Following up on that front, I'm going to interview Canlis chef Jason Franey today for a story I'm working on about spring menus. And the Jepoardy question is: "What's the best way to show we are all professionals?"
The Fall of Noma’s René Redzepi Reverberates in the Restaurant World
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In the industry where René Redzepi reigned, fellow chefs are debating how,
and how much, restaurant kitchens can change.
11 hours ago
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1 comment:
An obviously-posed pic of him strangling you would be pretty funny.
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