I had the please of working as prep chef for Bobby Flay when he attended. The Culinary Institute of Charleston made it possible. I was a Pastry and Bake Shop major and was chosen to help with the event. A truly once in a life time experience. Bobby was such a pleasure to work with and thanked staff at the end of the event. Not all the chefs did, but he made a point to come back to the work areas and thank each person individually.
Spring is a wonderful time in Charleston so hope to see you there.
http://charlestonwineandfood.com/
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