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re: How to Talk Like a Real-Life Line Cook
Posted on 5/21/15 at 10:26 pm to BlackenedOut
Posted on 5/21/15 at 10:26 pm to BlackenedOut
It all depends on the place and how intricate each plate is. 90 covers at some places is pretty fricking intense
1
Posted on 5/22/15 at 7:48 am to Caplewood
I dont disagree, but if the fanciest dish on the menu at this fictitious restaurant is a risotto with mushrooms, 90 covers is a bad sign.
The place doesnt sound like its a Michelin 3 Star in the middle of a Scandinavian wasteland.
The place doesnt sound like its a Michelin 3 Star in the middle of a Scandinavian wasteland.
Posted on 5/22/15 at 9:56 pm to BlackenedOut
no doubt
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