When I was younger I probably didn't understand something basic about tact but I think it kept faint-hearted people at arm's distance and that's not such a bad thing because life is short and I know the kind of people I want to work with.
The thing about the 600 words I mean some day you can do a very very very hard day's work and not write a word just revising or you would scribble a few words.
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Generally a chef's book is like a calling card or a portfolio to display their personal work.
