 cookinscool
HEY DUDE! After 25 years in the business, the best advice I can give you, and this comes from Chef Norman Van Aken of AMANO and now Norman's. Always do the best you can at any job, and you wqill rise. And always always work in the best houses. One's that have a large average check charge with out including wine. Just hang in there. For information on absolutely anything concerning food buy a Larousse Gastromic. There are three versions. I like the middle version, but to each his own. This is your chef's bible. Just keep on cheffin. |