This is my journey as I return to school and work in a profession I once dabbled in as a means for funding an after college 7 year long ski trip...not as a viable career choice. I hope I entertain, enlighten and learn something from any readers I may attract.
Saturday, August 4, 2007
What has this got to do with the chef in training? I have garde manger in the spring, and this food makes me look forward to the charcuterie portion of the class so much more. The rant? I'm not sure my husband will like my links as much as he adores Hans.