Ken's Blue Blog
Musings on "the bleedin' obvious"; views on the meaning of life, or anything else that takes my fancy.

Monday, July 17, 2006

Advice To "Professional" Chefs

Check your egos and temperaments in at the front door, before you enter the kitchen.

When a customer asks you to fry an egg, do it; don't argue that you are too busy. The customer comes first, not your egos, vanity and arrogance.

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