Green Onions

When your a line cook, prep cook or a dishwasher or a chef you the opportunity to work with a wide variety of fruits and vegetables

Green onions or white and green onions or green tip onions or white bottom onions or whatever you want to call them .........this vegetable has a double effect because in my experience the green part and the white part could be used for two different preparations.

About 10 years ago I was working in a 5 star Hotel and it was a busy night and the chef asked me to cut some green onions for him and so I went to walk in refrigerator and grabbed some green onions, cutting them, and only the green part and i threw out the white part and when the chef saw this .......i took a beating and to this day im still scared so now on we use the green part and the white part together in the same dish....

this still seems silly, some places I worked at would put the white part into the stock pot bucket to use when making meat or chicken broth.....I think we can make an argument about this topic and I think I can legitimately say that green part and the white part are truly different than each other.......example? male cows and female cows....you don't milk a male cow.......