Line High
Posted in the addict heeds on Feb 18th, 2009
At my present chef position, I spend approximately 40% of my time on office related material and about 60% cooking. Of that 60%, about 58% is banquet related cooking, as opposed, ‘line-cooking’ in the a la carte restaurant. This past Valentine’s day, however, much to my sous chagrin, I decided to strap up the boots, dust off [...]