KITCHEN PREPARES FOR THE DAY
The Avon Park Hotel’s spacious kitchen has been well designed to’cope with the anticipated full-house demands. The ■ head chef (John Hardcastle) says that his kitchen staff of seven are already prepared to deal with -110 people in the downstairs Riverview Restaurant during the dinner hours as well as providing meals for 90 people upstairs. John, who specialises in
French cooking and buffets, admits to having wanted to become a cook since he was six years old. He served his five-year apprenticeship at the United Service and Cokers Hotels and then worked as assistant chef at the Town Hall Cascade Restaurant. John is certain that his new, well laid-out kitchen will help him develop an excellent reputation for all foods at the hotel.
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Press, 25 February 1977, Page 5
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127KITCHEN PREPARES FOR THE DAY Press, 25 February 1977, Page 5
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