A big chrome steel desk stands in the midst of a brightly lit room with dry elements on metallic shelving alongside one wall. Three individuals in black chef coats work attentively, shuttling sheet trays in and out of double-decker business ovens and dicing components on plastic slicing boards. One stands, head down, in entrance of a refrigerated sandwich prep desk, assembling a plate of meals utilizing elements saved neatly in clear plastic containers.
In most methods, this is rather like another business restaurant kitchen.
Except for one factor: These cooks are cooking with hashish.
– Read the complete article at AZ Central.