I was told you worked with Chef Shelton from the Ryland Inn in New Jersey. If so, what were the circumstances (as far as position in the kitchen) between you two? He spoke highly of you, but I never had the chance to ask him more about it, so I'm not completely sure the two of you worked together. I apologise now if im wrong.
Ryland Inn
Started by
chopjwu12
, Dec 17 2002 09:41 PM
1 reply to this topic
#2
Eric Ripert
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- participating member
- 27 posts
Posted 19 December 2002 - 01:55 PM
When I worked at Bouley, Craig was the Executive Sous Chef for David. In addition to his administrative duties, he was also responsible for the very difficult meat and sauce station.
I was a sous chef and mostly in charge of the fish station, where David joined me during the service. I stayed there only 8 months, but had a great relationship with Craig, who's not only a great cook, but also a gentleman.
I was a sous chef and mostly in charge of the fish station, where David joined me during the service. I stayed there only 8 months, but had a great relationship with Craig, who's not only a great cook, but also a gentleman.
