I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food bringing them all around one table so to speak.
When service members are discharged we should express our gratitude for their profound personal sacrifice not hand them a bill for their hospital food.
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Recipes are important but only to a point. What's more important than recipes is how we think about food and a good cookbook should open up a new way of doing just that.
