Wednesday, June 25, 2008
"I'd served numerous people chips I knew very well were burnt, that I myself would leave on the plate had they been served to me. I decided to do this. Why had I given them something visibly inedible? Wasn't this a question of morality? It was wrong. I knew it, I did it anyway. Wasn't this the very kind of decision that defined a mediocre cook?" Ruhlman, Michael. The Making of a Chef. p 142.
Posted by Archi77 at 6:20 AM