By: The Making of a Corporate Chef « The Kosher Scene

The Making of a Corporate Chef « The Kosher Scene — Thu, 21 Jan 2010 10:29:39 +0000

[...] We looked at tomatoes, cucumbers and then at some interesting varieties of mushrooms as the Chef explained about their flavor nuances, how the various types differed with each other. We then looked at mesclun, arugula, and a few other salad greens. I really got an education today! Before we left the Chef picked up about four pounds of fresh Jerusalem artichokes for The Prime Grill. [...]

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By: The Making of a Corporate Chef « The Kosher Scene