"…oh gosh…foams… That's when the yelling starts in my kitchen. Serving 24 dishes with a perfect foam, very often it's not good enough. I hate to serve them this way. It's really a hard skill you know…" 2 Michelin** Chef Fine Dining Restaurant

"…It's so hard to have my staff focus on essential quality. Sure, they love the art part and showing off. But doing the simple, basic stuff right seems to be the hardest part…" Owner Craft & Independent Coffee Bar

Do these quotes sound familiar … stay tuned as we will describe more in the near future on our company…Labrints