Can’t help it….

     Remember a post I had a while back about a former Sous? Many of you told me not to post. One person in fact suggested sour grapes. I can assure you that is NOT my case. 

     How much is too far? I have worked for a number of chefs over the years. Like any good cook, I took what I learned from each and every one and use it to this day, embellishing as I see fit. However, I have never blatantly took an exact dish, put it on my menu, and called it my own. On top of that, is it really necessary to post on websites the obvious jealousy and envy. Our business is tough enough.

      Grow up guy, concentrate on your restaurant and don’t worry about mine, we’re doing just fine without you. While you’re at it, work on some original recipes………