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In a commercial kitchen, three chefs in white uniforms and blue gloves are preparing individual servings of a meal. The chefs are working on a stainless steel countertop next to a gas stove. Rows of small, black bowls are lined up on the countertop, each containing a similar arrangement of food: possibly salmon, spinach, and a half of a boiled egg. One chef is adding sliced hard-boiled eggs from a silver tray into each bowl. Another chef uses chopsticks to place green garnish into each bowl. The third chef pours a reddish sauce from a stainless steel bowl into the individual servings. The kitchen is brightly lit and appears clean and organized.
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