Just loaded a bunch of Ramps in the van headed to the Ramada Inn, commercial kitchen for a day of soup and other product cooking. Â If anyone knows the harsh reality of how garlicy/oniony/stinky Ramps can be, the question is, who gets the “privilege” of cleaning the Ramps?
Do you always do product cooking in commercial kitchens? I’ve always wondered if you did this out of your house.
A Bowl of Good has a regularly inspected in-house kitchen for baked goods, but the soups and other items are made in a commercial kitchen – we wouldn’t be allowed to sell it otherwise. It is one of the reasons we are moving to an actual location; no longer do we have to load up ingredients and utensils in the car to do an intensive day or two of cooking in a commercial kitchen. Now we will be able to cook 24/7 in the Mt. Clinton Pike location!