Quote
A chef can be seen
as a modern alchemist
turning the base materials
into the gold of the finished
dish , then like his amcient
predecessors, he requires
the contemporary version
of the albemic and worm:
the stoves and sinks,
worktops and fridges,
mixers and knives, and all
the rest of the equipment...
Quote from : Cutting it Fine inside the restaurant by Andrew Parkins with Jonathan Green. |