Posted Thursday, August 12, 2010 12:24 PM | Contributed by Jeff
In Chef Eric Kopelow's kitchen, soup cauldrons are the size of hot tubs. The hand mixer resemble a jackhammer, and the mixing bowls are as big as huge kettledrums. Kopelow, a graduate of the Culinary Institute of America in New York, developed the kitchen over the last 10 years to better manage the quality and variety of the park's food.
Read more from The LA Times.