Private cheffing is not like restaurant cooking. A restaurant cook typically works on a station doing one of ten things over and over again. If the first batch of brussel sprouts aren’t perfectly caramelized, you might get yelled at a little bit, but don’t worry, you have forty more orders over the course of the night to make them right. Ultimately, it’s all about repetition. A private chef, however, rarely gets more than one chance to prepare a single dish.
Posted on: Mon, 17 Jun 2013 10:30:58 +0000
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