2011-09-16, 08:10 PM
I work as a chef at a restaurant, located at a golfing field.
we're going to work on molecular gastronomy when the winter period hits, so that we can present a new, fantastic menu for when spring hits.
I love it - it's my life.
we're going to work on molecular gastronomy when the winter period hits, so that we can present a new, fantastic menu for when spring hits.
I love it - it's my life.