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#31

07-21-2006, 04:45 PM

Chef Curmudgeon Offline

Registered User

Culinary Experience: Culinary Instructor

Join Date: Jun 2004

Location: Delaware

Posts: 10

After over 50 years in this profession I still am open to new ideas and methods. However I get real ticked off with culinary elitism, hot foods on cold plates, cold food on hot plates, and slow service from not remembering who it is who ultimately pays the bills.

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What happens to the hole when the cheese is gone? Berthold Brecht

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