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Chef on the Line

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.

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This entry was posted on November 13, 2014 at 10:56 pm and is filed under Chef, Equipment, My Work with tags , , . 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.

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