Why I went from working in a top restaurant to making school meals

„We now make our own fresh fish goujons that I serve with samphire because the children love it so much. We also serve salmon cooked in a seaweed broth with Japanese rice and fish korma with squid rings, giving them the bit of crunch they like so much.“ – no dyť!

Zobrazit celou zprávu: Why I went from working in a top restaurant to making school meals

Publikováno 12. srpna 2015, původní zdroj a celý článek viz odkaz výše.