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적색스테인
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VuhVPfTbTzLvOvRtLIl |
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| One moment, please http://xxxxxx.in.net/ xxx free A: The path chefs of my generation took is very differentthan today's chefs. For us, it was a long internship andexternship of many hours toiling away working in the bestkitchens. It was a long process. I think getting a greatculinary education today is every bit as valuable as when I wasstarting out. You go two years to a culinary institute, you arecommitted to the profession. You certainly learn whether it'ssomething you enjoy ... Also, experience as much food and travelas you can. That's what I did. I spent a whole year travelingaround France, eating at different restaurants and going todifferent markets. The more experience you have, the better. |
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Lanny |
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2019-09-10 17:04:14 |
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