • TXN – Taxonomic Classification Hierarchy • PEB – Overall Presence/Participation Within an Environmental Niche or Biosphere • CZE – Cenozoic Era • MZE – Mesozoic Era • PZE – Paleozoic Era • PG1 – Physical Features Based on Geography for Species or Sub-Species Differentiation 1 • PG2 – Physical Features Based on Geography for Species or Sub-Species Differentiation 2 • BRE – Biogeographic Realm/Ecozone • GEO – Geographic or Environmental Niche for Species or Sub-Species Differentiation • WBN – Water-based Environmental Niche for Species or Sub-Species Differentiation 2 • ENS – Environmental Niche for Species or Sub-Species Differentiation • DBM – Distinctive Bodily/Fur Markings for Species or Sub-Species Differentiation • MB1 – Morphological Bodily Distinctions for Species or Sub-Species Differentiation 1 • MB2 – Morphological Bodily Distinctions for Species or Sub-Species Differentiation 2 • RES – Resemblances to Other Species The following Ithkuil VXC affixes are not found in this new language: • DEF : Use new DCD and IDF affixes below instead.
[Show full text]
Recipes to Inspire You at Home
RECIPES TO INSPIRE YOU AT HOME MARCH 30, 2020 BECKET KEYS SCHOOL Food Team RECIPES TO INSPIRE YOU AT HOME Are you feeling like this? ;-) https://www.youtube.com/watch?v=TMoCsC7EvD0 Then the Becket Keys Food Team are here to help. Here are some of the department’s favourite recipes that have been revised to take account of what you might have available. You may have to make substitutions to fit in with what’s available in your house and your family’s tastes. We hope you will discover some new favourites. As we are unable to demonstrate the method, this document is interactive, follow the links to take you to good clips from You Tube to guide you through the recipes. Most of the recipes are for one or two people, so you can scale them up easily to feed everyone if you want to. Some recipes are harder and require a few more ingredients so that even older and more advanced students will have something challenging to cook. We hope this will help all of you build up those all-important skills, ready for when we return to school. Before you start make sure whoever is in charge of cooking in your house is happy for you to cook and ask them to supervise you. If you are not able to cook complete dishes and just want to help the person cooking, you could prepare some of the ingredients and practice one of the skills from this website each week, see page 3 for the most useful skills to practice.
[Show full text]
Every Recipe from a Full Year of America's Most Trusted Food
SPECIAL COLLECTOR’S EDITION 2019 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $9.95 U.S. & CANADA Pizza al Taglio with Arugula and Fresh Mozzarella One of the easiest pizzas you’ll ever make—no kneading, stretching, pizza peel, or baking stone needed Display until March 16, 2020 2019 ANNUAL 2 Shaking Beef 41 Pizza al Taglio 75 Our Favorite Challah 4 Overhauling Sloppy Joes 44 How to Make Pupusas 78 Quick and Easy Italian 6 Beef Bulgogi 46 Why You Should Try Tilapia Flatbreads 8 Tacos al Carbón 48 A New Way to Steam Fish 80 Easiest-Ever Biscuits 10 Meatballs the Spanish Way 50 New England Cod and 82 North African–Style Poached Eggs 12 Pork Chile Verde Potato Cakes 52 Vietnamese Summer Rolls 84 French Toast Without the 14 Spanish Pork Kebabs Fuss 55 Spiced Roasted Chickpeas 15 Spiral-Sliced Ham Done 86 Modern, Hearty Scrambled Right 56 Whipped Feta Dip Eggs 16 Tuscan Grilled Pork Ribs 57 Mexican Shrimp Cocktail 88 Why You Should Make 18 Why (and How to) Roast 58 Homemade Kettle Chips Garlic Confit Duck 60 Thai Shrimp and Noodle 90 Mexico’s Most Famous 20 How to Braise Chicken Soup Salsa Parts 62 Silky, Elegant—and from a 91 Yule Log Revival 22 The Easiest Fried Chicken Can 94 An Uncommon Pie 24 Easy Grill-Roasted Whole 64 Beet Salad in Less Than an 96 An Easy and Modern Chicken Hour Lemon Tart 26 Indian Butter Chicken 65 The Best Way to Boil Green 98 Apple Lover’s Apple 28 One-Pan Chicken and Beans Crumble Vegetables 66 What to Do with Eggplant 100 How to Make a Better 29 Easy, Elegant Shrimp 68 A New Way to Cook Kale Blondie Risotto 69 Roasted Fingerling Potatoes 102 Best Ice Cream Sandwiches 30 The Original Ragu 70 New-School Sautéed 104 Chewy Peanut Butter 32 Chilled Soba Noodle Salad Mushrooms Cookies 34 Hand-Rolled Ravioli 72 Spanish Potatoes with 106 The World’s Cutest Cookie 36 The Most Impressive Olive Oil 108 Classic Bubbly Cocktails Baked Pasta 73 Pan-Steamed Asparagus 110 DIY Recipes 38 Grain Bowls at Home 74 Swiss Chard and Kale Gratin America’s Test Kitchen is a real test kitchen located in Boston.
[Show full text]