BEING A LINE COOK IN THE 60’S – WHAT IT WAS LIKE – Harvest America Ventures

The kitchen in the Buffalo Statler Hilton Hotel was in the sub-basement of this 1,200 room property. There were 18 banquet rooms with the largest, the Grand Ballroom, capable of seating 2,00…

Source: BEING A LINE COOK IN THE 60’S – WHAT IT WAS LIKE – Harvest America Ventures

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