The daily grind: A wide variety of food processors help kitchens chop labor costs in everyday tasks

Iremember as a young apprentice working through the daily ritual of preparing a mousseline forcemeat for our quenelle de brochet Nantua. First and foremost, we were instructed to put all of the grinding equipment on ice.

In fact, when the chef needed to hire a new cook, he derived great pleasure from asking the potential candidate to make him two things: a mousseline forcemeat and an omelet. If the candidate did not first put the grinding equipment on ice or in the refrigerator, the

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