Never Trust a Skinny Chef

There will be people who are loud but mediocre, while there are others who will be shy but talented to no end. That's problematic, because it makes it difficult to find those who are truly good, those who are willing to share.

Hence I'm going to try to be both, A Hustler, as Chris Guillebeau would say. Until then, all chefs are guilty until proven innocent, that is, until the food gets to the table.


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