Rare to Well Done

I was compelled to write about this restaurant life, as twelve years of hospitality all by yourself is tough yet can still be rewarding.

The book fleetingly covers these twelve years and the encounters of the establishment and the public. It shows how everyone involved with money, food, or people in general have two faces.

Today the media shows that chefs are demigods when in fact, they are strange little beings tainted by the degradation caused from the hours they work and the substances t...