Talking with chefs in Paris

[Bux]

The chef of any two or three star restaurant is likely to be a successful business executive whether he's in the kitchen every day feeding 40 people for dinner or away in Rio doing a charity dinner while his sous chef is responsible for 250 covers each night.

[BigboyDan]

...A chef in top form (whether at a starred or non-starred restaurant) especially appreciates constructive criticism, instead of gushing praise.

...They understand food is indeed "serious" business to certain diners and are more than willing to oblige a question or two about their craft.

Henry

←

Thanks for the outright belly laugh.