Chef Reactions: The Good, The Bad, and the Deliciously Unexpected
Introduction The air crackles with anticipation. A hush falls over the kitchen as the head chef approaches the tasting station. All eyes are fixed on their face. Will they grimace at the over-salted broth? Will they beam with pride at the perfectly seared scallop? Will they simply give a curt, unreadable nod? These are the … Read more
