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Two Epistles to Wannabe Top Chefs April 10, 2008

Posted by KG in top chef.

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.




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