I guess he assumes the cleaning will happen magically, too, since it does at his house(s). I doubt he has any idea just how much constant cleaning is needed for a kitchen that cooks for 64 people.
I continue to be baffled by the kitchens. Is the school going to provide institutional sized cookware? And complete place settings and tumblers for 64 people? Plus industrial dishwashers? And consumables? And give classes in how to cook for large groups? And how to manage a kitchen, including budgeting, accounting, scheduling, menu planning, predicting attendance, ordering supplies - and how is the kitchen garbage going to go out? Are there going to be kitchen totter grease stains through the dorm hallways? Just, ugh…
Or does he expect the students will cook individually in these? Where are they going to leave all of their personal cookware, food and supplies so that they won’t be taken?
/Rant
