Day in the life: the Ritz Carlton's Noodle chef |
3:00pm – I arrive at the hotel, get changed and go to the receiving area to pick up dry goods and vegetables. The most important part is checking the quality and freshness of the product.
4:00pm – Once in my restaurant, I set up my noodle section. I also check all the ingredients to ensure they are in line with hygiene standards.
5:00pm – My favourite part of the day begins when I start preparing the noodle dough.
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