if the chef is using convenience foods or shortcuts, or unaware of ingredients, they are incompetent and not worth a penny.
Originally Posted by Gilleh
personal chefs, especially those that cater to special diets, are spendy. they need to be hyper-vigilant about what they are using and cooking. or they can kiss their career goodbye.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway