technical writing
CAN COOKING EQUIPMENT HELP REDUCE RESTAURANT FOOD WASTE?
CONSIDER THE ONION...
To maximize the potential of an onion, we roast it, stuff it into meats, use it to manipulate the aroma of a dish. We batter and fry its crisp white flesh, pleasing practically anyone with its golden and aromatic results. We may dice an onion, tear up, suffer momentarily and then simmer it gently in butter upon a stove top. The onion transforms into a base for unparalleled creativity. Soups, stews, stocks, sauces and restaurant empires - all built upon a humble, simmered onion.
