sourcing

I’m learning a lot. You can be a great Chef but it really comes down to your product.

Cooking ability is one thing…..passion is another. Taking the time to get the best product. Owning your own farm, driving 40+ miles to buy fish basically off the boat, sourcing 3 types of chocolate and foraging produce. That’s being a Chef.SAMSUNG CAMERA PICTURES

Chefs Davin Waite, Jason Connolly, and Beau Bonham.

Bistro West

Wrench and Rodent Seabasstropub

Truffle Trike

Blood Clam Wrenc and Rodent

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