Review on 🍽️ Condiment Serving Container Restaurant - Francis Edition by Kenneth Murphy

School cooks feel right at home here. I got this because I was looking for more efficiency in creating a mise en scène rather than handing out condiments or accompaniments. I mainly focus on Japanese and Chinese wok or stir-fry (teppan) dishes and usually some ingredients are added one at a time at different stages of cooking. I usually need to prepare ingredients in one place but take them to another place, indoors or outdoors, and I have a limited amount of work surfaces. Traditional round cooking bowls are inefficient in terms of space use, create too many crowds and moving bowls and cups on trays around me can lead to accidents. So I figured this condiment bowl would be great for organizing prep ingredients and not spilling a lot. I tried cooking yakisoba in an outdoor pan last night and it worked great. When I am slicing or slicing ingredients at my cutting station, I place meat, carrots, onions, cabbage, peppers and mushrooms in separate bowls. When the tray isn't too full, I've also found that I can throw in my small 4-ounce round stainless steel cooking cups for smaller ingredients too and still have the top covered. Then I could easily pick everything up and put it on a small table next to the pan. The shells slide out easily when it's time to add ingredients to the mix. When not in use it is conveniently stored on a low shelf on my small cooking aid table. The plastic case is of very good quality and I have a feeling it will last a very long time if not abused. I am very happy with this product for my purposes as it has just made life a little better. I used to be drawn to Prepdeck ads but realized I didn't need some of its features, I just wanted organized modular storage for cooked ingredients. Prepdeck costs over $100 more than this product, but this product gives me everything I was looking for.