Over the last few years, there has been a trend of chefs moving away from larger catering services to small one or two-man operations. Going it alone for a chef does present its own challenges as any entrepreneur will tell you. There isn't any easy way to go about it.
The next step in the cleaning and sanitising pillar is deep cleaning. All areas in a kitchen should be cleaned. This is a fundamental aspect in not allowing bacteria to grow. As is often the case, the kitchen’s main priority to make and serve food.
There are strong arguments for and against the use of raw milk and in this article, we review both the benefits and dangers of raw milk in terms of food safety.