What I Know Now.....is an extension of my book, Cooking On The Line. I will include: tips, tricks, recipes, and commentary, on all things food, cooking, and restaurants. This of course is from the perspective of a restaurant line cook, the guy who actually makes your food.
I have to say your book was a great read. The reality of a restaurant kitchen is really something you can't know unless you experience it.
ReplyDeleteYour passion for cooking and food really shined throughout the book, so I am most definitely looking forward to your next writing. Any idea when you'll get it out?
Mike, thanks for the kind words. As for right now, I'm sticking just planning to continue my passion, Cooking on the Line...
DeleteCheers,
Wayne