You are viewing a single comment's thread from:
RE: All About Kitchen: #2 Common Knives & Their Usage
actually this tourne potato is my daily mise en place for ala carte, tbh not many restaurant wanna use this classic cut. i used to have 3 berjaya's student, 1 1st cook, 2 trainees and they are pretty good in the kitchen. one of them introduce me to chef malcolm former berjaya's lecturer if u know him ;)
Wow...yes i do know him...he was my lecturer as well, and he used to train all berjaya students for FHM competitions... XD