Lessons for a New Chef

Well, the externship ended, and I have accepted a position at a catering company, Cork and Platter.  My boss is really awesome;  she allows me a lot of creative freedom, and doesn’t micromanage me.  I really like her approach to cooking and her use of lot of local and organic products.

I’ve learned lots of important lessons like how to make really awesome rice, don’t pour grease down the sink or the pipes will clog up, and my favorite: turn the hood on (kind of like a fan on the stovetop)  or the firemen will show up . . . ooops!


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