...And I have it. A nasty cold...ugh. Brings me to write a short bit about when we should be in the kitchen, and when not to be. Obviously, if you're coughing, sneezing, or any facial orifice is running uncontrollably, it's probably NOT a good idea to be handling food. Other times not to be touching noms....if you have a fever, diarrhea, or a stomach bug. Most chefs I know have a hard time with this, but if you have any of the aforementioned symptoms, STAY OUT of the kitchen 24 to 36 hrs. AFTER symptoms are gone. You can still be contagious, and pass that little extra sump'n-sump'n on to your diners.Wash your hands constantly, wear gloves, use hand sanitizer. Basic kitchen sanitation 101.
Time to take some more Zicam, and heat something up in the microwave...
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