Cooking

I've always wondered how it was so easy for restaurants to make food.  How can they make something in such a short amount of time that tastes better than what I cook at home?  I'm learning that it has to do with restaurant equipment, especially the professional cookware.  I like to cook but I get so nervous that I'm going to mess something up that I make it inevitable. 

My very first job was a fast food restaurant.  I used to have to stock the
chain restaurant supplies and for the most part I was OK with that.  The only thing I had a problem with was filling up the tarter sauce container.  It was so gross. 

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