Every Good Kitchen Has a Microwave
Running a catering service means walking a knife's edge to balance between attention to detail and efficiency. Too heavy on attention to detail means the radish rosettes and orchid centerpieces are beautiful, but hungry guests are going to have to wait for three hours while a sobbing, perfectionist chef throws irregularly sliced potatoes into the trash. Too heavy on efficiency, and you might as well be eating TV dinners. The best caterers have their kitchens (even the mobile ones) organized enough to never use a microwave as a crutch, but they still know when to bring the heat.