Who knows? As for why starting this what can I say never one to shy away from an opinion got plenty of those. Maybe it's born from bitterness and frustration and here I have stage to let of steam.
Certainly I've got plenty of things to tell you about from customers that forget what they've ordered. Prissy chefs that think sous vide of a ribeye is the way to go. Chefs that think they're all fancy and clever putting on strawberries and asparagus in the depths of winter.
Maybe and just maybe along the way I'll share recipes teach you to not only 'not to try changing the wheel' but also accentuate the flavours, how to determine the good from the bad. Or maybe how my latest fad has got me which by the way is dosa's and idli's(damn why is it I'm unsure on those apostrophes).
It also seems I'm quite happy to waffle along online, where I can't see the glazed look that non-foodies give me!
Oh by the way to the grammar Nazi's feel free for certainly along this learning curve grammatical errors will be plenty!
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