January 2012
1 post
NomJitsu
Over the last semester, I’ve gotten close to my Food Prep class. They’re probably the best lab partners I’ve had in my life, and look forward to working with them in restaurants, on projects, in catering gigs, whatever. The material learned doesn’t compare to the camaraderie instilled with a group of budding culinary professionals.
It’s nice to toss ideas back and...