Chefs Know Best: Kitchen Clean-up Tips
The best professional cooks tend to obsess about kitchen cleanliness. Here's how they keep dishes, pots, boards and aprons spotless.
"I use steaming-hot water and a small amount of soap, so there won't be any residue. I move the mop in a figure-eight motion as I sweep myself into an exit in order to get every corner. The finishing touch is a water-only mop to make sure there's no soap left."
Executive Sous Chef Stephen Lyons, The Inn at Little Washington, Washington, VA