Being called before the Chefs is an unpleasant experience – the horror and dread that fills us lesser mortals is universal.
Unless, you know, they’re friendly. Heh, friendly chefs – I crack myself up.
Paul raises an interesting pint in this comic – how much food do kitchens waste? Not including the garbage that stems from production, I’m talking about the result – the food.
When I started hosting functions, it always astounded me that there was no real use for all the unspoiled edibles left over – they just went in the bin.
Since then I have discovered a wonderful charity that operates here in Australia – OzHarvest.
These generous people rescue all the quality goods direct from the kitchen on a daily basis – delivering them to charities that have a real need for them. And since they started operations in 2004, they have shared over 10 million meals with those in need. Awesome work.
Do you work in a kitchen? Would this kind of free service work for you?
See you Friday!
CJ
