As always Friday and Saturdays are crazy busy. Even our lunches are! Well this week anyway. Why is there never is a week without a function, though we always hope. Last night a fellow Larder chef was on the pass. He looked like he was having fun, it good to get a break now and then from the same section.
We stayed back late all together prepping things to make Saturday easier. I got a bit of help cutting up my pork belly for my staff meal Saturday whilst discussing the sharpening of knives, especially my ever dulling Shun’s.
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