My brief experience as a prep cook taught me much concerning speed, the general lack of kitchen hygiene and other food-related issues. When I began, they had me slicing red onions for French onion soup. The onions were stored in the cooler. I was chopping 50-100 lbs. per shift and I never had a problem as I still do today in my own kitchen, unless I chill the onions first in the refrigerator. My guess is that the chill and perhaps the ventilation helped. Thank you for all your advice.
My brief experience as a prep cook taught me much concerning speed, the general lack of kitchen hygiene and other food-related issues. When I began, they had me slicing red onions for French onion soup. The onions were stored in the cooler. I was chopping 50-100 lbs. per shift and I never had a problem as I still do today in my own kitchen, unless I chill the onions first in the refrigerator. My guess is that the chill and perhaps the ventilation helped.
Thank you for all your advice.
You are very welcome 🙂 Wow, 50 to 100 lbs of onion!!
swimming goggles work best for me 🙂
Ha ha, love it! 😁