gggiiimmmppp posted:

om nom nom posted:

right now i work in yellowstone national park, im the head chef of one of the restaurants there...its one of the more upscale restaurants in the park, but we still definitly have to cater to the tourists. being the chef i get a lot of time to do what i want with food, hence spending 2 (passive) weeks making corned beef hash.

before this summer season i worked at a really nice and really expensive french bistro for 2 years, which is probably where i learned the most since culinary school, probably even more than school, about technique and ingredients