Comment passe-t-on du cuisinier amateur au cuisinier professionnel?
Il y a les études bien sûr. Mais il y a surtout l'apprentissage.
Interview de Yannick Alléno, Chef, L'Express, 24 novembre 2006
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Bordeaux-based, via Moscow, Mauritius, Cambridge, Montreal, and Toronto, with some Indian and French thrown into the mix. Amusing musings, givings and misgivings... Your comments are most welcome. Please be kind enough to identify yourself.
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