Thought everyone knew that!
75% of all people employed as cooks, reheat food prepared elsewhere by somebody else, flop it on a plate and call it cooking. That's why most of them, if asked what is in the food, look at you as if you are mad.
We have a six year old who cannot eat many common or garden things because of allergic reactions. Can we get the school "cook" to understand this? Every day so far this term she has 'phoned to ask if Snoopy minimus may eat whatever is on the menu. She did so again today ~ I asked what was in it?
She said
"Well it's Fish Fingers and chips" "OK" I replied "are these Fish Fingers coated in breadcrumbs?"
"Yes" "And are these breadcrumbs stuck on using beaten egg?"
"Dunno ~ Why?""Because he is allergic to eggs but if you are using egg substitute (Potato Starch) then he is OK to eat them"
"Well how do I know how they stick the breadcrumbs on?""Because Madam, you are supposed to be a cook ~ but failing that what does it say on the packet?"
"Dunno ~ threw the box away"Me with exaggerated patience "Give the child a cheese salad"