This Is What Chefs Actually Think Of Anthony Bourdain

When he was “one of us” he was just another washed up, dime a dozen, cook in New York.
When he was “one of us” he was just another washed up, dime a dozen, cook in New York.
I offer a little insight on how and why I price my lunches and dinners.
Have you ever wondered what this huge buffet that sits between you and the food when you come in is for?