Friday, October 3, 2008
I'm an amateur chef, a passionate chef, but still an amateur. I often go into restaurants and am blown away by incredibly creative and successful chefs. This picture is an example of a chef at a French restaurant (forgot the name) in Charleston, SC. Not only was the fish incredible, but the mussels before hand were incredible and the crusty French bread was out of this world. Anyway, only a true chef can cook a whole fish and make it taste this good and look this appetizing all at the same time. Makes me wonder what it takes to become a true chef. Practice? Culinary school? Owning a restaurant? I don't know yet, but I think I'll try practice and find out for myself.