It seems as though I've been cooking all of my life. I began cooking as a child, preparing meals for my mother to have things well under way when she got home from work. Now that I've retired from full time Chef responsibilities, I work as a Private Chef for local professionals and their families. I have a very small staff to assist me, all of whom are indispensable. When I find good people I try to treat them well, pay them well and respect the value of their suggestions. They don't need to be professional chefs to have good ideas.
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1/18/07 at 1:23pm