NYT Cooking

The guests have left. The cooks have clocked out. The coffee machines are empty. The dishes are stacked. That’s when Alex Diaz and his team go to work. Diaz is a deep cleaner, a specialist whom businesses hire to keep their spaces immaculate. And the filthiest of all the spaces he cleans, he says, are restaurants. In kitchens, you’ll find grime, grease and food particles in every nook — the oil-splattered fryer, the flattop caked with pancake batter, the stovetop crusted with syrup. In this episode of “On the Job,” Priya Krishna spends the night at a small-town diner in New Jersey to see what it takes to deep clean a commercial kitchen. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).