Personally, this is my preferred approach. I feel uncomfortable making final notes the minute I have just learned something new. It's like your bubble of knowledge has to expand and connect to other thoughts and ideas…
AMA: 20+ years cooking in Michelin rated restaurants. I doubt I have any new insights to add to the public consciousness. But ask away. Abuse, long hours, and high stress are certainly not unique to the hospitality…
8 Faro Shuffles later... Muhahaha!
Personally, this is my preferred approach. I feel uncomfortable making final notes the minute I have just learned something new. It's like your bubble of knowledge has to expand and connect to other thoughts and ideas…
AMA: 20+ years cooking in Michelin rated restaurants. I doubt I have any new insights to add to the public consciousness. But ask away. Abuse, long hours, and high stress are certainly not unique to the hospitality…
8 Faro Shuffles later... Muhahaha!