by kolchinski on 8/17/22, 7:16 PM with 1 comments
by basicplus2 on 8/18/22, 2:28 AM
"The food does get prepped and pre-cooked off-site by good old-fashioned carbon-based beings."
Mezli founding chef Eric Minnich,.... says he and a lean team of just two other people can handle all the chopping, mixing, cooking, and portioning at a commissary kitchen. Then, once a day, they load all the menu components into the big blue-and-white Mezli box."