Grilling tale of two chefs
By his own admission, Ronan Ryan was woefully inexperienced when he got his first job in a plush London restaurant.
By his own admission, Ronan Ryan was woefully inexperienced when he got his first job in a plush London restaurant. Ryan had trained as a chef, but ‘‘had hardly seen a fresh vegetable, never mind a Jerusalem artichoke’’. Similarly, when he made his first foray into managing restaurants, he had never waited a table or opened a bottle of wine for a customer.
And when he opened his first restaurant, he...
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