How do your chefs handle ingredients?

We conduct thorough inspections of all ingredients upon arrival, ensuring that no damaged goods or ingredients stored at unsafe temperatures are accepted. Frozen ingredients must be below 0°F, while refrigerated ingredients must be below 40°F.

Once safely stored in our fridges, pantries, or kitchen, we maintain strict measures to prevent food contamination. This includes keeping raw products separate, covered, cold, and clearly labeled. Raw products are never handled near ready-to-eat items. Additionally, our chefs are required to sanitize and change gloves when transitioning from handling raw to prepared ingredients.