About
The idea for this book was born when it dawned on me that I’ve had the rare opportunity to have one on-one instruction from more than 50 of the world’s most talented and celebrated chefs. An “informal training” that even trained culinary experts can’t say they experienced on this level.
About
The idea for this book was born when it dawned on me that I’ve had the rare opportunity to have one on-one instruction from more than 50 of the world’s most talented and celebrated chefs. An “informal training” that even trained culinary experts can’t say they experienced on this level.