Impeccable timing.
After 6 months of chef’s school for Toi I am doubting that is a profession I want my wife to be in. I just read “Cutting It Fine” the British analogue to “Kitchen Confidential” A great and fascinating book and it makes me want to read Kitchen Confidential, but it paints a bleak picture about working in todays restaurants, even the nice ones. My hats off to those fine people, who work harder than I ever imagined for less than I thought possible. Note to self: Institute chef tipping.
This book made me think a lot about my friend Guy Lloyd (”Hey Guy what’s up, if you read this”) who was a Sous Chef at The Med in Boulder. From the little I know of Guy’s life and the the chef in this book their paths through their careers’ were very similar. Guy’s a brilliant and talented chef who got a bit burnt out on the chef gig, and after reading this I have slightly better appreciation of the hows and whys. I’ll usually get to sample his fine cookin’ at Corn Camp but missed it this year.
:lol:Potential for your wife to be a Thai Cooking Instructor here in the Denver area.
Get off of the line and have people pay her to teach them to cook authentic recipes.
When they cannot figure it out at home they pay her to teach them again.
Different menus for different classes and different regional focuses.
Could be a dream if she polishes her English…
RJ