Professional Online Herbalist Training
March 4, 2019
Nandi McCormick says
Definitely not organized in the sense of a professional. But then again cooking is fun for us. Music and conversation, sampling as we go. The kitchen has to be clean and we have things in their places, but not your formal format.
Trixie van Niekerk says
I used to work as a waitress, bartender, and manager in restaurants, bars, hotels, lodges, etc. So, I know the importance of being organized when it comes to cooking as well as serving food. Luckily, I am also a very organized person, so my cooking process is organized and efficient. I even do dishes as I go and by the end of the cooking process, the kitchen is clean!
Order in Chaos! But it works. Free flowing small kitchen..difficult.
Hester Whitehouse says
My kitchen is very small, with almost no workspace. I use my freezer top as extra work space, I need to put everything back where it belong. I see my self as free flowing not very organised.
I am more of a free flow type.
I prefer to be organized.
Alta Pretorius says
I am generally very organized. Being a bit OCD, everything has it’s place. Dirty equipment goes in the basin immediately. All skins and not used veggies to the compost, etc.
You must be logged in to post a comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
+27 84 400 9841