The point of good restaurant food is that the chef is paid large sums of money to create it. But, all too often, chefs try to shift the blame, arguing that because we missed a puddle of fermented grape juice or ignored a slush made from fermented carrot mash, we never quite got the point of the food.
from Hindustan Times - lifestyle http://bit.ly/2x4i8zO
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Wednesday, 19 June 2019
The Taste with Vir: Presentation is not everything
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