The mark of a working chef - a freezer stuffed with containers of stock, sauces, and prepared dishes often labeled with an abbreviation of the item, amount, and/or date frozen. Oh, and one bottle of an uncommon spirit/aperitif chilled at the ready.
This one is the freezer of pasty chef Sébastien Gaudard of delicabar in the Le Bon Marché department store in Paris. Photo from The Selby.
Source: theselby.com
