There exists the general belief that chefs, as a breed, are hypercritical about the food they are served. We, as the rumors go, are precious, nit-picky creatures, impossible to please. While, obviously, I can’t speak for all chefs, I can tell you that this isn’t entirely true. Nevertheless, I hear this assertion quite frequently, most often when I am invited to dinner at someone’s house, usually phrased something like: “…but you are a chef, so I’m sure you’ (...)
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