Two Epistles to Wannabe Top Chefs April 10, 2008
Posted by KG in top chef.add a comment
Dear Antonia,
In Fall 2003, at a fancy hotel restaurant in Toronto, I had a rich, earthy, delicious bowl of butternut squash soup garnished with a thin slice of black truffle and a housemade potato chip. The soup was a $12 (granted, that’s $12 Canadian, circa 2003) first course and hit the spot during a chilly Ontario November. The restaurant was far from remarkable overall, but was rated fairly well. What I’m trying to say is this: you don’t think squash soup is upscale enough? Really?
Dear Spike,
Man up. And please, ditch the hats.
