This our class received a tour of the operations in the kitchen at the Royal York Hotel. It is a massive operation with the ability to pump out thousands of meals at a time. Chef Tom was showing our class around and he kept stressing how important organization is. Looking at the sheer scale of the kitchen, I would have to agree!
The photo is of the soup area. The big cauldrons are for making all the soups for each of the restaurants and the room service in the hotel.