NEW ORLEANS, LOUISIANA — Over the past couple decades, since bars across the world have made the switch to fresh citrus, there has been a crucial change to the way our sous chefs are trained.  They have seemingly forgotten how to juice citrus.

 

“Hey, do you have any of that old lemon?” local sous chef asked the opening bartender, scratching the side of his neck. 

 

“No, we used it all last night.  I have to juice up to par today.”

 

“Well, uh, I need about this much,” the sous said, holding up a quart container.  “I also need some bourbon, about a half cup.”

 

“The bourbon pork dish hasn’t been on the menu in a year, Todd.”

 

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