An entrepreneurial kitchen
After making turkey and pork in a tomato based sauce, Chef Christobal Sanchez stirs up a giant pot of rice while prepping lunch that serves 30-40 people at the Day Worker Center of Mountain View, on Dec. 2, 2013. When he worked as a cook in the Cuban army, Sanchez said he and one other cook, used to serve over 300 people for each meal. Photo by Michelle Le

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