As kitchen manager Nikita Sullivent is in charge of the kitchen including all of the food that goes out per month. 5000-8000 meals per month go out, about 1500 of that is catering. Every meal is made from scratch. Meals are planned out a month ahead. It takes about a week to plan out a full lunch menu. The green house provides about half of the produce used in the meals.
Podcast: Play in new window | Download (12.2MB)
Subscribe: Google Podcasts | RSS