363rd day of 2016.Kitchen in itself could be a very complicated space. When seeing that there are terminologies like Buttery, Spicery, Saucery... I have that urge to micromanage and microplan again.
Honestly, I don't think it works out. lol.
Scullery should have a clean, dirty and working area. Where the clean would connect to the finished preparation, dirty connect to the kitchen and serving corridor. For example.
hmm, or there should also be more on food and drink division... complicated.
