One Chef Obsessed

I cook a station on the line at least 3 days a week.  I think that it is of the utmost importance for a Chef to actually cook in his/her kitchen and actually cook with his/her cooks.  At the end of the day, that’s all we all are.  Just cooks.  Cheers.

This entry was posted on November 13, 2014 at 10:56 pm and is filed under Chef, Equipment, My Work with tags Maryland, The Highland Inn, Wilbur Cox Jr.. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.