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re: A Chef's Perspective
Posted on 3/21/15 at 2:18 pm to BocaJared
Posted on 3/21/15 at 2:18 pm to BocaJared
quote:
be careful, this will reveal your age
Well I am upwards of the 50 and proud of it. Those days were great. Bantering over price with Sal, Chris, Tommy/John while they and staff prepped for their diners was golden. It was the veal bones roasting for stock in the ovens at LaProvance and that aroma, stoked my desire to learn more about cooking. I think allot of us on this board get great pleasure, as I am sure you do as well, seeing folks enjoy your work,
This post was edited on 3/21/15 at 2:40 pm
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