In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Quintin Middleton. In 2008, after six years ...
A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback