Cleaver Co.

After we bought the produce for the next day’s event, we went to the Chelsea market and put on our aprons and got to work. We were escorted to the kitchen once we got to chelsea market and then we met the head chef in the kitchen.  He told us that we had to wash the potatoes for the next day’s event.  We were directed to fill the sinks with water so that we could wash efficiently by doing more than one potato at a time.  That was very sustainable.  We were listening to music and really had an exciting time working in the kitchen.  We washed the small potatoes first, then after we finished all three stations for the small potatoes, we moved on to the larger potatoes.  We finished the three stations and then we moved onto even larger potatoes that were darker.  Everyone in the kitchen was happy to be there and be sustainable and we were sharing their joy.  We washed potatoes for 1 to 2 hours and we also spent time with the chefs and assistants that worked for Cleaver Co..

-Ama Torres