About Chef’s Journal
I am a classically trained chef and restaurateur that has a very definite idea of how food should be…..that is….should be cooked, enjoyed, presented to the customer, and served at home. My views might not always be shared by everyone, but my passion for food is unquestionable. I hope you enjoy reading my daily experiences and hope you learn about food from the perspective of a food professional. Bon Sante’!
Photos in the header: Land and Sea with Shrimp, Deep-Fried Frog Leg Appetizer, Scallop and Mussells Pasta.
