11/22/12 FRESH Chef Makes 300 Pounds of Cornbread Dressing by Sarah Miller
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photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta fills large bins with cornbread as he prepares to make a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta fills large bins with cornbread as he prepares to make a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Kyle Glasscock, food service director at Fresh by Brookshire's helps make a 300 pound batch of cornbread dressing.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta fills large bins with cornbread as he prepares to make a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Kyle Glasscock, food service director at Fresh by Brookshire's helps make a 300 pound batch of cornbread dressing.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta checks on cooking onions as he prepares to make a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta checks on cooking onions as he prepares to make a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta fills a container with cooked onions as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta fills a container with cooked onions as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta adds chicken broth to the cornbread and onions as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta fills a container with cooked onions as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta mixes ingredients together as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta mixes ingredients together as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta mixes ingredients together as he makes a 300 pound batch of cornbread dressing Wednesday morning.
photo by Sarah A. Miller/Tyler Morning Telegraph Fresh by Brookshire's executive sous chef Joseph Guzzetta puts the finished product onto trays to cool after he made a 300 pound batch of cornbread dressing Wednesday morning.