RecipeMuncher

A few weeks ago as part of my cheffing course I did two days of work experience in a local Italian restaurant famed for it’s house-made pastas and bread and simple, rustic fare. I was pretty nervous on my first day having no real restaurant experience and conscious of the fact that the kitchen was tiny and I’d more than likely be a hindrance than help. Despite the size of the kitchen and the erratic environment the head chef was patient, attentive and a brilliant teacher. I walked away fr (...)