Well, what I do is stop by once
Published (2009-11-08 08:45:09)
Well, what I do is stop by once a day. They close on Tuesdays. Usually, what the prep cooks will do is bag up portions of broccoli they don't use in cooking, strips of carrot, cabbage, and lots of onions, plus the skins. Worms actually don't care for onions. As far as I'm concerned that's tough. I've approached other restaurant kitchens, with little success. It helps that the Chinese restaurant owners also garden. I...