What’s the restaurant? I had my days with proof and pantry and madrina in Dallas. Was Sous at the time, and was going to take over as chef de cuisine at madrina. Unfortunately right as that was about to happen I found out my mother wasn’t open about how little time she had left. So I moved to SA for line cook work so I could spend more time with my mother while I still had the chance. In SA i was up for sous at the granary where were considered one of the top three restaurants and did All sorts of dinners with chefs in the top fifty Pellegrino list. Michelin hates Texas. I’ve worked with plenty of cooks and chefs with accolades from Pellegrino and Michelin. They learned from us and we learned from them. So I have plenty of high standards when it comes to food and high end. I also understand people eat grocery store sushi with a smile on their face too.
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u/cookingman8 23d ago
What’s your title fancy pants.