« Zucchini Week: Cold Courgette Soup | Main | Zucchini Week: Fleur de Courgette Beignet »

July 19, 2006

Comments

sam

woopee, congratulations!
Bon chance...

Mad William

CONGRATS!
As a traind (OTJ) chef myself (not to your caliber) I know how hard it is to make it. Good for you.
I look forward to stopping at the restaurant next time we are in Paris. My mouth waters every time I read your blog.

Mad William

CONGRATS!
As a trained (OTJ) chef myself (not to your caliber) I know how hard it is to make it. Good for you.
I look forward to stopping at the restaurant next time we are in Paris. My mouth waters every time I read your blog.

Mad William

Soory, Didn't mean to post that twice

Damien LE BIHAN

Hello Amy. Your blog is to fun. It's a real pleasure to read it. I'm a cook in Paris and I wouldn't mind working with you one day. The chef de viande isn't too terrible ? I hope he has fun with you. If he is terrible with you say to me ..... Good luck for the work!

jeorg

is there some sort of rule that to be part of guy's kitchen staff you have to be attractive...??? every time you post a photo, i am just impressed with it. rule number 1: uglies need not apply.

carolg@PB

Felicitations!
That sounds like a big move up to me. You don't get to the meat station on looks alone at a top joint like Savoy! I loved your previous description of the elaborate process to give the meat a crispy outer bite but melting tenderness inside.

Ms. Glaze

Merci Bien – Sam, Jeorg, Carol for the kudos!!! Two days on the new job now and hopefully tomorrow too...

Mad William – Thanks for dropping by! I love your blog. Totally agree with you about Petit Anglais.

Damien – You can always write in French – how else will I learn? And yes, I will let you know if the Chef de Viande is terrible ;-)

The comments to this entry are closed.

My Photo

Your email address:


Powered by FeedBlitz

Related Posts Plugin for WordPress, Blogger...

Blogher Ad Network

Amazon

Blog powered by Typepad
Member since 10/2005